Quaker recipes

On 7th day take cucumbers out of brine solution. Wash thoroughly and cut in 1-inch rings. Wash out jar and return pickle rings to jar. Add 1 gallon water to which 1 cup slack lime has been added. Soak for 3 hours. Wash again and drain. Make the following syrup, cover cucumber rings, and soak overnight: 1 cup vinegar 1 box mixed pickling spices 1 cup sugar : tied in bag Next morning pour off syrup and boil about 10 minutes. Pour over rings and let stand 2 hours. Then put all together on stove and cook 10 to 15 minutes. Pack in clean, sterile jars and seal. LALA JOHNSON (Mrs. Edgar) MISS JENNIE'S ENGLISH CHOPPED PICKLES 144 heads of cabbage (about 1 gallon green cucumbers 2% pounds) 15 large onions 1 gallon green tomatoes Chop the above ingredients fine, sprinkle with 1 cup of salt and set aside for 24 hours. Press juice out and cook in 3 quarts of vinegar with the following added: 4 pounds brown sugar | 1 tablespoon allspice 1 package seedless raisins 1 tablespoon ginger 6 hot peppers 4 tablespoons celery seed 3 sweet peppers 1 tablespoon ground cloves 8 tablespoons white mustard _ 1 tablespoon tumeric seeds Cook until tender and seal in jars. JOSEPHINE PAUL IRWIN (Mrs. Jas) 118 PICKLES AND PRESERVES CRISP CUCUMBER PICKLES Soak cucumbers in ice water for 5 hours. Cut lengthwise and pack very closely in quart jars, adding a few stalks of celery and a few small onions to each jar. Heat: 1 quart vinegar Y2 cup water 1 cup sugar Y cup salt Bring this to good boil and pour over the cucumbers. Seal at once. FRANCES M. HAworTH (Mrs. H. S., Jr.) ARTICHOKE CHOW-CHOW 12 peck artichokes 1 tablespoon turmeric 4 large onions 2 tablespoons white mustard 242 cups sugar seed 3 pints vinegar 2 tablespoons celery seed 3 tablespoons salt 1 teaspoon red pepper Grind artichokes and onions coarsely. Mix with other ingredients and simmer half an hour. Seal. Frances M. HawortH (Mrs. H. S., Sr.) PEAR RELISH 1 gallon hard pears, coarsely 14 red and green peppers ground (sweet), coarsely ground 14 gallon sweet onions, 4 hot peppers, coarsely ground coarsely ground Mix well and add 114 cups salt. Let stand over night. Next morning put in bag and drain. Rinse mixture 3 times and squeeze dry. Mix the following for syrup: 2 quarts vinegar 1 tablespoon turmeric 3 tablespoons white mustard 5 cups white sugar seed 3 tablespoons celery seed Cook syrup 10 minutes. Add ground mixture and let simmer 10 minutes. Pour in hot jars and seal. JENNIE H. HEDGECOCK (Mrs. Leslie) NN 119 THE QUAKER COOK BOOK WATERMELON RIND PICKLES 7 pounds rind — 1 pint vinegar — 3 pounds white sugar ; 2 tablespoons spice 1 tablespoon lime Pare off carefully the green part of the rind of a ripe watermelon. Trim off the red pulp and cut in any shape liked. Soak overnight in lime water. To make lime water add tablespoon of lime to one gallon of water. Rinse with hot water, then cool. Boil in strong ginger tea. Let vinegar, sugar and spices come to a boil. Put in rind and cook slowly three or four hours. Mrs. C. A. RING CHOW-CHOW 2 medium cabbages 1 tablespoon celery seed Y2 as much green tomatoes 3 pints vinegar 1 pound brown sugar . 1 pint chopped onion 34 cup flour Y dozen red or green peppers 7 tablespoons dry mustard 1% box turmeric Salt to taste Chop all vegetables. Mix sugar, flour, mustard and celery seed with vinegar. Stir well. Combine vegetables with syrup and cook slowly about 45 minutes. Stir to prevent sticking. Pack in sterile jars and seal. PEPPER RELISH 1 red pepper 14 medium onions 12 green peppers 2 tablespoons salt Grind. Pour boiling water over ground peppers and onions and let stand five minutes. Drain. Cover with boiling water again and let stand ten minutes. Drain. Add: 1 quart apple vinegar 1 teaspoon each of cinnamon, 3 cups brown sugar allspice and ginger Y2 teaspoon cloves