The Gertrude Bobbitt Circle cook book

2 tablespoons tumeric (Soak pears, onions and peppers 2 tablespoons mustard seed over night in salt water). 1 peck of pears (ground) Mix together vinegar, sugar, tumeric and mustard seed. Let mixture boil for 5 minutes. Drain pear mixture, then put into syrup and simmer for 5 minutes. Put into sterilized jars and seal. Miss Annie Laurie Felker GREEN TOMATO PICKLES 2 qts. small green tomatoes 1 tablespoon salt 4 cups vinegar 2 teaspoons dry mustard 1 tbsp whole cloves 2 tablespoons sugar 3 cups water Cut tomatoes in quarters. Combine remaining ingredients. Heat to boiling. Add tomatoes. Boil 5 minutes. Pack in sterilized jar and seal. Mrs. /. E. Yountz CATSUP 1 peck or 15 lbs. ripe tomatoes 1 slim red pepper pod (hot) 7 tbs prepared mustard 1 slim green pepper pod, hot 5 tbl salt (More if desired) 2 tbsp black pepper 8 large onions cut fine 2 tbsp allspice 2 pints vinegar 8 tbsp sugar (more if desired) Chop tomatoes, onions and peppers. Simmer 3 hours then strain through a colander. Add all other ingredients (put spice in a bag). Cook, until the catsup thickens. Pour into sterilized bottles and cork. (Dip cork in paraffin or use caps like cold drinks). This catsup is not supposed to be thick like bought catsup . . . Delicious for meats, oyster cocktails, etc. Mrs. John E. Ramsey SWEET SUCUMBER PICKLES (9-day) 4 quarts cucumbers chunked. Make a brine with salt and water that will float an egg. Add cucumbers and soak for 3 days, then pour off brine and place cucumbers in cold water changing water each day for 3 days. Rinse thoroughly. Prepare mixture: 3 pints water — 1 pint vinegar — 1 teaspoon alum Simmer pickles in mixture for 3 hours then drain while preparing Syrup: 3 pints vinegar — 3 pounds sugar — 1 oz. each, cinnamon sticks, celery seed, white mustard seed and allspice. Let syrup boil for 5 minutes then pour over well drained pickles. Each day for 3 days pour this syrup off pickles and let come to a good boil, then pour off pickles On the 10th day pour off syrup and boil for 10 minutes. Pack pickles into hot sterilized jars and pour hot syrup over them and seal. (These pickles may be sealed cold if desired. Mrs. J. Max Liles 13 DAY PICKLES Three gallons of cucumbers, wash, put in salt brine strong enough to float an ps;g. Leave in brine until ready to make pickles. Seventh day drain from salt water and pour boiling water over cucumbers, let stand over night. Eighth day cut cucumbers into 1-in. pieces across. Put 2 ounces powdered alum in boiling water enough to cover cucumbers, let stand over night. Ninth day, drain water from cucumbers and cover with boiling water. Stand over night. Tenth day, take 3 quarts vinegar, 2 ounces cinnamon bark, 2 ounces mixed pickling spices, tie in bag, put in pickles with vinegar, 8 lbs. sugar and x/o ounce celery seed. Boil all this together, pour over cucumbers. Eleventh day, drain vinegar from pickles and boil, pour over pickles and let stand over night. Twelfth day, same as the 11th day. Thirteenth day, ready to be stored in stone jars or glass jars. Put away, crisp and cold and they stay very delicious. Miss Helen Mullis BREAD AND BCTTER PICKLES 1 gal. thin sliced cucumbers 8 onions sliced 2 small hot peppers % cup salt