Make a syrup of the sugar, vinegar, cinnamon and cloves. Cook together for about 20 minutes. Cook the peaches, a few at a time, in this syrup and pack in jars. Boil syrup down and pour over them, and seal. —Mrs. Tyler B. Dunlap, Ansonville, N. C. CUCUMBER MANGOES (DELICIOUS) Soak in brine for nine days as many large green cucumbers as you wish to use. Then let them stand for forty-eight hours in clear water. Cut a slit in them, scocp out seed, wipe dry and fill with stoned raisins, lemons cut in long thin strips, and a few whole cloves. Tie up slit. Pack cucumbeis in stone jar, cover with boiling syrup made by adding 5 lbs. of sugar to 1 quart of vinegar, flavored with mace, cloves and cinnamon to taste. Re- heat syrup and pour boiling hot over cucumbers' for nine successive days. —Mrs. T. F. Stanback, Mangum, N. C. TOMATO SAUCE . 3 pts. tomatoes, finely cut pt. vinegar I pt. sugar 1 teaspoon ground cloves Put ingredients in boile* over moderate fire and let boil until it is suf- ficiently thick. Seal hot.— Mrs. T. F. Stanback, Mangum, N. C. 123 ASK FOR AND USE MELROSE FLOUR SUPERIOR PEACH PICKLES Select firm, medium-sized peaches of good flavor, preferably clear seeded as they are more easily eaten. Peel and place in large vessel to boil, covering them with boiling water, turning over frequently while cooking. Cook until they can be pierced with a fork, then place in sterilized jars (Mj-gal. size best). After filling jars, invert so as to drain all water from peaches. Cover at once with boiling syrup, which has been prepared while peaches are cooking. Three pounds of sugar to one quart of good vinegar✪ Superior Peach Pickles, just brought to boiling point, with whole cloves and allspice, about one table- spoon each. Seal tight and let stand several weeks before using. — Shelley Horne Rose. PEPPER HASH 1 doz. sweet green peppers 3 level teaspoons salt 1 doz. sweet red peppers 1 qt. vinegar 4 large onions 2 cups sugar✪ Pepper Hash Grind onions and peppers, after removing seed; cover with boiling water four different times, draining well each time. Put in sack and squeeze dry. Add salt, vinegar, sugar, and cook 15 minutes. Seal while hot. —Mrs. T. L. Caudle. SPANISH PICKLE 8 green bell peppers 2 medium cabbages 1 oz. white mustard seed V2 gal. green tomatoes 1 oz. celery seed 3 doz. small onions V± lb. ground mustard IV2 doz. cucumbers Y2 gal. vinegar✪ Spanish Pickle 1V2 lbs. sugar Chop vegetables, sprinkle with salt and let stand 24 hours. Press out brine, put them in kettle with alternate layers of spices, and add vinegar and sufficient turmeric to cover it as desired. Boil about an hour and put in jars, not necessarily air tight. — Mrs. Chas. M. Burns. WATER MELON SWEET PICKLE 1 cup vinegar V2 gal. melon rind 3 cups sugar Cinnamon and mace✪ Water Melon Sweet Pickle "Peel rind, cut in pieces, sprinkle with salt, cover with boiling water and let stand over night. Boil in water with piece of alum about the size of hickory nut. Let stand until cool. Boil again in clear water until tender. Plunge into cold water and let stand a while. Drain well and put into> boiling syrup. Boil for 30 or 40 minutes. Put in jars and cover with syrup. Seal. — Mrs. Judith S. Dockery. 124 ASK FOR AND USE M EL ROSE FLOUR WATER MELON RIND PICKLE (DELICIOUS) ✪ Water Melon Rind Pickle (Delicious)

AI-modernized reading of the original text

Make a syrup of the sugar, vinegar, cinnamon and cloves. Cook together for about 20 minutes. Cook the peaches, a few at a time, in this syrup and pack in jars. Boil syrup down and pour over them, and seal. —Mrs. Tyler B. Dunlap, Ansonville, N. C. CUCUMBER MANGOES (DELICIOUS) Soak in brine for nine days as many large green cucumbers as you wish to use. Then let them stand for forty-eight hours in clear water. Cut a slit in them, scocp out seed, wipe dry and fill with stoned raisins, lemons cut in long thin strips, and a few whole cloves. Tie up slit. Pack cucumbeis in stone jar, cover with boiling syrup made by adding 5 lbs. of sugar to 1 quart of vinegar, flavored with mace, cloves and cinnamon to taste. Reheat syrup and pour boiling hot over cucumbers' for nine successive days. —Mrs. T. F. Stanback, Mangum, N. C. TOMATO SAUCE 3 pts. tomatoes, finely cut 1 pt. vinegar I pt. sugar 1 teaspoon ground cloves Put ingredients in boiler over moderate fire and let boil until it is sufficiently thick. Seal hot.— Mrs. T. F. Stanback, Mangum, N. C. SUPERIOR PEACH PICKLES Select firm, medium-sized peaches of good flavor, preferably clear seeded as they are more easily eaten. Peel and place in large vessel to boil, covering them with boiling water, turning over frequently while cooking. Cook until they can be pierced with a fork, then place in sterilized jars (1/2-gal. size best). After filling jars, invert so as to drain all water from peaches. Cover at once with boiling syrup, which has been prepared while peaches are cooking. Three pounds of sugar to one quart of good vinegar, just brought to boiling point, with whole cloves and allspice, about one tablespoon each. Seal tight and let stand several weeks before using. — Shelley Horne Rose. PEPPER HASH 1 doz. sweet green peppers 3 level teaspoons salt 1 doz. sweet red peppers 1 qt. vinegar 4 large onions 2 cups sugar Grind onions and peppers, after removing seed; cover with boiling water four different times, draining well each time. Put in sack and squeeze dry. Add salt, vinegar, sugar, and cook 15 minutes. Seal while hot. —Mrs. T. L. Caudle. SPANISH PICKLE 8 green bell peppers 2 medium cabbages 1 oz. white mustard seed V2 gal. green tomatoes 1 oz. celery seed 3 doz. small onions 1/4 lb. ground mustard IV2 doz. cucumbers Y2 gal. vinegar 1V2 lbs. sugar Chop vegetables, sprinkle with salt and let stand 24 hours. Press out brine, put them in kettle with alternate layers of spices, and add vinegar and sufficient turmeric to cover it as desired. Boil about an hour and put in jars, not necessarily air tight. — Mrs. Chas. M. Burns. WATER MELON SWEET PICKLE 1 cup vinegar V2 gal. melon rind 3 cups sugar Cinnamon and mace "Peel rind, cut in pieces, sprinkle with salt, cover with boiling water and let stand over night. Boil in water with piece of alum about the size of hickory nut. Let stand until cool. Boil again in clear water until tender. Plunge into cold water and let stand a while. Drain well and put into boiling syrup. Boil for 30 or 40 minutes. Put in jars and cover with syrup. Seal. — Mrs. Judith S. Dockery. WATER MELON RIND PICKLE (DELICIOUS)

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Superior Peach PicklesCucumber Mangoes (Delicious)Tomato SaucePepper HashPepper HashSpanish PickleWater Melon Sweet PickleWater Melon Rind Pickle (Delicious)

Anson County cook book