The Central cook book

PICKLES Chow Chow 1 gallon chopped cabbage. 4 gallon chopped green tomatoes. 1 dozen large onions, chopped 1 dozen green sweet bell peppers, 4 dozen red sweet bell peppers, chopped. chopped. 2 pounds sugar. Ground mustard, and celery seed, cloves and ginger (ground) to taste Sprinkle lightly with salt the chopped ingredients, putting each in a separate bowl. Let stand over night. Press the juice from éach in a bag. Mix all ingredients together, cover with vinegar. Boil slowly for one hour or more and can and seal while on the stove. Mrs. J. B. Martin. Cucumber Pickles Twelve large cucumbers, cut size desired and leave to drain. Mix vinegar, sugar and spices to suit taste (for real sweet pickles boil to a syrup), for ordinary cucumber pickles boil and set off to cool. Place cucumbers in jars and pour the mixture in. This number will make three full quarts. Mrs. W. I. Werttons. Pepper Hash 3 dozen sweet bell peppers, red 5 pods hot green peppers. and green. 15 or 20 small onions. 1 quart vinegar. 2 cups sugar. 2 tablespoonsful salt. Run peppers and onions through meat chopper. Cover with boiling water and let stand five minutes. Drain, add vinegar, sugar and salt and boil about twenty minutes. Stir while boiling. Miss Netire Royster. Mustard Pickle Cut up and mix: 2 quarts green tomatoes. 3 quarts cucumbers. 1'quart onions. 1 head cabbage. Mix with one cup salt, let stand over night. Mix four cups sugar and two quarts or less of vinegar. Make a paste of three tablespoons mustard, two tablespoons turmeric, one cup flour and little cold vinegar, stir this into vinegar and sugar, let come to boil, pour little water over vegetables, squeeze out and add to vinegar, boil twenty minutes. Put in jars. Mrs. T. T. Wettons. : th ida ; f i Ros sein } Se a 4 ri ee | y Ai ie ad, eee ORs aan ed ae if ‘ Th HELA le ade TE ay | " ys pitt Heady me ha ie OTE oY ett ae “« : Ung Al oe Aid otiyal re ¢ ‘ad a sain H chains) abc Le rredi sy 4 i i Beedle hh ‘ fee 7 f ae IN ie : if a. ¥ t ag, a | if 4) Ce Sia v ym Ue i 4 j eae Be VREIN UNF aN nari \ Y A ; 1 J of 4 f uty) Sere , ; A ed, i ae F , i J i nS ¥ ef, xi url he: ee a , ; ie by) sed wie ‘ i } < Ne 4 i ’ a. ~~ * hee TRS a Tle a y ay . { h PSP RE eae POL, 4 OTR CMV | ‘ ) : ny f { 4 as ‘ aah Kohat aft y, 1 { of yee , Th Wey : . Pn a Sain at ee Ae * Dey a TORN TE aah y 1 eri ak ey a) a | ahd ee ® heey THe aie ed ape she) Sie KNOX GELATINE is GUARANTEED to please or money back Green Tomato Catsup 7 pounds green tomatoes. 1 quart vinegar. | 4 red peppers. Add 1 pound brown sugar. 2 tablespoons mustard. 1 teaspoon ground cloves. 2 tablespoons salt. 1 tablespoon allspice. 1 tablespoon cinnamon. Boil about three hours and can in glass jars. Mrs. P. B. Macruder. Chow Chow 2 heads cabbage. 1 peck green tomatoes. 24 onions. 14 dozen red sweet peppers. Chop fine and salt over night. 1 gallon vinegar. 2 pounds brown sugar. 1 box mixed spices. 1 box ground mustard. Let this mixture boil five minutes, stir in pickles. Let come to boil and can, makes about eight quarts. Mrs. C. E. Guewn. Relish . 2 dozen green bell peppers. 1 dozen red. bell peppers. 9 onions. 1 cup of sugar. Grind and pour boiling water over and squeeze out. Add vinegar to moisten, cook ten to fifteen minutes. Seal. Mrs. J. C. Lynpon. Pepper Relish 12 bell peppers. 10 onions. 4 red-hot peppers. 1 tablespoon salt. 1 tablespoon celery seed. 1 tablespoon white mustard seed. 1 cup sugar. Grind the peppers and onions, salt, pour hot water over and let stand one-half hour, drain off, add celery seed, mustard seed and sugar and one pint of vinegar. Cook three-fourths hour. Miss Mary D. Groree. Pepper Relish (Sweet Pepper) 12 red peppers. 1 pint vinegar. 12 green peppers. 1 cup sugar.