Carolina cookery from Quaker kitchens

Select green or half green canteloupes; remove a section the length of the melon an inch and a half in the middle and tapering to a point at each end, and take out seeds with a teaspoon. Pare the rind; make a brine of salt and water strong enough to float an egg, pour it over melons and let stand (2) two weeks. Take out of brine, soak in plenty of fresh water until brine is extracted, then lay on a thick cloth to drain thoroughly. Scald in strong alum water until it becomes brittle, throw into cold water again until alum is entirely extracted. Boil in strong ginger tea, until flavored with ginger. Make a syrup of five pounds sugar to five pounds of melons, with a teacup mixed spices, let cinnamon pre- —106— dominate. Put in the melons and cook till done, then take out and scatter over them celery and white mustard seed. Boil the syrup with a quart of vinegar and 3 lemons, till thick. Filling For filling, chop fine 3 lbs. raising flavored slightly with cloves, one can grated or sliced pineapple. (Also preserved orange peeling if you like). Fill melons and sew or tie in the extra section of melon. Place melons in a jar, cover with syrup after it has cooled. Seal. —Mrs. Arthur Lyon. GREEN TOMATO SWEET PICKLE 1 tbs. mace 4 lbs. green tomatoes 1 tbs. whole cloves 2 Ibs. white sugar 1 pt. vinegar Slice tomatoes thin. Put to soak for ten days in mild brine. Rinse in clear water, changing often. Allow to stand in clear water over night. Next morning pour off water and scald with weak alum water. Let stand until cool. Drain off and put into syrup made of the vinegar, sugar and spices. Put spices in bag, not allowmg any to mix with fruit. Boil one hour after fruit is put in. —Mrs. J. C. Hill. TOMATO CATSUP 24 ripe tomatoes 1 tbs. cinnamon 6 white onions (chopped 1 tbs. cloves fine 1 tbs. allspice 3 green peppers (bell) 14% cups brown sugar 2 ths. salt 1% pt. vinegar 1 tbs. black pepper Cook slowly three hours. —Mrs. H. I. Coffield. TOMATO CATSUP One peck very ripe tomatoes, cut in halves or quarters. Cook tomatoes until very soft, then strain. Add one quart of vinegar to juice of tomatoes, 5c. worth celery seed, 5c. worth mustard seed, 1 quart of chopped onions, 1-2 box of mustard, 3 tablespoonfuls salt, —107— 1 tablespoonful black pepper, 2 tablespoons sugar, 1-4 bottle horse radish, 3 pods red pepper. Cook slowly about three or four hours till very thick.- Bottle and seal. —N. C. Federation of Women’s Club. CHILI SAUCE 24 large tomatoes % ts}. black pepper 8 bells pepper 1 tsp. each of spice and 4 onions cloves 3 tsp. salt 2 cups vinegar 2 cups brown sugar Cook slowly, put in one-half of vinegar first and half hour before done, the other half vinegar. Bottle and seal. —N. C. Federation of Women’s Clubs. HASTY CUCUMBER PICKLES Quarter 1 doz. cucumbers, sprinkle over them 1-2 cup salt, then cover with boiling water and let stand over night. In the morning pour off salt. water, cover again with boiling water, drain and cover with vinegar, 1 cup brown sugar and spices to taste. Let come to a boil and then remove from fire. These pickles when cold are ready for imme- diate use. —Mrs. E. T. Harmon. CHOW-CHOW 4 qts. cabbage 2 tbs. cinnamon 2 qts. green tomatoes 1 tbs. cloves 1 qt. onions 1 tbs. celery seed 1 gill green peppers 3 tbs. white mustard 2 lbs. brown sugar seed Apple vinegar 1 tbs. salt Take seed out of green peppers. Chop cabbage, tomatoes, onions and peppers together and mix well. Add other ingredients and cover with good apple vinegar. Boil twenty minutes. —Mrs. A. M. Briggs. CUCUMBER CATSUP 6 large cucumbers 1 tbs. salt 6 large onions 1 tsp. white pepper 1 pt. white vinegar . Pare the cucumbers very thin as soon as possible after they are taken from the vines. Chop fine. Add salt. Let