Things Mother Used to Make Part 9

1 Peck of Green Tomatoes 1 Cupful of Salt 6 Onions 6 Peppers 1 Cupful of Sugar Vinegar enough to cover 1 Tablespoonful of Cinnamon 1 Tablespoonful of Cloves 1 Tablespoonful of Allspice 1 Even Spoonful of Ginger

Cut the tomatoes, onions and peppers into small pieces. Put the salt over them and let stand over night. Drain off the liquor the next day and throw it away. Mix all together, cover with vinegar and simmer until tender. Seal in gla.s.s jars.

=Cold Catsup=

1 Peck of Ripe Tomatoes 2 Tablespoonfuls of Salt 1 Teacupful of White Mustard Seed 2 Teacupfuls of Chopped or Ground Onions 1 Teacupful of Sugar 2 Tablespoonfuls of Pepper 4 Red Peppers 8 Celery Stalks, or 2 Ounces of Celery Seed 2 Teaspoonfuls of Ground Cloves 3 Pints of Vinegar

Drain the tomatoes well before mixing. Mix together, let stand a few hours and it is ready for use.

=Corn Relish=

18 Ears of Corn 1 Onion 1 Cabbage 1/4 Pound of Mustard 1 Pint of Vinegar 4 Cupfuls of Sugar 1/2 Cupful of Salt 2 Peppers

Cut the corn from the cob, chop onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly three-quarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in gla.s.s jars.

=Home-Made Cuc.u.mber Pickles=

Take enough small cuc.u.mbers to fill four one-quart jars; wash and sprinkle over them one cupful of table salt; let them remain over night; in the morning, wash and pack in the jars. Add one teaspoonful of whole cloves, one teaspoonful of whole allspice, one teaspoonful of white mustard seed, and two pieces of alum, as large as a pea, to each jar. Fill the jars with boiling vinegar, and seal.

=Quickly Made Cuc.u.mber Pickle=

Take small cuc.u.mbers, wipe clean and lay them in a small jar or stone crock. Allow one quart of coa.r.s.e salt to a pail of water. Boil the salt and water until the salt is dissolved, skim and pour boiling hot on the cuc.u.mbers. Cover them tight, and let them stand twenty-four hours, then turn out and drain. Boil as much vinegar as will cover the cuc.u.mbers, skimming thoroughly. Put the cuc.u.mbers into clean gla.s.s jars and pour the vinegar on boiling hot. Put in a piece of alum the size of a bean, and seal. They will be ready for use in forty-eight hours. Add peppers and spice if desired.

=Mixed Pickles=

2 Quarts of Green Tomatoes 2 Quarts of Cuc.u.mbers 2 Quarts of Small Onions 2 Heads of Cauliflower 2 Green Peppers 1 Gallon of Vinegar 1/2 Pound of Ground Mustard 3 Cupfuls of Sugar 1 Ounce of Tumeric Powder 1 Cupful of Flour 1 Cupful of Salt

Cut the tomatoes, cuc.u.mbers, onions, cauliflower and peppers into small pieces. Pour over them boiling brine, made of three quarts of water and one cupful of salt. Let this stand twenty-four hours, then pour off the brine. Stir the flour, mustard, sugar and tumeric powder together, and wet with a little of the vinegar, then stir it into the boiling vinegar, as you would make gravy. Put the other ingredients in, and simmer together until all are tender. Seal in gla.s.s jars.

=Piccalilli, No. 1=

1 Peck of Green Tomatoes 1 1/2 Cupfuls of Sugar 1/2 Cupful of Salt 3 Pints of Vinegar 2 Large Spoonfuls of Ground Cloves 1/2 Pint of Green Peppers

Chop all together and simmer three hours.

=Piccalilli, No. 2=

1 Peck of Green Tomatoes 1 Ounce of Whole Cloves, Allspice, and Mustard Seed 4 Onions 2 Green Peppers Vinegar to cover 1 Cupful of Salt

Slice the tomatoes, sprinkle over the salt, and let stand over night.

In the morning, pour off the water and drain. Slice peppers and onions, tie the spices in a piece of cheese-cloth, put all together, and pour over the vinegar. Let simmer three or four hours, and seal in gla.s.s jars. Very good, and not sweetened.

=Piccalilli, No. 3=

1 Peck of Green Tomatoes 4 Green Peppers Allspice, Cloves and Mustard Seed 1 Cupful of Salt 6 Onions Vinegar

Wipe clean, cut into small pieces, sprinkle over them a cupful of salt, and let stand over night. In the morning, drain off the liquor, add six onions, four green peppers, sliced thin, one ounce each, of whole allspice, cloves, and white mustard seed. Tie the spices in a muslin bag, cover with vinegar, and cook three or four hours slowly, until very tender, in an agate kettle. This is much nicer if sealed in gla.s.s jars.

=Tomato Catsup, No. 1=

1 Peck of Ripe Tomatoes 6 Cupfuls of Vinegar 8 Onions 2 Cupfuls of Sugar 6 Red Peppers 1/2 Cupful of Salt

Chop or grind onions and peppers. Put with tomatoes, stew and press through colander, then add the rest of the ingredients and boil until it is thick. Seal while hot in gla.s.s jars.

=Tomato Catsup, No. 2=

1 Pint of Vinegar 2 Quarts of Ripe Tomatoes 1 Tablespoonful of Salt 1 Tablespoonful of Mustard 1 Tablespoonful of Black Pepper Allspice 2 Pods Red Pepper

Peel the tomatoes, add salt, black pepper, mustard, red pepper, and allspice. Mix and stew slowly, in the vinegar for two hours. Strain through a sieve, and cook until you have one quart. Cork in bottles.

=Pickled Watermelon Rind=

Pare off the green rind and all the pink, using just the white of the melon. Cut into large squares. Cover with water, and put in a pinch of alum. Let stand twenty-four hours. Pour off the water and drain. Take enough vinegar to cover, add one teaspoonful of whole allspice, cloves and white mustard seed, and pour over the rind boiling hot. Heat the vinegar three mornings in succession, and pour over the rind while hot.

It will be ready for use in a week.

=PIES=

=Rich Pie Crust=

3 Cupfuls of Flour 1 Cupful of Lard 1 Dessertspoonful of Salt