The Carbon County cook book

Glazed Sweet Potatoes. Wash, pare or scrape 6 medium sized potatoes and cook for 10 minutes in boiling salted water. Drain and put into buttered baking dish. Make syrup by boiling 14 cup sugar, one-third cup water, 1 tablespoon butter for 3 minutes. - Brush potatoes with this mixture and bake for 15 minutes, basting at the end of 7 minutes with remainder of syrup. ; MRS. SULLIVAN. (Al NATION-WIDE INSTITUTION - renney vo in? °3,,, DEPARTMENT STORES Store No. 12, Price, Utah TRUE HOSE ECONOMY ! Silk and Fiber me Examine the quality of this Hose! It is made of twisted silk and fibre threads. The heel and toe are reinforced. And you’ll be overwhelmed to learn the price, the pair is only In All Colors! —, a ee ee ee PICKLES AND RELISHES Olive Oil Pickles. Soak over night 100 medium sized cucumbers and 2 quarts pickling onions in 114 cups salt, drain well, slice cucumbers and onions, stir in 1 cup olive oil, 1 tablespoon celery seed, 2 tablespoons mustard seed, 1 tablespoon tumeric, 2 tablespoons ground mustard, | cup sugar, 1 teaspoon alum, 1 cup sugar. Mix and put in jars. Fill up with cold vinegar and seal. MRS. G. 0. HORNER. ISABELL BRYNER. Pimento Spanish Pickle. 4 quarts cucumbers peeled and sliced, large ones will do, sprinkle with salt and let stand 1 hour and drain, 5 cups brown or white sugar, 1 teaspoon celery seed, 3 teaspoons mustard seed, 14 teaspoon whole cloves, 3 teaspoons tumeric, 4 large peppers, 1 can pimentos, cover with strong vinegar and cook 30 minutes. Dill Pickles. A layer of pickles and then a layer of dill until jar is filled, then cover with vinegar. To 1 gallon of vinegar, 1 cup salt, 1 cup sugar and 1 cup mustard. Put weights on to keep under liquid. \ MRS. BELLE JOHNSON. Cucumber Relish. This does not have to be cooked and does not have to be sealed. Grate or grind 1 dozen large cucumbers and 2 medium sized onions. Add 2 tablespoons grated horse radish, 14, teaspoon of cayenne, 1 tablespoon sugar, add 1 tablespoon salt, mix well, put in bottles and cover with vinegar. CRYSTAL B. GUYMON. LA PRIEL FRANDSEN. Mustard Pickles. 5 quarts small cucumbers, 4 quarts califlower, 4 quarts small onions, 2 ounces ground ginger, 1 ounce tumeric, 14 pound mustard, 4 pounds sugar, 1 gallon vinegar (or one-third strong vinegar and two-thirds water), 2 ounces white mustard seed, 1 ounce whole black pepper, 1 ounce whole allspice. Salt cucumbers, onions and califlower and let stand over night. Tie whole pepper and allspice in cloth and boil in vinegar with cucumbers, onions, cauliflower and white mustard seed. Mix mustard, ground ginger and tumeric with some vinegar or water and pour into pickles just as they boil. Let boil 20 minutes or until tender. Add thickening of flour before removing from fire. MARGARET M. PARMLEY. Chow Chow. 400 small cucumbers, 1 peck small onions, 2 heads cauliflower. Mix all together, let stand over night in salt water ; wash well, place in large granite pan, add 2 gallons vinegar, 3 red peppers, 4 cups sugar, 3 teaspoons tumeric. Mix together and let simmer 1% hour. When nearly done stir in 4 tablespoons flour mixed with water to form paste. When done seal in jars. 3 Sie Te A MRS. McDONALD. ¥ . + 4 rs ‘2 i ; Tomato Relish. 1 peck Jee ripe tomatoes, pared, chopped and drained; 9 large onions, 2 bunches celery, 3 red peppers, 2 oz. mustard seed, Z Ibs. brown sugar, 4 cup salt, 2 quarts cider vinegar. Mix chopped vegetables, dissolve sugar in vinegar, pour over and seal. MRS. W. H. PACE. MABEL STOWELL.