Atlanta women's club cook book

Let rinds soak in salt water over night, in fresh water all next day, then in alum water ; next day in fresh water until three o'clock. Then boil in clear water for 45 minutes. Let sugar, vinegar and spices come to boil, add rind and boil until clear and rind can be pierced with straw. Put in glass jar, cover well with syrup and seal. Mrs. E. Rivers. WATERMELON RIND PICKLE NO. 3. 8 lbs. rind. 1 qt. vinegar. 4 lbs. brown sugar. 1 cup whole spices. Cut rind into shape desired, boil in clear water until tender. Add sugar and spices (tied in muslin bag) to vinegar and bring to boil. Then add rind and boil ten minutes. Remove from fire and set aside in granite or earthenware vessel. For four successive mornings, drain off syrup, boil and pour over hot rind. Then put in jars and seal. Miss Mary Randolph Kent. ARTICHOKE RELISH. 1 pk. artichokes. 1 tbls. cayenne pepper. 3 pts. vinegar. 1 tbls. tumeric. 2 cups brown sugar. 1/2 lb. mustard seed. 2 tbls. celery seed. Salt to taste. 4 medium size onions. Thoroughly wash and cleanse the artichokes with a brush, (scraping unnecessary) . Grind artichokes and onions in meat chopper, using coarsest part of chopper. Mix all ingredients and cook thirty minutes. (One cup of Olive oil may be added last if desired) Seal mixture while hot. Glass jars and tops preferred. Mrs. Hugh Willet, Director Tallulah Falls Industrial School. CELERY RELISH. 18 ripe tomatoes. 2 t-spoons salt. 2 red peppers. 1 t-spoon each, cloves, allspice, 21/4 cups sugar. cinnamon, mustard, and 11/2 cups vinegar. celery seed. Celery. Remove roots and leaves from four bunches of celery. Chop vegetables, mix, and put in preserving kettle. Add sugar, vinegar, salt and celery seed. Bring gradually to a boil and let simmer one and one half hours, stirring occasionally. Fill bottles and seal while hot. Clementine B. Rawling. CORN SALAD RELISH. 11/2 doz. ears corn. 1 head cabbage. 4 red sweet peppers. I/2 cup salt. 1 lb, mustard. 1 qt. vinegar. 11/2 lbs. light brown sugar. Mix all together and cook until tender, then seal. Excellent relish for any cold meats. Mrs. M. H. Stevens. PEPPER HASH. 1 doz. green bell peppers. 1 qt. vinegar. 2 small hot peppers. 1 doz. ripe peppers. 2 cups sugar. 2 large onions. 2 tbls. salt. Grind and mix ; cover with boiling water. Let stand 10 minutes. Drain, cover again with boiling water. Let come to boil. Remove from fire and let stand another 10 minutes. Drain thoroughly, removing as much water as possible. Add vinegar, sugar, salt. Place on fire and cook like sauce, stirring well. This can be sealed or used at once with meats. By using grated cheese and salad dressing with it, most delicious sandwiches can be made. Mrs. Homer Dawson. PEPPER RELISH NO. 1. 12 bell peppers. 4 or 5 red peppers. 16 onions. 1 cup sugar. 8 apples. 1 qt. vinegar. 4 or 5 hot peppers. 1 cup salt. Remove seeds from peppers; chop onions, apples and peppers, and grind thru food chopper. Mix ingredients together with the salt and cover with boiling water. Let stand fifteen minutes. Drain through a colander. Add vinegar and sugar to mixture and let cook till thick. Seal while hot. Mrs. W. B. Cox. PEPPER RELISH NO. 2. 1 dozen green peppers. 1 tbls. tumeric. 1 dozen red peppers. 1 tbls. celery seed.