The Carbon County cook book

Tomato Relish. 1 peck ripe tomatoes, chop and drain; 9 onions chopped, 2 ounces celery chopped, 3 red peppers, 2 pounds brown sugar, 2 ounces white mustard seed, 14 cup salt, 2 quarts cider vinegar. Mix all together and bottle. MRS. OTTE, Logan. Pickles. 1 gallon vinegar, one-third cup mustard, 14 cup salt, pinch of alum. Wash fresh cucumbers and put all together in a jar and let cure. . MRS. LILLY WOLFD. Mustard Pickles. 4 quarts small green cucumbers, 1 quart white onions. Cut cucumbers in slices and cover with 1 pint salt and 2 gallons water. Let stand 24 hours, drain. Mix 6 tablespoons mustard, 1 tablespoon tumeric, 1 cup flour, wet with vinegar to smooth paste. Add 1 cup sugar and 2 quarts vinegar. Heat and when boiling hot add pickles, boil 10 minutes, seal in jars. MRS. J. F. SAUER. Ripe Tomato Relish. 1 peck ripe tomatoes, peeled, chopped and drained; 9 large onions, 2 bunches celery, 3 red peppers, 2 oz. mustard seed, 2 pounds brown sugar, 14 cup salt (small), 2 quarts cider vinegar. Chop celery, onions and peppers, mix all together and put in jars. Pickled Cherries. Cut half stem from black cherries, fill bottle with cherries; fill bottle with dilute vinegar, add 14 teaspoon. salt, screw lid on tightly. GOLDIB FAUX. Black Catsup. 1 gallon tomatoes, 1 tablespoon pepper, 1 tablespoon salt, 1 tablespoon mustard, 1 teaspoon red pepper, 1 pint vinegar, 2 tablespoons cloves, 2 tablespoons allspice. Stew tomatoes well and put through colander, put in ingredients and boil 20 minutes. Seal in bottles. MRS. SUSIE ALLDEREDGE. Catsup. 1 peck ripe tomatoes, 10 large onions, chopped, 2 tablespoons mustard, 1 cup vinegar, 2 cups sugar, 2 tablespoons salt, 1 tablespoon black pepper, 1 tablespoon red pepper. ANNA FROST OTTH, Logan. English Relish. 6 full grown cucumbers, 6 large onions, chopped; cover with 1 cup salt, put in bag and let drain 24 hours in cool place, turn in mixing bowl and add 1 cup sugar, 1 teaspoon each of white pepper and salt, moisten with vinegar, put in sealed jars. , MRS. L. R. FULLMER. Bak > * i Me We Commend the Efforts of the Good Women Who Have Made This Book Possible. Compiled from the experiences of women of taste and judgment its use will contribute to the joy, the health and the increased prosperity of all. The thrifty housewife not enly prepares and delightfully serves wholesome foods, but she appreciates the value of a connection with a geod bank. In an open account she deposits sums that she may pay her bills by check. In the savings department she puts a part of every pay envelope to care for the “rainy day.” Educate the boy or girl, prepare for the comforts of the days when the earning capacity is decreased by age. ‘Price Commercial CS Savings Bank SAFETY - - - SERVICE Welcomes the Accounts of Thrifty Women Capital, Surplus and Undivided Profits, $154,000 Assets More Than $1,000,000 THE GARDEN STORE DOMINICK ALICE, Manager Fancy Groceries, Vegetables, Fruits Prompt Delivery | Phone 104 Equitable Real Estate & Investment Co. ARTHUR J. LEE, President and Manager Fire, Life, Plate Glass, Accident, Health and Steam Boiler | Insurance. Loans on Farms, City Property and Live Stock. - | Bonding : Phone 202 Rooms 1 and 2, Silvagni Building SALADS AND SALAD DRESSING _ Vegetable Salad. 1 cup finely cut red cabbage, 1 cup cold boiled beets, i cup cold boiled carrots, 1 cup cold boiled potatoes, 1 cup finely cut celery, 1 head lettuce, 1 cup French dressing. Soak cabbage in cold water 1 hour, drain and add beets, carrots, potatoes and celery, mix well together, season with salt and pepper, serve on lettuce leaves with dressing. KISTY FAUSETT.