Raleigh recipe book

Slice tomatoes and sprinkle a cup of salt through them and let them stand 24 hours, then drain brine from them. Put in alternate layers of tomatoes, onions, peppers and spices till all is used. Cover with vinegar and cook slowly till tender — about two hours. When pickle is almost done add the sugar. Miss Pattie Mordecai. GOOD FLAVORED VINEGAR FOR PICKLES 1 handful of allspice 1 handful of horseradish 1 dozen cloves 1 teaspoonful mace 1 teaspoonful black pepper 4 tablespoonfuls celery seed 3 or 4 onions cut up 1 or 2 pods of red pepper 2 lbs sugar 1 gallon vinegar Spice and black pepper to be beaten. Three quarts of vinegar and one of water if vinegar is strong. This is especially good for cucumber and artichoke pickles. Mrs. Ed Chambers Smith. PEPPER CATSUP (From Mrs. Cowper's Recipe Book) 1 peck hot green peppers 4 quarts vinegar 2 quarts water Good quantity of grated horse- 1 dozen onions sliced radish Boil until soft, then strain, add salt, spice and cloves, boil ten minutes and bottle. Mrs. Margaret Cowper Hall. ELGINSHIRE TOMATO CATSUP, (ELGIN WARREN CO. 1832) 1 gallon ripe tomatoes pressed 2 tablespoons ginger through a seive 1 tablespoon allspice Half gallon vinegar 4 tablespoons of salt 8 pods red pepper Handful horseradish scraped 4 tablespoons mustard seed Boil all together for three hours. Fine for cold meats. Mrs. W. a. Montgomery. , TOMATO CATSUP (Mrs. Pulaski Cowper's Recipe) Split the tomatoes and boil them until quite done, stirring thera frequently to prevent burning ; strain them through a colander first and then a hair sieve rubbing them with a spoon to get as much of the pulp as possible. To a % gallon of the strained pulp add 4 tablespoons (level) of salt, two tablespoons of black pepper, 3 tablespoons of mustard, one teaspoon of cloves, one teaspoon of red pepper, one quart of vinegar, one clove of garlic. Boil until you think it is done, and then take from the fire, set aside until the next day. Should there be any watery substance on top, boil until it entirely disappears, skim while boiling. The pepper and spices must be sifted through a very fine sieve. Mrs. Margaret Cowper Hall. TOMATO CATSUP Boil one-half bushel ripe tomatoes and 4 pods of red pepper thoroughly, strain through a sifter, getting all the pulp and juice. Put this liquid to boil with 1 ounce ground black pepper Yi pound of salt 1 pound sugar Let boil until quite thick, then put in one large tablespoon of celery seed and about 1 cup of ground mustard, first wetting with a little cold vinegar. Add two quarts of vinegar, according to strength, boil again and bottle. Mrs. Ed Chambers Smith. CANTALOUPE PICKLE Peel and soak the young cantaloupes until perfectly fresh. Boil tender in ginger water. Take the cantaloupes out and let cool. Chop fine, one quart can of pineapple, two pounds of raisins, one-half ounce of ground cinnamon and stuff the cantaloupes, then tie them together. Make a syrup of vinegar and sugar, one pint sugar, one pound brown sugar, a few grains of allspice, several sticks of cinnamon bark. Put these in a stone jar and after heating the syrup to boiling point pour over the cantaloupes. Do this for nine days. Have enough to cover fruit nicely so they will not turn dark. If these cantaloupes should get soft while soaking, drop in some alum and they will harden.