Cherry Conserve

Ingredients:

2 qts. currants 1 qt. sour cherries

2 qts. red raspberries 1/4 lb. walnut meats

2 qts. sugar Method:

Stem the currants, pit cherries, and boil all ingredients except nuts until consistency of marmalade. Add nuts five minutes before removing from fire.

Mustard Pickle

Ingredients:

1 qt. cucumbers sliced 1 qt. small cucumbers

1 qt. small onions

2 heads cauliflower 1 green pepper

1/2 c. salt

2 qts. vinegar

3 c. brown sugar

1 c. flour

2 tbsp. mustard

2 tbsp. turmeric

Method:

Cover the vegetables with salted water and let stand overnight. In the morning, cook in the same water until tender, then drain. Make a paste by cooking together the other ingredients, then add the drained vegetables. When sufficiently thick, put in wide-mouthed sterilized jars or bottles.

Chili Sauce

Ingredients:

12 ripe tomatoes

1 pepper, finely chopped

1 onion

2 c. vinegar

3 tbsp. sugar 1 tbsp. salt

2 tsp. each, cloves, cinnamon, allspice.

Method :

Cook 2/3 hour or until mixture is reduced J.

Sweet Pickle

Ingredients:

7 lbs. fruit 3 1/2 lbs. sugar

1 qt. vinegar

2 oz. cloves

2 oz. cinnamon

Method :

Make a sirup and cook fruit in it until soft. Remove the fruit with a perforated spoon. Boil down the sirup and pour over the fruit in stone or glass jars.

Note : Crabapples, peaches, pears, or Seckel pears may be used.

Pickled Tomatoes

Ingredients:

1 pk. green tomatoes

1 c. salt

2 qts. vinegar

1 qt. water

2 tbsp. each of cloves, cinnamon, ginger, black pepper.

2 1/2 qts. vinegar

2 lbs. brown sugar

1/4 lb. white mustard seed

Method:

Cut the tomatoes in one-fourth inch slices, and let stand overnight with one cup of salt. In the morning, drain and add two quarts of vinegar and one quart of water. Boil fifteen minutes, then drain.

Take two and one half quarts of vinegar, brown sugar, mustard seed, and spices. Boil tomatoes in this fifteen minutes. Then turn all into a stone jar.

Cucumber Pickle

Ingredients:

100 medium cucumbers 1/2 c. black mustard seed

1 qt. onions 1/2 c. white mustard seed

1 c. olive oil

Method:

Wash, peel, and slice the vegetables. Cover with brine (1 c. salt and 4 qts. boiling water), let stand 2 hours and drain.

Mix oil and mustard seed and cover with hot vinegar. Add to the vegetables. Seal in sterilized cans.

Red Pepper Pickle

Ingredients:

11/2 pk. red peppers 1 qt. vinegar boiling water 2 c. sugar

Method :

Wash peppers, remove seeds, and shred. Cover with boiling water for 5 minutes. Drain, pack in sterilized jars, and cover with a sirup made of the vinegar and sugar.