Old-time recipes

1 gallon coarsely chopped hard pears. 1-2 gallon coarsely chopped onions. 14 green peppers chopped. Mix ingredients, add 2 cups of salt, let stand over night. In the morning drain and rinse with 4 waters, drain dry. Prepare following syrup: 2 qts. vinegar, 4 cups sugar, 2 tablespoons tumeric, 2 tablespoons of mustard seed. Cook 5 minutes, add chopped mixture and simmer altogether 5 minutes. Pour in hot jars and seal. SMOTHERED LETTUCE (Mountain Spring Salad) Select fresh spring lettuce before it heads. Chop enough lettuce to fill bowl. Add 3 young onion heads and onion tops chopped fine. Add teaspoon of sugar, and salt to taste. Pour over 2 tablespoons of vinegar. Fry five slices of cured country bacon crisply, and place strips upon lettuce. Pour hot bacon grease over all. Serve immediately. PERFECT FRENCH DRESSING 1 cup oil 1 teaspoon salt 3 tablespoons vinegar 1 teaspoon paprika 2 tablespoons lemon Put dry ingredients into acid. Scraped onions may be added if desired. NU-WRAY RELISH 2 dozen red peppers 3 heaping teaspoons salt 2 dozen green peppers 3 cups sugar 3, hot peppers 1 teaspoon celery seed 1 quart vinegar 1 dozen large onions Chop peppers fine. Pour just enough boiling water over them to barely cover. Let stand 5 minutes. Drain and in 5 min- utes add more boiling water. Let stand 2 minutes and then drain. Put vinegar and salt in kettle. Add sugar, celery seed or fresh celery. Simmer for 15 minutes. Then drop in pepper mixture. Let boil 5 minutes. Put in sterile jars. _ MIS’ SALLIE’S CANDIED YAMS _ 4or 5 large sweet potatoes 3-4 cup water 1 cup granulated sugar — 1-2 teaspoon nutmeg 1-2 cup butter 1-2 teaspoon salt Select yellow yams. Wash and peel. Cut them lengthways in 1-4 inch slices. Place in baking. pan. Cover with 3-4 cup water and boil until tender but not soft. Sprinkle slices with sugar, salt, and nutmeg. Dot with butter and bake until syrup is formed, about 15 or 20 minutes. GREEN TOMATO RELISH Cut green tomatoes in quarters, and soak in salt water all night. In morning wash tomatoes thoroughly. Dilute enough vinegar to cover them. Add sugar to taste, and heat. Place green tomatoes in vinegar and let simmer. Chopped onions should be added. A little raw cabbage may also be added. Place in sterile jars. ‘CAROLINA RELISH 2 large cabbages 6 tablespoons salt 6 onions 1 bunch celery 6 green peppers 6 cups vinegar 6 apples 10 cups brown sugar 6 cucumbers 1 tablespoon pickling spices 1 tablespoon tumeric | Grind coarsely in the food chopper all except the celery. Add salt, and put in a sack and let drip all night. Feed chopper with alternate vegetables. Add chopped celery next morning. Mix vinegar, sugar, pickling spices and tumeric. Mix vinegar with vegetables after draining the next morning. Pack in sterile jars and seal. Keep in cool place. This makes about 5 quarts. PEPPER RELISH 12 red peppers 2 cups vinegar 12 green peppers 2 cups sugar 12 onions 3, tablespoons salt Chop peppers, and add salt. Cover with boiling water and let stand for 5 minutes, and drain. Add vinegar, sugar and salt and boil mixture 5 minutes. Pour into clean, hot jars and seal immediately. CHOW CHOW Grind equal amount of green tomatoes, and raw cabbage. Salt well, and let stand over night. In morning drain, and place in hot vinegar which has been sweetened to taste, and to which pickling spices have been added. Place in sterile jars. SOUR CREAM PIE 1 cup sour cream 1 teaspoon cinnamon 3-4 cup sugar 1-2 teaspoon nutmeg 2 eggs 1-2 teaspoon ground cloves pinch of salt 1-2 cup pecans