Aunt Caroline's Dixieland recipes

Cut the corn from the cob, chop, onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly threequarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in glass jars. BELL PEPPER RELISH Twelve green peppers. Twelve red peppers, Six medium sized onions, One quart of vinegar. One and one-half cupsful of sugar. Two tablespoonsful of salt. Cut the peppers and onions into small pieces, sprinkle with salt and cover with boiling water. Let stand until cool, then drain, place in a kettle, and add the vinegar, and sugar. Cook for twenty minutes. Put into jars, seal and set away until needed. Serve with cold meats. GREEN TOMATO PICKLE Two quarts of green tomatoes, Six large onions, Three red peppers. Four quarts of cabbage, all chopped fine. Two ounces of white mustard seed, One-half ounce of celery seeds, Two and one-half pounds of sugar. One-half ounce of tumeric. One gill of salt. Two quarts of vinegar. Soak tomatoes, onions and cabbage in salt water onehalf hour, wash and drain, add other ingredients and boil twenty minutes. CUCUMBER PICKLE Take enough cucumbers to fill a two-gallon jar. Cut into lengthwise pieces and soak until fresh. Cover with equal parts of water and vinegar, and boil an hour and ten minutes. Then take them out and boil one and one-half hours in one gallon of fresh vinegar, two pounds of sugar, one tablespoonful of celery seed, one tablespoonful of tumeric, one teaspoonful each of cloves, mace and ginger, one tablespoonful of black pepper, and one of horse radish. When cold add one-half teaspoonful of cayenne pepper. PICCALLI One-half peck of ripe tomatoes. One-half peck of green tomatoes. Twelve sweet peppers, half of them green and half ripe or red, Eleven small onions, Two quarts of vinegar. One quart of brown sugar. One tablespoonful each of all kinds of spices. Grind in coarse meat chopper, cover with one cup of salt and let stand over night. Next morning squeeze and put on to cook with sugar, vinegar and spices. Cook about half an hour or longer. STUFFED PEPPERS Wash as many fresh green peppers as desired. Then remove the tops from the peppers, scoop out the seeds, and fill with grated ham mixed with cream sauce. Cover with bread crumbs and bits of butter and bake until ready in a hot oven. J*. PEACH PICKLE Peel peaches and put in stone jar. To seven pounds of fruit, use three and one-half pounds of sugar and one quart of vinegar. Boil sugar and vinegar together awhile and pour over fruit and flavoring, cinnamon, spioe, ginger, cloves, nutmeg and mace may be used, put in little sacks. Do this for seven or eight mornings. CHILI SAUCE Twelve ripe tomatoes. Four ripe or three green peppers, Two tablespoonsful of salt. Two tablespoonsful of sugar. One tablespoonful of cinnamon, Three cups of vinegar. Peel tomatoes and onions, chop very fine, add chopped peppers, and the other ingredients and boil one and one-half hours. MOUNT VERNON PICKLE One peck of green peppers, One string six inches long of red peppers, One large cabbage or two small ones. Four large onions.