Mrs. Fred Cornell.
PLUM SAUCE NO. 2.
8 qts. plums. 1 t-spoon ground cloves.
6 qts. sugar. 1 t-spoon mace.
1 qt. apple vinegar. 1 t-spoon cinnamon.
Cook plums until soft (about fifteen minutes). Drain off
water, add vinegar, sugar and spices. Cook one hour, stirring con-
stantly.
Miss Carroll Campbell.
SCUPPERNONG BUTTER.
1 qt. scuppernongs. 3 cups sugar.
Cover scuppernongs with water and cook twenty minutes.
Rub through colander. .Add sugar and cook twenty minutes, stir-
ring frequently.
Mrs. S. L. Dabney.
APPLE BUTTER.
16 lbs. apples. 1 pt. vinegar.
6 lbs. sugar.
Stew apples and strain through colander. Add vinegar and
sugar, cook slowly three hours. When nearly done, flavor with
cinnamon.
Mrs. C. E. Cresse.
PLUM CHUTNEY.
2 qts. plums, (damsons) . V4, t-spoon each of ground mace,
1 cup sugar to every 2 qts. allspice, and cloves.
1 t-spoon ground cinnamon. 1/2 t-spoon salt.
1 grated lemon rind. 1 pt. vinegar and water mixed.
Cook the plums in the liquid until they may be pressed through
a seive; add sugar and other ingredients. Simmer until thick as
catsup. Keep in stone crock, or sealed in fruit iars.
Mrs. Howard H. McCall,
State Chairman Georgia State Federation Woman's Clubs.
PICKLES, MARMALADES AND RELISHES 97
INDIAN CHUTNEY.
1 qt. malt vinegar. 4 oz. ground ginger.
1 lb. sour apples. 2 oz. dry mustard.
14 lb. onions. 4 oz. salt.
1 lb. moist sugar. 14 oz. cayenne pepper.
14 lb. raisins. 4 cloves garlic.
Peel, core and slice apples. Peel and coarsely chop onions.
Stone and quarter raisins. Chop the garlic finely. Cook apples,
onions and garlic with salt, sugar and vinegar until quite soft and
pass thru a fine hair sieve. Add raisins, mustard, ginger and
Cayenne — mix well together — turn into a jar, let stand in a warm
place until the following day. Have ready some perfectly dry wide
necked small bottles or jars, fill them with the Chutney and cover
so as to exclude the air. This Chutney may be kept for a year or
two.
Mrs. Rupert E. Hall.
CHUTNEY SAUCE.
12 large apples. 2 pods sweet green pepper.
8 medium size green tomatoes. 1 cup seeded raisins.
4 medium size onions. 1 qt vinegar.
2 cups brown sugar. 1 t-spoon cinnamon.
2 tbls. mustard seed. 1 t-spoon cloves.
1 t-spoon salt. 1 t-spoon allspice✪ Chili Sauce No. 2.
Boil vinegar, sugar, and spices five minutes. Add other ingre-
dients chopped fine. Boil one hour. Seal hot.
Mrs. Tom Germany.
JOHN MACK TOMATO CATSUP.
(Very Old Recipe.)
Tomatoes. 1 cup brown sugar.
1 qt. vinegar. 1 t-spoon each, cloves cinnamon
2 tbls. salt. and mace.
2 tbls. mustard, (ground). 2 lemons, (sliced).
2 tbls. black pepper. 2 large white onions.
1 t-spoon allspice, (whole). 6 pods green pepper, unbroken✪ John Mack Tomato Catsup.
Wash and mash any desired quantity of tomatoes, put into
preserving kettle and boil one hour. Strain the mass through a
sifter, then, to 4 quarts of the liquid add above ingredients. Boil
down to half, stirring to prevent burning. Strain off spices through
a sifter, bottle in brown beer bottles if possible. Cork with new
corks that have been soaked in hot water to soften them. Put seal-
ing wax over top.
Mrs. Aurelia Patterson.
PRESERVED PEACHES.
Peaches. Sugar.
Water.
Peaches for preserving may be ripe but not soft; pare them
neatly, cut in halves and take out the stones ; take as many pounds
98 ATLANTA WOMAN'S CLUB COOK BOOK
✪ Preserved Peaches
Page 50 · 10 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. Fred Cornell.
PLUM SAUCE NO. 2.
8 qts. plums. 1 t-spoon ground cloves.
6 qts. sugar. 1 t-spoon mace.
1 qt. apple vinegar. 1 t-spoon cinnamon.
Cook plums until soft (about fifteen minutes). Drain off water, add vinegar, sugar and spices. Cook one hour, stirring constantly.
Miss Carroll Campbell.
SCUPPERNONG BUTTER.
1 qt. scuppernongs. 3 cups sugar.
Cover scuppernongs with water and cook twenty minutes. Rub through colander. .Add sugar and cook twenty minutes, stirring frequently.
Mrs. S. L. Dabney.
APPLE BUTTER.
16 lbs. apples. 1 pt. vinegar.
6 lbs. sugar.
Stew apples and strain through colander. Add vinegar and sugar, cook slowly three hours. When nearly done, flavor with
cinnamon.
Mrs. C. E. Cresse.
PLUM CHUTNEY.
2 qts. plums, (damsons) . V4, t-spoon each of ground mace, 1 cup sugar to every 2 qts. allspice, and cloves.
1 t-spoon ground cinnamon. 1/2 t-spoon salt.
1 grated lemon rind. 1 pt. vinegar and water mixed.
Cook the plums in the liquid until they may be pressed through a sieve; add sugar and other ingredients. Simmer until thick as catsup. Keep in stone crock, or sealed in fruit iars.
Mrs. Howard H. McCall, State Chairman Georgia State Federation Woman's Clubs.
INDIAN CHUTNEY. 1 qt. malt vinegar. 4 oz. ground ginger.
1 lb. sour apples. 2 oz. dry mustard.
14 lb. onions. 4 oz. salt.
1 lb. moist sugar. 14 oz. cayenne pepper. 14 lb. raisins. 4 cloves garlic.
Peel, core and slice apples. Peel and coarsely chop onions. Stone and quarter raisins. Chop the garlic finely. Cook apples, onions and garlic with salt, sugar and vinegar until quite soft and pass thru a fine hair sieve. Add raisins, mustard, ginger and Cayenne — mix well together — turn into a jar, let stand in a warm place until the following day. Have ready some perfectly dry wide necked small bottles or jars, fill them with the Chutney and cover so as to exclude the air. This Chutney may be kept for a year or two.
Mrs. Rupert E. Hall.
CHUTNEY SAUCE. 12 large apples. 2 pods sweet green pepper.
8 medium size green tomatoes. 1 cup seeded raisins. 4 medium size onions. 1 qt vinegar.
2 cups brown sugar. 1 t-spoon cinnamon. 2 tbls. mustard seed. 1 t-spoon cloves.
1 t-spoon salt. 1 t-spoon allspice.
Boil vinegar, sugar, and spices five minutes. Add other ingredients chopped fine. Boil one hour. Seal hot.
Mrs. Tom Germany.
JOHN MACK TOMATO CATSUP. (Very Old Recipe.) Tomatoes. 1 cup brown sugar.
1 qt. vinegar. 1 t-spoon each, cloves cinnamon
2 tbls. salt. and mace.
2 tbls. mustard, (ground). 2 lemons, (sliced).
2 tbls. black pepper. 2 large white onions.
1 t-spoon allspice, (whole). 6 pods green pepper, unbroken.
Wash and mash any desired quantity of tomatoes, put into preserving kettle and boil one hour. Strain the mass through a sifter, then, to 4 quarts of the liquid add above ingredients. Boil down to half, stirring to prevent burning. Strain off spices through a sifter, bottle in brown beer bottles if possible. Cork with new corks that have been soaked in hot water to soften them. Put sealing wax over top.
Mrs. Aurelia Patterson.
PRESERVED PEACHES. Peaches. Sugar.
Water.
Peaches for preserving may be ripe but not soft; pare them neatly, cut in halves and take out the stones ; take as many pounds
Records on this page
Chili Sauce No. 2John Mack Tomato CatsupPlum Sauce No. 2Scuppernong ButterApple ButterPlum ChutneyIndian ChutneyChutney SauceJohn Mack Tomato CatsupPreserved Peaches