The Wilson cook book

1 qt. water Few blades mace 1 small box white pepper 1% box stick cinnamon Salt to taste Box mustard seed Few pods red pepper Tumeric 5 lbs. brown sugar or less 8 onions (large) Soak artichokes for two days. Last night add salt enough to make weak brine and soak overnight. Boil together vinegar, water and spices. Place in crock layer of pickle, then layer of onions and pour mixture over. Mrs. Tom HACKNEY. Dill Pickles—Sweetened 6 good sized dill pickles sliced 3 cups sugar 1%, in. thick Put layer of pickle and then sugar until all is used. Let stand at least three days. Mrs. C. C. FERRELL. Cucumber Pickle, Virginia Style 3 dozen cucumbers Cut cucumbers as desired, soak in brine (strong enough to float an egg) for one week. Wash thoroughly, let stand in clear water half day. 1 teaspoon alum 1 large piece ginger root Enough water to cover cucumbers, bring water to boil. Add cucumbers, let stand over heat 5 to 10 minutes. Do not boil. Wash cucumbers in clear water again and pack in jars. 1 small package mixed pickle 2 qts. vinegar spices 4 lbs. sugar Boil 5 minutes, pour over cucumbers and seal. These are delicious. N. C. Chow-Chow 1 gallon cabbage 2 qts. green tomatoes or 1 qt. onions red and green peppers 6 pods hot green pepper Chop ingredients, then measure, sprinkle lightly with salt and let stand two or three hours, or over night. Place in cheese-cloth bag and squeeze out all juice. Add 2 qts. vinegar, 2 lbs. sugar, 1 small package mustard seed, 2 tablespoons celery seed, tumeric to color. Boil 5 minutes, then seal. Bread and Butter Pickle 24 cucumbers, medium size 10 onions, medium size 1 qt. vinegar 2 cups sugar 1 teaspoon celery seed 1 teaspoon mustard seed 1 teaspoon tumeric 1 tsp. ground ginger, scant Slice cucumbers and onions very thin. Sprinkle with 3 teaspoons salt and let stand 3 hours. Drain and mix all ingredients. Let boil about % hour and seal while hot. Tomato Mince Meat Slice green tomatoes, sprinkle lightly with salt, put in bag and drain overnight. Leave salt on tomatoes, measure and add 3-4 same amount of sugar, cook until tomatoes are done and add 3-7 of seeded raisins (7 lbs, tomatoes to 3 lbs. raisins). Flavor with cinnamon and mace to taste. Mrs. E. K. L. TARKENTON. Tomato Catsup Boil ripe tomatoes and strain. To one gallon of syrup add three tablespoons black pepper, three of ginger, three of cloves, three of spice, three of white mustard seed, two pods red pepper, one quart vinegar, one pound brown sugar, ten onions, salt to taste. Cook for four hours, bottle and cork or seal. Mrs. W. M. WELLS, JR. Chutney Conserve 12 apples 1% teaspoon mustard seed 8 green peppers 1% teaspoon celery seed 1 red pepper 2 cups brown sugar 1 cup seedless raisins ¥% teaspoon paprika 1 pt. weak vinegar 6 lemons (juice) 1 teaspoon whole allspice 1 tablespoon salt % teaspoon ground mace Pare, core and chop apples and peppers. Mix all ingredients and boil in until thick. Seal in jars while hot. Mrs. P. L. Wooparp. Sweet Pickle Peaches 7 lbs. fruit 1 pt. vinegar 3 lbs. brown sugar Spices Peel firm peaches. Pour sugar over fruit, then vinegar. Place whole cloves, stick cinnamon and mace in two cheese cloth bags and drop in preserving kettle. Cook until you can stick peaches with a fork. Take off peaches, and cook syrup until thick. Place fruit in jars and pour over syrup. MRS. STAFFORD PATTERSON. Chili Sauce 18 ripe tomatoes 2% cups vinegar 2 large onions 1 teaspoon cinnamon 4 sweet green peppers 1 teaspoon cloves 1 cup brown sugar 1 teaspoon nutmeg