Raleigh recipe book

(From Recipes of Mrs. E. H. Mitchel, 1844) Six pounds of ripe tomatoes, 4 pounds of sugar, 1 pint of vinegar, mace, allspice, red pepper, ginger and cloves to your taste. Take the skins off by pouring hot water over the tomatoes, put all in a kettle and boil till as thick as preserves. Mrs. W. A. Montgomery. FIG PICKLES Simmer in water with sufficient alum to bite your tongue. Drop in cold water for one hour. Make a syrup of 3 pounds sugar, 1 pint vinegar, 6 pounds figs before putting into alum. Boil figs in syrup until clear. Flavor with cinnamon, cloves and mace. Mes. W. T. McGee. CUCUMBER PICKLE Split cucumbers in halves 10 cents worth each of black and 2 gallon jar cucumbers M^hite mustard seed 5 pounds brown sugar 10 cents worth turmeric 6 large onions 1 box plain mustard (% lb) Vinegar to cover whole Put in alternate layers of cucumbers, sugar, onions cut thin, mustard and mustard seed and turmeric, until jar is full. Scald vinegar and pour over all. If you wish spice, add to vinegar. Good in a week. Mrs. C. B. Wright. CABBAGE PICKLE Cut one gallon of cabbage in quarters, or smaller pieces if preferred, put in trays and sprinkle with salt and let stand all night. The next morning shake most of the salt off and put in kettle and cover with vinegar and boil one hour. Pour off this vinegar and cover with more, adding to it : 1% gills mustard seed 1 teaspoon cloves 1% pounds brown sugar i/o pint chopped onions 2% tablespoons of ground l^/o ounces celery seed mustard 1 ounce turmeric 21/2 tablespoons black pepper 1 handful grated horseradish 1 tablespoon allspice Boil one hour. Spices must be beaten. Mrs. Ed Chambers Smith. MRS. C. B. BENSON'S GREEN TOMATO SOY Put layers of green tomatoes cut in slices, and onions sliced, in a jar, with salt sprinkled between each layer ; let it stand 36 hours, then wash the salt out and drain them. To one gallon put half an ounce of mace, same of black pepper, allspice, celery seed and cinnamon. Put them in 3 quarts of vinegar with one teacup of mixed mustard seed and % pound brown sugar and bring to a boil, then pour in the tomato and onion and let it boil ten minutes. Put it in a jar hot and add a gill of olive oil, if you like it. Miss Mary Denson. 1 gallon chopped cabbage % peck green tomatoes 1 quart onions CHOW CHOW 1 quart green or red sweet pepper 4 pods green hot pepper. Run all of this through meat chopper and sprinkle with 1^4 cups salt and put under cover for 24 hours. Squeeze out and add : 1% cups brown sugar 2 tablespoons white mustard seed 2 tablespoons turmeric 2 tablespoons ground black pepper 2 tablespoons celery seed 2 tablespoons ground mustard 2 tablespoons grated horseradish Mix well and pack in glass jars and cover well with vinegar. It keeps perfectly. (No cooking.) Mrs. Ben Moore. GREEN TOMATO PICKLE 1 peck of tomatoes 6 bell peppers 3 quarts onions 3 pounds brown sugar 14 pound white mustard seed 1 tablespoon pulverized cloves 1 tablespoon pulverized allspice 2 tablespooons pulverized cinnamon 2 tablespoons pulverized celery seed