The Gertrude Bobbitt Circle cook book

FRUIT MINCE MEAT 1 peck green tomatoes 1 pt. cider or weak vinegar yz peck apples 1 tbsp ground cloves 2 lemons 1 tbsp cinnamon 4 pounds brown sugar 1 tbsp nutmeg 2 pounds raisins 2 teaspoons salt y2 lb. candied citron Chop tomatoes, apples and lemons. Add sugar and vinegar, boil 3 hours and 20 minutes before taking off stove. Add other ingredients and seal in hot jars. Mrs. Roy Burdette, Jr. FRENCH PICKLES 1 peck green tomatoes sliced 1 teacup salt 6 large onions Put salt over tomatoes and onions and let stand over night. Drain thoroughly, Boil 2 quarts water and 1 quart vinegar, 2 pounds brown sugar, y2 pound white sugar, 2 tablespoons mustard seed, 2 tablespoons cloves, 2 tablespoons cinnamon, 2 tablespoons ginger, 2 tablespoons ground mustard, 1 tsp cayenne pepper. Put all together and cook for 15 minutes and then put in sterile jars and seal. Mrs. J. R. Pennington Submitted by Mrs. James Cooper, her daughter APPLE CHUTNEY (It tastes even better than it reads) 2 qts apples, cut in small pieces Rind of 2 oranges finely chopped 2 lbs. granulated sugar y2 cup strong vinegar 2 cups seeded raisins 1|3 cup pecan meats, chopped fine Boil all the ingredients together until apples and nuts are tender. Place in sterile jars and scald. Delicious with chicken or game. Mrs. James Cooper SO MEATS 'Stuff it, roast it and baste it with care; Daintily then the gravy prepare, While 'round you the savory odor shall tell Whate'er is worth doing is worth doing well'. SOUTHERN PIT BARBECUE FOR 100 POUNDS OF MEAT BEFORE COOKED Stick pork shoulders thoroughly before putting on pit, flesh side down first, then when your meat begins to get about half done begin to use the dip, and continue to use the dip frequently until meat is done. When the meat is thoroughly done the bone will come out. It takes approximately eight hours or more to cook the meat. Use dry oak or dry hickory wood. Oak bark is fine if you can get it. The meat should be at least 18 inches from the coals — the pit should be that deep and about the same width. Put iron bars crosswise and stretch wire (1-inch mesh) over bars and fasten at both ends thoroughly. The wire must be fastened tight or the meat will fall in. Build the fire in pit and get it good and hot and have all coals. Have another fire on the outside to make coals and place these under meat as needed with long' handle shovel. Do not allow grease to catch on fire. If it does, take bottom of long handle shovel and smother fire immediately as this causes meat to scorch. Take meat off fire and place on chopping board and cut according to your taste. Keep barbecue on pit at all times and warm until ready to serve. 100 lbs. of meat will cook down to 50 pounds. DIP FOR 100 POUNDS MEAT BEFORE COOKED V/2 gallons vinegar Salt to taste 1 box cayenne pepper 1/2 pound butter 1 box black pepper Place over fire and keep hot at all times because you do not want meat chilled and it will soak in better if hot. If dip is cold it will run off. Season dip according to taste but have this hot because grease will kill the strength of the pepper. You may have to add more pepper as you go along to overcome the grease. SLAW FOR 100 POUNDS OF MEAT BEFORE COOKED 15 lbs. cabbage shredded 3 qts. (cans) tomatoes or 4 small 5 lbs. green peppers shredded (No. 2) cans— do not use juice