Aunt Caroline's Dixieland recipes

Four tablespoonsful of celery seed. One-fourth pound of black and white mustard seeds each. Two tablespoonful of tumeric. Chop peppers, onions and cabbage fine and soak in one and a half cups of salt all night. Then cover well with vinegar and put equal parts of sugar. Add seasoning and cook about two and one-half hours. ENGLISH CHOPPED PICKLE One large head of cabbage, One gallon of green tomatoes, One small bottle of sliced cucumber pickle (store pickle), Fifteen large onions. Chop all fine and let stand over night, sprinkling them with salt. Do not put cabbage with onions and tomatoes. Next morning squeeze out the cabbage, onions and tomatoes, and put on in kettle. Add three quarts of vinegar, four pounds of brown sugar, one package of seedless raisins, one-half ounce of ground red pepper, eight tablespoonsful of white mustard seed, four tablespoonsful each of celery seed, one tablespoonful each of allspice, ginger, cloves and tumeric. Mix well together and cook about one hour. Pies and Desserts CHESS PIES Three eggs, Two-thirds cup of sugar, One-half cup of butter, One-half cup of milk. Cream butter and sugar and add to the well beaten yolks. Then add milk and one teaspoonful of vanilla. Mix well and bake on a nice crust. When done, spread with the whites and three tablespoonful of sugar and a little flavoring. Return to oven and brown. HEAVENLY HASH Sweeten, flavor and whip stiff one pint of cream. Add to cream one-half pound of marshmallows cut into small pieces. Set on ice to chill. Then add one-half pound of blanched almonds chopped fine and garnish with marschino cherries. Line bowl in which cream is put after being whipped, with powdered lady fingers or macaroons. FOOD FOR THE GODS One cup of sugar. One-fourth pound of dates. One-fourth pound of nuts, Three tablespoonsful of cracker crumbs. Beat whites of three eggs stiff and add one heaping teaspoonful of baking powder and the above ingredients. Cut the dates and almonds into small pieces. Put mixture in a pudding pan set inside of a pan of water and bake in oven one hour. Cover while cooking. Serve with cream. STONEWALL JACKSON PUDDING Two cupsful of milk, Two egg yolks, One-half cup of sugar. Two tablespoonsful of Knox Gelatine softened in onefourth cupful of cold milk. One teaspoonful of vanilla. One-eighth cupful ofSherry wine. Two egg whites. One-half pint of whipped cream. Heat the milk to the boiling point in double boiler. Beat the yolks very light and beat into them the sugar. Add this to the hot milk and cook until the custard begins to get thick. Take from the fire. Add gelatine, which has been softened in one-fourth cupful of cold milk. Add vanilla and sherry wine and let cool. Beat the whites of eggs stiff, and fold into them the whipped cream. When custard begins to set, fold into it the cream and whites of eggs and put into a mold. Mold with alternate layers of broken macaroons and crystallized cherries. SYLLABUB One pint of cream, rich and sweet, One-half cup of sugar, One cup of sherry wine, One teaspoonful of vanilla.