To finish in one day, cook the pears in the syrup until tender; drain,
then cook syrup slowly down to the required amount, add fruit and finish
as above.
SPICED GRAPES.
7 lbs. grapes. 1 tbsp. cloves.
4 lbs. sugar. 1 tbsp. cinnamon.
1 pt. vinegar. 2 tsp. allspice.
Prepare fruit as for Grape Jam. Add seasonings, and boil slowly until
thick—about 2 hours.
CHILI SAUCE.
1Z large ripe tomatoes✪ Canned Tomatoes. 1 tbsp. cloves.
2 large onions. i tbsp. cinnamon.
4 green peppers. 1 tbsp. allspice.
2 tbsp. salt. 1 tsp. grated nutmeg.
4 tbsp. brown sugar. 1 pt. vinegar.
Peel the tomatoes and onions. Cut tomatoes in small pieces and chop
the onions and peppers fine. Add the remaining ingredients, heat grad-
ually to boiling point and cook slowly 24 to 3 hours. Stir frequently. If
vinegar is strong dilute it with water.
CELERY SAUCE.
tsp. cinnamon.
tsp. cloves.
tsp. allspice.
1 pk. ripe tomatoes.
4 onions.
2 heads celery (chopped).
1 lb. brown sugar. tsp. cayenne.
1 qt. vinegar. tsp. salt.
Wash and peel tomatoes and cut in small pieces. Add onions and celery
chopped together, then other ingredients. Simmer slowly till thick, then
pottle.
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TOMATO KETCHUP.
4 bu. ripe tomatoes. 1 tsp. cayenne.
2 tbsp. ginger. 3% ¢c. salt.
2 tbsp. cloves. 1 lb. brown sugar.
4 tbsp. cinnamon. 1 qt. vinegar✪ Tomato Ketchup.
Wash, stew and strain tomatoes; add remaining ingredients and
simmer slowly 3 or 4 hours, then bottle.
GREEN TOMATO PICKLE.
c. mustard seed.
oz. whole cloves.
oz. allspice berries.
oz. stick cinnamon.
+ OZ. ginger root.
2 red peppers.
Thoroughly wash tomatoes and cut in one-fourth inch slices. Peel
onions and slice very thin. Sprinkle alternate layers of tomatoes and
onions with salt, cover with a weighted plate, and let stand over night;
drain. Mix spices, divide into two parts and tie in small pieces of cheese
cloth; remove seeds and cut peppers in thin strips. Heat vinegar and
sugar, with spices and peppers, to the boiling point, add tomatoes and
onions and cook slowly about 1 hour or until tomatoes are clear.
15
pk. green tomatoes.
medium-sized onions.
c. salt.
lb. brown sugar.
4 qts. vinegar.
Ret Re ND IH
Alp BIA BIS BIR RI
OIL PICKLES.
1 pk. small cucumbers (not gherkins). 1 tbsp. white pepper.
1 qt. onions. 2 tbsp. mustard seed.
Lensalt: i tbsp. celery seed.
o qts. white wine vinegar. 1 piece alum size of a small bean.
1c. olive oil. + c. boiling water.
Pare cucumbers and slice thin; peel and chop onions fine. Place in
alternate layers with the salt; cover with a weighted plate and let stand
over night. Drain thoroughly. Dissolve the alum in the boiling water.
Mix remaining ingredients, add dissolved alum and pour over cucumbers
and onions; mix well and bottle. They are better to stand several months
before using.
INDIAN RELISH.
4 pk. green tomatoes. 3 large cucumbers (peeled if very
10 medium onions. large).
1 large head celery. 1 head cauliflower.
3 green peppers ;
Chop all fine except peppers, sprinkle over 1 c. salt, cover with weighted
plate, and let stand over night; drain.
1 c. mustard. + ce. flour.
3c. brown sugar. 1 tsp. turmeric powder.
2 qts. cider vinegar.
Thoroughly blend dry ingredients, add scalded vinegar, and boil till
mixture thickens. Add pickles and green peppers cut fine. Boil slowly
4 hour. This amount makes about 4 quarts.
MUSTARD PICKLE.
300 small cucumbers. 1 lb. brown sugar✪ Green Tomato Pickle.
2 large cauliflowers. 1 oz. turmeric powder.
2 qts. pickling onions. 2 tbsp. white pepper.
2 qts. vinegar. 4 lb. mustard.
4c. flour.
Wash cauliflowers and break in small pieces; peel onions and wash
cucumbers (cut in smaller pieces if necessary); stand in’ brine over night.
In morning, drain and scald in vinegar. Remove pickles, mix seasonings,
moisten with vinegar and add slowly to hot vinegar, stirring constantly.
Add pickles and cook #4 hour.
Page 9 · 9 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To finish in one day, cook the pears in the syrup until tender; drain, then cook syrup slowly down to the required amount, add fruit and finish as above.
SPICED GRAPES.
7 lbs. grapes. 1 tbsp. cloves. 4 lbs. sugar. 1 tbsp. cinnamon. 1 pt. vinegar. 2 tsp. allspice.
Prepare fruit as for Grape Jam. Add seasonings, and boil slowly until thick—about 2 hours.
CHILI SAUCE.
1Z large ripe tomatoes. 1 tbsp. cloves.
2 large onions. i tbsp. cinnamon.
4 green peppers. 1 tbsp. allspice.
2 tbsp. salt. 1 tsp. grated nutmeg. 4 tbsp. brown sugar. 1 pt. vinegar.
Peel the tomatoes and onions. Cut tomatoes in small pieces and chop the onions and peppers fine. Add the remaining ingredients, heat gradually to boiling point and cook slowly 24 to 3 hours. Stir frequently. If vinegar is strong dilute it with water.
CELERY SAUCE.
tsp. cinnamon. tsp. cloves. tsp. allspice.
1 pk. ripe tomatoes. 4 onions. 2 heads celery (chopped). 1 lb. brown sugar. tsp. cayenne. 1 qt. vinegar. tsp. salt.
Wash and peel tomatoes and cut in small pieces. Add onions and celery chopped together, then other ingredients. Simmer slowly till thick, then pottle.
TOMATO KETCHUP.
4 bu. ripe tomatoes. 1 tsp. cayenne.
2 tbsp. ginger. 3% ¢c. salt.
2 tbsp. cloves. 1 lb. brown sugar. 4 tbsp. cinnamon. 1 qt. vinegar.
Wash, stew and strain tomatoes; add remaining ingredients and simmer slowly 3 or 4 hours, then bottle.
GREEN TOMATO PICKLE.
c. mustard seed. oz. whole cloves. oz. allspice berries. oz. stick cinnamon. + OZ. ginger root.
2 red peppers.
Thoroughly wash tomatoes and cut in one-fourth inch slices. Peel onions and slice very thin. Sprinkle alternate layers of tomatoes and onions with salt, cover with a weighted plate, and let stand over night; drain. Mix spices, divide into two parts and tie in small pieces of cheese cloth; remove seeds and cut peppers in thin strips. Heat vinegar and sugar, with spices and peppers, to the boiling point, add tomatoes and onions and cook slowly about 1 hour or until tomatoes are clear.
pk. green tomatoes. medium-sized onions. c. salt.
lb. brown sugar.
4 qts. vinegar.
OIL PICKLES. 1 pk. small cucumbers (not gherkins). 1 tbsp. white pepper.
1 qt. onions. 2 tbsp. mustard seed.
1 lb. salt. 1 tbsp. celery seed.
o qts. white wine vinegar. 1 piece alum size of a small bean. 1c. olive oil. + c. boiling water.
Pare cucumbers and slice thin; peel and chop onions fine. Place in alternate layers with the salt; cover with a weighted plate and let stand over night. Drain thoroughly. Dissolve the alum in the boiling water. Mix remaining ingredients, add dissolved alum and pour over cucumbers and onions; mix well and bottle. They are better to stand several months before using.
INDIAN RELISH.
4 pk. green tomatoes. 3 large cucumbers (peeled if very 10 medium onions. large). 1 large head celery. 1 head cauliflower.
3 green peppers ;
Chop all fine except peppers, sprinkle over 1 c. salt, cover with weighted plate, and let stand over night; drain. 1 c. mustard. + ce. flour. 3c. brown sugar. 1 tsp. turmeric powder.
2 qts. cider vinegar.
Thoroughly blend dry ingredients, add scalded vinegar, and boil till mixture thickens. Add pickles and green peppers cut fine. Boil slowly 4 hour. This amount makes about 4 quarts.
MUSTARD PICKLE.
300 small cucumbers. 1 lb. brown sugar. 2 large cauliflowers. 1 oz. turmeric powder. 2 qts. pickling onions. 2 tbsp. white pepper. 2 qts. vinegar. 4 lb. mustard.
4c. flour.
Wash cauliflowers and break in small pieces; peel onions and wash cucumbers (cut in smaller pieces if necessary); stand in’ brine over night. In morning, drain and scald in vinegar. Remove pickles, mix seasonings, moisten with vinegar and add slowly to hot vinegar, stirring constantly. Add pickles and cook #4 hour.
Records on this page
Canned TomatoesSpiced GrapesCelery SauceChili SauceTomato KetchupGreen Tomato PickleOil PicklesIndian RelishMustard Pickle