Southern Recipes

also red pepper and salt, Worcester sauce, a little onion juice. Mix this with all the cold cooked vegetables you have — Irish potatoes, peas, beans, carrots, beets, cauliflower; then the uncooked vegetables, tomatoes, cucumbers, green peppers, cabbage and celery. Of course the more vegetables you have the more dressing you will need. MACARONI Get a fine piece of roast (if for two or three persons only, say fifteen cents' worth), put it in a saucepan adding half an onion and one or two pieces of garlic, also a small piece of beef fat ; let all these cook together until the meat is a fine brown color, then add one tablespoonful of tomato paste dissolved in tepid water and let this cook, adding a little water gradually until you see that the gravy is suitable to put on macaroni. (Don't cook your macaroni too much.) When properly cooked take out of the pot, drain, then put first some of the gravy in serving dish, then macaroni, then grated cheese, then gravy and so on. TOMATO AND CELERY SALAD Cut up tomatoes in small pieces, not sliced, also celery in small pieces. Have mayonnaise thick. To two tablespoonfuls of mayonnaise, put three of gelatine dissolved first in cold water (just enough to cover), then boiling water; mix all together, vegetables, mayonnaise and gelatine, stirring thoroughly until well mixed; put in a mold and set in icebox to congeal. PICKLES CABBAGE PICKLE One gallon vinegar, one pint sugar, one pint salt, one ounce turmeric, one ounce celery seed, one ounce cloves, one ounce ginger, grated horseradish, a half-pound box of mustard, one ounce allspice, one dozen onions, a quarter of a pound of mustard seed. Let cabbage stand in strong salt and water over night; mix mustard and turmeric with vinegar before putting in ; mix all together, stir every day and in two weeks it is ready for use. STUFFED GREEN PEPPERS Take three parts cabbage to one part sweet peppers, about one dozen onions to two gallons of the above; cut all fine and sprinkle well with salt; let stand twenty-four hours, then press out brine through a sieve. To one gallon of the mixture add two table- spoonfuls of ground allspice, nutmeg and mace, one tablespoonful of cloves, half a cup of brown sugar, half a pound of white mustard seed, blade and red pepper to taste; mix half a cup of mustard with the best olive oil, add spices to the oil and mustard before mixing with the vegetables, also add one or two papers of celery seed and a good tablespoonful of turmeric (sometimes more or less, according to taste) • Cut peppers to be stuffed, taking out the seed, putting in strong brine over night. Stuff with ingredients, after dripping them carefully, tie and pack as closely as possible in jars and cover well with cold vinegar. GREEN TOMATO PICKLES Two gallons of sliced green tomatoes, five tablespoonfuls of mustard seed, beat fine, three gills of mustard seed, put in whole, two tablespoonfuls of ground pepper, two tablespoonfuls of allspice, two tablespoonfuls of cloves, one gill of salt, one and a half gills of chopped onions, two pounds of brown sugar, two and one half gallons of vinegar. PICKLES 33 Boil until the tomatoes are tender; when cold, put in jars and seal. RIPE TOMATO PICKLE Put the tomatoes in boiling water until skin will peel off, after peeling these, put them in a jar (stone) with a layer of salt alternating each layer (tomatoes, then salt) until you have as many prepared as you wish to pickle ; let them stand all night, then drain off the salt water, have ready your vinegar boiling hot with mace, cinnamon and cloves in it to taste. Pour this over the tomatoes boiling hot, let stand until next morning, then pour it off into your kettle and let it boil again. Pour over tomatoes, repeat this two or three mornings, then your pickles will be done.