Blue Ribbon cook book

Pickled Onions—Peel small, white onions of even size; cover with a strong brine (1 cup salt to 2 quarts boiling water), and let stand 2 days. Drain, cover with boiling water; let stand 10 minutes; drain. Pack into jars. To every gallon of onions use about 1 quart vinegar, 14 cup sugar, and 1 to 8 tablespoons Blue Ribbon mixed pickling spice. Scald ingredients. fill jars with liquid and seal. Dill Pickles—1 peck firm, well-shaped green cucumbers, 5 or 6 inches long. Clean well; put layer in bottom of large stone crock; add layer of dill (stalks, leaves, and seed balls), and repeat until crock is 34 full. Make a brine vinegar solution (1 pound salt, 114 pints vinegar, 11% gallons water). Cover the cucumbers, weight down securely with 8 or 10 pounds weight. Let stand to cure for 3 or 4 weeks. Cucumbers will be transparent and light in color. Pickles, Catsups, etc. 123 Whole Pickled Cucumbers (Gherkins)—4 quarts small green cucumbers of even size, 2 quarts boiling water, 1 cup salt. Make brine, and while boiling hot pour over the cucumbers, which have been washed, and wiped, and put in a crock. Let stand 3 days. Drain. Dissolve 1 tablespoon alum in 1 gallon boiling water, and pour over cucumbers. Let stand 6 hours. Drain well. Boil together 1 gallon vinegar, 2 sticks cinnamon, 2 tablespoons allspice berries, 2 tablespoons whole cloves, small piece of ginger root, 4 green peppers, chopped, 4 pounds brown sugar (may be omitted if sharper pickle is liked). Scald cucumbers in the liquid. Put in stone crock, and put weight on top. Ripe Cucumber Pickle—Pare cucumbers, remove seeds and cut in strips. Cover with alum water, allowing 2 teaspoons alum to 1 quart of water. Heat to boiling point; let stand in warm place 2 hours. Drain, and chill in ice water. Make a syrup of 2 pounds sugar and 1 pint vinegar. Put 14 cup Blue Ribbon pickling spice in a bag in the syrup. Boil 5 minutes; add welldrained cucumbers and cook 10 minutes. Put in crock. Scald syrup 3 successive mornings and return to cucumbers. Have enough liquid to cover. Pickled Beans—Take 4 quarts beans, wash, string, cut in inch pieces and boil in salted water until tender. Drain well. Make a dressing of 3 cups sugar, 14 cup flour, 4 cup or less Blue Ribbon mustard, 1 tablespoon celery seed, 1 tablespoon tumeric, 3 cups white wine vinegar. Boil until thick, pour over beans, and seal. Picalilli—Slice 1 peck green tomatoes, add 1 cup salt, cover with water and let stand 24 hours; then drain through a sieve, add 4 green peppers and 8 onions chopped fine; cover with vinegar and scald; drain off, add 1 cup sugar, 144 package Blue Ribbon pickling spice, and cover with cold vinegar. Chili Sauce—18 large ripe tomatoes, 1 green pepper, 3 onions, 14 head celery. Chop fine, add 1 tablespoon salt, 1 cup sugar, 2 cups vinegar, 1 teaspoon each, Blue Ribbon cloves, nutmeg and cinnamon; boil 2 hours and seal in sterile jars. Green Tomato Pickles—8 cups tomatoes, 4 cups apples, 4 cups onion, 3 cups brown sugar, 1 pound raisins, 1 piece root ginger, 2 tablespoons mustard seed, 1 tablespoon Blue Ribbon cinnamon, | teaspoon cloves, 1 teaspoon pepper, 2 cups vinegar. Let tomatoes and onions stand overnight in brine. Drain. Cook all together until tender. Whole Green Tomato Pickle—6 quarts small green tomatoes of uniform size. Boil until peel can be removed. Make a syrup of 4 pounds brown sugar, 1 quart vinegar, 2 sticks cinnamon, and a few whole cloves. Boil tomatoes in syrup 5 or 10 minutes. 124 Blue Ribbon Cook Book Mustard Pickles, Chow Chow—2 heads cauliflower, 2 quarts green cucumbers, 2 quarts onion, small, (if large, cut in pieces,) 1 quart string beans, 2 green peppers, 114 quarts vinegar, 44 pound mustard, 3 teaspoons tumeric, 3 to 4 cups brown sugar, 1 cup flour, 1 tablespoon celery seed.