The international cook book

I cup olive oil Mix well, put in sterilized jars, and add vinegar to cover. Seal. Chopped Pickle I gallon green tomatoes (chopped) i quart white onions (chopped) 1 gallon cabbage (chopp>ed) ]/2 cup salt Pack in layers in stone crock and leave for six hours. Drain in cheesecloth bag overnight. Add one and one-half quarts of water and one pint \inegar and bring to boiling point. Add two large green peppers, chopped, one tablespoon white pepper. Mix thoroughly. Bring to boiling point. Put into sterilized jars. Seal. Piccalilli yi peck green tomatoes i teasp>oon celer>' seed 8 large onions y^ cup mustard seed 3 red peppers i pound brown sugar 2 poimds cabbage 3 pints \Taegar I bimch celery K cup salt Chop vegetables fine. Mix all of the ingredients. Let stand overnight. Drain. Cook ten minutes. Put into sterilized jars. Seal. Sweet Pickles 7 pounds small cucumbers i cup water 5 poxmds sugar ^ cup mixed spices I pint vinegar X whole clove yi whole cinnamon Boil sugar, water, vinegar, and spices to syrup. Pack washed cucumbers into sterilized jars. Fill jars with hot syrup. SeaJ. l6o THE INTERNATIONAL COOK BOOK Dill Pickles Select uniform cucumbers. Brush clean. Pack cucimibers into sterilized quart jars. Add one cup dill pickles cut fine to each jar. Heat to boiling point, one quart vinegar, three quarts water and one cup of salt. Pour over cucimibers to overflowing. Seal. Small Pickles Fill ten sterilized quart jars with ver\' small cucumbers that have been carefully washed. Heat five cups of water and one cup Nnnegar to boiling point. Add one cup salt. Pour over pickles in jar to overflo\\ing. Seal. Sliced Pickles I peck cucumbers 3 p>ounds sugar I cup salt I pint vinegar Brush cucimibers and shce fine. Cover with salt. Let stand three hours. Drain. Make sjTup of sugar and vinegar. Pour over sliced cucumbers. Cook until cucumber becomes trans- parent. Put into sterilized jars. Seal. Catsup 3^ bushel ripe tomatoes yi cup sugar 1 pint vinegar y^ cup salt 2 tablespoons whole allspice 2 tablespoons paprika 3 tablesp>oons cinnamon 2 tablespoons cloves 2 tablespoons ground mustard 6 onions Cut tomatoes and onions fine. Add other ingredients. Simmer one hour. Drain. Strain through fine sieve. Bring to boiling point. Put into sterilized bottles. Seal. Chili Sauce 12 ripe tomatoes (peeled) 2 tablespoons brown sugar 2 large onions (chopped) i tablespoon cinnamon 4 large green pepp>ers (chopped) i tablespoon mustard 2 tablespoons salt 4 cups \inegar Mix and boil together until reduced about one-half. Put into sterilized jars. Seal. CHAPTER XYl Cookies Sour Cream Cookies V I cup sugar 2 teaspoons cream of tartar l4 cup butter i teaspoon lemon juice }4 cup sour cream 2>^ cups flour 2 eggs K teaspoon salt 2 teaspoons soda Cream shortening. Add salt and sugar and blend thoroughly. Add beaten egg. Beat well. Mix lemon juice with sour milk. Mix soda and cream of tartar with flour. Add liquid and dry ingredients alternately to egg mixture. Mix thoroughly. Chill. Toss onto floured moulding board. RoU thin as possible. Cut into fancy shapes. Bake on a greased baking sheet ten minutes in a moderately hot oven (375° F.). Crisp Cookies ^ cup butter i teaspoon cinnamon ^ cup other shortening y^ cup chopped almonds 2 cups brown sugar 5 cups flour