SLICED GREEX TOMATO PICKLE. (Sweet). One gallon sliced green
tomatoes, six large onions, sliced, one teaspoonful ground black pepper, one
small red pepper, two tablespoonfuls Avhite mustard seed, one half cup celery
seed, two pounds brown sugar, one tablespoonful allspice, one tablespoonful
cloves, pounded, and tied loosely in muslin bag, sprinkle sliced tomatoes and
sliced onions with salt. Let stand four hours in separate bowls, then soak in
cold water four hours. Drain well, pressing out the water. Put in porcelain
kettle, mixing the mustard and celery seed, sugar and pepper thoroughly with
chopped ingredients. Cover with good vinegar to which the spices have been
added. Boil slowly until quite soft and tender. This pickle is not good if
removed from the fire before the tomatoes are tender. After cooking, leave in
the jar Avith plenty of the prepared Annegar. Take spice bag out after three
days. Pack in commercial jars after six AA'ceks. Use jar No. 5,042. Process
thirty minutes. — Mrs. J. M. Whitted.
CHOW-CHOW. One gallon chopped cabbage, one-half gallon chopped green
tomatoes, one dozen large onions, chopped, one dozen SAveet bell peppers, green
(chopped), one-half dozen SAveet bell peppers, red (chopped), two pounds sugar,
one-half cup ground mustard, one cup white mustard seed, two tablespoonfuls
celery seed, one tablespoonful ground ginger, one ounce cloves mashed and tied in
muslin bag. Sprinkle lightly with salt the chopped ingredients, putting each in
in separate boAvl. Let stand over night. Press the brine from them. Bring
vinegar Avith other ingredients to a boil, add chop2)ed ingredients, and boil
slowly half an hour. Pour into a large jar, remove spice bag after three days.
After six Aveeks pack in commercial jars. Use same Ainegar in Avhich pickles were
cooked AA-hen packing choAv-choAA*, or chopped pickles, in commercial jars. L"se
jar Xo. 5,042. Process fifteen minutes.
THE PEPPERS. Select SAA-eet ball peppers of medium and uniform size,
cut off the top with the stem, remove every seed, stutf peppers with the filling,
replace top and stitch firmly Avith needle and coarse thread. Place peppers in
stone jars, pouring over them enough boiling spiced vinegar to cover thoroughly.
Allow to remain in A'inegar six weeks before packing in commercial jars. Use
fresh spiced A^negar for packing. Pack in square Queen jars- or jar No. 5,042.
Process fifteen minutes.
63
USE DAN RIVER SELF-RISING FLOUR
Send for the KNOX GELATINE Recipe Book
STUFFED BELL PEPPER PICKLE. Chop fine on medium-sized hard,
white head of cabbage, sprinkle it witli salt and allow to stand two hours.
Squeeze dry by placing in muslin bag and twisting tightly. Thoroughly mix
with this cabbage: two ounces white mustard seed, two tablespoonfuls celery
seed, two tablespoonfuls grated horse-radish.
Page 66
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SLICED GREEN TOMATO PICKLE. (Sweet). One gallon sliced green tomatoes, six large onions, sliced, one teaspoonful ground black pepper, one small red pepper, two tablespoonfuls white mustard seed, one half cup celery seed, two pounds brown sugar, one tablespoonful allspice, one tablespoonful cloves, pounded, and tied loosely in muslin bag, sprinkle sliced tomatoes and sliced onions with salt. Let stand four hours in separate bowls, then soak in cold water four hours. Drain well, pressing out the water. Put in porcelain kettle, mixing the mustard and celery seed, sugar and pepper thoroughly with chopped ingredients. Cover with good vinegar to which the spices have been added. Boil slowly until quite soft and tender. This pickle is not good if removed from the fire before the tomatoes are tender.After cooking, leave in the jar with plenty of the prepared vinegar. Take spice bag out after three days. Pack in commercial jars after six weeks. Use jar No. 5,042. Process thirty minutes. — Mrs. J. M. Whitted.
CHOW-CHOW. One gallon chopped cabbage, one-half gallon chopped green tomatoes, one dozen large onions, chopped, one dozen sweet bell peppers, green (chopped), one-half dozen sweet bell peppers, red (chopped), two pounds sugar, one-half cup ground mustard, one cup white mustard seed, two tablespoonfuls celery seed, one tablespoonful ground ginger, one ounce cloves mashed and tied in muslin bag. Sprinkle lightly with salt the chopped ingredients, putting each in in separate bowl. Let stand over night. Press the brine from them. Bring vinegar with other ingredients to a boil, add chopped ingredients, and boil slowly half an hour. Pour into a large jar, remove spice bag after three days. After six weeks pack in commercial jars. Use same vinegar in which pickles were cooked when packing chow-chow, or chopped pickles, in commercial jars. Use jar No. 5,042. Process fifteen minutes.
THE PEPPERS. Select sweet bell peppers of medium and uniform size, cut off the top with the stem, remove every seed, stuff peppers with the filling, replace top and stitch firmly with needle and coarse thread. Place peppers in stone jars, pouring over them enough boiling spiced vinegar to cover thoroughly. Allow to remain in vinegar six weeks before packing in commercial jars. Use fresh spiced vinegar for packing. Pack in square Queen jars- or jar No. 5,042. Process fifteen minutes.
Send for the KNOX GELATINE Recipe Book
STUFFED BELL PEPPER PICKLE. Chop fine one medium-sized hard, white head of cabbage, sprinkle it witli salt and allow to stand two hours. Squeeze dry by placing in muslin bag and twisting tightly. Thoroughly mix with this cabbage: two ounces white mustard seed, two tablespoonfuls celery seed, two tablespoonfuls grated horse-radish.