The Aunts' Cook Book

Dissolve sugar first, then boil 4 minutes. Put in berries and boil 15 or 20 minutes. These preserves do not lose their color. They are better made in small quantities and not kept too long. Aunt Elinor's Orange Marmalade 4 large naval oranges Sugar 2 lemons Select large fair fruit, scrub well with a brush, cut out middle core and naval end. Shave quarters crosswise into very thin strips. Measure fruit and add 3 cups water to 1 cup fruit. Cover closely and leave over night. Cook next day until rinds are clear and tender. Set aside again over night. Next day measure again and allow ^ cups sugar to each cup of fruit. Heat sugar and add to boiling fruit and boil until it jells. Preserves and Pickles, Jellies and Jams 131 Grandmother Holden's Sweet Tomato Pickle Slice green tomatoes with cabbage slices. Sprinkle salt among slices and put weight on top of them, letting stand 24 hours. Put into colander to drain. Put into cold water and bring to boil. Drain in colander. Make syrup of vinegar, brown sugar and whole spices (cinnamon, cloves, mace, etc.» in bag.) Boil until done and store in crocks or jars. Aunt Virginia's Green Tomato Soy 2 gals, green tomatoes, 2 tablespoons of salt sliced without peeling 1 tablespoon ground mustard 12 good-sized sliced onions 2 tablespoons ground pepper 2 qts. vinegar (black) 1 qt. sugar 1 tablespoon allspice 1 tablespoon cloves Mix all together and stew until tender — stirring often lest they should scorch. Put up in small glasses. Aunt Elinor's Tomato Soy 1 cup big red peppers 4 teaspoons cloves 1 cup small red peppers 2 teaspoons ginger 1 cup salt 4 teaspoons cinnamon 2 cups onions 2 teaspoons nutmeg 3 pts. vinegar (cider) 1 teaspoon cayenne pepper 8 qts. tomatoes 1 pt. chutney Tomatoes peeled and quartered as for stewing. Peppers and onions chopped fine. Mix all ingredients (except the chutney) and boil slowly about 3 hours or until thick. Just before bottling, add 1 pint Crosse & BlackwelFs India Chutney. 132 Preserves and Pickles 9 Jellies and Jams Aunt Virginia's Pickles 500 pickles 1 oz. black pepper 5 qtSy and 1 pt. vinegar 1 oz. yellow mustard 2 oz. salt 1 oz. allspice 1 oz. garlic 1 cup sugar 1 oz. ginger Red pepper to taste 1 oz. celery seed Put in each bottle a lump of alum the size of a pea. Aunt Virginia's Cucumber Pickles 50 cucumbers ^ cup of ground ginger ^ peck small silver onions ^ cup of ground mustard J^ cup of tumeric 1 J^ cups of brown sugar Put cucumbers down in salt over night. Make a strong brine — ^let it come to a boil and pour over the onions. Put in separate vessels. Cover them closely, and let them stand over night. In the morning drain all well. Put 3^ gallon cider vinegar in preserving kettle and into that put a lump of alum the size of a hickory nut. Drop the cucumbers into the ginger, mix all ingredients. Let boil about a half hour. Remove from fire and when cold add bottle of mixed French mustard. If you wish cauliflower, cook it in a separate kettle, in vinegar, and throw the vinegar away as the cauliflower makes it strong, and add to the other pickle. It is ready for use in a few days. Preserves and Pickles^ Jellies and Jams 133 Aunt Robbie's Watermelon Pickle Cut up the rind of a watermelon into finger lengths — removing outside skin and pink inside. Cover with cold water and put a little alum in water. Boil J^ hour. Drain and cook 3^ hour in syrup made as follows: 3 pints vinegar 3 3^ lbs. sugar whole cloves and stick cinnamon Aunt Virginia's Spiced Oysters