The Warrenton cook book

Wash vegetables. Peel tomatoes, chop and drain. Peel onions, slice, chop peppers and celery. Combine and cook slowly two hours stirring frequently. Add vinegar, sugar, and bag of spices. Simmer one hour longer. Pour into hot jars and seal. Yields eight to 10 pints. —Mrs. RuFus S. JONES NO rR bo rH CRANBERRY JELLY 4 c. canberries oe CeesugaT 2 c. boiling water Few grains salt Pick and wash berries. Add water and boil twenty minutes. Rub through sieve and cook three minutes. Add sugar and cook two minutes. Mold. —Mrs. STEWART CRINKLEY CHow-CHOW PICKLE 1 gal. chopped cabbage (green) ly gal. chopped green 3 qts. good vinegar tomatces 214 lbs. brown sugar 8 chopped onions White mustard seed and 6 chopped bell peppers Spices Put chopped cabbage, onions, peppers and tomatoes in container, sprinkle with salt and let stand over night. Drain off salt water in the morning. Add 5¢ worth white mustard seed, a little each of black pepper, allspice, cloves, mace, cayenne pepper, cinnamon. Sprinkle all lightly over other ingredients. Cook all together for four hours slowly. =~ Mrz. Re PAUMER CUCUMBER MusTARD PICKLE 1 c. dry mustard 1 c. salt 1 gal. vinegar 2 Cassar Wash cucumbers, dry well, pack in jars, pour mixture over them. Put top on. Don’t need sealing. May put less sugar if you like them more sour. —Mrs. FRANK BANZET A3 WATERMELON RIND PICKLE Soak rind in lime water (three heaping tablespoons of lime to gallon of water) for 24 hours, rinse well. Boil in clear water half hour. Wash, chill, and weigh. Dissolve pound to pound of sugar in one quart of water. (Place seasonings in bag.) For eight pounds of watermelon rind: 2 T. cloves 1, bOx ginger 2 Sticks cinnamon 1 T. allspice Boil all until tender, then put in one pint of vinegar and cook 20 minutes longer. —Mrs. W. R. BASKERVILL CRANBERRY RELISH 1 gt. cranberries 28C sugar o or 6 oranges Wash cranberries and oranges. Put through food chopper. Mix well with sugar. This makes a quart and a half. Keep in cool place. —Mrs. DUKE JONES Mixed PicKLeE (Not Cooked) 2 qts. chopped cr ground green tomatoes cabbage i qt. chopped cr ground 2Z qts. chopped or ground onion Mix in a teacup of salt and put all in a thin bag; hang up to drip over night. Next morning add: . 2 lb. brown sugar (or white) 1 T. spice 1 T. ginger 1 T. white mustard seed 1 T. celery seed Age UStaAlLd 1 T. black pepper Do not grind spices. Mix well and cover with good vinegar. Will keep in stone jar. ? —Mrs. W. R. BASKERVILL GROUND CUCUMBER PICKLE 1 gal. ground cucumbers oPCe subar 1 pt. ground onions % t. celery seed 1 qt. vinegar 1 T. black pepper Peel cucumbers, cut in half, take out seed of large ones. Grind in meat chopper; also the onions and mix. Sprinkle with salt and let stand over night. Next morning drain, but do not wash. Add ingredients and cook until clear. —Mrs. W. R. BASKERVILL Peacu PIickiE 4 lbs. peaches 1 pt. vinegar 1 lb. sugar 1 t. celery seed Boil sugar, vinegar, and celery seed until thick. Drop peaches i ey Syrup; cook until tender. ; p peaches in boiling —Mrs. W. R. BASKERVILL 44 RutTH’s CucuMBER PICKLE 7 lbs. cucumbers iy gal. vinegar 206. salt 2 bottles lilly lime % lb. alum 4 box pickling spices 4 lbs. sugar 4 Sticks cinnamon Select uniform cucumbers about one inch in diameter. Slice about one- fourth inch thick. Put in porcelain container and add lime and cover with water, soak 12 hours. Rinse and put in salt water to cover. Let stand four hours. Rinse and soak in plain water two hours. Put in alum water to cover and bring to boil. Rinse in hot water. Add vinegar, sugar and spices (tied in bag), set on stove, bring to boil and boil half hour. Stir very carefully with wooden spoon. —Mtss Kuta LEE ALLEN