The Carbon County cook book

Piccalilli. 1 peck green tomatoes sliced, 14 peck onions sliced, 1 cauliflower, 1 peck small cucumbers. Let stand in salt and water 24 hours. Put in kettle with handful grated horseradish, 1 ounce tumeric, 1 ounce whole cloves, 14, pound whole pepper, 1 ounce cassia buds or cinnamon, 1 pound white mustard seed, 1 pound English mustard. / Place in kettle in layers and cover with cold vinegar. Boil 15 minutes and stir constantly. a MRS. FRANK AVERILL. Dill Pickles. To each gallon water add 1 cup salt, 1 cup vinegar. Wash medium sized cucumbers, place in barrel with dill stock, keep well covered with this brine. Keep weight on cucumbers and skim every 3 mornings during warm weather. MRS. S. C. MILES. Chopped Chow. Chop fine 4 quarts cucumbers and 4 quarts green tomatoes, 12 large onions and 1 large cabbage. Soak in 1 cup salt water over night. Chop 6 bell peppers and 6 hot peppers, cover with vinegar and cook well. Then add 3 tablespoons mustard and 1 heaping tablespoon curry powder and 1 of tumeric. Bowl of brown sugar and boil pickling spices in 1 quart vinegar. 1 tablespoon mustard seed. MRS. JAMES S. MATHIS. fa 4 tin neers itt atti Tomato Sweet Pickles. 1 peck green tomatoes, 6 large onions sliced; add 1 cup salt and let stand over night, drain, add 2 quarts — water, 1 quart vinegar, boil 15 minutes. Drain again, throw away | _ this vinegar, add to pickles 2 pounds sugar, 2 quarts vinegar, 2 | tablespoons each of cloves, ginger, allspice and mustard, 2 tea- — spoons cinnamon, | tablespoon cayenne. Boil 15 minutes. MRS. W. W. JOHNSON. Uncooked Catsup. 1 peck ripe tomatoes, 2 cups chopped onion, — 2 cups chopped celery, 14 cup white mustard seed, 2 cups granulated sugar, 14 cup salt, 2 teaspoons black pepper, 2 teaspoons cinnamon, 4 sweet peppers, 4 quarts vinegar. After tomatoes are chopped pour off all juice. MRS. J. J. WEIGMANN. MRS. W. BE. ANDERSON. White Corn Salad. 18 ears corn, 4 large onions, 2 green peppers, 1 large cabbage. Chop onions and cabbage fine and boil 15 minutes in 2 quarts vinegar, not too strong. Add corn cut from cob. Mix together thoroughly 2 cups sugar, 14 cup salt, 1 cup flour, 2 tablespoons curry powder, add 1 cup watery and stir until © smooth. Add to hot corn and cabbage and boil 1%4 hour. Seal while hot. A good winter relish. MRS. S. S. YOUNG. Chili Sauce. 14 bushel tomatoes not too ripe, 1 peck onions chopped, 1 quart good cider vinegar, 1 tablespoon mustard, 2 tablespoons cinnamon, | tablespoon allspice, 14 tablespoon cloves, 6 red peppers, 2 cups sugar, 14 cup salt (small), 1 teaspoon nutmeg. MRS. W. E. ANDERSON. Spanish Pickle. 1 peck green tomatoes thinly sliced, 8 onions thinly sliced, 1 cup salt, 14 ounce cloves, 14 ounce pepper corns, 14 cup brown mustard seed, 1 pound brown sugar, 4 green peppers finely chopped. Sprinkle tomatoes with salt, let stand over night. Drain in morning and put in kettle, adding remaining ingredients and using enough vinegar to cover all. Heat vinegar to boiling point and boil 14 hour and seal. MRS. W. T. HUFFMAN. MRS. WINNIFRED CALLAHAN. Catsup. 1 peck ripe tomatoes, 4 large onions, 4 tablespoons mixed spices, put in bag, 14 teaspoon red pepper, 14 pint vinegar, 1% cups brown sugar, 2 tablespoons salt, garlic. Boil down and strain and boil down and bottle. . : LOISE OCKEY., Chili Sauce. 1 cup chopped celery, 3 tablespoons salt, 2 cups chopped onion, 3 pints vinegar, 12 large tomatoes, 3 cups sugar, 3 tablespoons cornstarch, 14, teaspoon red pepper. Boil celery, salt, onion and vinegar for 30 minutes. Add sugar and tomatoes and boil. Make a paste of cornstarch and water and add to mixture. Boil 5 minutes after cornstarch is added. ‘ MRS. R. M. MAGRAW, Hiawatha.