Take 36 large, green cucumbers, 4 large, white onions, peel and chop fine; add i^ cups of fine salt and let them drain 8 hours in a hair sieve. Then add ^ cup of black WALEUTINrC VALENTINE & GOMPflNy! VMr R ISHLO Coacb and Car yarnishes and Colors. PICKLES AND PRESERVES. 151 mustard seed, Y^ cup of black pepper;✪ Cucumber Sauce mix well together, put in a stone jar, and cover with hot cider vinegar. After standing a week, drain several hours, and cover with fresh boiling vinegar. Put in Mason jars and seal while hot. Mrs. B. R. Wells. TOMATO BUTTER. Four pounds of ripe tomatoes, 4 pounds of brown sugar, I pint of vinegar, ground spices to taste, cinnamon, cloves and allspice✪ Tomato Butter. Peel and heat the tomatoes; when softened press through a colander, add the other ingredients and boil until thick. Very nice with meats. Mrs. J. F. Dickson. TOMATO SOY. One peck of tomatoes peeled, i quart of vinegar, i pound of sugar, i even teaspoonful of ground cloves✪ Tomato Soy. Boil down one-half. Mrs. C. G. L. Kelso. GOOSEBERRY CATSUP. Nine pounds of gooseberries, 6 pounds of sugar, 3 quarts of vinegar; boil the fruit alone and strain, add sugar and vinegar, with cloves, cinnamon and allspice to taste✪ Gooseberry Catsup; boil one hour. Mrs. S. H. Stevens. IMLEUTINr^ VALENTINE & GOMPflNY, Coacb and Car Yarnisbes and Colors. 152 PICKLES AND PRESERVES. SWEET GREEN TOMATO PICKLES. Eight pounds of tomatoes, 2 pounds of sugar, 3 pints of good cider vinegar, i ounce of cloves, i ounce of cinna- mon, Yz ounce of allspice, y^. ounce of mace, J^ of a tea- spoonful of salt. Chop the tomato and cook it a few min- utes, (it may be cooked by steaming) scald the spices and sugar in the vinegar and pour upon the tomato. Mrs. H. L. L. Ladd. . CHOW CHOW. One-fourth of a peck of green tomatoes, i^ of a peck of white onions, i^ of a peck of pickling string beans, i dozen large, green peppers, i large head of cabbage, i pound box of mustard, i^ of a pound of white mustard seed, I ounce of celery seed, ^ ounce of turmeric, ^ ounce of cinnamon,✪ Sweet Green Tomato Pickles 4 tablespoonfuls of black pepper, 2 pounds of sugar. Chop the vegetables, remove the seeds from the peppers, sprinkle each layer with salt, let it stand over night, then strain and rinse in clear water. Put in a por- celain kettle a layer of vegetables and a layer of spices; cover with the best cider vinegar and boil 20 minutes. Can be used immediately. Mrs. Walter R. Comstock. MANDRAM. Equal parts of onions, cucumbers and green peppers (without seeds) served with a French dressing. IMLEUTINrr YflLENTINE & GOMPflNy. VMRn ISHEiO Coach and Car Varnisttes and Colors. PICKLES AND PRESERVES. 153 CHILI SAUCE. Twenty-four large, ripe tomatoes, lo medium sized onions, 3 large red peppers, 10 small long peppers, 5 table- spoonfuls of salt, 5 tablespoonfuls of sugar, 2 tablespoonfuls of cinnamon, r large tablespoonful of celery salt, i tea- spoonful each of cloves and allspice, i ounce of mustard seed, 7 cups of vinegar✪ Chili Sauce. Chop onions and peppers, skin the tomatoes, boil 2 hours. Mrs. Harry Gower. ORANGE MARMALADE. Slice 13 large oranges and 5 lemons very thin, remov- ing the seeds and about ^ the rind of the oranges, cover with water and let it stand 36 hours; then boil slowly 4 hours, add 7 pounds of sugar and boil 20 minutes✪ Orange Marmalade. Mrs. S. a. Houston.

AI-modernized reading of the original text

Take 36 large, green cucumbers, 4 large, white onions, peel and chop fine; add i^ cups of fine salt and let them drain 8 hours in a hair sieve. Then add ^ cup of black VALENTINE & COMPANY. Coach and Car Varnishes and Colors. mustard seed, Y^ cup of black pepper; mix well together, put in a stone jar, and cover with hot cider vinegar. After standing a week, drain several hours, and cover with fresh boiling vinegar. Put in Mason jars and seal while hot. Mrs. B. R. Wells. TOMATO BUTTER. Four pounds of ripe tomatoes, 4 pounds of brown sugar, I pint of vinegar, ground spices to taste, cinnamon, cloves and allspice. Peel and heat the tomatoes; when softened press through a colander, add the other ingredients and boil until thick. Very nice with meats. Mrs. J. F. Dickson. TOMATO SOY. One peck of tomatoes peeled, i quart of vinegar, i pound of sugar, i even teaspoonful of ground cloves. Boil down one-half. Mrs. C. G. L. Kelso. GOOSEBERRY CATSUP. Nine pounds of gooseberries, 6 pounds of sugar, 3 quarts of vinegar; boil the fruit alone and strain, add sugar and vinegar, with cloves, cinnamon and allspice to taste; boil one hour. Mrs. S. H. Stevens. VALENTINE & COMPANY. Coach and Car Varnishes and Colors. SWEET GREEN TOMATO PICKLES. Eight pounds of tomatoes, 2 pounds of sugar, 3 pints of good cider vinegar, i ounce of cloves, i ounce of cinnamon, Yz ounce of allspice, y^. ounce of mace, J^ of a teaspoonful of salt. Chop the tomato and cook it a few minutes, (it may be cooked by steaming) scald the spices and sugar in the vinegar and pour upon the tomato. Mrs. H. L. L. Ladd. . CHOW CHOW. One-fourth of a peck of green tomatoes, i^ of a peck of white onions, i^ of a peck of pickling string beans, i dozen large, green peppers, i large head of cabbage, i pound box of mustard, i^ of a pound of white mustard seed, I ounce of celery seed, ^ ounce of turmeric, ^ ounce of cinnamon, 4 tablespoonfuls of black pepper, 2 pounds of sugar. Chop the vegetables, remove the seeds from the peppers, sprinkle each layer with salt, let it stand over night, then strain and rinse in clear water. Put in a porcelain kettle a layer of vegetables and a layer of spices; cover with the best cider vinegar and boil 20 minutes. Can be used immediately. Mrs. Walter R. Comstock. MANDRAM. Equal parts of onions, cucumbers and green peppers (without seeds) served with a French dressing. VALENTINE & COMPANY. Coach and Car Varnishes and Colors. CHILI SAUCE. Twenty-four large, ripe tomatoes, lo medium sized onions, 3 large red peppers, 10 small long peppers, 5 tablespoonfuls of salt, 5 tablespoonfuls of sugar, 2 tablespoonfuls of cinnamon, r large tablespoonful of celery salt, i teaspoonful each of cloves and allspice, i ounce of mustard seed, 7 cups of vinegar. Chop onions and peppers, skin the tomatoes, boil 2 hours. Mrs. Harry Gower. ORANGE MARMALADE. Slice 13 large oranges and 5 lemons very thin, removing the seeds and about ^ the rind of the oranges, cover with water and let it stand 36 hours; then boil slowly 4 hours, add 7 pounds of sugar and boil 20 minutes. Mrs. S. a. Houston.

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Cucumber SauceTomato ButterTomato SoyGooseberry CatsupSweet Green Tomato PicklesChow ChowChili SauceOrange Marmalade

Delicate dishes