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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Pickles, Preserves And Jelly |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Pickles, Preserves And Jelly |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Two quarts of small cucumbers, 2 quarts of small white onions, 2 quarts of small green tomatoes, 2 heads of cauliflower, 4 green peppers; place in separate dishes, sprinkle salt over them and cover with boiling water; let stand 24 hours; remove from the brine; take 1 gallon of vinegar, put in onions, let come to a boil, then add cucumbers; let come to a boil, then add tomatoes; let come to a boil, then add the cauliflower, which has been partly cooked; let come to a boil. Have ready 1 quart of cold vinegar, 2 1/2 cups of sugar, 1 cup of flour, 1 cup of small ground yellow mustard( Coleman's best); mix all this to a paste, add it gently to the pickles, let boil 1 minute, stirring constantly, or it will brown; add the chopped peppers, remove from fire; add turmeric until you get the shade you prefer; put in jars and seal.
- Mrs. F. W.Fahs.
Eight pounds pears, peeled and cut in small squares, 4 pounds sugar, 4 pounds lemons, 1/4 pound preserved ginger; put sugar on pears and let stand 2 hours; cook 1 hour slowly; add ginger and lemons (cut fine), and cook another 1/2 hour; cover with parafine.
- Mrs. T. H. Powell.
One peck green tomatoes, small size; 1/4 peck small onions, 1/4 peck green and mango peppers, 2 heads cabbage, 4 tablespoons white mustard seed, 1 tablespoon ground cloves, 2 tablespoons celery seed, 1 tablespoon alspice, 1 small box yellow mustard, 1 pound brown sugar, 2 tablespoons turmeric; slice tomatoes, salt, pour barely water over and let stand; chop cabbage, tomatoes, onions and peppers; have 1 gallon vinegar hot, add cabbage, onion, tomatoes; let cook a few minutes, then add the balance of ingredients and salt and pepper to taste (red pepper is best); add turmeric last of all for coloring. Seal in glass jars.
- Mrs. F. W. Fahs.
Four quarts chopped green tomatoes, 1 quart chopped green onions, 1 cup chopped green peppers; add 1 chopped red pepper, 1 cup salt, 3/4 cup white mustard seed (salt draws out green juice); put onions and tomatoes to stand over night with salt over them; drain a long time in the morning. Add mustard seed and cover with sharp vinegar; place horseradish leaves on top and cover.
- Mrs. P. F. Hill.
Two dozen cucumbers (size for slicing), 8 onions a little larger than walnuts; slice cucumbers and onions, sprinkle with 1 scant cup of salt; let stand about 3 hours, then drain 1 hour.
One quart vinegar, 1 cup best olive oil, 1/4 cup mustard seed, 1 large teaspoonful celery seed; mix all together and put in jars; let stand over night; if jars are not full add more vinegar.
- Lydia McMillan.
Three pints ripe tomatoes, pealed and chopped, 1 cup chopped celery, 4 tablespoons red pepper, 4 tablespoons chopped onions, 4 tablespoons salt, 6 tablespoons sugar, 6 tablespoons mustard seed, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, 1 teaspoon grated nutmeg, 2 cups vinegar; mix ingredients in order given; put in stone jar and cover. This uncooked mixture must stand a week before using, but will keep 1 year.
- Mrs. P. F. Hill.
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