Favorite recipes (North Carolina, 1948)

Slice enough cucumbers into chunks about % inch thick to make 2 gallons. Put in stone jar. Pour 2 cups salt and 1 gallon boiling water over them. Let stand 7 days. Skim each day if they need it. On the 7th day drain and pour 1 gallon boiling water on them. Let stand 24 hours. On the 8th day drain and pour another gallon of boiling water on and add and stir 1 tablespoon of powdered alum in with them. On the 9th day drain and pour over them 1 gallon of boiling water. On the 10th day drain and make a syrup of 5 pints vinegar, 6 cups of sugar and 1 ounce of mixed spices. On the 11th day, 12th day and 13th day, drain liquid and bring to a boil. Add 1 cup of sugar each day and pour over them. On the 14th day pack in jars, re-heat the liquid, pour over pickles and seal. These are just like bought sweet pickles. Mrs ome Shuford Ning : i ARTICHOKE PICKLE 1 qt. artichokes © 1 pint onions 1 pint green tomates 2 dill pickles % doz. green peppers 1 bunch celery 1 small cabbage Chop the above ingredients fine, add 4% cup salt and let stand over night. Drain. 1 quart vinegar % box mustard seed 38 cups sugar ¥g box tumeric 2 box dry mustard 1 cup flour % box celery seed Cook the above until it thickens. Combine with first mixture and cook one minute. Pour into sterilized jars and seal. Mrs. Lynch Cline BREAD AND BUTTER PICKLES 1 gallon cucumbers 2 green peppers, shredded 8 small white onions 2 cup salt Use only fresh, crisp cucumbers. Wash but do not peel. Slice very thin. Slice onions and shred peppers. Mix with salt and bury quart of cracked ice in mixture. Let stand 38 hours, then drain well. 5 cups sugar 2 tablespoons mustard seed 14 teaspoons tumeric 1 teaspoon celery seed 4 teaspoon ground cloves 5 cups vinegar (I do not use quite that much vinegar.) Pour over sliced pickles and place over low heat; stir occasionally. Heat to scalding but do not boil. Seal while hot. Mrs. L. H. Shuford CHILI SAUCE 1 peck ripe tomatoes mon, 1 tablespoon allspice, 1 table- 12 onions spoon black pepper. 8 green peppers 43 cups vinegar 4 tablespoons salt 144 cups brown sugar (or white) ‘ In a bag—2 tablespoons of cinna- Scald and peel tomatoes, place in deep pan, cook inside or outside stove one hour. Add onions cut fine and peppers cut fine. Cook 4 hours stirring occasionally. Remove spice bag, add sugar and vinegar, cook % hour or until thick. Pour into sterilized jars and cool. Cover with melted paraffin. Mrs. W. H. Vander Linden TOMATO SAUCE 6 lbs. ripe tomatoes 1 pint vinegar 3 lbs. white sugar Spices’ and cloves to taste Scald and slice tomatoes. Weigh. Drain off most of the juice, leaving only a cup or two. Add sugar, cook very slowly 2 or 3 hours until mixture begins to thicken. Tie spices in cloth (about a tablespoon of whole spice and % tablespoon of whole cloves. Cook in with mixture. When thickened add vinegar, boil up once and put in jars: or screw top bottles. Use like sweet pickle. Mamie Dixon CUCUMBER SWEET PICKLES Two gallons cucumbers cut in chunks. Large ones may be used. Boil 1 gallon water, add 1 pt. salt. Pour over cucumbers and let stand one week, pressed down with heavy plate. Drain. Pour over them 1 gal. boiling water and let stand 24 hours. Drain. Then pour over them 1 gal. boiling water with alum size of a walnut. Drain after 24 hours. Then pour over them 2 quarts boiling vinegar with 5 sticks cinnamon, 10 cups sugar, 2 teaspoons celery seed, 1 handful horseradish bark. Drain this off every morning for three days, reheat and pour over. This cooks them enough and will keep without canning. I also add some regular pickling spice. Mrs. Jack Robinson SACCHARIN PICKLES % to 1 gal. vinegar 1 teaspoon saccharine (about 25 z cup salt one-half grain tablets) 1 box mixed spices 5 tablespoons pulverized mustard