Granite City cook book

Heat to boiling point, mix mustard smooth with a little cold vinegar, stir into the hot vinegar while boiling; use the mixed spices taking out nearly all the small red peppers as they make pickles too hot, using 1-4 pound to a gallon of pickles. Have ready small green tomatoes, quartered; small cucumbers, or larger ones cut in small pieces; small white onions; cauliflower; all previously cooked till tender in salt and water. All may be cooked together with exception the cauliflower, which will need to be cooked longer; drop them while hot into the vinegar mixture, put in cans and seal. MRS. J. C. HOLLINGS WORTH. SWEET PICKLE PEACHES. Make a syrup of four pounds of sugar and one quart of vinegar and add two ounces of cloves and two ounces of cinnamon. Let this come to a boil and add eight pounds of fruit. Let them remain in syrup until heated through. Take fruit out and let syrup boil down until it thickens. Pour over fruit and seal tightly. M. B. B. STUFFED BELL PEPPERS. 12 large bell peppers, 1 gal. of chopped cabbage 6 onions, 4 green peppers, 2 1-2 pounds brown sugar. 1 oz. white mustard seed 1 oz. celery seed, 2 tablespoons of ground ginger, 2 tablespoons of ground cinnamon, 1 tablespoon of black pepper, 1 tablespoon of turmeric, 12 grains of spice, 12 grains of cloves, 2 quarts of apple vinegar, Slit peppers on one side and remove seed. Soak in weak alum water over night. Sprinkle cabbage, onions, green peppers with salt and let them stand over night, then squeeze dry, and pour the vinegar spices etc. over them, and let the mixture boil 15 minutes. Stuff the peppers with cabbage, sew up and pour the spiced vinegar over the peppers. MISS LAURA M. AVERY, Morganton, N. C. SWEET PICKLED PEACHES, 6 lb peaches. 3 lb sugar. 1 pint vinegar. 1 tablespoon mace. 1 tablespoon of allspice. 1 tablespoon of cinnamon. 6 cloves. Boil peaches in a little water till tender then drain and drop into boiling syrup made of sugar and vinegar and the spices pounded and put in a muslin bag. MISS ALICE HAIGH. TOMATO SWEET PICKLE. One pk. green tomatoes, 18 onions 4 green peppers 4 lb brown sugar, one oz. cloves, one stick cinnamon, enough vinegar to cover. Dissolve 1 pint lime in a bucket of water, pour off water and soak tomatoes in it all night; soak in clear water next day. Then cover with salt pour boiling water over and let stand next night. Then soak in clear water until some of the salt is out. Put all together in kettle, pour vinegar over and cook till done. MRS. A. B. SMITH. PICKLED CUCUMBERS. Soak out brine and boil in strong s lum water, covered with cabbage leaves five minutes, then drop in cold water, next let come to a boil in 1-3 vinegar and 2-3 water, drain well. Put cucumbers in kettle pour over them 3 quarts of vinegar, 1 1-2 lb sugar. 1 oz. cloves, cinnamon and allspice, 1 teaspoonful ground mustard ( you can use celery seed and white mustard if you like.) Let come to a boil and put in jars. MRS. A. E. SMITH. SLICED TOMATO PICKLES. Wash and cut off ends of peck green tomatoes. Slice, sprinkle with salt, and let stand over night; drain and cover with cold weak vinegar for 24 hours. Then pour all in kettle, boil ten minutes and drain. Make a syrup with 1 quart vinegar and 3 pts. brown sugar when hot add tomatoes, boil three minutes and pack in jars with spices.