GREEN TOMATO PICKLE.— Slice 10 lbs. green tomatoes and put in layers, sprinkling salt on each layer, let it stand all night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar✪ Green Tomato Pickle, ^ oz. of cloves, J4 oz. cinnamon, Y^ oz. black peppercorns. Tie these spices in a piece of muslin and boil slowly, until the'tomatoes and onions are tender. This pickle will keep an indefinite length of time. — Mrs. Chas. Kramer, Sutton, 111. RED CABBAGE PICKLES.— Chop fine 1 qt. red cabbage, 1 qt. boiled red 'beets, 1 cup horseradish, grated, 1 qt. vinegar, 1 cup sugar✪ Red Cabbage Pickles. Sprinkle a little salt on cabbage. Put sugar in vinegar and let simmer on fire, then let stand to cool before adding the cab- bage.— ^Mrs. E. D. Blaine, Belm.ont, 111. SEVEN DAY PICKLE.— Cut the cucumbers fresh from the vine and put into a crock; add a tablespoon of salt, and pour over enough boiling water to cover; drain each morning and add fresh salt and boiling water for seven mornings; drain again and scald in weak vinegar. Put in jars and pour over the following prepara- tion: 1 qt. of vinegar, 2 cups brown sugar, 2 tablespoons mixed spice✪ Seven Day Pickle, boil together, and when cool pour over the pickle. If on- 512 CANNING, PRESERVING AND PICKLING ions are desired, use small ones, and scald in weak vinegar, and mix with the cucumbers. — Mrs. M. E. Holmes, Homewood, III. CORN RELISH. — 2 doz, ears of corn, 1 head cabbage, 4 green peppers, 1 red pepper, 4 large onions. Cut corn off cob and chop fine. Other ingredients: Mix with 1 qt. vinegar, % cup flour, 3 cups sugar, % cup salt, 2 oz. dry mustard, 1 teaspoon tumeric. Boil 30 minutes, and add 2 teaspoons celery seed✪ Corn Relish, — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. CUCUMBER RELISH.— 2 doz. large cucumbers, sliced and grated, J^ cup salt. Put into cheesecloth and drain over night. In the morning add J^ cup sugar, tablespoon mustard seed, 1 table- spoon celery seed, 1 qt. vinegal*, and mix. Put up in self-sealing jars of bottles. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. GREEN TOMATO RELISH.— Wash and put through a. coarse meat chopper J/4 peck green torhatoes, 6 medium-sized on- ions, 2 green sweet peppers (seeds removed). Heat, and add 2 cups white wine vinegar, 3 cups granulated sugar, 1 tablespoon celery seed✪ Cucumber Relish, 1 tablespoon ground cinnamon, 1 teaspoon allspice, 1 teaspoon salt; then add the vegetables, and boil until they are soft. Put into pt. jars, and seal tight. — Mrs. L. R. Ridley, Tinley Park, 111. PIES AND PASTRY PIE CRUST. — Take one-half as much shortening as flour. Rub the shortening into the flour and mix with cold water till very dry and stiff. For 1 pie with double crust take 1 cup flour and y^ cup shortening✪ Pie Crust. — Mrs. G. R. Thornton, 306 S. 2nd Ave., Maywood, 111. VARIATION I.— For 2 pies mix together 2 cups flour, 4 table- spoons of lard and a pinch of salt. Mix in the lard, unmelted, using the hands; add about V2 cup of cold water✪ Variation I for Pie Crust, or enough to just about absorb the flour, but not to make a soft dough. Handle lightly, knead very little, roll bottom crust thicker than top. — Mrs. Frank R. Webber, 1001 S. 7.th Ave., Maywood, 111.

AI-modernized reading of the original text

GREEN TOMATO PICKLE.— Slice 10 lbs. green tomatoes and put in layers, sprinkling salt on each layer, let it stand all night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar, ^ oz. of cloves, J4 oz. cinnamon, Y^ oz. black peppercorns. Tie these spices in a piece of muslin and boil slowly, until the tomatoes and onions are tender. This pickle will keep an indefinite length of time. — Mrs. Chas. Kramer, Sutton, 111. RED CABBAGE PICKLES.— Chop fine 1 qt. red cabbage, 1 qt. boiled red beets, 1 cup horseradish, grated, 1 qt. vinegar, 1 cup sugar. Sprinkle a little salt on cabbage. Put sugar in vinegar and let simmer on fire, then let stand to cool before adding the cabbage.— Mrs. E. D. Blaine, Belm.ont, 111. SEVEN DAY PICKLE.— Cut the cucumbers fresh from the vine and put into a crock; add a tablespoon of salt, and pour over enough boiling water to cover; drain each morning and add fresh salt and boiling water for seven mornings; drain again and scald in weak vinegar. Put in jars and pour over the following preparation: 1 qt. of vinegar, 2 cups brown sugar, 2 tablespoons mixed spice, boil together, and when cool pour over the pickle. If on- ions are desired, use small ones, and scald in weak vinegar, and mix with the cucumbers. — Mrs. M. E. Holmes, Homewood, III. CORN RELISH. — 2 doz, ears of corn, 1 head cabbage, 4 green peppers, 1 red pepper, 4 large onions. Cut corn off cob and chop fine. Other ingredients: Mix with 1 qt. vinegar, % cup flour, 3 cups sugar, % cup salt, 2 oz. dry mustard, 1 teaspoon tumeric. Boil 30 minutes, and add 2 teaspoons celery seed, — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. CUCUMBER RELISH.— 2 doz. large cucumbers, sliced and grated, J^ cup salt. Put into cheesecloth and drain over night. In the morning add J^ cup sugar, tablespoon mustard seed, 1 tablespoon celery seed, 1 qt. vinegar, and mix. Put up in self-sealing jars of bottles. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. GREEN TOMATO RELISH.— Wash and put through a coarse meat chopper J/4 peck green tomatoes, 6 medium-sized onions, 2 green sweet peppers (seeds removed). Heat, and add 2 cups white wine vinegar, 3 cups granulated sugar, 1 tablespoon celery seed, 1 tablespoon ground cinnamon, 1 teaspoon allspice, 1 teaspoon salt; then add the vegetables, and boil until they are soft. Put into pt. jars, and seal tight. — Mrs. L. R. Ridley, Tinley Park, PIE CRUST. — Take one-half as much shortening as flour. Rub the shortening into the flour and mix with cold water till very dry and stiff. For 1 pie with double crust take 1 cup flour and y^ cup shortening. — Mrs. G. R. Thornton, 306 S. 2nd Ave., Maywood, 111. VARIATION I.— For 2 pies mix together 2 cups flour, 4 tablespoons of lard and a pinch of salt. Mix in the lard, unmelted, using the hands; add about V2 cup of cold water, or enough to just about absorb the flour, but not to make a soft dough. Handle lightly, knead very little, roll bottom crust thicker than top. — Mrs. Frank R. Webber, 1001 S. 7.th Ave., Maywood, 111.

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Watermelon PicklesGreen Tomato PickleRed Cabbage PicklesRed Cabbage PicklesSeven Day PickleCorn RelishCucumber RelishGreen Tomato RelishPie CrustVariation I for Pie Crust

The Cook County cook book