100 small cucumber pickles.
6 or 7 small green muskmelons.
1 large or 2 small cabbage.
1 large or 2 small cauliflower.
1 quart lima beans, cooked and
left whole.
V2 gallon string beans.
3 red peppers.
Cut all into small pieces, salt well and let stand over night
Next morning, drain well and ])our over just vinegar enough tc
cook it in, then drain this off and add the following dressing
and cook for a short time, then seal :
Dressing : —
IV2 cups flour.
1 tablespoon white mustard
seed.
1 tablespoon black mustard
seed.
1 tablespoon celery seed.
1 tablespoon ground mustard.
4 cups sugar.
1 scant tablespoon turmeric, to
color dressing.
2 quarts vinegar.
Cook well and stir constantly to prevent burning.
SWEET PICKLE PEACHES.
Mrs. F. J. Barnett.
7 lbs. fruit. 1 tablespoon each whole cloves,
ZV2 lbs. sugar. cinnamon and grated nutmeg.
1 quart best vinegar.
PICKLES.
71
SWEET PICKLE OR SPICED PEACHES.
Miss Chapman, Mrs. Stillwell, Mrs. Taylor.
1 pint vinegar.
7 pounds peaches.
3 pounds sugar.
1 tablespoon each whole cloves,
broken cinnamon, and grated
nutmeg, tied in cheese cloth
and boiled in the vinegar and
sugar.
Pour the boiling syrnp over the fruit packed in jar. Miss
one clay and scald again. After this miss two mornings and
scald, repeating until the ninth morning. The last time heat
the peaches in syrup until scalding hot, remove to jar and re-
duce syrup to proper quantity by boiling. Cover with plate,
weighted, to keep fruit under syrup.
1 tablespoon ground mustard.
Slice tomatoes and onions ; sprinkle salt over each layer and
allow to stand over night. Drain off juice next morning and
boil in I quart vinegar and 2 quarts water for 20 minutes. Pour
off this liquor; take 3 pints vinegar, add the sugar and spices
shown above; boil slowly 15 minutes; take out most of the
onions before boiling the first time. If possible, add 3 or 4
sweet green peppers, cut fine. If there is finally a surplus of
liquid, reduce by boiling. This pickle will keep in open air ;
simply tie cover over top.
Take 2 quarts ripe tomatoes, 4 large onions and 4 red pep-
pers, chop together, then add 2 cups vinegar, 5 or 6 table-
GREEN TOMATO PICKLES.
Mrs. N. O. Nelson.
1 peck green tomatoes.
6 large onions.
t4 lb. mustard seed.
Vinegar.
4 lbs. brown sugar.
1 tablespoon cinnamon bark.
1 tablespoon whole cloves.
1 tablespoon allspice.
1 tablespoon ground ginger.
% tablespoon red pepper✪ Green Tomato Pickles.
CHILI SAUCE.
Mrs. J. F. Stillwell.
72
THE EDWARDSVILLE COOK BOOK.
spoons dark brown sugar, 2 tablespoons salt, 2 teaspoons each
ground cloves, ground cinnamon, allspice and nutmeg; boil to-
gether until thick. Bottle and seal for use.
CHILI SAUCE.
Mrs. John D.
30 large ripe tomatoes.
8 very large onions.
4 teaspoons ground allspice.
4 teaspoons ground ginger.
4 teaspoons ground cinnamon.
Manley, St. Louis.
. 10 large green peppers.
8 ta;blespoons granulated sugar.
4 tablespoons salt.
8 cups vinegar✪ Chili Sauce.
Scald, peel and slice tomatoes fine, also slice peppers and
onions. Mix all together, except vinegar. Boil 20 minutes;
then add vinegar and boil and stir from one to two hours.
Excellent.
CHILI SAUCE.
Mrs. M.
2 quarts ripe tomatoes.
4 red peppers.
3 tablespoons brown sugar.
2 tablespoons salt.
4 large onions.
Boil all together one hour and
through a sieve or coarse netting,
tershire.
Roa.
4 cups vinegar.
2 teaspoons each ground
cloves, ginger, allspice and
nutmeg.
Page 22 · 2 recipe records on this page
Presented as published in 1906. 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
100 small cucumber pickles.
6 or 7 small green muskmelons. 1 large or 2 small cabbage.
1 large or 2 small cauliflower.
1 quart lima beans, cooked and left whole.
V2 gallon string beans.
3 red peppers.
Cut all into small pieces, salt well and let stand over night Next morning, drain well and ])our over just vinegar enough tc cook it in, then drain this off and add the following dressing and cook for a short time, then seal :
Dressing : —
IV2 cups flour.
1 tablespoon white mustard seed.
1 tablespoon black mustard seed.
1 tablespoon celery seed.
1 tablespoon ground mustard.
4 cups sugar.
1 scant tablespoon turmeric, to color dressing.
2 quarts vinegar.
Cook well and stir constantly to prevent burning.
SWEET PICKLE PEACHES.
Mrs. F. J. Barnett.
7 lbs. fruit. 1 tablespoon each whole cloves,
ZV2 lbs. sugar. cinnamon and grated nutmeg.
1 quart best vinegar.
SWEET PICKLE OR SPICED PEACHES. Miss Chapman, Mrs. Stillwell, Mrs. Taylor.
1 pint vinegar.
7 pounds peaches.
3 pounds sugar.
1 tablespoon each whole cloves,
broken cinnamon, and grated nutmeg, tied in cheese cloth and boiled in the vinegar and sugar.
Pour the boiling syrnp over the fruit packed in jar. Miss one clay and scald again. After this miss two mornings and scald, repeating until the ninth morning. The last time heat the peaches in syrup until scalding hot, remove to jar and reduce syrup to proper quantity by boiling. Cover with plate, weighted, to keep fruit under syrup.
1 tablespoon ground mustard.
Slice tomatoes and onions ; sprinkle salt over each layer and allow to stand over night. Drain off juice next morning and boil in I quart vinegar and 2 quarts water for 20 minutes. Pour off this liquor; take 3 pints vinegar, add the sugar and spices shown above; boil slowly 15 minutes; take out most of the onions before boiling the first time. If possible, add 3 or 4 sweet green peppers, cut fine. If there is finally a surplus of liquid, reduce by boiling. This pickle will keep in open air ; simply tie cover over top.
Take 2 quarts ripe tomatoes, 4 large onions and 4 red peppers, chop together, then add 2 cups vinegar, 5 or 6 table-
GREEN TOMATO PICKLES.
Mrs. N. O. Nelson.
1 peck green tomatoes. 6 large onions. t4 lb. mustard seed. Vinegar.
4 lbs. brown sugar.
1 tablespoon cinnamon bark. 1 tablespoon whole cloves.
1 tablespoon allspice.
1 tablespoon ground ginger. % tablespoon red pepper.
CHILI SAUCE. Mrs. J. F. Stillwell.
spoons dark brown sugar, 2 tablespoons salt, 2 teaspoons each ground cloves, ground cinnamon, allspice and nutmeg; boil together until thick. Bottle and seal for use.
CHILI SAUCE.
Mrs. John D.
30 large ripe tomatoes.
8 very large onions.
4 teaspoons ground allspice.
4 teaspoons ground ginger.
4 teaspoons ground cinnamon.
Manley, St. Louis.
. 10 large green peppers.
8 tablespoons granulated sugar. 4 tablespoons salt.
8 cups vinegar.
Scald, peel and slice tomatoes fine, also slice peppers and onions. Mix all together, except vinegar. Boil 20 minutes; then add vinegar and boil and stir from one to two hours. Excellent.
CHILI SAUCE. Mrs. M.
2 quarts ripe tomatoes.
4 red peppers.
3 tablespoons brown sugar.
2 tablespoons salt.
4 large onions.
Boil all together one hour and through a sieve or coarse netting, tershire.
Roa.
4 cups vinegar.
2 teaspoons each ground cloves, ginger, allspice and nutmeg.
Records on this page
Green Tomato PicklesChili Sauce