Purity flour cookbook

2i cups brown sugar. i cup Purity Flour. Seal in wide-mouthed bottles. 1 peck green tomatoes. 5 onions. CHOW CHOW, No. 2 6 green peppers, with seeds. Chop all fine, sprinkle with ^ pint salt and let stand over-night. In the morning drain and cover -ith good cider vinegar, cold. Cook slowly 1 hour, then drain and pack into jars. Take 1 pound brown sugar, ^ cup mustard, 1 tablespoon cinnamon, 1 teaspoon black pepper, -| pint horse-radish, with vinegar enough to cover. Pour this over pickle in jars. TOMATO CHOWDER 1 peck green tomatoes. 6 green peppers. 4 onions, chopped fine. 1 large cup salt. Put in a layer of each, with a portion of salt; stand over-night. In the morning pour off juice which is not to be used. Take 3 cups sugar, 1 cup grated horse-radish, 2 tablespoons each of cloves, cinnamon, allspice, and vinegar enough to cover. Cook until soft. A little mustard seed might improve it GREEN TOMATO PICKLES One peck green tomatoes, sliced. Sprinkle salt over them and let stand over-night. In the morning drain through a sieve, add enough vinegar to cover the tomatoes, 12 onions sliced, 4 ounces white mustard seed, 4 of ground mustard, 1 ounce each of cloves, allspice, ginger, pepper and cinnamon, 1 tablespoon salt, i pound brown sugar. Boil 2 hours. Seal while hot. Page One hundred and Fifty-four More Bread and Better Bread GREEN TOMATOES WITH ONIONS 1 peck tomatoes. I peck onions, li green peppers. 1 pound sugar. 2 tablespoons each ground cloves and pepper. i teaspoon red pepper. 3 pints vinegar. Slice tomatoes and onions separately, sprinkle with salt and let stand in 2 jars over-night. In the , niurning drain. Let vinegar and spices boil, then add tomatoes and onions and cook until tender. CUCUMBER PICKLES WITH SALAD OIL One hundred cucumbers, 3 inches long, slice with onions cut into small onions. Sprinkle each with salt. Let stand 3 hours. Drain well and add the following dressing: 1 cup .salad oil. 2 cups each white and black mustard seed. Stir well and cover tiglitly. Makes about 4 tablespoons celery seed. 4 quarts cold cider vinegar. gallon. RIPE CUCUMBER PICKLES Pare and seed ripe cucumbers and put in strong brine in which a small piece of alum has been dissolved. Let lie in this brine over-night. For 1 gallon of cucumbers make syrup o 1 quart vmegar and ?piii brown suo-a Make a bag of cheesecloth and put m it i_ cup each cloves, allspic-e, and cinnamon, not sino the o ound spices. Put this bag in the vinegar and cook the slices of cucumbers m this syrup until they can easily be pierced with a fork. The slices of cucumber should be well drained from the brine before cooking in syrup. MUSTARD PICKLES 1 peck small cucumbers. 2 quarts small white onions. 6 heads cauliflower. 5 peppers. 2 quarts green beans. Put cucumbers in strong brine for 24 hours. Steam beans and cauliflower until tender. Scald cucumbers in weak vinegar with a small piece of alum. Put m bottles m layers. Scald 1 gallon of good cidei vinegar. Thicken with mustard to about consistency of cream. Add 2 pounds sugar. Pour over pickles while hot. Cork and seal. PICKLED ONIONS Select small onions. Remove carefully with a silver knife all the outer skins, brine for 3-4 hours, then pack in jars and pour boiling cider vinegar over them.