1 doz. red peppers 1 doz green peppers
16 medium sized onions
Clean peppers and soak over night in clear water; next day drain and chop all in a food chopper. Pour boiling water over them and let stand 15 minutes. Drain and add:
1 qt. vinegar 2 1/2 tbsps. salt
2 1/2 cups white sugar Cook 15 minutes.
Small quantity of mustard seed and celery seed Orange Marmalade Cut ends from five good sized oranges; quarter oranges and cut in very thin slices. To each pound of fruit add three pints cold water and let stand uncovered in earthen jar for 24 hours. Put over fire and boil rapidly 45 minutes. Remove from fire and let stand 24 hours more. Now weigh again, and to each pound add one pound sugar. Now add the juice of two lemons. Let boil 45 minutes, or until it jellies, and store in glasses. Peach Conserve
1 pint can pineapple
3 1/2 cups sugar
1 cup almonds or favorite nut meats
Chop peaches and pineapple, add sugar, let stand one hour. Cook slowly 45 minutes then add nut meats and cook 10 minutes longer, turn into sterilized jars or glasses and seal cold, cover with paraffin. When fresh pineapple is in season it is most preferable.
1/2 bushel tomatoes 1/2 peck onions 6 green peppers 4 red peppers 6 bunches celery 10 cups vinegar 4 tablespoons ground mus tard
6 cups sugar 1 1/4 cups salt 2 hands full whole cloves 2 5c boxes cinnamon 2 tablespoons ground red pepper
Tie cinnamon and cloves in cheese cloth bag. Boil all together for six hours.
12 green peppers 12 red peppers
12 large onions
1 stock of large celery.
Chop fine green peppers and also the red peppers, onions celery. Then pour over boiling water and let stand five min utes and drain. Remove seeds from peppers, mixed spice, tie in a sack 4 tablespoons salt
2 cups sugar
3 cups vinegar
Boil vinegar and spice, salt, sugar, green peppers, red peppers, onions, celery. Boil all together about 5 minutes and then put in jars and seal.
6 green peppers
6 red peppers
7 small onions
l 1/2 pints of vinegar
1 1/2 teaspoons salt
2 cupfuls of sugar
Grind peppers and onions and pour boiling water over them. Let stand fifteen minutes, then strain; add sugar, salt and vinegar. Boil twenty minutes and seal. You will find this a very appetizing dish when meat and potatoes are served.
1 pint canned pineapple
3 1/2 CUPS sugar 1 cup almonds
Chop peaches and pineapple; add sugar and let stand one hour. Cook slowly 45 minutes; then add blanched almonds and cook ten minutes longer. Turn into sterilized glasses and when cold cover with melted paraffin.