Sweet Pickles

Watermelon, ripe cucumber, or green tomato

8 pounds fruit

4 pounds brown sugar

I quart vinegar

I cup mixed whole spices

Stick cinnamon (1/3) { Cassia buds (1/6) Allspice berries (1/3)

Cloves (1/6)

Cut watermelon in 1 /4 inch slices Cut cucumber in 1 /2 inch slices Cut tomatoes in eighths, if small

Cook watermelon or cucumber until tender in boiling water to which has been added salt in proportions of

I teaspoon salt 1 quart water

Turn boiling salted water over tomatoes and set them on the back of the stove until tender. Always weigh fruit after cooking. Make syrup, cook fruit in it until clear. Spices may be put in a muslin bag and removed or allowed to remain through the fruit. Place fruit in sterile cans, evaporate syrup, cover, and seal.

Oil Pickles

5 dozen cucumbers - 4 inches long 5 small onions 1 cup celery salt

1 cup mustard seed 3 cups olive oil Vinegar

Slice cucumbers with onion, sprinkle with salt and let it stand 24 hours. Draw off the liquor and mix with the cucumber and onion, celery salt, mustard seed, and olive oil. Cover with vinegar and bottle after a few days.

Chow Chow

1 gallon (8 pounds) green tomatoes, chopped 1 gallon (8 pounds) cucumbers, sliced

1 gallon (4 pounds) cabbage, chopped 1/2 gallon (4 pounds) onions

2 pounds brown sugar 1/2 cup salt

1/4 pound white mustard seed 2 ounces celery seed 2 ounces turmeric (or not) 2 teaspoons black pepper

Mix, cover with vinegar, heat, and seal in sterile jars.

Mustard Pickle

2 quarts green tomatoes 2 quarts small onions 4 green peppers

1 quart small cucumbers

2 cauliflower

2 quarts vinegar . 4 tablespoons mustard 1 tablespoon turmeric powder 2/3 cup flour 3 1/2 cups sugar

Cut the vegetables in pieces and sprinkle with salt and let stand overnight. In the morning boil in brine a few minutes and drain. Scald the vinegar, mix the mustard, flour, and turmeric to a paste with water. Add to the vinegar, and when thick, add the vegetables. Heat through and put in jars.

Pepper Hash

12 red peppers or 2 cups when chopped 12 green peppers or 2 cups when chopped 25 onions or 14 cups when chopped Chop fine and cover with boiling water for 5 minutes, drain Scald 1 quart vinegar 3 cups sugar } Cook for 20 minutes

2 tablespoons salt

Chili Sauce

15 large ripe tomatoes 6 onions

4 red peppers

1/2 head cabbage or 1 small one Sugar to taste 3 tablespoons salt

5 cups vinegar

Chop all fine and cook 1 hour, and then stir in

1 tablespoon cinnamon 1 tablespoon mustard 1 tablespoon celery salt I teaspoon cloves Seal for use

Chutney

1 pound apples, peeled 3/4 pound raisins

6 small onions

2 red or green peppers

12 ripe tomatoes, medium size 1 ounce white mustard seed 4 ounces salt

Skin the tomatoes and put through the meat-chopper. Pour off as much juice as possible from them. Put the other vegetables through the chopper, then into a crock. Boil I quart of vinegar and 2 cups of sugar. When cool pour it over the other ingredients in the crock and stir occasionally for a few days.