The Wilson cook book

Soak rind overnight in 1 gal. water with bottle of lime. Next morning drop in boiling water and boil 1% hours. Take out, put in cold water and ice. Put on stove 1 gal. water and ginger and boil 1% hours. Take out and put in ice water. Then put on in vinegar and sugar—add spices tied in two bags. Boil until syrup is thick. Mrs. J. T. McCraw. Peach Orange Jelly 14 medium sized Freestone peaches 4 medium sized oranges with good thick skins Peel peaches and remove seeds from oranges, then grind the entire orange and peach mass. Now measure cup of ground fruit to one of sugar. (Add no water or just enough to start cooking, about % cup.) Cook until jam consistency, or about 30 minutes. Seal hot. Green Tomato Pickle In 2 gals. water put 1 qt. of slaked lime. Into this put 7 lbs. thick sliced green tomatoes. Let stand 24 hours and wash well. Cook 4% lbs. sugar, % gal. vinegar, 1 teaspoon each of cloves, all spice and cinnamon to boiling point. Add tomatoes and let stand 24 hrs. Then cook slowly 20 minutes. Put in jars while hot. Mrs. E. C. POWELL. Sliced Green Tomato Pickle Make solution of 2 gallons water and 3 cups lime (plain old household lime) and soak 8 or 10 lbs. green tomatoes sliced thick, for 24 hours. Drain and soak in clear water 4 hours. Change water each hour. Drain as dry as possible (put on crash towel to dry) and soak over night in syrup made of 5 lbs. sugar, 3 pts. vinegar and a teaspoon each of celery seed, cinnamon, mace and cloves (all ground). Next morning cook 1 hour and put in jars and seal. Mrs. J. W. W. THOMPSON. Hyden Salad 1 gal. cabbage (chopped fine) 4 tablespoons salt 1 cup hot green pepper 2 tablespoons celery seed (chopped fine) 2 ozs. cinnamon 1% gal. green tomatoes 2 ozs. allspice (chopped fine) 1 oz. cloves 6 or 8 large onions 2 tablespoons mustard seed % gal. vinegar 1 oz. black pepper 2 lbs. sugar Mix the whole together and boil one hour, put in glass or stone jars. Mrs. R. P. WATSON. Green Tomato Pickle 1% pecks green tomatoes 2 tablespoons celery seed 2 qts. onions 2 tablespoons whole mustard 8 cups vinegar seed 8 cups sugar 1 tablespoon tumeric 4 green, hot peppers 1 teaspoon allspice Slice tomatoes, peppers and onions, soak in salted water overnight. Make syrup of vinegar and sugar. Add spices. When boiling, put in tomatoes, onions and peppers that have been drained. Boil until tender. Put in jars and seal. General Rules for Making Jelly In making jelly cook the fruit until it is soft. Put in a bag and let drain. Strain the syrup, put into a porcelain-lined kettle and let boil a few minutes. Add a scant pound of sugar to each pint of juice, and stir until the sugar is dissolved. Boil quickly and as soon as it begins to form a jelly when cooled in a saucer, take from the fire and pour into glasses. When juice is not very acid it sometimes fails to make jelly. This can be remedied by adding a little lemon juice. In filling glasses, if a silver spoon is put in each before the hot juice is poured in, the glasses will not crack. . After the jelly is cool, before putting on tops, melt paraffin and pour over top to prevent jelly molding. Preserves Prepare the fruit and to each pound add one pound of sugar. Solid fruits such as pears, quinces, etc., should be boiled in clear water until tender before sugar is added. The water in which they are boiled can be used for making jelly. After the fruit is tender add it to a boiling syrup made of sugar and water enough to melt it. Cook slowly until fruit is transparent. Put in jars and when cool cover with paraffin before putting tops on. It makes fruit firmer if sugar is put over it and allowed to stand several hours before cooking. Artichoke Pickle 2 pks. artichokes 2 tablespoons allspice 2 qts. vinegar 1 tablespoon cloves