Part 40

When cool, put in jars and fill up with the syrup mixed with just as much good brandy.

Have syrup thick and seal hot.

Cauliflower Pickles

3 heads cauliflower 2 quarts cucumbers cut in cubes 1 quart onions cut fine 1 pint green peppers cut fine

Mustard Sauce

1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong) 6 tablespoons mustard (Coleman's) 1 teaspoon tumeric 1 cup (small) flour 2 cups sugar 3 tablespoons salt

Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes; bottle and seal hot.

The cauliflower must be boiled alone before adding.

This is very excellent.

Relish

30 large tomatoes 8 large onions 8 large red peppers 5 tablespoons salt 10 tablespoons sugar 9 cups vinegar

Cut the tomatoes and onions and boil one hour with the sugar, vinegar and salt; at the end of an hour put it through a sieve; now return to the stove and add your red peppers, cut very fine, and cook one more hour. Have it about the consistency of thick cream and bottle hot. Very fine for cold meats, fish, etc.

Chili Sauce

30 large red tomatoes 12 medium sized onions 4 red peppers 3 teaspoons salt 12 teaspoons brown sugar 10 cups cider vinegar

Chop tomatoes by themselves, then add finely chopped onions and peppers. Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.

Pickles

1 peck medium sized pickles 1 gallon cider vinegar 1 cup sugar 1 cup mustard 1 cup salt

Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together and pour over pickles cold. Put on a weight--ready to use in three days.

Tomato Pickle

2 gallon crocks of sliced green tomatoes sprinkled with salt. 4 small sliced onions mixed and let stand 2 quarts cider vinegar, heated and added 5 cents' worth mixed spices 2 lbs. brown sugar, and boil.

Makes 3 quarts of pickles Corn Salad

2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.

Tomato Catsup (very fine)

To 1/2 bushel skinned Tomatoes, add 1 quart good vinegar 1 pound salt 1 pound black pepper (whole) 1 ounce African Cayenne pepper 1/4 pound allspice (whole) 1 ounce cloves 3 small boxes mustard (use less if you do not wish it very hot) 4 cloves of garlic 6 onions (large) 1 pound brown sugar 1 pint peach leaves

Boil this mass for 3 hours, stirring constantly to keep from burning. When cool, strain through a sieve and bottle for use. Vegetable coloring may be used if you wish it to remain a bright red. (A family recipe handed down for generations and very good, indeed).

CANDIES, ETC.

Five Oz. Childhood Fondant

1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest