The Raleigh cook book

Pepper Hash.—2 dozen sweet peppers; 2 small head cabbage; 1 pound brown sugar; 7 large onions. Remove seed from pepper. Run all this through meat chopper, then put in a bag, with a handful of salt, and drain overnight. Then — mix with half ounce white mustard seed and half ounce celery; also add sugar and enough vinegar to cover well; put in air-tight cans. “Lexington” Cucumber Pickle——1% gallons vinegar; 2 dozen cucumbers; 2 pounds sugar; i tablespoon each of cinnamon, celery seed, turmeric, black pepper and grated horseradish; 1 teaspoon each of cloves, mace and ginger; % teaspoon garlic. Slice the cucumbers lengthwise in two pieces and let them soak in cold water 24 hours. Boil them in half gallon vinegar, one and a half hours. Pour this off, add 1 gallon vinegar, the sugar and spices and boil one and a half hours. Maryland Pickles.—% pound small onions; % pound green tomatoes, sliced; 2 large peppers, sliced; % pint small red and green peppers; 1 pint salt; 1 ounce white pepper; 1 ounce celery seed; 1 ounce mace; 1 ounce cloves; %4 pound brown sugar; 1 piece grated horseradish; 1 gallon vinegar; 2 tablespoons made mustard. CATSUPS AND PICKLES. 69 Sprinkle the pint of salt over the onions, tomatoes and peppers, and let them drain all night. In the morning drain off every drop of juice. Mix together the white pepper, spices, sugar and horseradish. Put in the porcelain kettle thus: first, layer of pickles, then layer of spices. Then dissolve the two tablespoons made mustard in haif cup water and stir in the pickles last. Cook a long time. This quality makes two gallons. Mustard Pickle.—1 gallon green tomatoes; 1 gallon large green peppers; 1 dozen onions; 4% pound brown sugar; 1 tablespoon turmeric; % ounce white mustard; 4% ounce ground spice; 1 ounce celery seed; 4% box mustard; 1 cup flour. Cut vegetables in large pieces, put in separate vessels, sprinkle with salt, and let stand overnight. In morning put half gallon vinegar on to boil, then put in vegetables, spice, mustard seed and celery seed. Let boil until it looks clear and done. While this is boiling, mix half box mustard, turmeric, brown sugar and flour well together, and thin with vinegar to a liquid. Add to vegetabies and let come to boil, stirring well. Add 1 dozen cucumber pickles cut in large pieces. Let cool and place in jars. Sweet Pickled Peaches.—7 pounds peaches; 3% pounds sugar; 1 quart vinegar; 2 ounces cloves; 2 ounces stick cinnamon. Pare the peaches and stick one or two cloves in each one. Boil Sugar and ingredients with several sticks of cinnamon in it, for five minutes. Put in peaches; when thoroughly done, put peaches in cans and continue cooking juice until reduced about one-half and pour over peaches. Green Tomato Sweet Pickle (No. 1).—Slice tomatoes, put in weak brine and soak one day and night, then in clear water one day. Boil in clear water one-half hour, then in ginger water one-half hour. To 1 pound fruit put % pound sugar. To 3 pounds fruit add 1 quart of vinegar. Add allspice to taste. Green Tomato Sweet Pickle (No. 2).—Slice tomatoes, sprinkle overnight with salt. Rinse off in morning. Put a lump of alum in kettle and boil with tomatoes a little while. Make a syrup of 3 pounds brown sugar and 1 pint of vinegar to 5 pounds tomatoes. Add spices to taste and let cook until it thickens. Watermelon Rind Sweet Pickle—Pare off carefully the green part of rind, trim off red core, cut in strips or squares. Soak in weak brine 12 hours, then in fresh water 12 hours, changing water two or three times. Boil in alum water (a piece of alum size hickory nut) half hour, then in clear water half hour. Drop the rind in cold water each time in changing, as that helps to make it brittle. Have equal portions of rind and sugar. To eight pounds add 1 quart water, a few grains of whole black pepper, cloves and several aromatic spices.