Cold
Pickle
One quart of ripe tomatoes, chopped fine
and ground, 2 cups of celery, 2 cups onion chopped fine, 4 large red
peppers, 3 tablespoons salt, 3 tablespoons mustard seed, vinegar to cover, 1
cup sugar.
Mrs. Hagerty
Chile Sauce
Two dozen ripe tomatoes, 3 large mangoes,
3 onions, 1 stalk celery; chop all fine; add 1 cup sugar, 2 cups vinegar, 1
tablespoon salt, 2 teaspoons all kinds of spice. Cook until pretty thick.
Put in jars or bottles and seal tight.
Mrs. E.B. Godcharles
Chili Sauce
One-half peck tomatoes chopped fine, 6
large onions chopped fine, 2 green and 2 ripe peppers, 3 tablespoons salt, 3
cups sugar, 3 cups vinegar, 2 tablespoons each of celery seed, mustard seed,
cinnamon, cloves, and a little cayenne pepper.
Mrs. Frank B. Reed
Sweet Mixed
Pickle
Four quarts cabbage, 4 quarts cauliflower,
1 quart small onions, 1 quart small cucumbers, 1 quart celery, 1/2 dozen
sweet peppers, 1 sharp pepper, 1 tablespoon ground mustard, 1 teaspoon
turmeric, 1 tablespoon mustard seed, 1 tablespoon celery seed, 3 quarts best
cider vinegar, 3 pounds brown sugar. Cut cabbage, salt and let stand over
night to drain. Put cucumbers in salt over night. Parboil onions and
cauliflower in salted water. Mix well. Heat in vinegar and sugar and seal
white hot.
Miss Mertie Flegal
Cherry Olives
One-half pint cider vinegar, 1/2 pint
water, 1 tablespoon salt. Have cherries gathers on the stems. Pack them in
jars. Dissolve the salt in water and vinegar. Pour brine over the cherries
and seal air tight.
Mrs. J.R. McMurray
Tomato Broth
(canned)
Take ripe red tomatoes, boil until tender,
then put through a sieve and boil again, stirring often. This time boil for
about three hours, until thick like ketchup. Seal in air tight jars,
allowing 1 teaspoon of salt to each quart. If the jars are put in a cool
dark cupboard this will keep all winter. It makes delicious cream tomato
soup or tomato aspic.
Mrs. A. W. Leonardson
Sliced Cucumber
Pickles
One quart sliced (thin) cucumbers
(peeled), 1 large onion sliced thin, 1 large green pepper sliced thin, 1
small piece horseradish. Salt in layers, let stand 3 hours, then drain and
add the following: 1 pint vinegar, 1 cup brown sugar, 2 teaspoons celery
seed, 2 tablespoons mustard seed, 1 teaspoon turmeric. Heat all together and
put in cans while hot.
Mrs. W.F. Powell
Bordeaux Sauce
Two quarts sliced cabbage, 1 quart green
tomatoes chopped, 4 large onions chopped, 3 teaspoons salt, 1 teaspoon
turmeric, 1 teaspoon ground allspice, 1 tablespoon celery seed, 1 tablespoon
mustard seed, 1 cup sugar, 1 pint vinegar, 1 large red pepper. Boil all
together for 15 minutes. Bottle tight.
Mrs. W.F. Powell
Spiced Beets
Boil small red beets until tender. Place
each one separately in cold water and give a little twist with the hands to
take off the skins. Pack the beets in glass jars leaving plenty of room for
the liquor. Boil 2 quarts of vinegar, 2 pounds of brown sugar, and 1/2 teaspoon alum. After you have skimmed it, boil again, adding a little salt,
and a bag of unground spices (1 teaspoon each of cloves, allspice, mustard
and a few pepper corns). Pour this over the beets and let them stand for 24
hours. Then drain off the liquor, boil it again, pour it over the beets and
seal them. This makes a lovely red pickle and it is delicious, both color
and taste, if you do not have to cut the beets in pieces.
Hollandaise
Pickle
One dozen cucumbers, 1/2 dozen onions, 2
pounds white sugar, 1 large cantaloupe, 1 quart cider vinegar, 1/2 ounce
ground cloves, 1 ounce whole cinnamon, 1 bottle celery salt or 2 tablespoons
celery seed, 1 bottle English cauliflower or 1 fresh head boiled until
tender, 1/2 ounce mustard, 1/2 ounce turmeric powder, 2 or 3 peppers. Cut
onions, cucumbers, cantaloupe and peppers together 1/2 inch square. Salt
moderately over night. Next morning drain and throw that vinegar away. Boil
new vinegar with sugar and spices. Pour boiling hot over ingredients.
Mrs. R. C. Wright
Pickles
One cup dry yellow mustard, 7 cup white
sugar, 1 cup table salt, 1 gallon good vinegar. Have small cucumber pickles,
scrub and wipe clean. Put into either a stone jar with a lid, or into glass
jars and pour on the mixture. To mix – Mix all dry ingredients well
together and wet gradually with the vinegar, until smooth, no lumps. Do not
use for a month.
Mrs. E.B. Godcharles
Higdum
One peck green tomatoes, peeled, chopped
fine.; 6 small onions, 2 green peppers, 2 red peppers, remove seeds from
peppers and chop all fine; 1 stalk celery, 1 1/2 tablespoons cinnamon, 1
tablespoon cloves, 1 teaspoon celery seed, 1-3 cup mustard seed, 1/2 cup
salt. Heat 2 quarts of vinegar and 1 tincup brown sugar or more to taste.
Pour over chopped ingredients and boil 1 hour. Seal while hot, in glass jars
or bottles.
Mrs. Lizzie Thorn
Cold Pack
Cucumber Pickle
3 quarts Heinz pickling vinegar to1 quart
water, 1 cup dry mustard, 1 cup dry salt, 5c worth of saccharin. Wash
pickles, rub dry, pack in jars, cover with liquid and seal.
Mrs. Dorr
Index
