Blue Ribbon and Pure Gold cook book

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 Pickles, Catsups, etc. 125 piece of ginger root, 4 green peppers, chopped, 4 pounds brown sugar (may be omitted if sharper pickle is liked.) Seal 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 3 cup Pure Gold pickling spice in a bag in the syrup. Boil 5 minutes; add well-drained 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, } cup flour, } cup or less Pure Gold mustard, 1 tablespoon Pure Gold celery seed, 1 tablespoon Pure Gold turmeric, 3 cups white wine vinegar. Boil until thick, pour over beans, and seal. Piccalilli—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, 3 package Pure Gold pickling Spice, and cover with cold vinegar. Chili Sauce—18 large ripe tomatoes, 1 green pepper, 3 onions, 3 head celery. Chop fine, add 1 tablespoon salt, 1 cup sugar, 2 cups vinegar, 1 teaspoon each, Pure Gold cloves, nutmeg and cinnamon; boil 2 hours and seal in sterile jars. Green Tomato Pickles—8 cups tomatoes, 4 cups apples, 4 cups onions, 3 cups brown sugar, 1 pound raisins, 1 piece root ginger, 2 tablespoons Pure Gold mustard seed, 1 tablespoon Pure Gold cinnamon, 1 teaspoon Pure Gold cloves, 1 teaspoon Pure Gold 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. Mustard Pickles, Chow Chow—2 head cauliflower, 2 quarts green cucumbers, 2 quarts onions, small, if large cut in pieces, 1 quart string beans, 2 green peppers, 13 quarts vinegar, 7 pound mustard, 3 teaspoons turmeric, 3 to 4 cups brown sugar, 1 cup flour 1 tablespoon celery seed. 126 Blue Ribbon Cook Book Prepare vegetables, cut in small pieces. Cover with boiling hot brine and let stand overnight. Wash with cold water and drain. Mix mustard, flour, and sugar, and vinegar enough to make a smooth paste. Add to remaining vinegar. Cook until it thickens, add vegetables and cook about 20 minutes. Cabbage Relish—1 quart raw cabbage cut fine, 1 quart cooked beets, chopped, 2 cups brown sugar, 1 cup grated horseradish, 1 tablespoon salt, $ teaspoon Pure Gold black pepper, + teaspoon red pepper, 1 quart vinegar (about). Boil spices and sugar in vinegar, and when cold pour over vegetables and seal. Rhubarb Relish—1 quart rhubarb, cut in small pieces, 1 quart onions, chopped, 1 pint vinegar, 2 pounds brown sugar, 1 teaspoon each Pure Gold cinnamon and allspice, 4 teaspoon Pure Gold cloves, 2 teaspoons salt, } teaspoon pepper. Boil all together until thick.