Cook book (Methodist church, Garland NC, 1950)

WATERMELON RIND PICKLES Prepare rind and soak 1 gallon rind overnight in water to cover with 1 tablespoon Lilly's lime. Rinse several times in cold water, then put rind on stove with enough cold water to cover. Boil a few minutes and pour off. Cover again with cold water. Boil hard. Add 2 tablespoons powdered ginger in thin cloth. Boil 30 minutes. Pour off. Cover rind with cold water with ice in it. Let soak while you make syrup. 1 quart vinegar 1 tablespoon whole cloves 3/4 cup cold water 7 pounds of sugar 3 sticks of cinnamon When it begins to boil add rind and boil until transparent. From 1-1/4 to 2 hours. Seal in jars. Mrs. H. G. Ruark. GREEN TOMATO PICKLES 7 pounds sliced tomatoes 3 pints vinegar 3 cups lime 5 pounds sugar Pickling spice Soak 24 to 36 hours in lime water (3 cups lime to 2 gallons water). Take out of lime water and soak for 4 hours in clear water, changing every hour. Make syrup of: 3 pints of vinegar Pickling spices (in bag) 5 pounds sugar Bring vinegar, sugar and spices to a boil and pour over drained tomatoes. Let stand overnight. Next morning simmer 1-1/2 hours. Can and seal air tight. Mrs. D. C. Boone. SWEET CUCUMBER PICKLES Slice 7 pounds cucumbers. Soak 12 to 14 hours in strong lime water. Wash and soak 4 hours in salt water. Soak 2 hours in clear water. Bring to boil in alum water (l/2 box alum). Drain. Pour boiling water over cucumbers. Boil 30 minutes in 2 quarts vinegar (dilute, using l/3 water, 2/3 vinegar), 4 pounds sugar, l/2 box pickling spice (tie in small bag). Seal. Mrs. G. A. Ghortou. PEAR RELISH 10 cup pear pulp 5 big onions 3 cups sugar 6 bell peppers 3 cups vinegar 1 or 2 hot peppers 1 tablespoon salt Grind pears in food chopper. Let juice from pear drip into pan and save it. Grind other ingredients and mix with pears, adding juice and other ingredients. Let scald and come to boil for a few minutes. Then put in jars and seal. Mrs. C. E. Shaw. PEPPER HASH 24 ripe tomatoes 12 small onions 24 green peppers Grind separately and squeeze all juice out. Make a syrup of 6 cups sugar, 6 cups vinegar and 2 tablespoons salt. Cook 30 to 40 minutes. Put in jars and seal. Mrs. L. A. Warren, Sr. PICKLED PEACHES 3 pounds sugar 1 pint vinegar 6 pounds fruit Mix sugar and vinegar together. Boil until a little thick. Drop in peaches. When heated through put in jars and put a few cloves on top of each jar and seal. Mrs. H. C. Blackman. CANDIES DIVINITY FUDGE 2- 1/3 cups granulated sugar 2 egg whites 2/3 cup white corn syrup 1 cup chopped nuts l/2 cup water l/2 teaspoon vanilla l/4 teaspoon salt Combine sugar, syrup, water and salt in saucepan. Place over low heat and stir until sugar is dissolved. Continue cooking at higher heat until a little of the mixture dropped in cold water forms a hard ball. Remove the mixture from the heat and pour over egg whites which have been beaten stiff. Pour mixture slowly, stirring constantly to avoid lumping. Continue stirring until mixture loses its gloss. Add nuts and vanilla and pour into greased pan or on waxed paper. Makes about 1-1/2 pounds. Mrs. John A. McDaniel. FUDGE 3 squares (3 ounces) 3 tablespoons butter unsweetened chocolate 2 tablespoons corn syrup 3 cups sugar 1 teaspoon vanilla