Natchez recipes

Wash dewberries. Mash thoroughly in large crock. Cover well and let stand 3 days. Strain through cloth, add three pounds sugar to every gallon )f juice. Cover again in crock or granite kettle and let stand until it stops fermenting (about 3 week). Strain and bottle. Put corks in bottles loosely, A 10-quiirt bucket of berries makes a gallon of wine. ) CARROT WINE One quart ground carrots, four quarts water, three pounds sugar, one yeast cake. Place on heat and bring to boil; boil a full hour. Let it cool. Strain. Put in one-half yeast cake, pour into jug. Do not move it at all for six weeks at which time it will be ready to drink. INDIAN RELISH Chop one peck green tomatoes, one medium cabbage, six onions, six bell peppers, sweet red and green, eight cups sugar, two tablespoons each cinnamon, allspice, mustard, black pepper. Wash, remove stem ends and core from peppers. Put remaining vegetables through chopper. Sprinkle with one and one-half cups salt. Let stand overnight in a sack which is hanging from a height so water will drain off. In morning put in a large pan and cover with white vinegar. Cook a long time, slowly until vegetables are done. Add two teaspoons tumeric. Will give a yellow color. Mrs, Wnltan Hootsell FRENCH MUSTARD PICKLE Two quarts small onions, two quarts cucumbers, two quarts green tomatoes, one head cauliflower or hard white cabbage, one stalk celery, six green peppers. Cut in small pieces and soak over night in salt water. (Paste for pickles) : two cups sugar, two cups flour, one-half ounce tumeric, one-half pound mustard, one gallon vinegar. Mix altogether, let come to a boiling heat, and add pickles: stir a few minutes and put in jar and seal. Mrs. George Marshall BREAD AND BUTTER PICKLE One gallon cucumbers, eight small white onions, two green peppers, one half cup salt, five cups sugar, one and one-half teaspoons tumeric, one-half teaspoon ground cloves, one teaspoon celery seed, four cups vinegar, two teaspoons mustard seed, one cup water and one quart cracked ice. Slice cucumbers and onions very fine. Shred peppers. Mix with salt and bury ice in this. Cover and let stand 3 hours. Drain thoroughly. Make syrup of other ingredients. Pour pickles and heat to scalding, slowly, but do not boil. Seal hot. The success of these pickles lies in their being sliced thin, 3?=; PEAR RELISH Four quarts pears, two quarts onions, eight green peppers, ground together, two cups salt, one and one-half pints vinegar, four tablespoons flour, two tablespoons tumeric, three tablespoons dry mustard, four cups sugar. Combine and cook slowly for 10 minutes. Seal while hot. CUCUMBER RELISH Twelve cucumbers, three onions, two hot peppers, one red one, one green pepper ground together. Put in rag, squeeze out juice. Add vinegar to cover, one teaspoon black pepper, salt to taste. SCHOOL GIRL PICKLE