1/2 tbls. flour or corn starch. 1 qt. vinegar.
1 medium cabbage. 2 cups sugar.
1 dozen onions. Salt to taste.
1 t-spoon prepared mustard✪ Pepper Relish No. 2.
Boil vinegar first; then add ground vegetables. Thicken with
cornstarch or flour, after adding seasonings.
Mrs. J. E. Hays,
President State Federation of Women's Clubs.
SPICED GREEN TOMATOES.
8 lbs. green tomatoes. 3 tbls. mixed pickle.
8 cups granulated sugar. 1 pt. cider vinegar✪ Spiced Green Tomatoes.
Pare thin as possible so seeds will remain in fruit. Make a
syrup of the sugar, vinegar and spice. Drop in the fruit and boil
gently until clear. Dip out whole into sterilized jars. Pour over
the syrup and seal as usual.
Mrs. T. F. Abercrombie.
PEPPER RELISH NO. 3.
1 dozen green peppers. 1 dozen onions.
1 dozen red peppers. 1 qt. vinegar.
1 medium size cabbage. 1 t-spoon mustard.
1 tbls. tumeric. 2 tbls. flour or corn starch.
1 tbls. celery seed. 2 cups sugar.
Salt to taste✪ Pepper Relish No. 3.
Let vinegar come to boil ; then add all ingredients. Add flour,
which has been rubbed to paste, or corn starch. Cook a few minutes
and seal.
Mrs. Harry Parker,
Montezuma, Ga.
PICKLES, MARMALADES AND RELISHES 95
SOY RELISH.
4 qts. green tomatoes. 1 t-spoon black pepper.
1 qt. sugar. 1 t-spoon salt.
1 qt. vinegar. 1 t-spoon celery seed.
6 onions. 1 t-spoon red pepper✪ Soy Relish.
Mash fine and boil two and one half hours.
Edith Patterson.
CHILI SAUCE NO. 1.
1 can or qt. ripe tomatoes. 1 t-spoon cloves.
2 cups vinegar. 1 t-spoon salt.
1 cup sugar. 1 t-spoon celery seed or,
1 t-spoon black pepper. 1 bunch celery, (cut fine).
1 t-spoon cinnamon. 1 small onion, (cut fine) .
Mix all ingredients and boil until onion is soft. Seal hot.
Mrs. George S. Obear, Jr.
CHILI SAUCE NO. 2.
24 large ripe tomatoes. 4 cups vinegar.
6 large onions. 2 t-spoon cinnamon.
4 pods hot red pepper. 1 t-spoon each cloves and all-
3 tbls. salt. spice.
2 cups sugar.
Pour boiling water over tomatoes, let stand few minutes until
skin slips off easily. Cut up fine, tomatoes, onions and peppers.
Cook all together, stirring constantly until thick. Seal hot.
Mrs. W. V. Green.
GREEN TOMATO SAUCE.
V'l pk. green tomatoes. 1/2 Pt. white mustard seed.
2 white hard head cabbages. 4 lbs. sugar.
15 white onions. 1 tbls. celery seed.
1 large stalk celery. 1 tbls. ground cloves.
25 cucumbers. 1 tbls. ground allspice.
11/2 gals, best vinegar.
Cut vegetables into small pieces, salt down over night in stone
crock. Pour off brine and rinse vegetables in cold fresh water.
Pour over vegetables vinegar and sugar ; add mustard, celery seed,
and spices. Cook until tender. Seal hot in jars with glass tops
and new rubbers.
Mrs. Joel Hunter.
CHILI SAUCE NO 3.
(Made with canned tomatoes)
1 No. 2 can tomatoes. 14. t-spoon red pepper.
1/2 cup vinegar. 1 tbls. cinnamon.
1/4 cup sugar. 1 medium onion chopped fine.
1/2 t-spoon salt. 1 green pepper chopped fine✪ Chili Sauce No. 3.
Mix thoroughly and boil 45 minutes.
Mrs. Claude B. Davis.
96 ATLANTA WOMAN'S CLUB COOK BOOK
GREEN TOMATO SAUCE.
1 qt. green tomatoes (cut fine). Pepper, salt, allspice, cloves (to
1 cup brown sugar. taste).
1 cup vinegar. 1 small onion (shredded fine).
Boil to a jam, stirring frequently to prevent scorching.
Mrs. Charles Walker.
PLUM SAUCE NO. 1.
5 cups plums, (seeded). 1 lb. nuts.
5 cups sugar. 1 lb. raisins.
3 oranges, (grind peel and all)✪ Plum Sauce No. 1.
Mix and let stand over night. Then cook 25 minutes.
Page 49 · 12 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1/2 tbls. flour or corn starch. 1 qt. vinegar.
1 medium cabbage. 2 cups sugar.
1 dozen onions. Salt to taste.
1 t-spoon prepared mustard.
Boil vinegar first; then add ground vegetables. Thicken with cornstarch or flour, after adding seasonings.
Mrs. J. E. Hays, President State Federation of Women's Clubs.
SPICED GREEN TOMATOES. 8 lbs. green tomatoes. 3 tbls. mixed pickle.
8 cups granulated sugar. 1 pt. cider vinegar.
Pare thin as possible so seeds will remain in fruit. Make a syrup of the sugar, vinegar and spice. Drop in the fruit and boil gently until clear. Dip out whole into sterilized jars. Pour over the syrup and seal as usual.
Mrs. T. F. Abercrombie.
PEPPER RELISH NO. 3. 1 dozen green peppers. 1 dozen onions.
1 dozen red peppers. 1 qt. vinegar.
1 medium size cabbage. 1 t-spoon mustard.
1 tbls. tumeric. 2 tbls. flour or corn starch.
1 tbls. celery seed. 2 cups sugar.
Salt to taste.
Let vinegar come to boil ; then add all ingredients. Add flour, which has been rubbed to paste, or corn starch. Cook a few minutes and seal.
Mrs. Harry Parker, Montezuma, Ga.
SOY RELISH. 4 qts. green tomatoes. 1 t-spoon black pepper.
1 qt. sugar. 1 t-spoon salt.
1 qt. vinegar. 1 t-spoon celery seed.
6 onions. 1 t-spoon red pepper.
Mash fine and boil two and one half hours.
Edith Patterson.
CHILI SAUCE NO. 1.
1 can or qt. ripe tomatoes. 1 t-spoon cloves.
2 cups vinegar. 1 t-spoon salt.
1 cup sugar. 1 t-spoon celery seed or,
1 t-spoon black pepper. 1 bunch celery, (cut fine).
1 t-spoon cinnamon. 1 small onion, (cut fine) . Mix all ingredients and boil until onion is soft. Seal hot.
Mrs. George S. Obear, Jr.
CHILI SAUCE NO. 2.
24 large ripe tomatoes. 4 cups vinegar.
6 large onions. 2 t-spoon cinnamon.
4 pods hot red pepper. 1 t-spoon each cloves and all-
3 tbls. salt. spice.
2 cups sugar.
Pour boiling water over tomatoes, let stand few minutes until skin slips off easily. Cut up fine, tomatoes, onions and peppers. Cook all together, stirring constantly until thick. Seal hot.
Mrs. W. V. Green.
GREEN TOMATO SAUCE.
V'l pk. green tomatoes. 1/2 Pt. white mustard seed.
2 white hard head cabbages. 4 lbs. sugar.
15 white onions. 1 tbls. celery seed.
1 large stalk celery. 1 tbls. ground cloves.
25 cucumbers. 1 tbls. ground allspice. 11/2 gals, best vinegar.
Cut vegetables into small pieces, salt down over night in stone crock. Pour off brine and rinse vegetables in cold fresh water. Pour over vegetables vinegar and sugar ; add mustard, celery seed, and spices. Cook until tender. Seal hot in jars with glass tops and new rubbers.
Mrs. Joel Hunter.
CHILI SAUCE NO. 3. (Made with canned tomatoes) 1 No. 2 can tomatoes. 14. t-spoon red pepper.
1/2 cup vinegar. 1 tbls. cinnamon.
1/4 cup sugar. 1 medium onion chopped fine.
1/2 t-spoon salt. 1 green pepper chopped fine.
Mix thoroughly and boil 45 minutes.
Mrs. Claude B. Davis.
GREEN TOMATO SAUCE. 1 qt. green tomatoes (cut fine). Pepper, salt, allspice, cloves (to 1 cup brown sugar. taste).
1 cup vinegar. 1 small onion (shredded fine).
Boil to a jam, stirring frequently to prevent scorching.
Mrs. Charles Walker.
PLUM SAUCE NO. 1. 5 cups plums, (seeded). 1 lb. nuts.
5 cups sugar. 1 lb. raisins. 3 oranges, (grind peel and all).
Mix and let stand over night. Then cook 25 minutes.
Records on this page
Pepper Relish No. 2Pepper Relish No. 2Spiced Green TomatoesPepper Relish No. 3Soy RelishChili Sauce No. 3Chili Sauce No. 1Chili Sauce No. 2Green Tomato SauceGreen Tomato SauceJohn Mack Tomato CatsupPlum Sauce No. 1