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.
