The Chapel Hill cook book

2 tablespoons cloves When it comes to a boil, add IV2 pounds seeded raisins and cook until they begin to get a little tender. Then add tomato and onion mixture and cook all together until tender. Mrs. R. J. M. Hobbs. MUSTARD PICKLES 1 qt. green tomatoes 4 green and 2 red peppers 2 qts. white onions 1 bunch celery 1 large head cauliflower Chop all together and let stand over night in brine made of 1 pint salt to 4 quarts water. In the morning scald in brine and drain. Mix: 1 tablespoon celery seed 4 tablespoons mustard in cold vinegar 1 teaspoon turmeric 1 cup flour powder 2 cups sugar Add whole to 2 quarts boiling vinegar. Stir until thickened, then add to chopped vegetables and boil five minutes. Mrs. R. J. M. Hobbs. PEPPER AND CABBAGE RELISH-5 MINUTE 24 red bell peppers, sweet 2 medium-sized cabbages 18 green bell peppers 12 large onions 2 pods hot pepper Chop each vegetable coarsely and put each in a separate container, sprinkling liberally with salt. Cover each with boiling water. Stand over night. Squeeze dry in the morning, stir together and add enough vinegar, spiced and sweetened to taste and heated, to cover the mixture well. Cook for about 5 minutes. If a red color is desired use only whole mustard seed with a little whole celery seed. The vegetables may be put through the food chopper if a finely chopped relish is desired. Mrs. Paul Green. The Chapel Hill Cook Book PEPPER RELISH 24 sweet peppers (red 6 hot peppers and green) 15 onions Grind all together and pour hot water over it and let stand 5 minutes, then drain off all water. Add 1 qt. vinegar 2 tablespoons salt IY2 cups sugar Let boil a few minutes and put in jars. (Makes about Y2 gal.). Mrs. W. E. Thompson. PICKLETTE Four large cabbage heads, one quart of onions, cut up together. Sprinkle a little salt now and then. Let stand till morning. Then take 2 quarts of vinegar, 2 pounds of brown sugar, 1 tablespoonful of mustard, 2 of black pepper, 1 of cinnamon, 2 of spice, and 1 of celery seed. Place on the stove and let it come to a boil, and scald cabbage and onions. Do this 3 mornings, the third morning putting all in a kettle, and letting it come to a boil. Mrs. N. H. D. Wilson. SAVORY RELISH 2 qts. of chopped green 6 medium-sized onions tomatoes 1 small head of cabbage 12 green peppers Grind in meat grinder, add 1 cup of salt, and let stand overnight; drain and add 1 cup of sugar, Y2 cup of mustard seeds, 1 tablespoonful of ground mustard, 1 teaspoonful of celery seeds, and 3 cups of vinegar. Let boil 5 minutes, and put in jars. Mrs. A. C. McIntosh. SLICED TOMATO PICKLE 2Y2 gals, sliced tomatoes 1 doz. large green 5 onions size of large peppers orange Cut these, sprinkle with salt and stand over night. Drain, add the following, and cook slowly till tender. 1 lb. brown sugar 1 teaspoon cloves ground 1 lb. granulated sugar 1 teaspoon allspice ground Y2 gal. vinegar 1 teaspoon pepper ground 4 tablespoons white 1 teaspoon cinnamon mustard seed ground 5 tablespoons celery seed 1 teaspoon ginger ground 1 tablespoon ground mustard Mrs. G. W. Lay. SWEET PICKLES (Made of Canned Peaches) Put into a saucepan 2 sticks of cinnamon, 1 cup vinegar broken up 1 cup water 2 teaspoons whole cloves 1 cup brown (or white) 2 teaspoons whole allspice sugar 1 teaspoon whole mace