Anson County cook book

Use thick rind, removing outside and colored meat. Cut into any desired shape. Make strong salt solution, sufficient to cover rind well. Soak rind in this, well weighted down, for 3 days. Make strong alum solution, soak rind in this as above for 3 days. Rinse well and soak in clear water 3 days, changing water each day. Boil in clear water, rapidly and continuously, until tender. Make syrup of the proportion , of 2 cups sugar and 1 cup vinegar, flavored with cinnamon, spice and cloves. Have sufficient quantity to cover rind well, and boil in this until the syrup is thick. If preferred, the flavorings may be added whole and put into the pickle as they are put in the jars. Seal while hot. — Mrs. J. B. Ingram. MUSTARD PICKLE 1 gallon chopped cabbage V2 gallon small onions V2 gallon cucumbers cut in squares (the cucumbers may be some that have been kept in brine. Soak thoroughly before using) 1 quart sweet green peppers, chopped; sprinkle salt over all and let stand over night. Take out nexc morning and drain. Add a liquor made of Vs fresh water and V2 vinegar and scald vegetables about 5 mins. Take out and put immediately into the following hot dressing: 2 tablespoons turmeric 1 tablespoon celery seed 2 pounds sugar V2 teacup Melrose flour V2 teacup mustard Make paste of all ingredients with a little cold water, then add V2 gallon vinegar. Cook until it thickens, stirring all the time to prevent lumps forming. Add the vegetables and cook for a few minutes. Seal while hcc. This mustard dressing may be used with chopped red and green peppers alone, and small green tomatoes cut in quarters may also be used in the place of cucumbers. — Miss Alice Boggan. PEACH PICKLE 4 pounds sugar 8 pounds peaches 1 quart vinegar Boil vinegar, sugar and spices five minutes. Add a few of the peaches and boil until transparent. After all the peaches have gone through this process, pack in jars, then boil syrup until it thickens and pour over fruit and seal.— Mrs. D. E. Gatewood. 43 reserves FIG CONSERVE. 4 lemons (juice) 2 lbs. seeded raisins 7 lbs. peeled figs 4 oranges, juice of two, rind of two 4 lbs. white sugar 1 lb. pecans V2 cup water Put all on stove except nuts. Cook and stir until thick, add nuts ten minutes before' removing from stove. Put in pint jars. — Mrs. W. A. Smith. ORANGE MARMALADE 3 oranges 3 lemons 3 grape fruit Sugar. Wash and cut fruit without peeling. Remove seed, and put through food chopper, taking care to catch all juice. To every pint of fruit and juice arid three pints water, and let stand over night. Boil 10 minutes, then remove from fire and let stand for several hours. Measure, and to every pint of fruit, put one pint of sugar. Cook until it jellies. — Mrs. Geo. Scott, Va. CRANBERRY SAUCE. 1 quart cranberries 1 pint water 2 cups sugar Wash the cranberries, add water and put on fire in covered sauce pan. Let simmer until each cranberry bursts open; remove cover from pan, add sugar and let boil about twenty minutes without cover. The cranberries must not be stirred from the time they are placed on the fire. — Mrs. J. D. Home. SPICED FRUITS. Usually made of grapes, apples, plums, pears, and peaches. A standard recipe for any of these is as follows: 6 lbs. fruit , 1 pint vinegar 3 lbs. sugar 1 lemon rind