The Carbon County cook book

Hadley Salad. 1 gallon chopped cabbage, 1 gallon chopped ripe tomatoes, 1 quart chopped onions, 14 pint red peppers chopped and seeds removed, 13 small green peppers chopped. Mix all together except tomatoes and salt and let stand a few hours or a!l night, drain and add 2 tablespoons cinnamon, 2 tablespoons celery seed, 1 tablespoon tumeric, 2 pounds sugar and 1 gallon vinegar. Cook Yy hour. Cook tomatoes at same time but separate, then mix. Cook ‘4 hour longer and seal in glass jars. 9 quarts. MRS. J. C. MUELLER. One Gallon Pickled Onions. Small silver skinned onions. Remove skins, put into brine strong enough to bear up an egg and let stand 24 hours. Drain and place in glass jar first a layer of onions then a sprinkling of horseradish, cinnamon bark, cloves and cayenne pepper ; repeat until jar is full. To 1 gallon pickles use 1 teaspoon cloves, 4 teaspoons cinnamon bark. Boil 1 quart brown sugar in 1 gallon vinegar and pour this over pickles until jar overflows. Seal airtight. “aft MRS. ELLA BRYNER, Helper. Chow Chow. 6 quarts cucumbers, 4 quarts onions, 1 large cauliflower, 3 tablespoons mustard seeds, 2 tablespoons celery seed, 114 tablespoons allspice (whole), 2 tablespoons white peppers (whole), 1 tablespoon cloves. Tie in cloth and let stand over night in vinegar. 114 cups Coleman’s mustard, 1 cup flour, 1 cup sugar, | 1 tablespoon tumeric., Put sugar, mustard, flour and tumeric to- gether and mix well with enough vinegar to make a cream. Take 11% gallons vinegar, put on fire, let come to boil, add mixture and cook well. Put pickles in pan and pour mixture over, boil. Put cucumbers and onions in brine 24 hours, cauliflower in brine 127 hours. MRS. M. E. BROOKS. Mustard Pickles. 1 quart small cucumbers, 1 quart large cucumbers, 1 quart small onions, 1 large cauliflower cut in pieces, 4 green peppers cut fine. Pour over these 4 quarts water and 1 pint salt, let stand 24 hours. Drain, then place vegetables in hot water to scald. Mix 1 cup flour, 6 tablespoons mustard, 1 tablespoon tumeric powder, cold vinegar enough to make smooth paste, then add 1 cup light brown sugar, 14 cup white sugar and enough vinegar to make 2 quarts in all. Boil until it thickens, stirring constantly. Add vegetables and cook until heated through. Makes 5 quarts. MABEL PEACOCK. MRS. GEORGE ROBB. MRS. LA VERNE LLOYD. . Green Tomato Pickles. 1 peck green tomatoes, salt, 14 dozen good sized onions coarsely sliced, 6 red peppers chopped, 1 cup sugar, 1 tablespoon each of allspice, cinnamon and mustard, 1 teaspoon cloves, 3 pints cider vinegar. Slice tomatoes, sprinkling thoroughly with salt not too heavily, let stand over night, then drain. Place tomatoes and onions in alternate layers in kettle, add other ingredients, cook until tender. MRS. C. H. STEVENSON. Mustard Pickles. 4 quarts cucumbers, 2 quarts onions, salt and let stand 24 hours, drain thoroughly, add 1 quart vinegar, 1 pint water, 2 cups sugar, i teaspoon pepper 1 teaspoon tumeric, 3 tablespoons flour. Cook about 14 hour and seal while hot. MRS. L. RASMUSSEN. MRS. LILLY LANGFORD. Tomato Catsup. To 1 peck ripe tomatoes add two-thirds cup salt, 1 tablespoon black pepper, 2 tablespoons cloves, 2 tablespoons allspice, 1 large sweet red pepper, 4 large onions chopped fine, 1 teacup brown sugar, 1 quart vinegar. Pour boiling water on tomatoes to remove skins, cut into pieces, add above ingredients, boil 2 hours, add a handful of peach leaves, mash through a colander and boil again. Bottle while hot and seal. MRS. CARRIE BH. BEAN. Chili Sauce. 50 ripe tomatoes, 8 onions, 6 red peppers, 6 green peppers, 2 tablespoons sugar, 5 tablespoons salt, 2 tablespoons celery seed or 1 bunch celery, 7 cups vinegar, spices to taste. Boil 4 hours and bottle. MARY BHAN.