Pickled Figs

From Mrs. H. L. Dodge

To 7 pounds of figs use 4 pounds of sugar, 1 1/2 ounces of stick cinnamon, 1 generous pint of vinegar. Stick 3 or 4 cloves into each fig, according to size of fig. Put a layer into the preserving pan, scatter a portion of the stick cinnamon, broken up. over the figs, then a portion of the sugar, another layer of figs, cinnamon and sugar. Pour over them the vinegar. Let them simmer a while on the range until the sugar is fully dissolved, and a little longer; then boil them a short time. Put them hot into jars and seal them.

Pickled Peaches

From Mrs. J. Nash

Ten pounds fruit, pared; 4 1/2 pounds sugar, 1 quart vinegar; mace, cinnamon, cloves to taste. Lay the peaches in the sugar for an hour; drain off every drop of syrup and put over the fire with a cup of water.

Boil until the scum ceases to rise; skim; put in the fruit and boil 5 minutes. Take out the peaches with a perforated skimmer and spread them upon plates to cool. Add the vinegar and spices to the syrup; boil 15 minutes longer and pour over the fruit in glass jars; seal while hot.

Chow-Chow Pickle

From Mrs. C. S. Fee

One peck green tomatoes, 5 onions, 3 heads of cabbage, 1 dozen green peppers. Chop separately, mix, salt well and drain over night. Put in a porcelain-lined kettle the following: 1 pound brown sugar, 1/2 teacupful of grated horse-radish, 1 teaspoonful of ground black pepper, 1 teaspoonful of ground mustard, 1 tablespoonful of white mustard seed, 1 tablespoonful of celery seed. Cover with vinegar, and when it comes to a boil add the chopped vegetables and let boil for two or three minutes.

Chow-Chow

From Mrs. I. H. Morse

One peck green tomatoes, 8 green peppers, 8 small onions, 1 teacupful horse-radish, 1 oz. whole cloves, 1 teaspoonful allspice, 1 teaspoonful cinnamon, 1 nutmeg. Chop the tomatoes fine, put over them a teacupful of salt and let them stand over night. Pour off the water, add the other ingredients chopped fine. Scald 1 pint of sugar in 2 quarts of vinegar, put in the pickles to simmer, add 1 pint white mustard seed.

English Chow-Chow

From Mrs. I. H. Morse

One quart large cucumbers, 1 quart small cucumbers, 1 quart string beans, 1 quart onions, 6 green peppers with seeds out, 1 large cauliflower. Cut all up and put in salted water 24 hours, then drain off water and bring to boiling heat. Put in all the vegetables and let it just come to a boil. Drain off salt water and have dressing ready, which you turn over, stirring as little as possible so as not to break the cauliflower.

Dressing: 6 tablespoonfuls dry mustard, 1 tablespoon-ful dry tumeric, l 1/2 cups of sugar, 1 cup of flour, 2 quarts vinegar. Mix sugar, flour, mustard and tumeric, and wet with vinegar. As soon as vinegar is boiling add the mixture, pouring in slowly and stirring constantly until it thickens.

Piccalili

From Mrs. Aylett R. Cotton

One head cabbage, 1 box green tomatoes, 1 cook-spoon salt. Chop fine and let stand over night. Drain. In morning to 1 quart vinegar add two chopped onions, 5 cents' worth of mustard seed, 1 tablespoonful celery seed, 1 red pepper (chopped), 2 tablespoonfuls sugar. Boil until tender, then bottle.

Sliced Green Tomatoes

From Mrs. Aylett R. Cotton

Slice 1 box tomatoes over night and add 2 cooking-spoons salt. Next morning drain, and if too salt wash in cold water. Next morning take 1 pint vinegar and 1 quart water, boil and put the tomatoes in and simmer (not boil, as that makes them tough) 15 minutes. Place in a sieve to drain. Throw this vinegar away. Then to 1 quart vinegar add 3 pounds brown sugar, 2 sticks cinnamon and 1 tablespoon whole cloves. Boil; then put tomatoes back and simmer, and then can.

Bengal Chutney

From Mrs. W. Grummit, Of England

One pound coarse sugar, 1/2 pound salt, 4 ounces onions, 3 ounces ground ginger, 6 ounces mustard seeds, 1 pound raisins stoned and chopped fine, 1/2 ounce cayenne, 2 ounces garlic, 3 pounds apples, 1/4 pound tamarinds, 2 1/2 pints vinegar. The garlic and onions to be sliced, the apples pared and cored and put into a saucepan with vinegar and mustard seeds. Boil until soft, then mash them; when cold put in the other ingredients and mix well together.

Chili Sauce

From Mrs. Aylett R. Cotton

(My mother used this).

Thirty ripe tomatoes, 3 tablespoons salt, 4 onions, 6 green peppers, 8 tablespoons brown sugar, 6 teacups vinegar. Boil 1 hour and bottle.

Chili Sauce

From Mrs. Franklin A. Zane

Two gallons sliced tomatoes (peeled), 2 pints cider vinegar, 36 onions chopped very fine, 60 chili peppers chopped very fine, 10 ounces white mustard seed, 4 ounces allspice (ground), 2 ounces cloves (ground), 10 cups of white sugar, 1 cup salt. Let simmer for 3 hours, stirring most of the time.

Art makes flavor.