o give about two-thirds of a cup of
pulp. Cook together in a graniteware saucepan one cupful granulated
sugar and half a cup of water until it spins a thread. Do not stir while
cooking. Whip two whites of eggs stiff and then pour the hot sirup over
them and continue beating them until the mixture is cold. As it thickens
add the crushed berries, a spoonful at a time. Have ready a pint of
cream whipped to a solid froth, stir lightly into the egg and berry
mixture, then pack into a covered mold and bury in ice and salt, equal
proportions, leaving it for several hours.

~VIOLET PARFAIT~--This is made the same as white parfait, using
one-third cup of grape juice instead of the boiling water, and adding
half a cup of grape juice and the juice of half a lemon to the cream
before beating.

~VANILLA PARFAIT~--Cook a half cup each sugar and water over the fire
until it threads. Do not stir after the sugar has dissolved. Beat the
whites of three eggs until very stiff, pour the sirup slowly over it,
beating constantly. Flavor with vanilla, and when cold fold in a pint of
cream whipped stiff. Pour into a mold and pack.

PRESERVES, PICKLES AND RELISH

~CHERRY PICKLES~--Stem, but do not pit, large ripe cherries. Put into a
jar and cover with a sirup made from two cups of sugar, two cups of
vinegar and a rounding teaspoon each of ground cloves and cinnamon
cooked together five minutes. Let stand two days, pour off the vinegar,
reheat and pour over the cherries, then seal.

~CHILI SAUCE~--Peel and slice six large ripe tomatoes, add four onions
chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of
salt, four cups of vinegar and two teaspoons each of ginger and cloves
and one-half teaspoon of cayenne pepper. Cook together one hour and seal
in small glass jars.

~COLD CATSUP~--Cut four quarts of tomatoes fine, add one cup of chopped
onion, one cup of nasturtium seeds that have been cut fine, one cup of
freshly grated horseradish, three large stalks of celery chopped, one
cup of whole mustard seeds, one-half cup of salt, one tablespoonful each
of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup
of sugar and four quarts of vinegar. Mix all well together and put in
jars or bottles. It needs no cooking, but must stand several weeks to
ripen.

~CREOLE SAUCE~--Scald and peel twenty-four tomatoes. Remove the seeds
from green peppers and cut the pulp and four onions fine. Shred one