Cut bread in slices 1/4 inch thick, 3 inches long and 1 1/2 inches wide. Spread with butter and brown in oven. Mix 1 cup chopped crab meat, 1 tablespoon lemon juice, 2 drops tobasca sauce, 1/2 teaspoon salt, a few drops onion juice, 2 tablespoons olive oil. Mark the bread diagonally in 4 sections and spread them alternately with melted cheese and crab mixture. Separate sections with finely chopped pimento. - C. S. M.
Six pounds of blue plums, 2 pounds of apples, 2 pounds of brown sugar, 2 pints of vinegar, 2 tablespoons of green ginger (grated), 1 teaspoon of cayenne pepper, 2 tablespoons of garlic, 1 teaspoon of cloves, 4 good sized onions. Chop and boil slowly until it thickens, which will take 3 hours or more. Put in Mason jars. It is fine with meats. - M. H. G.
Eight pounds tomatoes, 2 pounds apples, 2 pounds sugar, 1 quart vinegar, 2 ounces pepper corns, 1/4 ounce cayenne pepper, 1/2 ounce allspice, 1/2 ounce cloves, 1/2 pound seedless raisins, 6 large onions; salt to taste. Boil the mixture 3 hours, stirring frequently. Put the spices in a bag. - Mrs. H.
Nine pounds Sekel pears, pared, quartered and cored; 2 pounds Sultana raisins, 6 large green peppers, 3 pints vinegar, 1 pound crytallized ginger, 4 blades of mace, 2 table-spoonfuls cloves, 2 tablespoonfuls cinnamon. Cut the pears, peppers and ginger into small pieces. Boil the mixture slowly for 2 hours or until rich and thick. This is excellent with ice cream or can be used as a relish. - F. V. M.
One peck green tomatoes, 8 large onions, 10 sweet peppers, 3 quarts vinegar, 2 quarts water, 2 pounds brown sugar, 1/2 pound mustard seed, 1 tablespoon ground cloves, 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground mustard, 1 tablespoon ground celery seed. Slice tomatoes, onions and peppers. Sprinkle with 1 cup salt. Let stand over night, then drain and boil in 1 quart of vinegar and 2 quarts of water for 15 minutes. Drain again. Take the remaining 2 quarts of vinegar; put in sugar, spices and seeds and bring to a boil, then add the pickles and cook at least 1 hour, being careful not to burn. - Mrs. G. H. F.
Remove pulp from 3 grape fruit and pulp from 1 orange, being careful to free it from all skin. Sweeten and add a little sherry. Chill and serve in 1/2 grape fruit shell with cherry on top of each.
Five pounds currants, 4 pounds sugar, 3/4 pint vinegar or less if desired, 2 tablespoons ground cloves, 1 tablespoon ground allspice. Put vinegar and spices on to boil, while squeezing currants; let juice and all boil 20 minutes; add hot sugar (having previously placed sugar in oven), and boil until it jells. One good boil up should suffice if the sugar is very hot. One drawer of currants usually contains 10 pounds. - Mrs. W. W.
Purchase 1 peck of green tomatoes. Cover them well with salt and let them so remain for 1 night. In the morning, strain off all the brine. To these now add the following: Two quarts of vinegar, 1 quart of sugar, 1/2 quart of "whole" mustard, 1 spoonful ground mustard, 3 spoonfuls pepper, 2 spoonfuls salt, 1 spoonful whole allspice, 3 chopped peppers, 3 chopped onions. Boil until the rawness disappears. Then serve as a relish. - Mrs. N. H. M.