The Gertrude Bobbitt Circle cook book

Cut away all green and red from the rind and dice into convenient sized pieces. (Cut with fancy cookie cutters if desired). Put in about x/2 cup lime and cover with water. Let stand over night. Rinse in clear water and cook in ginger tea (powder the water with pulverized ginger till it is medium brown) until tender enough to cut with a fork. Drain out of this water and drop into syrup made of 6 pounds sugar to 1 quart of vinegar with about Vk box whole cloves, y2 box whole spice and 2 sticks cinnamon. (Put spice and cloves in a thin cloth and tie loosely). Cook until clear and crisp. (It usually takes at least 4 hours of cooking, counting the time in the ginger tea and in the syrup. If the syrup does not cover the rind you will have to increase the amount accordingly. Mrs. Earl Clapp WATERMELON RIND PICKLES 10 pounds rind 5-cent box allspice and whole 4 pounds sugar, part brown clove 4 pints vinegar, diluted Soak rind over night in Lilly's lime. Soak 20 minutes in salt water. Soak 20 minutes in clear water. Let vinegar, sugar and spice come to boil, drop in rind and cook until tender, test with a toothpick. Pack in sterilized jars and seal. Mrs. Murry Wagner ICE WATER PICKLES Six pounds medium size cucumbers (each cut in 4 to 8 pieces). Soak in ice water 3 hours. Drain. Pack into sterilized jars. Add 6 pickling onions, 1 piece celery, 1 teaspoon mustard seed to each jar. Solution: 3 quarts white vinegar 3 cups sugar 1 cup salt Bring to boil, pour over cucumbers and seal jars. This makes 6 quarts. Mrs. J. E. Watson SWEET PICKLE BEETS Cook beets until tender, peel. Mix and let come to boil : 1 cup sugar 1 cup vinegar 1 cup water Pickling spices to. taste Pack beets into sterilized jars and pour syrup over beets. Seal. Mrs. G. W. Pennington By Mrs. Marvin Rone, her' daughter MARMALADE SUPREME 1 grapefruit 1 orange 1 lemon 314 quarts water 5 pounds sugar Cut fruit into very thin slices, using sharp paring knife. Add water and let stand over night. Cook until peeling is tender and let stand another night. Add sugar and let cook until syrup thickens. Pour into jars and seal. Mrs. Mildred Seaber STRAWBERRY PRESERVES 1 cup water 2 cups sugar Let boil until thick, then add 2 cups strawberries. Boil hard 3 minutes. Pour into sterilized jars and seal. Mrs. J. R. Street. Asheville. N. C. Submitted by Mrs. W. M. Eagle CHILI SAUCE 12 pounds firm ripe tomatoes 2 tbsp ground blaek pepper 2 pounds white onions l|3 cup salt 1 pound green bell peppers One 10c box pickling spices (tie iy2 pounds brown sugar in bag to be removed when 1 quart vinegar sauce is done) 3 tbsp Coleman 's mustard 2 long hot peppers Peel tomatoes and cut into pieces. Chop onions small, and cut green peppers into small pieces. Add other ingredients and cook together until as thick as desired. Makes about 7 pints. Mrs. James F. Marsh CHOW CHOW Fart I 12 green peppers, chopped 12 pounds cabbage, chopped 12 onions, chopped Part II 3 pounds brown sugar l[8 cup tumeric V-j gallon vinegar 1|8 cup white celery seed 3 i cup salt 1|8 cup celery salt Heat vinegar, add dry ingredients and stir well. Pour over pepper, onions and cabbage. This may be put in jars and used later. Mrs. O. T. Snow ICED GREEN TOMATO PICKLE