Grange cook book and household guide

Take medium size cucumbers, put in stone jar, cover with 1 pint salt to 1 gallon boiling water, let stand one week then pour off. Cover with boiling water and 1 tbsp. alum to every gallon water, let stand 24 hours, pour off, cover with boiling water and let stand 24 hours. Drain them, boil together the sugar and vinegar, 2 cups sugar to each quart vinegar, have enough to cover pickles; split each pickle lengthwise before putting on the hot vinegar or they will become hollow inside; add 1 tsp. celery seed and 1 tbsp. cinnamon bark; let stand 24 hours. Pour off vinegar and boil, adding 1 cup sugar to each quart of vinegar; pour over pickles and let stand 24 hours; pour off; boil vinegar, adding 1 cup sugar to each quart vinegar. Pack pickles in jars and seal with the hot vinegar or cover them and let stand in the crock until ready to use them. Mrs. H. D. Robertson, Clemmons Grange. BREAD AND BUTTER PICKLES 1 gal. sliced cucumbers 1 tablespoon tumeric % cup salt 1 tablespoon black pepper 2 teaspoons prepared mustard 3 cups sugar 1 teaspoon celery seed 6 medium sized onions 1 tablespoon allspice peppers if desired _ Slice cucumbers. Add salt. Cover with boiling water and let stand overnight. Squeeze out pieces next morning; add onions, one quart of vinegar and other ingredients. Boil five minutes. Pack and seal in jars. Mrs. J. L. Suther, Patterson Grange. BREAD AND BUTTER PICKLES Soak a gallon of sliced cucumbers and 10 medium onions in % cup of salt, ‘covered with water, 4 hours. | For gallon cucumbers boil 1 pint vinegar 2 tablespoons white mustard 1 pint sugdr seed 1 cup water 2 teaspoons celery seed Drop cucumbers in hot vinegar 10 minutes. Put in jar and seal. Ruth Yarborough, Old Town Grange. ICEBERG PICKLES 1. Two gallons medium size cucumbers cut up. One pint salt. Enough boiling water to cover. Let stand one week. ; 2. Drain and cover with fresh grape leaves about one inch thick. Cover with boiling water. Let stand for 24 hours. 3. Drain and cover with boiling water and alum the size of a walnut. Let stand for 24 hours. : 3 4, Drain. Cover with 1% quarts vinegar, 5 cups sugar, and mixed spices. Boil and pour over pickles. (Do not boil the pickles, just the vinegar, sugar, and spices.) 0. Drain and reheat the vinegar for four mornings. Pour back over the pickles each time. 6. Then you may put the pickles in jars when cold and seal. Mrs. D. W. McLaughlin, Corriher Grange. BREAD AND BUTTER PICKLES 30 fresh cucumbers 1 in. in 3 cups sugar diameter, sliced : 2 tsp. celery seed 10 medium sized onions, slice 2 tsp. ground ginger 4 tbsp. salt 2 tsp. (white) mustard seed 5 cups vinegar 1 tsp. (scant) tumeric Mix cucumbers and onions, sprinkle with salt, let stand one hour. Drain well. Mix spices, sugar and vinegar and bring to a boil. Drop in drained onions and cucumbers. Boil slowly 15 min. Seal in sterilized jars. Do not wash off salt after draining. It is part of flavoring. Norman Alexander, Edwin M. Holt Grange. PICKLED PEACHES 8 pounds peaches 2 quarts vinegar 9 cups granulated sugar 4 long sticks cinnamon 1 tablespoon whole cloves Select firm ripe peaches, preferably cling stones. Wash and peel with sharp knife. Combine vinegar, sugar, and spices and boil for five minutes. Add peaches and cook gently until tender but not broken; let stand in syrup overnight. Drain the syrup from peaches. Boil syrup until almost as thick as honey, pack in jars. Cover with hot syrup and seal immediately. Mrs. P. H. Satterwhite, Barber Grange. WATERMELON RIND PICKLE pounds watermelon rind gallon cold water tablespoons lime quarts vinegar tablespoons whole allspice tablespoon whole cloves long pieces cinnamon pieces ginger root lemon peel teaspoons salt pounds granulated sugar quart boiling water