The Gertrude Bobbitt Circle cook book

Soak 24 hours 7 pounds of sliced green tomatoes in 2 gallons of water in which 2 cups of hydrated lime is dissolved. Then soak tomatoes in fresh water for 4 hours changing water every hour. Drain well. Make a syrup of 5 pounds sugar and 3 pints of vinegar, teaspoon each of cloves, mace, allspice, celery seed, 4 roots of ginger and 4 sticks of cinnamon. Boil this for about 10 minutes and pour over the sliced tomatoes. Let stand over night. Boil syrup and tomatoes for 1 hour the next day. Seal in glass jars. Mrs. W. B. Strachan PICKLED CHERRIES Wash but do not remove seed or stems of sour red cherries. To the desired amount of cherries add % of their weight or measure of sugar. Sprinkle the sugar over the fruit in layers and let stand over night. In the morning, stir gently until sugar is dissolved, then drain juice well from cherries. Tie a small quantity of whole apices in a cheese cloth bag, drop this into juice and boil it down until it is % of the original quantity . . . while the syrup is hot pour it over well drained cherries and add 2 tablespoons of well flavored vinegar to each pint. Seal and let stand about 2 weeks to become well blended before using. (So different for a party plate). Mrs. Roy Burdette, Jr. CHILLI SAUCE 12 large tomatoes 1 tablespoon mustard 2 medium onions, chopped fine 1 teaspoon cinnamon 3 sweet green peppers 1 teaspoon nutmeg 2 tablespoons salt 2 tablespoons sugar 3 cups vinegar Blanch tomatoes and cold dip, peel and quarter. Chop onions and pepper, combine ingredients. Cook until thick. Seal at once in hot jars. Mrs. Marvin Rone CHOW CHOW 1 gal. chopped cabbage 4 tbsp white mustard seed 1 gal. sliced green tomatoes 4 tbsp celery seed 6 medium onions 4 tbsp whole cloves 2 pounds sugar 2 tbsp mace 1 gallon vinegar 4 tbsp salt 3 pods hot pepper Let cabbage, tomatoes, and onions soak in salt water 1 hour. Drain. Add vinegar, sugar, spices and cook 40 minutes. Seal in hot jars. Mrs. Marvin Rone CHILLI SAUCE 1 gallon rip tomatoes 2 tbsp cinnamon i/2 gallon onions chopped 2 tbsp ground cloves 2 cups sugar (brown) 2 tbsp nutmeg 4 tbsp black paper 2 tbsp cayenne pepper 1 quart vinegar 4 tbsp salt Scald and peel tomatoes, cut them in small pieces and put with all the ingredients into a granite saucepan. Cook very slowly for 3 hours. This may be put in jars and used later. Mrs. O. T. Snow ROSE PETAL JAM This is a recipe used in Syria and is not generally known in our country. Most of the rose petal jam is imported from Syria. You must use a very low flame and cook over an asbestos mat. This recipe came from Beirut, Syria. Use fragrant roses. Cut the rose petals in quarter-inch strips, discarding the tough base. In measuring, pack them tightly in the cup but do not bruise. Cover 2 cups of cut petals with 2 cups warm water and cook ten minutes or until tender. Lift out petals; make a syrup with one cup of the rose petal liquid, two and 2|3 cups sugar and 2 tablespoons strained honey. Cook to the syrup stage or to 220 deg. F. by candy thermometer. Add the drained petals and cook on an extremely low flame for 40 minutes. Add one teaspoon lemon juice and simmer 30 minutes longer. Heighten the jam color with a tiny bit of rose food coloring, if liked. Pour in sterile jars and seal at once. Mrs. Roy Burdette, Jr.