The Edwardsville cook book

bottle for use after straining Is equal to famous Worces- PICKLED TOMATOES. Mrs. F. 1 peck green tomatoes. 6 green peppers. 1 cup grated horseradish. 1 tablespoon cinnamon. J. Barnett. 1 tablespoon cloves. 1 tablespoon allspice. 4 onions. 1 cup salt. Chop tomatoes, onions and peppers, sprinkle the salt over 7‘i them and let stand over night; next day drain oft the water, add the horseradish and spices; cover with vinegar and scald thoroughly. CHOPPED PICKLE. Mrs. James E. Timnell. Mrs. James P>. Dale. Chop separately — 1 dozen cucumber pickles. 14 peck green tomatoes. 1 large head cabbage. Put in salt over night. Dressing : — 15 cents dry mustard. 10 cents white mustard seed. 5 cents celery seed. 5 cents turmeric. 1 quart onions. 1 dozen green peppers (seeds out). 4 quarts good vinegar. 2 lbs. brown sugar. A little salt. Let it boil, then put in vegetables and Cook 2 hours. Pnt in self sealers and it will keep several years. CHOPPED PICKLE. Mrs. E. W. M. 1 large or 2 small cabbages. 8 green bell peppers. 3 red bell peppers. 5c white mustard seed. 5c celery seed. 1Y2 lbs. light brown sugar. 2 dozen large onnions. 1 peck green tomatoes. 1 tablespoon ground pepper. 1 tablespoon whole cloves. 1 tablespoon ground mustard. Chop or grind the tomatoes, cabbage and onions, sprinkle with handful or two of salt and let drain over night ; seed the peppers and let them lie in slightly salted water a few hours. Then chop or grind and add to above. Press out all moisture possible, put into preserving kettle, cover with vinegar and boil 2 hours. Ten cents worth of turmeric gives a nice color. Mrs. Geo. A. Lytle, Springfield, Illinois. For every lOO pickles, washed clean, use i pint of salt ; let stand 30 hours in salt water, then drain, wash and put into glass jars. Put vinegar on stove to heat. To 100 pickles use 1 teaspoon whole black pepper. A little dill. 1 teaspoon whole cloves. Sugar to taste. 1 teaspoon whole allspice. Tie in bag, put into vinegar and boil 10 minutes; after you get pickles in jars, put in a few whole spice, some red peppers and cinnamon sticks and pour the hot vinegar over the pickles and seal. Put horseradish in if you wish ; it helps keep the vinegar. Use enough hot diluted vinegar to fill jars full. MIXED PICKLES, (FINE.) Mrs. E. F. Knollenberg. 1 pint celery. 24 cucumbers. 1 quart onions. 6 green peppers. 2 quarts green tomatoes. 2 heads cauliflower. V2 pound salt. 2 quarts cold water. Let stand over night, scald and drain, cover with vinegar. Mix I cup sugar, 2 tablespoons flour, pj lb. mustard, i oz. tumeric, rubbed to a paste with vinegar, pour into the pickles and cook until thick. CANTALOUPE PICKLES. Mrs. Sarah R. -Springer. Take large cantaloupes; pare and cut in slices; cover with vinegar and let tliem stand 24 hours. Measure off the vinegar, leaving out one quart. To eadi quart of vinegar remaining add 3 lbs. brown sugar, i oz. cloves, i oz. stick cinnamon and a small proportion of mace. Boil vinegar, sugar and spices together, remove the scum, then drop the fruit in and boil 20 minutes for 3 successive days. T TOMATO CATSUP. Mrs. E. C. Springer. 1 peck tomatoes. 1 oz, black pepper. 1/4 oz cayenne. 1 middle size box mustard. 1 quart good apple vinegar. Boil all except the vinegar 3 hours and seal. Fine. 1/2 lb. salt.