The Fredericksburg home kitchen cook book

1 bucket ripe tomatoes; 3 large onions; 2 small pieces garlic. Chop onions and garlic in small pieces, tie in a cloth and boil with tomatoes until well done. Then strain. Tie 1 tablespoon allspice; 1 tablespoon cloves; 1 tablespoon black pepper in a cloth and boil with pulp 1 teaspoon cayenne pepper; 3 tablespoons salt; % quart vinegar, boil 3 hours. MRS. MAX T. HENKE. — 163 — Sweet Pickled Peaches and Plums. 8 lb fruit; 1 qt. vinegar; 4 lb sugar; 2 oz. whole cinnamon; 2 oz. cloves. Preferably take clingstone peaches, either peel or rub off down with coarse towel. Boil sugar, vinegar and spices 5 minutes, put in peaches, a few at a time, with a clove inserted into each. When done, test by pricking with a fork, remove, place in jars and use liquid for remaining fruit. When fruit are all in jars, simmer down the liquid to the desired consistency (about half the original quantity), pour over fruit and seal while very hot. MISS ANNA GOLD. MRS. C. W. FEUGE. Green Tomato Pickle. Cut up 1 peck of green tomatoes, sprinkle with salt and let stand 24 hours. Strain off liquid, mix tomatoes with 1 teaspoonful each of black pepper, cloves, nutmeg, cinnamon; 12 small red peppers; 3 onions; 1 cup brown sugar. Cover with vinegar and boil for 3 hours. Put in jars and seal at once. MISS IRMA OCHS. Sweet Peach Pickle. 10 lb of peaches; 4 lb of sugar; 1 qt. of good vinegar; whole black peppers; 2 oz. of stick cinnamon; 1 oz. of whole cloves. Select small, firm peaches. Dip them in boiling water, then wipe dry. Boil together for five minutes the sugar, vinegar, and spices. Then put in one layer — 164 — of peaches and let boil from three to five minutes; take out and put in a jar. Add peaches again until all are used. Pill each jar with the syrup and seal. MRS. R. L. KOTT. MRS. HENRY BASSE. Canned Beans. String and slice beans, boil in a little salt water until tender, drain and cool. Boil y2 cup water; y2 cup vinegar; 1 tablespoonful sugar. When cold, pour over beans in jars and seal, taking care not to fill the jars too closely. MRS. GEO. E. WRIGHT. Mustard Beans. 1 gal. sliced beans; 1 gal. sliced onions; 1 quart water; % Quart vinegar; 2 cups sugar; y2 cup salt; 2 tablespoons black pepper; 8 tablespoons mustard. Mix all thoroughly and cook 1 hour. Seal while hot. MRS. ALFRED GROBE. Canned Beans. Boil in salt water, put into jars, adding one tablespoonful of vinegar and one of sugar to each quart jar. Fill jar with freshly boiling water, and seal at once. Canned Corn. 12 cups of corn; 1 cup of sugar; % cup of salt; 1 cup of water. Boil five minutes, pour into jars while hot. MRS. WM. CRENWELGE. — 165 — Canned Corn. 8 pints corn; 3 pints salt. Add a little water to the corn, cook for 20 minutes, then add the salt and cook 5 minutes longer. Put in jars while hot. MRS. ALFRED SCHMIDT. Corn Relisn. 10 cups corn, cut from cob ; 10 cups cabbage, chopped fine; 5 large sweet red peppers, chopped fine; Yz quart vinegar, white; 3 tablespoons salt; 2 cups sugar; 4 tablespoons white mustard seed; 2 tablespoons celery seed. Mix thoroughly and cook half hour. MRS. MAX BIERSCHWALE. Sweet Pickle Cabbage.