Two qts. green tomatoes, 1 qt. string beans, 1 qt. small onions, 1 qt. celery, 1 pt. lima beans, 1 head cauliflower; cut these vegetables in small pieces and cook each one separately until tender. Mix well, then add 2 qts. vinegar, 1 lb. brown sugar, % lb. celery seed, % lb. whole cloves; boil this 20 minutes from the time it starts to boil. Just before removing from fire, mix 3 tblspns. mustard, 1 tspn. tu- meric, 2 tblspns. flour, with a little water as you would for gravy, stir in the boiling pickle, remove at once and put in jars. Do not let boil after mustard has been added ,as it will become soft. — Mrs. Wm. H. White, Jr. Green Tomato Chow-Chow Chop fine 1 pk. green tomatoes, 6 large onions, and 6 red peppers, add 2 tblspns. of vinegar, and bring to scalding point. Drain in colander. To 3 pts. of hot vinegar add 2% cups of sugar, 1 box of mustard mixed with vinegar, 2 tblspns. of celery seed, and 3 tblspns. of salt. Add the tomatoes and boil about 30 minutes. When nearly done add 1 small tsp. of tumeric powder. Very good. — Mrs. W. R. Pugh. Corn Chowder Eighteen ears corn, cut from cob, 1 bunch celery, cut fine, 1 lb. sugar, 3 tblspns. salt, 2 tblspns. ground mustard. 6 green and red peppers, 1 qt. vinegar . Mix thoroughly, boil 30 minutes. Jar hot. — Mrs. Christine D. Sill. Corn Pickle One qt. green tomatoes, 1 qt. lima beans (boil partly done) , 1 pt. cut corn, 1 pt. string beans (break in pieces, boil partly done), 1 pt. small onions, 1 cup sugar, 4 peppers, salt to suit taste, 1 qt. vinegar, V± lb. yellow mustard, and a little tumeric mixed so as to give it a nice color. Boil together for % hour. — Mrs. B. Margerum. Cora Relish Twelve ears corn, 6 peppers, 1 head of cabbage, 6 onions, cut fine ; IV2 qts. vinegar, V2 cup salt, 2 cups sugar, 4 tspns. mustard, 2 tspns. tumeric powder. Cook all together about % hour. — Mrs. Samuel Ramsey. French Pickles Two qts. cauliflower, 2 qts. green tomatoes, 2 qts. small white onions, 6 green peppers, 1 doz. sour pickles. Sprinkle with one cup of salt, let stand over night. In morning cook in salt water 20 min- utes, then drain. Dressing 2 qts. vinegar, 2 cups white sugar, 6 tblspns. ground mustard, % cup flour, 1 tblspn. tumeric. Cook until a little thick, then pour over pickles. — Mrs. W. H. White, Jr. 109 Raise 'em The FJL-o-pep Way The Ful-O-Pep Way of Feeding chicks has changed the old expensive "grain feeding way" and has proven to poultry raisers that the old method of grain feeding is all wrong. The Ful-O-Pep Way of feeding Gives You 1 Pound of Gain at Cost of 2 Pounds of Feed instead of only 1 pound of gain to each 4 pounds of feed, which is the basis of figuring cost of production arrived at by experiment stations covering several years experiments with grain feeding. Why continue to feed this old expensive way when The Ful-O-Pep Way will give you the same gains with only half the feed? Costs Less Per Pound of Gain Made Than Any Other Feed ✪ Chow Chow

AI-modernized reading of the original text

Two qts. green tomatoes, 1 qt. string beans, 1 qt. small onions, 1 qt. celery, 1 pt. lima beans, 1 head cauliflower; cut these vegetables in small pieces and cook each one separately until tender. Mix well, then add 2 qts. vinegar, 1 lb. brown sugar, % lb. celery seed, % lb. whole cloves; boil this 20 minutes from the time it starts to boil. Just before removing from fire, mix 3 tblspns. mustard, 1 tspn. tumeric, 2 tblspns. flour, with a little water as you would for gravy, stir in the boiling pickle, remove at once and put in jars. Do not let boil after mustard has been added, as it will become soft. — Mrs. Wm. H. White, Jr. Green Tomato Chow-Chow Chop fine 1 pk. green tomatoes, 6 large onions, and 6 red peppers, add 2 tblspns. of vinegar, and bring to scalding point. Drain in colander. To 3 pts. of hot vinegar add 2% cups of sugar, 1 box of mustard mixed with vinegar, 2 tblspns. of celery seed, and 3 tblspns. of salt. Add the tomatoes and boil about 30 minutes. When nearly done add 1 small tsp. of tumeric powder. Very good. — Mrs. W. R. Pugh. Corn Chowder Eighteen ears corn, cut from cob, 1 bunch celery, cut fine, 1 lb. sugar, 3 tblspns. salt, 2 tblspns. ground mustard. 6 green and red peppers, 1 qt. vinegar . Mix thoroughly, boil 30 minutes. Jar hot. — Mrs. Christine D. Sill. Corn Pickle One qt. green tomatoes, 1 qt. lima beans (boil partly done) , 1 pt. cut corn, 1 pt. string beans (break in pieces, boil partly done), 1 pt. small onions, 1 cup sugar, 4 peppers, salt to suit taste, 1 qt. vinegar, V± lb. yellow mustard, and a little tumeric mixed so as to give it a nice color. Boil together for % hour. — Mrs. B. Margerum. Cora Relish Twelve ears corn, 6 peppers, 1 head of cabbage, 6 onions, cut fine ; IV2 qts. vinegar, V2 cup salt, 2 cups sugar, 4 tspns. mustard, 2 tspns. tumeric powder. Cook all together about % hour. — Mrs. Samuel Ramsey. French Pickles Two qts. cauliflower, 2 qts. green tomatoes, 2 qts. small white onions, 6 green peppers, 1 doz. sour pickles. Sprinkle with one cup of salt, let stand over night. In morning cook in salt water 20 minutes, then drain. Dressing 2 qts. vinegar, 2 cups white sugar, 6 tblspns. ground mustard, % cup flour, 1 tblspn. tumeric. Cook until a little thick, then pour over pickles. — Mrs. W. H. White, Jr. Raise 'em The FJL-o-pep Way The Ful-O-Pep Way of Feeding chicks has changed the old expensive "grain feeding way" and has proven to poultry raisers that the old method of grain feeding is all wrong. The Ful-O-Pep Way of feeding Gives You 1 Pound of Gain at Cost of 2 Pounds of Feed instead of only 1 pound of gain to each 4 pounds of feed, which is the basis of figuring cost of production arrived at by experiment stations covering several years experiments with grain feeding. Why continue to feed this old expensive way when The Ful-O-Pep Way will give you the same gains with only half the feed? Costs Less Per Pound of Gain Made Than Any Other Feed

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Chow ChowGreen Tomato Chow-ChowCorn ChowderCorn PickleCora RelishFrench Pickles

The Memorial Hall cook book