The Williamston cook book

Grind cabbage and green peppers first and let stand in salt to taste. .. while you grind and measure other ingredients. Squeeze cabbage and green peppers as dry as possible and mix all together in a large pan. Fill sterilized jars and seal cold. This never spoils and may be kept indefinitely after opening. Delicious with oysters, meats, potatoes, ete. Mrs. Leman Barnhill. CHILI SAUCE 12 large ripe tomatoes cut 2 tsp. salt in pieces 2 tsp. ginger 3 large onions chopped 1 tsp. spice 2 green peppers, chopped 1 tsp. cloves 2 cups vinegar 4 tsp. mustard 1 cup sugar ‘Mix all. Boil two hours. Seal in jars. . Mrs. R. Vernon Bunting. CHILI-SAUCE 3 pints tomatoes 1 tbsp. each—salt, celery 1 pt. vinegar seed, black pepper, cin- ‘8 onions, chopped fine namon, and mace 1 lb. sugar Cook until onions are done thoroughly. Put in jars and seal while hot. Mrs. J. W. Andrews. HAYDEN SALAD OR CHOW CHOW 1 gal. cabbage, chopped fine 4 tbsp. mustard %% gal. green tomatoes, 2 ‘tbsp. cinnamon chopped fine 1 tbsp. cloves 1% doz. green peppers, 2 tbsp. salt chopped fine 2 tbsp. celery seed 1 qt. onions chopped fine, 3 lbs. sugar juice thrown away 14 gal. vinegar Mix well and cook 30 minutes after it begins to boil. Mrs. R. J. Peel. CHOW-CHOW 1 gal. shredded cabbage 2 tablespoon salt 14 gal. shredded green to- 1 qt. vinegar matoes 3 cups sugar 1 pt. chopped onion 1 tablespoon each—dry mus- 1 pt. green pepper hash tard, ground allspice, 1 pt. cucumber pickles cinnamon, and turmeric (chopped) 2 tbsp. celery seed 3 hot green peppers (chop- ped) Mix cabbage, tomatoes, onions, hot peppers and salt. Let stand 10 minutes. Drain, and add remaining ingredients except pepper hash and cucumber pickles. Boil thirty: minutes then add hash and pickles. Let mixture come to a rolling boil. Pour in sterilized jars and seal. To make delicious sandwich spread add 1 pint mayonnaise and 1 small jar French’s mustard to recipe before filling jars. Mrs. Mayo Modlin. LIPSCOMB CHOW CHOW 4 qts. green tomatoes, 2 qts. onions, 6 lbs. cabbage, 6 hot peppers, 12 green peppers. Grind vegetables through food chopper. Add 1% ec. salt, cover with water and let stand over night. In the morning boil for 5 minutes. Drain thoroughly. Make the following dressing—5 lbs. sugar, 6 tbsp. flour, 1 cup water, 5 tbsp. dry mus- tard, 1 tbsp. tumeric, 2 qts. vinegar. Mix flour, tumeric, and mustard to a paste, using the cup of water. Add this paste to the boiling vinegar. Add 16 of the sugar and cook a few minutes stirring constantly. Pour this over well drained vegetables. Add rest of sugar and season with 1 box celery seed and 1 box mustard seed. Seal while hot. Makes 12 pts. Mrs. J. W. Watts. PICKLED BEETS Wash beets well and cook and peel as usual. If small leave them whole. To make syrup add to one pint venegar, one cup of water and four pounds sugar to each 7 or 8 pounds of beets. Boil in this one dozen or more cloves and two sticks cinnamon. Skim off scum, then add beets and cook ten minutes. Remove with a strainer or fork and place in sterilized jars. Pour over syrup and seal while hot. Mrs. J. B. Coburn. GREEN TOMATO SWEET PICKLE Slice a water bucket (1 pk) full of green tomatoes. Pour over them strong lime water to cover. (1 use 3 tbsp. lime to each gal. water). Let stand 24 hours then soak in fresh water 24 hours. Boil in alum water (1 level tbsp. of alum to 3 qts. water) until green. Then boil in fresh water to get alum out. Three changes is usually sufficient. For each 2 lbs. of tomatoes add 1% lbs. sugar and 1% pints of vinegar with plenty of spices and boil all together for 1 hour. Mrs. R. M. Adams, Sr. by Mrs. Leman Barnhill. HAWK PICKLES 1 gal. sliced fresh cucumbers, 2 qts. sliced onions, % cup salt. Soak for 2 hours in crushed ice. Drain.