Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1913-09-05
1 rb. tomatoes, 1 rb. sugar, ounces
oipoar 9 lemons

g. ) 7 o. =
1 10. tomatoes, 1 10. sugar, Q ounces
ginger, 2 lemons.
Wine tomatoes, cover with boiling
water and let stand until skins may be
easily removed. Add sugar, cover and
let stand over night. In the morning,
pour off syrup and boil until quite
thick: skim, then add tomatoes, gin
ger. and lemons which have been sliced
and seeds removed. Cook until toma-
toes have a clarified appearance.-Miss
Evelyn Maddox. McCariey. Miss.
I Preserves-Green.
( To each pound of tomato, peeled and
ouartered. allow S-4 pound sugar, 1 LIZ
tb. lemon juice, or 10 cloves, IA I.
ginger. IA I. cinnamon, 1-8 I. mace.
LET tomatoes stand covered with sugar
for an hour. Add spices and bring
gradually to the boiling point. COOK
slowly until fruit Is clear and tender,
keeping sides Of vessel carefully wiped
down. Put into sterilized jars and seal.
Miss Carrie Belle Hyde, Rock Hill,
s. C.
Quarter green tomatoes. To 1 pound
tomatoes. allow "a pound sugar, 1-3
lemon. Slice lemon and put between
LAYERS of tomatoes. Add little GIN
ger-root and cook until thick.-Miss
Minnie Lee Garrison, Edgmoor, 3. Z.
Four quarts green tomatoes, lem
ons, 4 pounds sugar, small piece GIN
ger. 1-2 cup cold water. Wash toma-
toes and cut into slices, add sliced lem
ons. water and ginger. Simmer 2 hours
cool. and then simmer Q hours more
Put into Jars and seal hot.-Miss An
ME Lou Tappan. Greensboro. Ga
Dutch Mixture.
Two quarts green tomatoes (youne
and solid), 1 quart cabbage and quart
of onion, chopped fine. Cover WIN coic
water. boil until vegetables are clear
drain well, and add 1-2 cup salt, and
following dressing; Q quarts vinegar,
cups sugar, / cup -four. box mustard
(dry). 1 tn tumeric. Mix dry tngredi'
ents thoroughly; add vinegar, boil un'
til consistence Of cream. ADD vegeta.
bles with 1 quart Of cucumber pickle:
cut fine; boil three minutes longer ane
seal hot.-Mrs. Julia L. Simmons, Mag
nolia, Miss.
Pickles-Green.
4 OTIS. chopped green tomatoes, small
onions finely chopped, 4 green pep
pers chopped, ga cup salt, 1 10
each of pepper, mustard seed, Gel
cry seed, cloves, allspice and cin
namon. .
Prepare vegetables, add salt. ane
let stand over night. Heat vinegar
and spices to boiling point, add veg,
etables drained from the brine, anc
cook about 20 minutes after boihnt
point is reached. Fill jars, seal, ane
keep in cool place. This pickle may
be kept In a stone jar, II careful
about cover.-Miss Carrie Bell Hyde
Rock Hill, s. c.
Slice 8 quarts Of tomatoes, put int
/ a. bowl, layer at q time, and sprinkle
| each with salt. Let them stand /.
hours. Then take from water ant
| pour over them / quart or good WIN
| egar, IL pound sugar, 4 sliced onions
3 red peppers, t. cloves, mustarS
seed, also dry mustard. Put upoi
stove and simmer slowly until 10
matoes are soft. Seal while not
Miss Eula D. Atkinson, JacksonVlie
Ala.
| One-hal gal. unpeeled green toma
| toes, pint vinegar. 1-2 I'd. each SAY
pepper, mustard Seeu' 1T to' O.
| allspice and cloves, large onions
| 1-2 cup sugar.
Slice tomatoes and onions, add vim
egar. sugar and spices. Mix well AM
stew until tomatoes are very tender
put into glasses and seal.-Miss Min
ME Lee Garrison, Edgmoor, s. e.
One-half peck green tomatoes (un
peeled), / pint sugar, 1-2 pint vim
egar, 1 tb. cinnamon, tb. whoi
allspice, handful whole cloves, httl
nutmeg and dry mustard, 2 or smal
green peppers, 8 large onions. Bo
half an hour until tender.-Miss Min
ME Lee Garrison, Edgmoor, 8. c.
PickIes-Green (Sweet).
| 1 peck tomatoes, sliced cup salt,
lbs. sugar, 3 red pepr r pods. cut !
strips, 1 cup stick cinnamon, q
ginger root, large onions, slicee
4 OTIS. vinegar, 1 cup salt, u
white mustard seed, To. cloves.
Il cayenne pepper. /,
Slice tomatoes, sprinkle with sal
also sprinkle peppers and onions Wit
salt; let stand over night. Coo