FoodNetArchive

Mary Jane's cook book

1916

Page 91 · 8 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
< i reen peppers, 6. Salt, 2 tablespoons. Onions, 6. Vinegar, iy2 cups.✪ Pepper Relish Wipe peppers and cut in halves lengthwise. Remove seeds, pith and stern ends. Peel the onions and put peppers and onions through the food chopper, cover with boiling water and let stand 5 minutes, then drain, add sugar, salt and vinegar and simmer for 20 minutes. Store in sterilized glass jars. WINTER CHILLI SAUCE. Tomatoes, 1 can. Vinegar, y2 cup. Onions, 2. Cinnamon, y2 teaspoon. Salt, 1 tablespoon. Nutmeg, y2 teaspoon. Pepper, 1 teaspoon. Clove, y2 teaspoon. Sugar, 1 cup. Allspice, y2 teaspoon.✪ Winter Chilli Sauce Boil all ingredients together for 10 minutes and bottle. Mrs. H. B. C., East Boston. OLIVE OIL PICKLES. Cucumbers, 25. Brown mustard seed, y2 cup. Salt, 1/2 cup. Olive oil, 2-3 cup. White mustard seed, y2 cup. Vinegar, 1 quart.✪ Olive Oil Pickles The cucumbers should be medium sized. Wash and slice with- out peeling. Mix all ingredients cold. Let stand 2 hours or more, stirring occasionally. This quantity will fill 2 quart jars. M. Y. J., Pittsford Mills, Vt. PICKLED ONIONS. Select sound small onions of equal size, peel with a silver knife and scald in salted water till they are tender. Drain and pack in sterilized glass jars. Heat to the boiling point sufficient vinegar to cover them with a tablespoon each of whole cloves and mace. Pour vinegar over onions to overflowing, distributing spices among them, add a tiny red pepper and a little white mustard seed to each jar✪ Pickled Onions and seal at once. 200 JELLIES, PRESERVES, PICKLES. CHILLI SAUCE. Ripe tomatoes, 12. Salt, 1 tablespoon. Onions, 2. Sugar, 1 tablespoon. Green peppers, 4. Vinegar, 2 cups. Onions, tomatoes and peppers should be large. Chop peeled tomatoes, onions and peppers fine and place all on stove to simmer for 4 hours. Mrs. 0. T., Dorchester. MANGOES. Young, small canteloupes or musk melons, large green peppers or ripe cucumbers may be mangoed. Cut a section out of one side, remove seeds and pith and place in strong salted water for 3 days. Drain and stuff with a mixture of \vhite cabbage, green tomatoes and small white onions, all chopped fine, with spices to taste. Tie up mangoes. Boil a few minutes in vinegar to cover with 1 tablespoon of alum to each 3 gallons of vinegar. Remove mangoes to large crock and pour over hot vinegar. J. A. C. TOMATO CATSUP. Ripe tomatoes, 1 peck. Mustard, 14 pound. Clove, 1 tablespoon. Red pepper, 1 teaspoon. Allspice, 1 tablespoon. White vinegar, 1 pint. Cinnamon, 1 tablespoon. Salt, 14 pound.✪ Tomato Catsup Boil tomatoes until soft and mushy, then strain. Add spices, dissolving mustard in a little of the tomato pulp, salt and vinegar. Boil all together gently for 3 hours, bottle and seal while hot. Mrs. A. G. L., Atlantic. GRAPE CATSUP. Grapes, 5 pounds. Black pepper, 1 teaspoon. Sugar, 3 pounds. Cinnamon, 1 teaspoon. Vinegar, 2 cups. Allspice, 1 teaspoon.✪ Grape Catsup Wash and stem grapes, heat very slowly. When soft put through sieve, return to kettle and add remaining ingredients. Boil for 1 hour and bottle while hot. MEAT, POULTRY AND ENTREES. 201 SOUTHERN BOILED HAM. A ham. Brown sugar, 2 tablespoons. Sweet cider. Molasses, 2 tablespoons. Bread crumbs, 1 pint. AVhite vinegar, 1 tablespoon. Mustard, 2 tablespoons. Butter, 1 heaping tablespoon. Cloves and pepper.✪ Southern Boiled Ham