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Friday, September 17, 2010

Green Tomato Relishes from 1921 Cookbook

 

The Pilgrim Cookbook

published by
The Ladies’ Aid Society
of
Pilgrim Ev. Lutheran Church
Cuyler Avenue and N. Lincoln Street
CHICAGO, ILL.

1921

Containing nearly 700 carefully tested recipes
This Book may be obtained from
Mrs. H. C. STEINHOFF,
1840 Cuyler Avenue, Chicago, Ill.
Price: 75 cents
Postage: 5 to 12 Cents, according to Zone

Picalilli.
One-half peck green tomatoes, ¼ peck onions, 6 stalks celery, 1 large cabbage (all chopped fine); 4 tablespoons salt. Let stand 24 hours, then drain. Add vinegar, sugar, mixed spices. Boil, but not long. ~ Mrs. Louise M. Lafrentz.

Picalilli.
One peck green tomatoes, 6 large onions, 1 large head celery, 3 cups sugar, 1 teaspoon each cinnamon, allspice, mustard, pepper (all ground); 3 pints vinegar, 2 tablespoons salt. Chop or grind and boil 2 hours. ~ Mrs. O’Rourke.

Relish.
One peck green tomatoes, 1 dozen large onions, 1 solid head of cabbage, 1 large bunch of celery, 1 dozen green peppers, 5 cents celery seed, 2 10 cent cans Coleman’s mustard, 1 gallon cider vinegar, 1 pound flour, 1 ½ pounds brown sugar. Chop coarse; make paste of sugar, mustard, flour, and add to boiling vinegar. Drop all ingredients into vinegar paste and boil a short time. Use turmeric coloring. ~ Mrs. Graser.

Tomato Relish.
Four medium size apples, 24 ripe tomatoes, 8 medium size onions, 6 green peppers, 3 stalks celery, 2 ½ tablespoons salt, 1 cup vinegar, 1 cup brown sugar. This makes 6 pints. Boil about 2 hours. ~ Flora Hemler.

Green Tomato Pickles – Sweet.
One peck green tomatoes sliced, sprinkle with salt sparingly and let stand over night, 1 dozen good sized onions sliced rather coarse, 6 red peppers chopped coarse, 1 cup sugar, 1 tablespoon ground allspice, 1 tablespoon cinnamon, 1 tablespoon mustard, 1 teaspoon cloves, 3 pints good vinegar or enough to cover. Boil until tender. ~ Mrs. G. H. Rausch.


Thursday, September 16, 2010

Pickled Pear Sticks with Cinnamon Candy Red Hots

Try this delicious and easy recipe for pickled pears. I love them any time of the year ~ especially eaten cold with a sandwich and potato chips!

8 - 10 medium ripe pears - sliced thin
1 tablespoon whole cloves
2 cups cider vinegar
2 cups granulated sugar
1/2 cup red hot cinnamon candies

First, make syrup with vinegar, sugar, and red hots. Boil syrup 10 minutes. Drop pear slices and cloves into boiling syrup. Cook, gently boiling until pears are tender. Pack pears into hot, sterile jars. Add hot syrup to come within 1/4" of top, then seal. Process about 15 minutes in hot water bath.

Chill before serving.

Monday, September 6, 2010

Sights in my Viewfinder at the "Bedford Blues and BBQ 2010 Bluesfest" on Labor Day Weekend

Margaritavilla Car Club

The Margaritaville Car Club and cook team were in spot #18 next to my sister and brother-in-law, Gene and Angie Pruett, who cook under the name of "One Slice at a Time". Neat name don't you think? The Margaritaville Car Club family is from Colleyville, and although I don't remember their first names, I enjoyed talking to him about their travels and the fun they have cooking in these competitive cook-offs.

 The Ice Wagon

 One Slice at a Time
and Grillin Granny
 Mizz Vi's Bar BQ'd Blues
from Dallas
 Hard Wood BBQ
THE COSMIC COOKS
Randy Dunn of Flower Mound, Texas
and Dave Calverly of Carrolton, Texas
Just Smokin
 Lining up at People's Choice Booths to taste their brand of BBQ!
 Jeff & Lynn: Taste of Texas
 
SOURCES:
PHOTOGRAPHS:
Digital format and originals taken and owned by Judith Richards Shubert - 2010 

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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

--Chief Tecumseh

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