Durham cook book ...

GREEN TOMATO MINCEMEAT. One and one-half peck green tomatoes, one peck apples, three oranges, three lemons, one cup beef suet, one-half pound citron, one box raisins, six pounds sugar, one box currants, one teaspoonful ground spices, one teaspoonful salt, one and one-half or two cups vinegar, grape juice or cider. Slice tomatoes thin, pour boiling water over them and let them stand twenty-four hours. Do this three times. Cut citron into small thin pieces, dice apples, oranges and lemons, (use tlie peel of oranges and lemons), cut the suet fine, mix all ingredients and boil gently for one hour. Seal in pint jars. — Mrs. Arthur Cole. Ask your grocer for KNOX GELATINE — take no other CHOW-CHOW PICKLE. Two quarts green tomatoes, two, quarts cabbage, one quart onions, one-half dozen sweet green peppers, two quarts vinegar, two quarts brown sugar, one-half cup salt, two tablespoonfuls mustard, two tablespoonfuls ginger, two tablespoonfuls tumeric, one tablespoonful celery seed, one tablespoonful whole cloves, one tablespoonful paprika. Boil all together one hour. Put in glass jars. — Mrs. E. G. Cheatham. UNIVERSAL PICKLES. Use five-gallon stone jar which has been sterilized, one gallon apple vinegar, three-fourths pound salt, three-fourths pound Coleman's Mustard, four pounds brown sugar, two tablespoonfuls ground cloves, two tablespoonfuls ground mace, two tablespoonfuls ground nutmeg, two tablespoonfuls ground ginger, two tablespoonfuls white mustard seed (whole), two tablespoonfuls ground horse radish, one quart small onions. Put dry ingredients in a boAvl and slowly add part of the vinegar, stirring with a wooden spoon till the mixture is smooth. Then add the remaining vinegar and pour into jar, wash and dry the onions, cucumbers, very young corn, snaps, peaches, and any vegetables you desire to put in the pickle except beets and cabbage. The vegetables may be added from time to time as they ripen in the garden. Stir this mixture at least four times a week so the flavoring may blend evenly. Be sure to wash and wipe dry the cucumbers and other vegetables added. Place a clean cloth over the vegetables and weigh down so that the spiced vinegar will completely cover the cucumbers, etc. Place a clean cloth or paper over the top of the jar so as to make as near air-tight as possible. — Mrs. J. M. Whitted. TOMATO SAUCE. Two cups canned tomatoes, one cup water, two cloves, two allspice berries, two peppercorns, one teaspoonful herbs, poultry seasoning, two sprays parsley, two tablespoonfuls chopped onion, two tablespoonfuls butter, four tablespoonfuls flour, one-half teaspoonful salt, one-eighth teaspoonful pepper. Put tomatoes, water, spices, parsley and herbs into an agate saucepan and cook until tomatoes are soft. Fry the onions in butter until light brown; add flour and Seasonings, then the tomatoes gradually. Cook slowly until the sauce thickens and strain.