The Warrenton cook book

WATERMELON RIND PICKLE After soaking sufficiently scald in alum water. Boil in weak ginger water until tender. Then pour off water. To five pounds of rind add three pounds of sugar and enough vinegar to cover; season with cloves, Spice and mace. —Mrs. HAL CONNELL CITRON Put rind in weak brine overnight. Soak in clear water for one hour or SO next morning. Put in kettle and cover with grape or fig leaves and let come to boil to green it. Take from kettle and drop in cold water to chill it. Put back in kettle with hot water and ginger (five or six races) tied in bag and boil for a good while. Have syrup ready, using equal weight of sugar with rind. Put citron into this with bag of spices and one lemon sliced. Let cook until rind is transparent or you can readily pierce with toothpick. If syrup is not thick enough, remove fruit and let syrup cook down. Put in sterilized jars and seal. —Miss EDNA ALLEN PEAR MINCEMEAT 7 lbs. pears (cored but not ly c. vinegar peeled) weigh after 3 lbs. Sugar grinding 1 t. cinnamon 2 lbs. seedless raisins 1 t. allspice 1 orange, juice and rind 1 t. cloves 1 lemon, juice 1 t. nutmeg Grind pears, raisins, and orange through food chopper. Add other ingredients and cook until thickened. Nut meats may be added. Seal in hot sterile jars. Makes four quarts. PEPPER RELISH (From Edenton) 1 doz. green peppers, sweet 6 small hot peppers 1 doz. red peppers, sweet 3 large onions Take through food chopper. Cover with boiling water and let stand 10 minutes. Drain and repeat. Drain. Add three level tablespoons salt; 11% cup sugar; two pints vinegar and boil for 15 minutes. f gg . —Mrs. MAc SLOAN / Raw RreeE Tomato CATSUP Y peck tomatoes 1 pt. sugar 2 big peppers 2 T. mustard seed (white) 2 onions i t. red pepper TECHSALt 1 t. celery seed 1 pt. vinegar Run tomatoes, peppers, onions through food chopper. Add salt and let dr1 24 hours. Add vinegar, sugar, and seasonings. Put in sterilize Jars. Not necessary to seal. SWEET PICKLES 300 tiny or 200 small pickles Wash and press in crock—cover with brine of: 34 c. Salt and 5 qts. water Let stand 24 hours. Wipe pickles and crock dry. Place pickles in crock—add: 4 T. sugar lo c. mixed spices 1 T. salt 1 gal. vinegar 4 T. mustard seed Add two tablespoons sugar every day until four pounds of sugar are used up. Then cover crock or put in jars and seal tight. —Mrs. W. R. LANCASTER IcEp Tomato PickLe 7 Ibs. green tomatoes Allspice 41% lbs. sugar Cloves Yo gal. vinegar Cinnamon 1 qt. slack lime Mix lime with two gallons water and cover sliced green tomatoes. Soak 24 hours. Drain and weigh. Boil together sugar, vinegar, and spices. Do not cook tomatoes. Pour this over tomatoes and let soak 24 hours. Then boil 20 minutes. —Mkrs. JoE TAYLOR SWEET PickLeED PEACHES 8 lb. peaches 14% pt. vinegar 3 lb. sugar (brown if 2 Oz. whole cloves preferred) 2 OZ. Stick cinnamon Select small firm peaches, peel and weigh. Make a Syrup with sugar, vinegar, cinnamon, and cloves in a tea ball or cloth bag. Cook together for 15 minutes. Add peaches and cook Do not cook too many peaches at one time. Pack in jar, until thick. Cover peaches with juice and seal. TOMATO SPICE 7 lbs. tomatoes Handful whole cloves 5 lbs. sugar Soak tomatoes over night in weak solution vinegar (two cups vinegar). Drain, add sugar. Cook three hours. When half done, add cloves. Put in jelly glasses. —Miss ANNE BURWELL Ee : — — ey war a4 a ie se La a= } ¥ pan Fs . in is iy in Seven ; : : = } a." Ur ol : eT oe e a — oe - 7 7 4 6 *: Fig a? ys d 7 Ce Bera ota a hagas eo Ce ees se hat Sts