Natchez recipes

Fifty sour pickles, three pints cider vinegar, twelve pounds brown sugar, two-thirds cups allspice (whole) one-half cup whole black pepper, six sticks of cinnamon bark, one small box of white mustard seed, one cup olive oil, one cup tarragon vinegar, four cloves garlic (cut). Put three pints vinegar in pan to dissolve sugar. Cut pickle into three-fourths inch crosswise. Put in stone crock, a layer of pickle, a little oil, until all is used. Then pepper, spices and garlic. Put the warm vinegar (not hot) over all. Let set for 4 weeks, stirring occasionally. Put in jars and seal This takes a 2 gallon crock. Mrs. Adrian Boyd MIXED MUSTARD One cup Colman's mustard, one and one half teaspoon salt, one cup vinegar, eight teaspoons sugar. Mix mustard and salt. Boil vinegar and sugar together about a minute. Add little of the mustard and mix to a smooth paste. Add balance of the vinegar a little at a time until all is used but keep the vinegar boiling all the time. This will taste bitter when first mixed. It must be covered tightly and kept for at least three days. Mrs, Proby Sessions GREEN TOMATO SOY Two gallons tomatoes (green) sliced without peeling, twelve good sized onions, sliced, two quarts vinegar, one quart sugar, two tablespoons salt, two tablespoons ground mustard, two tablespoons black pepper, one tablespoon allspice, one tablespoon cloves. Mix together, cook until tender, stirring often. Put in small glass jars. GREEN TOMATO PICKLE One peck green tomatoes, two tablespoons tumeric, one and one-half boxes •spice, small, three tablespoons white mustard seed, five green hot peppers, e pound onions, one-half gallon vinegar, two tablespoons celery seed, four ps sugar, small hard head of cabbage. Chop tomatoes and cabbage in enameled pan Add one cup salt. Soak overnight. Drain and rinse in clear water. Id onions, pepper, tumeric, allspice, sugar and vinegar. Boil thirty minutes and put in sterilized jars and seal. Mrs. Warren Hooks RIPE TOMATO RELISH Two dozen ripe tomatoes, one dozen onions, one dozen hot peppers, three cups white vinegar, one cup sugar, one cup water, four tablespoons salt, one teaspoon cloves, one teaspoon celery seed. Cook slowly one and one-half hours. Put in sterilized jars and seal. Mrs. Lee B. Fields, Glenfieki MUSTARD FOR BOILED HAM (An Old Recipe) One-half cup dry mustard, one-fourth cup vinegar, two and one-half teaspoons sugar, one-half teaspoon salt. Heat vinegar and sugar, add to mustard in which salt has been thoroughly mixed. Place in jar with top. Three tablespoons of olive oil may be added to give added flavor and keep the mustard from drying out when kept over a period of time. This mixture is hot but wonderful on boiled ham. HEALTH SALAD Shred head of lettuce. Chop eight olives fine. Dice stalk of c'elery Add pecans as desired Mix with mayonnaise and serve on lettuce leaves. COMBINATION SALAD One head lettuce, one smaU cauliflower, one bell pepper, two tomatoes, o)ie stalk celery, one cucumber, one avocado, one-foiuth cup olive oil, one l>od garlic, two tablespoons capers, six slices crisp bacon.