Anson County cook book

Put all vegetables through meat chopper, using coarse blades, then pour 3 qts. boiling water and 1 cup salt over vegetables; let stand over night. Make a paste of flour, mustard and 3 qts. vinegar; boil 15 minutes; add this to the remainder of vinegar, then add to vegetables, spices and sugar. Cook for half an hour, and just before removing from fire, add butter. (Delightful.)— Mrs. Robert Randolph Simmons, Rockingham, N. C. RIPE TOMATO SWEET PICKLE 6 lbs. tomatoes 4 inches stick cinnamon 3 lbs. sugar 1 teaspoon whole mace 1 teaspoon cloves 1 quart vinegar Mix all together and boil until tender, stirring constantly. Cut up tomatoes after peeling. Cook slowly. — Mrs. E. N. Baker. CHOW CHOW NO. 1 1 gal. green tomatoes 1 lb. sugar (brown) 1 large cabbage 1 cup white sugar 1 pt. onions }fa oz. white mustard seed 5 bell peppers 4 pts. vinegar V2 oz. celery seed 1 tablespoon turmeric 1 tablespoon ground mustard Put through food chopper tomatoes, cabbage, onions and -peppers. Put bowl under chopper and use juice from vegetables. Mix all ingredients, sprinkle freely with salt, cook one hour and seal hot. • — Mrs. Ben I. Dunlap, Ansonville, N. C. CHOW CHOW NO. 2 1 good sized cabbage chopped fine V2 as much green tomato, chopped 1 pt. chopped onion fine Sprinkle well with salt and allow to stand several hours. Drain and add: 1 tablespoon celery seed, beaten 1 1/2 lbs. brown sugar 7 tablespoons ground mustard 5 cents worth of turmeric % cup Melrose flour 3 pts. vinegar Mix well and cook about 15 minutes. — Mrs. W. L. Little. TOMATO PICKLE Into 2 gals, water put 1 qt. slack lime and fill vessel with sliced green tomatoes. Let stand 24 hours. To 7 lbs. of tomatoes, boil together V2 gal. vinegar, 4V2 lbs. sugar; add cinnamon, cloves and allspice. Pour this mixture over the tomatoes and let stand 24 -hours. Then boil all together for twenty minutes. — Mrs. M. L. Ham, Morven, N. C. CHILI SAUCE 1 peck ripe tomatoes, peeled 1 tablespoon cloves V2 doz. large onions 1 tablespoon cinnamon V2 doz. red bell peppers 1 tablespoon spice Tie spices in a bag. Put on tomatoes, onions, peppers and spices, and let cook about 20 minutes. Add 1 quarv vinegar, Vz cup salt, 1% lbs. brown sugar; cook until the mixture becomes thick, being careful not to burn, and seal hot. — Mrs. Ben I. Dunlap, Ansonville, N. C. UNCOOKED CHOW CHOW One-third pint white mustard seed V2 oz. turmeric 1 1/2 boxes ground mustard 14 pint olive oil 1 cup salt 2V2 pounds cabbage 1 cup sugar 6 green peppers 3 quarts green tomatoes Mix mustard, salt, sugar, turmeric and olive oil together. Chop cabbage, tomatoes and peppers and scald with enough strong vinegar to cover and let stand six hours. Drain well, mix with first mixture in a stone crock, cover with fresh cold vinegar. Tie up with good cloth, and after five days stir well and put in jars. — Mrs. Ben I. Dunlap, Ansonville, N. C. UNCOOKED CUCUMBER PICKLES 1 qt. vinegar % cup salt 1 cup sugar 1/4 cup mustard Mix thoroughly ""Pack cucumbers in jars and fill with liquid. Seal. This makes two quarts of pickle. — Mrs. John Dunlap. PEACH PICKLE 4 quarts peaches 3 or 4 sticks cinnamon 2 lbs. sugar (brown) Cloves 1V2 pints vinegar