FoodNet

The Memorial Hall cook book

1919

Page 54 · 9 recipe records on this page

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
The Ful-O-Pep Way consists of feeding Ful-O-Pep Growing Mash from the very start — continuously keeping it before your birds all the time. Ful-O-Pep Growing Mash, because of the high feeding value of its Oatmeal, fish and bone contents goes twice as far as grain feeds — every ounce is digested by chicks' delicate digestive organs — there is no waste and when compared with results cost only half as much in pounds of feed consumed for gains in pounds of meat produced. Furthermore, your losses from bowel and digestive troubles that arise from feeding hard indigestible grains, will be very much less and your flock will be of even growth and development. Give The Ful-O-Pep Way a trial this season — it will reduce your feed costs and materially increase your profits. MADE BY The Quaker Qats (bmpany Address: Chicago, V. S. A. FOR SALE BY J. DYRE MOVER WILLOW GROVE, PA. no J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Green Tomato Pickle Four qts. green tomatoes, 4 green peppers, 4 large onions. Slice or cut fine and sprinkle with a tablespoon of salt, 1 lb. sugar, V± lb. white mustard seed, 1 tablespoon black pepper, 1 tablespoon cloves, 1 tablespoon cinnamon, and 1 qt. good cider vinegar. Boil all to- gether until well heated through; can in air tight jars. — Mrs. Eva F. Stuckert. Green Tomato Pickle Two gallons green tomatoes, 12 onions, 1 quart vinegar, 2 pounds sugar, 2 tablespoons salt, 2 tablespoons ground mustard, 1 tablespoon cloves, 12 peppers. Chop all fine and steam 43 minutes. — Mrs. Elmira Quigley. Green Tomato Pickle One-half pk. green tomatoes, 6 onions, 6 peppers (green), % cup salt, 2 tablespoons cloves, 2 tablespoons allspice, 2 tablespoons mus- tard, 1 tablespoon tumeric, % cup sugar. Cut tomatoes, onions and peppers and sprinkle with salt over night. In the morning drain. Then cover with vinegar and cook until tender. — 'Mrs. W. F. Seibert. Green Tomato Relish One qt. white vinegar, 3 qts. green tomatoes, 1 qt. onions, 9 pep- pers, green and red, XA cup salt, 2 cups sugar, 2 tblspns. celery seed, 3 tblspns. mustard, 2 tblspns. ground ginger, 1 tspn. tumeric,✪ Chow Chow ground. Boil all together 15 minutes and seal in jars. — Mrs. John F. W. India Relish One-half peck green tomatoes, 6 large onions, 6 peppers, chopped fine, squeeze. Two cups sugar, 2 tblspns. mustard, 2 tspns. salt, 2 tspns. celery seed, 1 quart vinegar✪ India Relish. Cook one hour, put in jars hot. — Mrs. S. C. Morris. Pepper Relish One doz. green peppers, 1 doz. red peppers, 1 doz. onions. Put all through coarse grinder, pour boiling water over and let stand 5 minutes. Drain and pour boiling water over and stand 20 minutes. Drain and add 1 qt. vinegar, 3 cups sugar, 2 tblspns. salt✪ Pepper Relish. Cook 20 minutes, bottle and seal. — Mrs. Clarence Ely. Pepper Relish Twelve sweet green peppers, 12 red peppers, 16 small white onions; grind all together, scald twice. Add 1 scant quart vinegar, % cup salt, 3 cups sugar, 2 teaspoons celery seed, 2 teaspoons mus- tard seed and boil 30 minutes. — Mrs. W. R. Pugh. Pepper and Onion Relish Clean and chop 2 dozen peppers and 2 lbs. of onions. Scald both first for 10 minutes, then again for 20 minutes; then cook with 1 lb. of sugar, 1 qt. vinegar, and spices (cinnamon, cloves, celery seed and allspice to suit taste)✪ Pepper and Onion Relish, until tender. — Mrs. Elizabeth Shadel. Ill OVERLOOK HILLS