Our favorite recipes (Damascus Church, Chapel Hill, 1963)

To prepare, trim off the green skin and pink flesh. Cut into 1" pieces 10 to 12 pounds rind. Dissolve 1 vial of lime in enough water to cover rind. Soak overnight. Rinse well. Boil rind in salt water (1/3 cup salt) for 20 minutes. Rinse well. Next put 1/2 can whole cloves, 1/2 dozen ginger sticks, and 1/ 2 can whole allspice into spice bag. Put spice bag into a liquid made from 1/2 gallon vinegar and 10 pounds sugar. Add rind to spiced vinegar and boil slowly for 2 hours. Seal in jars and process for 10 minutes at simmering point. ICED GREEN TOMATO PICKLE Mrs. Juanita Mishoe Soak for 24 hours 7 pounds sliced green tomatoes in 2 gallons lime water. (3 cups lime) Rinse well and soak 4 hours in clear water changing water each hour. Drain. Bring to boiling point 1 teaspoon each cloves and allspice, 5 pounds sugar, and 3 pints vinegar. Then pour over tomatoes and let stand overnight. Next morning boil for 1 hour and pack into jars and seal. -29- CUCUMBER PICKLE Mrs. Lula Lacock 7 lbs, cucumbers 2 c. builders lime 1 1/2 qts. vinegar 4 lbs. sugar 1 tbsp. salt 1/2 box pickling spice Soak cucumbers in lime water for 24 hours. Rinse in cold water and soak in clear water 2 hours. Drain. Mix vinegar, sugar, salt and spices. Put drained cucumbers in vinegar mixture and simmer 2 1/2 to 3 hours. Pack in jars and seal. 1 qt. vinegar Wash and pare peaches. Put cloves and cinnamon in a thin white cloth and tie top tightly. Cook together spices, sugar and vinegar. Cook for 10 minutes. Add peaches and cook until tender. Put in jars and process 20 minutes. PEACH PICKLE Mrs. Ruby Wilson 8 lbs. small peaches 2 lbs. sugar 2 tbsp. whole cloves 8 2" pieces stick cinnamon -30- BRUNSWICK STEW 25 hens, cooked, boned and cut 5 lbs . pork 6 gal. peeled onions 8 gal. cut corn 3 cups salt l/2 cup black pepper, if desired 1/2 cup sugar, if desired Cook hens, beef, pork, potatoes cooked and free of lumps. Add other approximately 8 hours. Stir constant 10 lbs. boned beef, cut 21 gal. peeled potatoes 12 gal. peeled tomatoes 3 gal. lima beans 4 lbs. butter red pepper to taste i and onions until the potatoes are ingredients. Cook in big iron pot POTATO SALAD Serves 50 People 12 lbs. potatoes 12 eggs 1 pt. mayonnaise 1 tbsp. prepared mustard 1 tbsp. vinegar 1 pt. chopped sweet pickle 8 pieces celery Makes 3 gallons of potato salad. ORANGE DATE BAR Yields 96 Bars 12 oz. butter lb. sugar eggs oz. brown sugar tbsp. tbsp. orange extract orange rind, grated 1/2 oz . baking powder 1 tsp. salt 1 lb. 2 oz. dates 1 oz . powdered sugar 1-1/2 cup orange juice 1 lb. 2 oz. flour Cream shortening, sugar and orange extract on medium mixer speed until light. Add eggs, orange juice and rind. Beat on high speed for 5 minutes. Combine dry ingredients with chopped dates so pieces are coated. Mix into creamed mixture. Spread batter in greased sheet pan. Bake at 350 degrees for 25 minutes. Cool slightly, sift powdered sugar over cookies while still warm . Cut each sheet pan into 12 bars across and 9 bars lengthwise. PICNIC MEAL FOR 100 PEOPLE 20 chickens 2 hams 9 doz. deviled eggs 9 doz . pimento cheese sandwiches 7 qts. pickle 20 pies 7 cakes 1 lb. tea 5 gal. potato salad 2 lb. coffee