Shallowford cookery

6 thick pork chops ½ teaspoon sage 4 cups bread cubed 1½ cups water ¾ cup melted butter ¾ cup catsup 1 small onion (chopped fine) 1 cup Worcestershire sauce % teaspoon salt ½ teaspoon pepper ½ teaspoon all-purpose seasoning (poultry seasoning) Melt butter, add to bread cubes, onions and the seasoning. Cut pockets in chops. Stuff with dressing. Close opening with skewers (or you may use a cord) to keep dressing inside. Place in large frying pan with which a little butter has been added, leaving cover off until brown. Mix water, catsup and sauce, pour over chops. Cover and bake 1 hour at 375 degrees. Mrs. Charles Truitt [illustration: pickles] Virginia Chunk Sweet Pickles 75 cucumbers four or five inches long or two gallons small ones. Make brine of a proportion of 2 cups salt to 1 gallon water, boil and pour over cucumbers boiling hot. Let stand one week. In hot weather skim daily. Drain and cut in chunks. For the next three mornings make a boiling hot solution of one gallon water and one tablespoon powdered alum and pour over the pickles. Make this fresh hot bath for three mornings. On the fourth morning heat 6 cups vinegar, 5 cups sugar, ⅓ cup pickling spice and 1 tablespoon celery seed to boiling point and pour over the pickles. On the fifth morning, drain this liquid off and add 2 cups more sugar, heat again to boiling point and pour over pickles. On the sixth morning drain liquid, add one cup sugar and heat. Pack pickles into sterilized jars and pour this liquid over until the jars are filled. Seal while hot. Crisp Green Tomato Pickles 7 lbs. green tomatoes 1 tsp. ground cinnamon 5 lbs. sugar 2 vials Lilly's lime 1 tsp. ground cloves (May be purchased at drug stores) 1 tsp. ground ginger 1 tsp. celery seed ¾ gallon vinegar Slice tomatoes thin, make 2 gallons of lime water (1 gallon water to each vial of lime.) Pour over tomatoes and let stand 24 hours. Drain, let soak 4 hours in clear cold water; drain again. Make syrup of sugar, vinegar, and spices, let come to a boil and pour over tomatoes. Let stand over night. Next morning boil all together 10 minutes. Put in jars and seal. Mrs. Richard Petersen Bread and Butter Pickles 30 cucumbers (1" in 4 tablespoons salt diameter) 10 medium onions Slice cucumbers and onion, sprinkle with salt. Let stand one hour. Drain in cheesecloth bag. Make a spiced vinegar using the following ingredients: 5 cups vinegar 1 teaspoon turmeric 2 teaspoons celery seed 2 teaspoons white mustard seed 2 teaspoons ground ginger 4 cups sugar Let spiced vinegar come to a boil and add cucumbers and onions and bring to boiling point. Simmer 10 minutes. Seal in sterilized jars. Process 10 minutes at simmering temperature. Mrs. Deoane Moser Green Pepper Relish 6 doz. sweet peppers 2 cups vinegar 1 doz. onions 3 tablespoons salt 2½ cup sugar Pour boiling water over ground peppers and onions. Cool and drain. Make syrup, add ground mixture. Boil 15 minutes or until color changes. Pack and seal. Mrs. Deoane Moser Icicle Pickles 2 gallon cucumbers cut lengthwise in four pieces. Dissolve 1 pound salt in 1 gallon boiling water. Pour over pickles and let stand one week stirring every day from the bottom so the salt will be dissolved well. Drain salt water off. Pour boiling water over cucumbers and let stand 24 hours and drain. Pour boiling water with 2 tablespoons of alum and let stand 24 hours. Drain. Heat: 2 quarts of vinegar, 16 cups or 8 pints of sugar and ¾ box spices. Pour over cucumbers and let stand overnight. Next day heat and pour over cucumbers again. Heat vinegar and pour over pickles four mornings straight. On the fourth day, pack and seal. Mabel B. Barber Sour Cucumber Pickles 4 quarts medium cucumbers 4 teaspoons salt 12 cups vinegar (coarse)