Page:The Pilgrim Cookbook.djvu/142

138 One dozen ears of corn, cut from cob, 8 sweet green peppers, 2 red peppers, 1 quart onions, 1 quart yellow cucumbers, 2 quarts ripe tomatoes, put this through food chopper, except corn. Small ½ cup salt, 1 quart sugar, scant, 1 quart cider vinegar, 1 ounce celery seed, 1 ounce mustard seed, 2 level tablespoons tumeric. Boil 40 minutes and seal in airtight jars. Note: 3 yellow cucumbers equal 1 quart.—Mrs. F. C. Kraemer.

Twelve large ears of corn, 1 large head of cabbage, 8 large onions, 3 small red peppers, 10 sweet green peppers. Remove seeds. Cut corn from cob, cabbage, onions and peppers fine. Add 3 pints of vinegar, 1¼ cups sugar, ½ cup salt. Boil about 15 minutes, then add corn, mix 3 teaspoonful mustard with 1 tablespoon flour, dissolve in vinegar. Boil about 15 minutes more. Seal while hot. You may also add ¼ teaspoon tumeric if you have any.—Mrs. Semmlow.

Wash and scrub medium sized green pickles, and lay them in fresh water over night. In the morning wipe dry, place in half gallon jars, alternately with layers of fresh dill, which has been cut in 2 inch pieces. Into each half gallon jar place 2 small red peppers, or ½ inch ring of large red pepper, 1 large teaspoon of whole black pepper, 2medium bay leaves, 2 slices of horseradish size of a quarter. For 18 quarts of pickles, cook 6 quarts water, 1 pound salt, 1 level teaspoonful powdered alum. Let come to a boil, add 4 cups or 1 quart cider or white vinegar. Fill jars of pickles with this boiling fluid put fresh rubber on jar and seal tight. Note: the pickles will go through a fermenting process and if you see bubbles in cans, rest assured pickles are not spoiled. Will keep 2 years or more.—Mrs. Arthur Emde.