Chin Chenst FOR LUNCHES. MRS. PUTNAM. One package cream cheese, one half cup cream, place cheese in saucepan (set in pan of water) until soft, then put in the cream and salt, let it come to a boil, take off stove, and pour over one half pound of chopped English walnuts✪ Chin Chest for Lunches, not cut too fine. Serve with crackers or spread on them, and serve with the coffee. aes oe peers « wo bn not ib age ae el » ee : be iis - 1 rtd BGO GCS 8 Bee “TNDITA “PICKLES. MRS. LYMAN. Two gallons best vinegar. One fourth pound ginger, whole. One fourth pound mustard seed. Four pounds sugar. Four ounces allspice. Four ounces coarse salt. One half ounce ground cloves. One half pound ground cinnamon. Alum size of walnut. Boil all half an hour, then mix one half pound ground mustard, one fourth pound tumeric✪ Pickles in a little vinegar and add to the above. Let it just come to a> boil and pour into a large stone jar.. This dressing may be made early in the season so as to be ready for any and all kinds of vegetables, which must always be soaked in salt over night, drained and throwm into the dressing. CABBAGE PICKLE. MRS. PUTNAM. Cut cabbages into quarters. Boil in salted water until tender. Drain and let come to a boil in vinegar, sweetened and seasoned according to this rule: One pound brown sugar. One pint vinegar. One ounce cinnamon. One half ounce cloves✪ Cabbage Pickle. 176 CHOICE RECIPES PIN MONEY PICKLES. MRS. H. W. LAWRENCE. One small head celery (or two tablespoonsful celery seed,—latter preferred), two quarts very small cucum- bers, one quart small white onions, one head cauliflower, six small Chilli peppers (red and green), two coffee cups brown sugar, two ounces Cassia buds, two ounces whole cinnamon, one ounce whole cloves, one-half ta- tablespoon whole mace, two tea cups whole raisins, two cups Maraschino cherries, one-fourth pound of candied ginger, one quart of watermelon rind (or citron), cut in pieces an inch square. Take celery, onions, cauliflower and cucumbers, put . them in salt brine that will bear up an egg, and let stand 24 hours. Then take out of brine and put into strong vinegar, sufficient to cover them, and boil all with the sugar and spices for ten minutes for three successive mornings. Then, after the third boiling add the raisins, ginger and cherries. The watermelon (or citron) rind should be boiled by itself to a simmer with one-half tablespoonful of powdered alum, until the rind is transparent, then take out, rinse off in cold wa- ter and add to the pickles and other ingredients. PICKLED GREEN TOMATOES. MRS. MILLER. Four quarts of tomatoe, sliced. Four ounces salt. One tablespoonful of allspice. One tablespoonful pepper. One tablespoon cloves. Four tablespoonsful of black mustard seed. Three large sliced onions. Put the salt into a kettle of water with a pint of vinegar; parboil the sliced tomatoes in this; skim them PICKLES 177 out, let drain; then pack into a jar with a layer of to- matoes, a layer of the spices and onions which are mixed together, cover with scalding vinegar. OIL; PICKLES, MRS. LUCILE REID. One hundred small cucumber pickles✪ Small Cucumber Pickles. One pint white onions. One ounce celery seed, whole. One ounce mustard seed, whole. One-half bottle olive oil. One quart malt vinegar. One half cup sugar. One teaspoon powdered alum. Soak cucumbers and onions in brine that will hold an egg twelve hours, let drain, rinse with cold water, cut or chop onions and cucumbers fine, mix with oil and vinegar, spices, etc. Seal in bottles. This pickle will keep two or three years and is better old. SMALL CUCUMBER PICKLES. MRS. LYMAN.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Chin Chenst FOR LUNCHES. MRS. PUTNAM. One package cream cheese, one half cup cream, place cheese in saucepan (set in pan of water) until soft, then put in the cream and salt, let it come to a boil, take off stove, and pour over one half pound of chopped English walnuts, not cut too fine. Serve with crackers or spread on them, and serve with the coffee. aes oe peers « wo bn not ib age ae el » ee : be iis - 1 rtd BGO GCS 8 Bee “TNDITA “PICKLES. MRS. LYMAN. Two gallons best vinegar. One fourth pound ginger, whole. One fourth pound mustard seed. Four pounds sugar. Four ounces allspice. Four ounces coarse salt. One half ounce ground cloves. One half pound ground cinnamon. Alum size of walnut. Boil all half an hour, then mix one half pound ground mustard, one fourth pound tumeric in a little vinegar and add to the above. Let it just come to a> boil and pour into a large stone jar.. This dressing may be made early in the season so as to be ready for any and all kinds of vegetables, which must always be soaked in salt over night, drained and throwm into the dressing. CABBAGE PICKLE. MRS. PUTNAM. Cut cabbages into quarters. Boil in salted water until tender. Drain and let come to a boil in vinegar, sweetened and seasoned according to this rule: One pound brown sugar. One pint vinegar. One ounce cinnamon. One half ounce cloves. 176 CHOICE RECIPES PIN MONEY PICKLES. MRS. H. W. LAWRENCE. One small head celery (or two tablespoonsful celery seed,—latter preferred), two quarts very small cucum- bers, one quart small white onions, one head cauliflower, six small Chilli peppers (red and green), two coffee cups brown sugar, two ounces Cassia buds, two ounces whole cinnamon, one ounce whole cloves, one-half ta- tablespoon whole mace, two tea cups whole raisins, two cups Maraschino cherries, one-fourth pound of candied ginger, one quart of watermelon rind (or citron), cut in pieces an inch square. Take celery, onions, cauliflower and cucumbers, put . them in salt brine that will bear up an egg, and let stand 24 hours. Then take out of brine and put into strong vinegar, sufficient to cover them, and boil all with the sugar and spices for ten minutes for three successive mornings. Then, after the third boiling add the raisins, ginger and cherries. The watermelon (or citron) rind should be boiled by itself to a simmer with one-half tablespoonful of powdered alum, until the rind is transparent, then take out, rinse off in cold wa- ter and add to the pickles and other ingredients. PICKLED GREEN TOMATOES. MRS. MILLER. Four quarts of tomatoe, sliced. Four ounces salt. One tablespoonful of allspice. One tablespoonful pepper. One tablespoon cloves. Four tablespoonsful of black mustard seed. Three large sliced onions. Put the salt into a kettle of water with a pint of vinegar; parboil the sliced tomatoes in this; skim them PICKLES 177 out, let drain; then pack into a jar with a layer of to- matoes, a layer of the spices and onions which are mixed together, cover with scalding vinegar. OIL; PICKLES, MRS. LUCILE REID. One hundred small cucumber pickles. One pint white onions. One ounce celery seed, whole. One ounce mustard seed, whole. One-half bottle olive oil. One quart malt vinegar. One half cup sugar. One teaspoon powdered alum. Soak cucumbers and onions in brine that will hold an egg twelve hours, let drain, rinse with cold water, cut or chop onions and cucumbers fine, mix with oil and vinegar, spices, etc. Seal in bottles. This pickle will keep two or three years and is better old. SMALL CUCUMBER PICKLES. MRS. LYMAN.

Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909