Raleigh recipe book

Peel peaches, cut in halves if small, in quarters if large. Use 1 pound of fruit to % pound sugar. Put enough water with sugar to make a thin syrup and proceed as in directions for preserving. Pack in a jar as symmetrically as possible. Paddle. Mrs. Jane S. McKimmon. MRS. CHARLES ROOT'S PEACH PICKLE To 6 pounds of peaches put 3 pounds of sugar and 1 pint of vinegar, mace, allspice, cinnamon, each a tablespoonful and 6 cloves to be beaten, tied up in a muslin bag and dropped in the peaches while boiling. Boil, stirring constantly, and when a straw may be stuck with ease into a peach take from syrup. After all peaches are taken out boil syrup until quite thick and pour over peaches. Mrs. Watkins Robaeds, Sanford, N. C. SWEET PICKLED CUCUMBERS 3 pounds sugar 2 teaspoons of mace 2 tablespoons cinnamon 2 teaspoons ginger 2 tablespoons celery seed 2 tablespoons of grated horse- 2 tablespoons turmeric radish 1 tablespoon black pepper 1 tablespoon of garlic 3 pods of green pepper Piece of alum 14 size of an egg 2 teaspoons of cloves Take cucumbers out of brine, soak until fresh. Count five dozen, split them if large, small ones too if you like. Pour over these ingredients vinegar to cover. Mes. C. R. Lee. SPICED WILD GRAPE JELLY Select grapes which are still rather green. Pick them from the stems and wash them. To a peck of the prepared grapes allow one quart of good vinegar and one-fourth of a cupful each of finely broken stick cinnamon and whole cloves. Put all together in a porcelain lined or granite kettle, bring slowlj^ to boiling point, and let simmer gently until the grapes are quite soft. Then strain through folded cheese cloth and let drain. Do not press. When the juice has dripped through, let it boil for twenty minutes. Heat six pounds of granulated sugar. Move the kettle from the flame, add the hot sugar, stir until it is dissolved, then put over the fire again and let it boil for five minutes. Mrs. William Bailey. CHILI SAUCE 30 large ripe tomatoes 8 green peppers 7 onions 14 tablespoons brown sugar 2 red peppers 2 tablespooons salt Peel and slice tomatoes, add chopped onions and peppers, salt and sugar. Cook until nearly done, add vinegar (2 cups) and cook until thick. Pour boiling water over tomatoes to remove skins. More sugar may be added if desired, also white mustard seed and celery seed, these last are not necessary, but may be used if so desired. Mes. Alfeed Williams. CUCUMBER PICKLE Fifty medium-sized cucumbers. Put in brine for three days, take out, wash and put in cold water for twenty-four hours. Green by putting on stove layer of cucumber and layer of grape or green cabbage leaves, a good tablespoon of alum and weak vinegar to cover. Steam over slow fire till green, but do not let get soft. Drop in cold water, when cold chop in squares and put in stone jar. Boil l^/o quarts vinegar 3 hot peppers, seeded and 2% pounds brown sugar chopped 1 ounce mustard seed 1% slices lemon 1 ounce celery seed 1 pint button onions Pinch of mace 1 handful whole cloves and allspice mixed Pour over cucumbers and when cool add 2 tablespoons of olive oil. This gains flavor by being kept for a few months. Mrs. John Ward. RIPE TOMATO PICKLE