Spiced Figs.
Eight lbs. of figs, 1 1/4 pints of cider
vinegar, 4 lbs. cane sugar, 2 tablesp.
broken cinnamon bark, 1 teasp. whole
clothes [cloves], 1/2 teasp. whole allspice and 1/2
nutmeg broken up. Place spices in
muslin bag and simmer in little
vinegar and water for 1 1/2 hrs., then add
all to the vinegar & sugar & bring to boil.
Prick figs with fork. Add figs few at a time
& cook till tender. Lift out & pack in jars
when all are cooked, boil down juice till
thick, pour over fruit & seal.
Eight lbs. of figs, 1 1/4 pints of cider
vinegar, 4 lbs. cane sugar, 2 tablesp.
broken cinnamon bark, 1 teasp. whole
clothes [cloves], 1/2 teasp. whole allspice and 1/2
nutmeg broken up. Place spices in
muslin bag and simmer in little
vinegar and water for 1 1/2 hrs., then add
all to the vinegar & sugar & bring to boil.
Prick figs with fork. Add figs few at a time
& cook till tender. Lift out & pack in jars
when all are cooked, boil down juice till
thick, pour over fruit & seal.
Mrs. Walton’s, Chow Chow
1 qt. small cucumbers
1 “ small white onions
1 large head cauliflower
four green peppers cut fine
Make brine 4 pts. water, 1 pt salt
pour over vegetables & let stand 24 hrs.
Mix 1 cup flour and 6 tablesp. dry
mustard with enough water to
make smooth paste. Add vinegar
to make 2 qts. all together. Boil
the mixture until it is thick,
stirring all the time. Then add
the vegetables, & let come to a boil.
Mrs. Sadler’s, Pickles.
Let small cucumbers stand
24 hrs in brine strong enough
to float an egg. (Scrub good
with brush first) Pack in jars
and pour over mixture of vinegar
and water boiling hot, 2/3 vinegar 1/3 water
Do that two mornings. Third
morning, make liquid 2/3 vinegar
1/3 sugar & spices - cloves, Jalepeno chilies
& bay leaves. Pour over pickles heat & seal
1 qt. small cucumbers
1 “ small white onions
1 large head cauliflower
four green peppers cut fine
Make brine 4 pts. water, 1 pt salt
pour over vegetables & let stand 24 hrs.
Mix 1 cup flour and 6 tablesp. dry
mustard with enough water to
make smooth paste. Add vinegar
to make 2 qts. all together. Boil
the mixture until it is thick,
stirring all the time. Then add
the vegetables, & let come to a boil.
Mrs. Sadler’s, Pickles.
Let small cucumbers stand
24 hrs in brine strong enough
to float an egg. (Scrub good
with brush first) Pack in jars
and pour over mixture of vinegar
and water boiling hot, 2/3 vinegar 1/3 water
Do that two mornings. Third
morning, make liquid 2/3 vinegar
1/3 sugar & spices - cloves, Jalepeno chilies
& bay leaves. Pour over pickles heat & seal
Mrs. Tilton’s “Pickle Jelly”
1/2 box green tomatoes (do not peel)
2 heads cabbage, 24 peppers, 12 gr, 12 red
10 large onions, 12 cucumbers, peel
& cut out seeds, 1 clove garlic
Put all through grinder, cover with
2 cups salt, let stand all night
Drain put in fresh water, & squeeze
out with hands. 1/2 gal. vinegar, if
very strong, dilute with water,
4 cups sugar, & a few bay leaves.
2 tesp. whole cloves, 2 tablesp. mustard
seed, 1 teasp. whole pepper seed
1 teasp. allspice, 3 sticks cinnamon.
Boil about two hrs.
Mexican Beans, Mrs. McDermott
1 pint pink beans, 1 onion, 2 tablesp.
vinegar, 2 tablesp. sugar, 2 cups tomatoes
1/4 red pepper, salt to taste
Soak beans overnight, boil until tender
in salted water, changing water 3 times, add
boiling water each time. Remove 2/3 of beans
& add above ingredients to the 1/3 left except
salt & butter, after boiling 1/2 hr. press through sieve
adding the water they were boiled in. Pour this [unintelligible]
over the rest of beans, adding 4 tablesp. butter & salt to taste.
Mexican beans
Three cooks beans, start
in cold water, bring to boil
strain off water and boil
slowly until tender, the
long they boil the better
they are.
Fry six or eight
onions in 1/2 cup olive oil
until brown, boil down
1 pint of tomatoes. Cook
about 1/2 lb. of lean salt
pork in the beans also about
1/2 pt. olives, the last day
when ready to serve add
onions & tomatoes, salt &
pepper.
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