The Wilson cook book

3 pts. vinegar .% teaspoon red pepper 2% cups white sugar 2 tablespoons celery seed 2 tablespoons mustard seed 4 level tsp. salt Grind coarsely. Simmer half hour; let come to boil; remove from fire and seal. Mrs. JuLIAN LANE. Fig Sweet Pickles 7 lbs. firm small figs with 31% lbs. sugar stems Cloves, allspice and stick cinna- 11% qts. vinegar mon (McCormick’s) Wash figs well in soda water. Bring sugar and vinegar to boil and let boil fifteen minutes. Add spices and figs. Cook until figs are tender. Pack in jars and cover with hot syrup. Seal. Chili Sauce 4 cans (No. 2) tomatoes or 3 pts. fresh tomatoes 1 pt. vinegar 4 large onions 1% cups sugar Cook until onions are well done and sauce is consistency desired. Mrs. JOHN MUSE. tablespoon salt tablespoon black pepper tablespoon celery seed tablespoon mace tablespoon cinnamon 54 THE WILSON Cook Book Sweet Pickled Peaches 14 lbs. peeled peaches Stick cinnamon (McCormick’s) 7 lbs. sugar Whole cloves to taste 1 qt. vinegar Make syrup of vinegar, sugar and spices. When syrup boils add peaches, few at a time, and boil until tender. Take up and place in jars; add more peaches to syrup and cook in same manner until all are cooked and jars filled. Boil syrup down until nice thickness, pour over peaches in jars and seal. Mrs. B. S. HERRING. Sweet Cucumber Pickle Wash and place cucumbers in stone jar. Scald the cucumbers in fresh salt water three mornings (1% cups salt to 1 gallon water). Scald them in fresh alum water three mornings (1 tablespoon alum to 1 gallon water). Scald them in vinegar and water one morning (% vinegar and % water). Next day pack them in glass jars and fill jars with cold sweetened vinegar (equal parts vinegar and sugar). If pickled whole, make a slit in the end of each cucumber about an inch. Add a few mixed spices, then put about 1 tablespoon of raw sugar on top of jar before sealing. Mrs. J. T. FUTRELL. Gingered Pears Use pears not quite ripe. Peel, core and grind. To 8 lbs. of pears, allow 6 lbs. sugar, juice that drips from pears when grinding (or 1 cup water) and the juice of 4 lemons. Cut lemon rinds into thin strips and add them. Also add % lb. of ginger root. Simmer until thick as marmalade. Pack like jam and cover with paraffine. Mrs. GEO. WARREN. Mustard Pickle cup salt gal. water tablespoons mustard tablespoons tumeric cup sifted flour cups sugar qts. cucumbers qt. green tomatoes qt. onions large cabbage pods red pepper pods green pepper qts. vinegar bo o> oo et ee bb CS me bo OTR Slice cucumbers, chop tomatoes, onions, cabbage and peppers and put mixture in jar. Make brine of the salt and water. Pour over mixture and let stand 24 hours—then drain well. Mix to a paste mustard, tumeric, flour and 4% vinegar. Add rest of vinegar and sugar, and cook together stirring constantly until it begins to thicken. Pour on vegetable and cook 20 minutes. Mrs. STAFFORD PATTERSON. THE WILSON Cook Book 55 Chow-Chow 1% pk. large green tomatoes 2 large cabbages 18 large onions 25 large cucumbers Cut in very small pieces, sprinkle with salt and let stand over night. Drain and press all brine out. Cover with equal parts of vinegar and water for two days. Drain well. Add the following: 1 pt. grated horseradish 4 oz. white ground pepper 1 qt. very small white button % pt. best olive oil onions 1 small tbsp. tumeric 1 lb. white mustard seed 4 lbs. sugar Cover with best cider vinegar and boil hard for about 20 minutes. Mrs. P. L. Wooparp. Watermelon Rind Pickle 714 lbs. rind % box ginger 1 gal. water 1 gal. vinegar 1 bottle lime (Lilly) 10 Ibs. sugar 5 tablespoons mace (whole) 5 tablespoons cloves 5 tablespoons cinnamon 5 tablespoons allspice