FoodNet

Carolina cookery from Quaker kitchens

1924

Page 39 · 3 recipe records on this page

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
—108— CAROLINA COOKERY FROM QUAKER KITCHENS — drain in colander for one hour. Add chopped onions, vine- gar and pepper. Stir well together. Put in wide mouthed bottles, seal with paraffin wax. Let stand a month before using. This is made without cooking and retains perfectly the taste of fresh cucumbers. —Mrs. Mollie S. Lowe. SWEET PICKLED BEETS 6 medium sized beets % cup water 1% cups sugar % tsp. cloves, cinnamon, 1 cup of vinegar allspice and nutmegSweet Pickled Beets Boil beets until very tender. Peel, cut in squares. Boil sugar, vinegar, water and spices together for five minutes. Drop beets in and boil for ten minutes. Put in jars and seal. —Mrs. D. H. Parsons. PEPPER RELISH 1 red peppers 14 onions (medium size) 12 green peppers 2 ths. salt Grind. Pour boiling water over ground peppers and onions and let stand for five minutes; drain off. Cover with boiling water again and let stand ten minutes; drain. drain. Add: 1 qt. apple vinegar 1 tsp. each of cinnamon, 8 cups brown sugar allspice and ginger % tsp. cloves Cook twenty minutes. Put in sealed jars. —Mrs. R. K. Marshall. PEPPER RELISH 12 green peppers 1 tbs. salt 12 red peppers 1 qt. vinegar 1% doz. onions: 1% cups sugarPepper Relish Cut peppers and onions in small pieces, sprinkle with salt and scald with hot water. Drain and put all together in kettle and cook twenty minutes. —Mrs. June Barker. —109— ‘CAROLINA COOKERY FROM QUAKER KITCHENS DISCOVERIES For apple pie dice apples in 1-4 inch cubes instead of slicing. It cooks more quickly and is more fluffy. —Mrs. J. J. Haworth. GLUE Very desirable for use of primary teachers and any who have to use much glue. | 3 cups flour 1 tsp. 10% solution of 3 cups cold water earbolic acid 3 cups hot water 2 drops oil of winter- 1 tbs. powdered alum green 1% tsp. salicylic acid Sift dry ingredients together, mix thoroughly with the cold water and then add the hot, and cook until well thick- ened and after removing from fire add carbolic acid and wintergreen. Seal in jelly glasses. Tr : —Mrs. Luna Cox Ray. HEALTH SALTS 2 ozs. cream of tartar 2 ozs. Epsom salts 2 ozs. carbonate of soda 2 ozs. tartaric acid 2 ozs. citrate of magnesia % lb. confectioner’s sugarHealth Salts Mix all well together and crush out lumps, keep in air tight tin and use one tablespoonful to half a glass of cold water before breakfast. —Mrs. Norman Fidler. TO CURE A STYE Put the white of an egg into a saucer and stir into it a small pinch of powdered alum. The result will be a curd. Place this between two pieces of soft thin lawn and bind over the eye for the night. If this does not cure, repeat the application. This will be successful and no more styes are apt to appear. —Miss Emma Blair. $i Ol— CAROLINA COOKERY FROM QUAKER KITCHENS TO REMOVE INK FROM ANY FABRIC (Will Not Injure Color) . Place ink stained portion in a basin. Sprinkle over it thick layer of powdered borax. Pour peroxide on until well soaked. Let stand three hours. Wash out in cool water then with warm suds. —Miss Emma Blair. TO REMOVE BERRY OR FRUIT STAIN Stretch strained cloth over bucket; pour boiling water through until stain disappears. —Miss Elva Blair. TO POLISH SILVERWARE First lay silver in a clean aluminum pan. Add one teaspoon of common table salt, one teaspoon of baking soda. Pour boiling water over silver and let stand three to five minutes. No silver is removed by this process. An oil rub gives a satiny polish to the silver. Wesson oil or lard will work satisfactorily. Do not use this method on oxidiz- ed _ silver. —Mrs. R. K. Marshall. HELPFUL HINTS IN COOKING Onion juice. To extract, press raw surface of an onion against grater move it slightly and juice will run off point of grater.