The farm cook & rule book

Use equal quantities of cucumbers, green tomatoes, caulifiower and small onions. Cover with boiling brine made from 1 cupful of salt to every quart of water. Let stand 24 hours. Drain and cover with fresh boiling water. Let stand 30 minutes. Drain and cover with mustard sauce made by cooking 1 cupful of brown sugar, 1/2 pound of mustard and 1/4 pound of flour, which have been mixed together, with 1 quart of vinegar. Seal the pickles while hot in sterile jars. PICKLES, CATCHUPS AND RELISHES 79 Delicious Relish 2 small cabbages 4 tablespoonfuls flour 5 onions 1% cupfuls sugar 10 ears corn 3 hot peppers 4 tablespoonfuls salt 4 cupfuls vinegar 3 tablespoonfuls mustard Steam the corn until tender, cut from the cob and add to the chopped cabbage, onions and peppers. Mix the dry ingredients together and add to the vinegar. Pour this over the vegetables and simmer 40 minutes. Pour into large bottles or jars which are sterile and seal while hot. Pepper and Onion Relish 24 red peppers 3 tablespoonfuls salt 18 large white onions 2 cupfuls sugar 6 cupfuls cider vinegar Remove the seeds from the peppers, skin the onions and put both vegetables through the food grinder. Cover with boiling water and let stand 5 minutes. Drain and add the vinegar, sugar and salt. Boil 25 minutes and can or bottle while hot. Tomato Relish 2 pecks ripe tomatoes QV2 cupfuls vinegar y2 peck white onions Vo cupful salt 2 teaspoonfuls cayenne pepper Skin onions, wash the tomatoes and cut both vegetables in small pieces. Cook together until soft, strain and cook again until the mixture is as thick as catchup. Add vinegar, salt and cayenne pepper and cook again until the mixture is as thick as catchup. Seal in sterile jars or bottles. Tomato Catchup 1 peck ripe tomatoes 1 teaspoonful ground mace ^ cupful salt 1 tablespoonful cinnamon 1 cupful sugar 2 teaspoonfuls ground cloves 1 teaspoonful cayenne 1 tablespoonful mustard 1 quart cider vinegar Stew the tomatoes until tender. Then rub them through a sieve, add the spices and vinegar and cook until of the right consistency. Bottle in sterile bottles and seal. Chili Sauce 1% dozen tomatoes 1 teaspoonful cinnamon 3 small onions V2 teaspoonful chili pepper 3 green peppers 1 teaspoonful powdered cloves 2 teaspoonfuls salt 2 cupfuls vinegar 1 cupful sugar 1 teaspoonful ginger Use ripe tomatoes, remove the skins, peel the onions and discard the pepper seeds. Put the vegetables in a kettle, after chopping them in small pieces. Cook slowly until they are tender. Add the sugar, salt, spices and vinegar and cook 10 minutes. Bottle and seal. Apple Chutney 1 dozen sour apples 2 cupfuls vinegar 3 small onions % cupful lemon juice 3 green peppers 2 cupfuls sugar 1 small red pepper V2 cupful cranberry jelly 1 cupful raisins 1 tablespoonful ginger 1 tablespoonful salt Chop the apples, onion and peppers in fine pieces and add the vinegar and jelly. Simmer gently 11/2 hours, stirring frequently. Add the other ingredients, using brown ginger, and cook 1 hour. Pour in sterilized jars and seal. Lemon Catchup 7 lemons 2 teaspoonfuls salt 3 tablespoonfuls grated horseradish 5 blades mace 1% tablespoonfuls celery seeds 8 cloves 1% tablespoonfuls mustard seeds 6 grains red pepper