Durham cook book ...

MIXED PICKLES. Four large heads of white cabbage, one peck green tomatoes, two dozen cucumbers, one dozen moderate sized onions, one dozen green peppers, two bunches celery, chopped very fine (or ground in a food chopper). Mix well, put a layer of salt and one of the mixture. Let it set over night, then, press as dry as possible and cover with cold vinegar; set for twenty-four hours, press as before ; take one gallon vinegar, three pounds sugar, half ounce mace, three pounds of raisins, four ounces celery seed, put all together with the mixture and place in a kettle till it comes to a boil and remove at once, put in glass fruit jars and seal while hot and this will keep for years. This will make about two gallons of very fine pickle. — Miss Maggie Albright. TOMATO CONSERVE. Seven pounds tomatoes, five pounds white sugar, six oranges, six lemons. Peel lemons and oranges and cook skins until tender. Add to tomatoes and cook till done. Canned tomatoes will answer as well as fresh, if of good quality. — A Friend. MEXICAN SLAW. One gallon chopped cabbage, one gallon green tomatoes (chopped), two quarts onions, one cup hot green pepper, three pounds brown sugar, three quarts vinegar. The cabbage stand over night in brine of one gallon water to one cup salt. The vinegar, brown sugar and three packages of white mustard seed come to a boil then pour in cabbage, etc. After the brine has been drained and let this come to a boil and can hot. This makes seven quarts, and takes two nice cabbages. — Miss Birda Lea. PEPPER RELISH. Twelve green peppers, twelve red peppers, ten onions, three green hot peppers, two red peppers; run through food chopper and add one pint vinegar, one cup sugar and one teaspoonful salt. — Mrs. A. D. Wilcox. CUCUMBER CATSUP. Pulp grated cucumber, one pint, two tablespoonfuls sugar, two tablespoonfuls white mustard seed, two tablespoonfuls ground mustard, one large or two small grated onions, one-half pint vinegar. Cover with a little vinegar. — Mrs. J. R. Pattox. GREEN TOMATO PICKLE. One peck green tomatoes, one dozen green peppers, one-half dozen sliced onions, one small box mustard, one ounce mustard seed, one ounce cloves, one ounce allspice, one ounce black pepper, one ounce ginger, one ounce tumeric, one pound brown sugar. Cut tomatoes in thin slices and sprinkle with salt ; let stand three or four hours, then press the briny water from them ; put the tomatoes into a kettle with alternate layers of onions, mustard and spices. Cover the whole with strong vinegar and boil soft. — Mrs. J. R. Pattok. CHOW-CHOW PICKLE. Two quarts green tomatoes, two quarts cabbage, one quart onion, three or four green peppers, one tablespoonful celery seed, two tablespoonfuls vinegar, two tablespoonfuls tumeric, one tablespoonful whole cloves, one tablespoonful paprika. (All of the above chopped fine.) Two quarts vinegar, two tablespoonfuls salt, two pounds brown sugar, two tablespoonfuls mustard. Boil one hour. — Mrs. M. F. Markham. GINGERED PEARS. Use pears not quite ripe. Peel, core and cut into thin slices. To eight pounds of pears allow eight pounds of sugar, one cup water, juice of four lemons. Cut the lemon rinds into thin strips and add them also. Add one-eighth pound of ginger root, cut into pieces; simmer until thick as marmalade. Pack like jam. — Mrs. G. E. Lougee, Jr.