The Portland Woman's Exchange Cook Book

Sweet Pickle Peaches. 7 lbs. fruit. 4 lbs. sugar. 1 pint vinegar. Small handful whole cinnamon and cloves tied in a bag. Put vinegar and sugar on to boil and skim. Then put in the whole peeled peaches and boil until tender. Try with straw. Drain out the fruit and put in crock. Boil syrup down until of the right consistency and pour over fruit while hot. Same recipe for pears or plums. Mrs, Joseph Young, Green Tomato Pickles. 1 peck green tomatoes. 6 large onions. 1 teaspoon salt. Stand all night and drain. 2 cups water. 1 cup vinegar. Boil 1 minute and drain. 1 teaspoon cayenne. 2 quarts vinegar. 3 lbs. brown sugar. Yz lb. white mustard seed. 2 tablespoons each of allspice, cloves, whole in bag; cinnamon ginger and mustard, ground. Cook until done. Mrs. Wells Gilbert. Piccalili. 2 dozen large cucumbers. 1 dozen onions. 1 dozen large green tomatoes. SPICED FRUITS AND PICKLES 231 1 J/2 heads of cabbage. 2 red peppers, 2 green peppers. Yi dozen heads of celery. Chop all fine. Put in bowl, sprinkle with salt, let stand 3 hours. Have a kettle with half water and cider vinegar. Put all in together and let simmer 15 minutes, and then drain. Put clear cider vinegar, 2 lbs. of brown sugar; let come to a boil and pour over all. Add 2 tablespoons mustard seed, 2 of celery seed. Put up in glass jars. Mrs, Henry B, Joy. Raw Relish. 1 box tomatoes. 6 green peppers. 6 red peppers. 2 cups celery. 8 onions. 1 lb. brown sugar. Vi cup salt. 3 pints vinegar. 1/2 ounce ground cinnamon. 1 ounce mustard seed. Chop all ingredients separately and squeeze tomatoes in cloth; then mix all together and seal in jars. Mrs. A. F. Biles. Tomato Chutney. 2 quarts tomatoes. 1 quart onions. 1 pint brown sugar. 4 green peppers. 1 red pepper. Chop all fine and add to vinegar after cinnamon, allspice and cloves have been cooked in it. Salt and pepper to taste. Mrs. Pickled Walnuts. Run a long needle through very soft young walnuts; cover with a very strong brine. Leave a week, changing brine every day. Then wash walnuts, cover with vinegar, boil 10 minutes. Add spices, cover closely and keep cool for about 3 weeks. For spice bags use 4 tablespoons each of whole cloves, peppercorn, mace, celery and mustard seed. Good with meats. Mrs. Sanderson Reed. Walnut Catsup. Use soft green walnuts; grind or pound in earthen mortar, then turn into stone jar, sprinkle with salt, and cover with vinegar; stand 1 week, stirring well each day. Strain through a coarse cloth. To each gallon of liquid add 1 ounce each of whole cloves, peppercorns, ginger, mace and celery seed, J/2 a crushed nutmeg, 1 clove of garlic, J/2 teaspoon cayenne. Boil slowly. L. C. C. B. Sweet Pickled Watermelon Rind. Cut skin and all the meat from the rind and let it stand in very cold water until syrup is ready. Syrup. 4 cups vinegar. 8 lbs. sugar. Cooked 10 minutes. Add a little green ginger root, 4 tablespoons of whole cloves, 4 tablespoons of cinnamon sticks, 1 tablespoon whole mace, tied in cheesecloth bag. Cook until syrupy, add melon rind and simmer slowly until clear and tender and rich brown (about 1 hour). Put in glass jars or stone crocks. Use canteloupe rind or quinces also in same syrup if wished. Nice with meats or vanilla ice cream. Mrs. Sanderson Reed. Hoffman Brothers FLORISTS Cut Flowers and Design Work a specialty. Palms, Ferns, Pot Plants 768 Glisan St., Portland, Ore. Phone Main 1045 Greenhouses Located at Sylvan, Oregon. Phone Main 9046 Launderers Dry Cleaners Opera House Laundry Co. Phones Main 3170 A 31T0 Second and Everett Streets Preserves Canning, Preserving, Etc.