7’ pounds cucumbers (12 Salt medium ) 5 small onions Syrup 2 cups sugar 1 teaspoon each whole celery 1 tablespoon whole white seed, whole black pepper, mustard seed salt, ground ginger and 2 cups vinegar ground turmeric✪ Bread and Butter Pickles Cut cucumbers and onions into 4% inch slices and place in separate bowls. Sprinkle 4% cup salt over cucumbers and 1 tablespoon over onions. Soak 1 hour. Rinse in cold water and drain thoroughly. Mix syrup in large kettle and bring to boil to dissolve sugar. Add cucumbers and onions and boil about 10 minutes. Seal in sterilized jars. CLARA WORTH BRYAN Pema San rae ES aed at ea a a 115 THE QUAKER COOK BOOK BREAD AND BUTTER PICKLES 1 gallon small cucumbers 5 cups vinegar 2 green hot peppers 14 teaspoon ground cloves 8 small white onions 2 teaspoons turmeric Y2 cup salt 2 tablespoons mustard 412 cups sugar 1 teaspoon celery seed Wash and slice cucumbers, wash and slice onions, shred peppers. Mix with salt. Place ice over bowl, let stand in refrigerator for three hours. Drain, pour over and heat slowly to boiling point the other ingredients. Seal in sterilized jars. EVELYN THOMPSON (Mrs. Blake) DILL PICKLES Place a piece of dill in bottom center and on top of quart jar filled with cucumbers. Bring the following mixture to a boil and pour over cucumbers: 1 quart vinegar 5 quarts water 1 cup salt (A clove of garlic may be added if desired). Seal tightly in jar. FRANCES M. HAwortH (Mrs. H. S., Sr.) TOMATO CRISPS 2 gallons lime water (3 cups 1 teaspoon each of cloves, gin- lime to 2 gallons water) ger, allspice, celery seed, 7 pounds green tomatoes mace and cinnamon 5 pounds sugar 3 pints vinegar Slice tomatoes thin. Soak for 24 hours in lime water. Drain and soak 4 hours in fresh water, changing water every hour. Make syrup of sugar, vinegar and spices. Bring syrup to boil and pour over tomatoes. Let stand over night. In the morning boil 1 hour and seal in Jars. LELIA T. CLINARD (Mrs. John) PEARL SHEETZ (Mrs. J. Lloyd) 116 PICKLES AND PRESERVES CRANBERRY RELISH 1 pound raw cranberries 1 large orange 1 cup sugar, more if desired 1 large red apple✪ Cranberry Relish Seed orange, removing any dark spots. Core but do not peel apple and grind together with the cranberries. Blend well with sugar and place in refrigerator for 24 hours before serving. Good with meat and fowl. ETHEL D. TOMLINSON (Mrs. S. H.) HASTY CUCUMBER PICKLES Quarter 1 dozen cucumbers, sprinkle over them % cup salt, cover with boiling water, and let stand overnight. In the morning pour off salt water, cover again with boiling water, drain, and cover with vinegar, 1 cup brown sugar, and spices to taste. Let come to a boil and remove from fire. These pickles when cold are ready for immediate use. Mrs. E. T. HARMON ICICLE PICKLES 1 quart vinegar 1 tablespoon mustard seed 1% cups sugar 14 oup salt Bring to boil. Cut cucumbers in quarters. Let stand in water with a lot of ice cubes for three hours. Pack in quart jars adding 3 small onions and 1 3-inch stick celery to each jar. Pour hot syrup over cucumbers and seal. BETTIE VARNER PICKLED PEACHES 2 pounds sugar 4 quarts peaches — halves of 2 cups vinegar Freestone peaches or whole 2 sticks cinnamon firm fruit may be used 2 tablespoons whole cloves Boil sugar, vinegar and spices for 20 minutes. Drop fruit in a few at a time and cook until tender. Pack in hot sterilized jars, adding syrup to 14 inch of the top; seal. Makes four quarts. Oe Se BR, THE QUAKER CooK BOooK 8-DAY SWEET CUCUMBER PICKLES 1 peck cucumbers - - 1 gallon water 1 cup salt , Put whole cucumbers. which have not been washed into stone or glass jar and pour salt water solution over them. Weight down so that all cucumbers are covered with solution. Let soak for 1 week.

AI-modernized reading of the original text

7’ pounds cucumbers (12 Salt medium ) 5 small onions Syrup 2 cups sugar 1 teaspoon each whole celery 1 tablespoon whole white seed, whole black pepper, mustard seed salt, ground ginger and 2 cups vinegar ground turmeric Cut cucumbers and onions into 4% inch slices and place in separate bowls. Sprinkle 4% cup salt over cucumbers and 1 tablespoon over onions. Soak 1 hour. Rinse in cold water and drain thoroughly. Mix syrup in large kettle and bring to boil to dissolve sugar. Add cucumbers and onions and boil about 10 minutes. Seal in sterilized jars. BREAD AND BUTTER PICKLES 1 gallon small cucumbers 5 cups vinegar 2 green hot peppers 14 teaspoon ground cloves 8 small white onions 2 teaspoons turmeric Y2 cup salt 2 tablespoons mustard 412 cups sugar 1 teaspoon celery seed Wash and slice cucumbers, wash and slice onions, shred peppers. Mix with salt. Place ice over bowl, let stand in refrigerator for three hours. Drain, pour over and heat slowly to boiling point the other ingredients. Seal in sterilized jars. DILL PICKLES Place a piece of dill in bottom center and on top of quart jar filled with cucumbers. Bring the following mixture to a boil and pour over cucumbers: 1 quart vinegar 5 quarts water 1 cup salt (A clove of garlic may be added if desired). Seal tightly in jar. FRANCES M. HAYWORTH (Mrs. H. S., Sr.) TOMATO CRISPS 2 gallons lime water (3 cups 1 teaspoon each of cloves, ginlime to 2 gallons water) ger, allspice, celery seed, 7 pounds green tomatoes mace and cinnamon 5 pounds sugar 3 pints vinegar Slice tomatoes thin. Soak for 24 hours in lime water. Drain and soak 4 hours in fresh water, changing water every hour. Make syrup of sugar, vinegar and spices. Bring syrup to boil and pour over tomatoes. Let stand over night. In the morning boil 1 hour and seal in Jars. CRANBERRY RELISH 1 pound raw cranberries 1 large orange 1 cup sugar, more if desired 1 large red apple Seed orange, removing any dark spots. Core but do not peel apple and grind together with the cranberries. Blend well with sugar and place in refrigerator for 24 hours before serving. Good with meat and fowl. ETHEL D. TOMLINSON (Mrs. S. H.) HASTY CUCUMBER PICKLES Quarter 1 dozen cucumbers, sprinkle over them % cup salt, cover with boiling water, and let stand overnight. In the morning pour off salt water, cover again with boiling water, drain, and cover with vinegar, 1 cup brown sugar, and spices to taste. Let come to a boil and remove from fire. These pickles when cold are ready for immediate use. ICICLE PICKLES 1 quart vinegar 1 tablespoon mustard seed 1% cups sugar 1/4 cup salt Bring to boil. Cut cucumbers in quarters. Let stand in water with a lot of ice cubes for three hours. Pack in quart jars adding 3 small onions and 1 3-inch stick celery to each jar. Pour hot syrup over cucumbers and seal. BETTIE VARNER PICKLED PEACHES 2 pounds sugar 4 quarts peaches — halves of 2 cups vinegar Freestone peaches or whole 2 sticks cinnamon firm fruit may be used 2 tablespoons whole cloves Boil sugar, vinegar and spices for 20 minutes. Drop fruit in a few at a time and cook until tender. Pack in hot sterilized jars, adding syrup to 14 inch of the top; seal. Makes four quarts. 8-DAY SWEET CUCUMBER PICKLES 1 peck cucumbers - - 1 gallon water 1 cup salt , Put whole cucumbers. which have not been washed into stone or glass jar and pour salt water solution over them. Weight down so that all cucumbers are covered with solution. Let soak for 1 week.

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