The Williamston cook book

1 qt. vinegar, 5 cups sugar, 2 tbsp. mustard seed, 1 tbsp. celery seed, 1 tbsp. tumeric, % tsp. ground ginger. Boil for 12 minutes. Mix sauce and vegetables and boil slowly for 12 minutes. Seal hot. Mrs. J. W. Waits. FIG JAM 6¼ pounds ripe figs 10 cups sugar 1 No. 2% can crushed pine- 1 tbsp. each cinnamon, apple cloves, allspice Juice of 3 lemons ¢ . Mash peeled figs to fine pulp; add remaining ingredients; mix thoroughly; cook until thick, stirring constantly. Seal in hot, sterilized glasses. Mrs. Jos. W. Griffin. MUSTARD PICKLES Select medium size cucumbers. Wash and pack whole in sterile jars, preferably half gallon jars. To each % gallon jar add 1% cup sugar 4 tbs. mustard 4 tbs.-salt Fill jars with vinegar and seal. Shake each jar about twice before storing to be sure that all ingredients are dissolved. Mrs. Bruce Wynne. MUSTARD PICKLES 2 quarts vinegar. 1 tbsp. tumeric 3 cups sugar : 2 tbsp. celery seed 6 tbsp. dry mustard 1 cup flour Cook dressing over low heat, stirring constantly to prevent scorching. When thick, add the vegetables and other ingredients and cook a few minutes. Seal in sterilized jars. Mrs. A. R. Dunning. PEPPER HASH 10 green peppers 144 cups sugar 15 red peppers 3 hot peppers 15 medium size onions 3 tbsp. salt 2% pts. vinegar Grind peppers and onions and pour hot water over them. Let stand 15 minutes, then drain well. Cook peppers in vinegar and sugar until tender. Seal in hot jars. Mrs. T. B. Brandon. HOT PEPPER HASH 24 green bell peppers 4 medium cabbage 24 red bell peppers 4 peck green tomatoes 2 peck onions 12 green or red hot peppers Grind all the above ingredients and strain through colander. Then add: 1 gallon vinegar 3 tablespoons white mustard 5 lbs. sugar seed 14 box tumeric ; 3 tablespoons celery seed 3 tablespoons mustard (dry) salt to taste % box pickling spice (tied in bag) Cook the mixture 30 or 40 minutes, boiling it hard. Seal while hot. Mrs. John A. Ward. RED PEPPER RELISH 2 doz. sweet red peppers 3 cups sugar 7 medium onions 2 tbsp. salt 3 cups vinegar 2 tbsp. mustard seed Grind peppers and onions; combine with other ingredients; boil 30 minutes. Seal hot. Mrs. A. J. Osteen. PEPPER RELISH 12 green peppers 12 red peppers Small jar mustard (10c) 6 tbsp. flour 1 cup sugar Sprinkle Salt 14% cups vinegar 1 pint mayonnaise Combine all ingredients except mayonnaise and cook until thick. Add mayonnaise and cook until thoroughly mixed. Seal in sterilized jars. Very good for meat sandwiches. Mrs. Jack Hardison. RELISH SPREAD 1 pint Kraft Mayonnaise 1 garlic clove 1 dill pickle (kosher) Tabasco to taste Grate dill pickle and garlic. Mix with mayonnaise. Add tabasco to taste. Mrs. James T. Clay, Carlisle, Ky. DANDAN’S WINE JELLY Soak one package of gelatin in two cups of water. Boil three sticks of cinnamon in a little water. Squeeze juice of two lemons. Cut rind. Add two cups of sugar, one quart of boiling water and two cups of wine. Add all to the gelatin and strain in bag. Makes about two quarts. Junior Guild Cook Book, Rocky Mount, N. C. SWEET PICKLE PEACHES AND PEARS 24 lbs. peaches, after peel- 3 pts. vinegar Wale Handful whole cloves 8 lbs. sugar Handful stick cinnamon Bring sugar and vinegar and spices to a boil; add fruit; and cook done. Pack in jars. Cook down syrup and pour over fruit. Seal. Mrs. J. G. Staton. SWEET PICKLE PEACHES Pebys <i citi t 1 tbsp. cloves 3 lbs. sugar 1 tbsp. whole allspice 1 ‘pt. vinegar . . Tie the spices in a bag and drop in syrup. Boil fruit until tender, remove from syrup, and boil syrup until it is as thick as desired. Pack and seal in jars. Mrs. Herbert Taylor. WATERMELON PICKLE — % Days