Spanish Pickles, page 211 One peck of green tomatoes, 1 large head of cabbage, 1 dozen white onions, 1 dozen green peppers, peel the tomatoes, boil onions in strong vinegar, for five minutes, cut in small pieces the above; salt, with 1 teacup of salt, let stand over night, next morning drain and squeeze out all the water; then cook in weak vinegar until tender, drain again, then add 3 dozen sweet cucumbers pickles, then pour over the following: Boil together 1 gallon of vinegar, 2 pounds of sugar, 1 table-spoonful of cinnamon, 1 teaspoonful of cloves, (pulverized spices) 1/4 box cinnamon, cloves, mustard, tumeric, celery seed all tied in a thin cloth, put in pickles. Boil 20 minutes, seal while hot. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Washing Fluid: One table-spoonful Babbitt's concentrated lye and 1 teaspoonful of pulverized borax to 1 gallon of water; bottle for use. For ordinary washing take 1 teaspoonful of fluid to a tub of clothes, soak over night; if you cannot, 2 or 3 hours in the morning will do. Have boiler on stove filled with water, add 1 cup of fluid and soap sufficient to make a suds, bring to boil, wring clothes, shake well and put in boiler, boil 20 minutes, stirring frequently; take out and if any streaks rub on board when they will be easily removed; rinse in blueing water, starch and hang up. Don't use too much soap in boiling, if you do two rinsings are necessary. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
French Chocolate Cake, page 265 Two cups brown sugar, 1/2 cup butter, 1/2 cup sour milk, 1 teaspoonful soda, 1/3 cake Baker's chocolate dissolved in very little hot water, 2 1/2 cups flour sifted several times, 1/2 teaspoonful baking powder, 1 teaspoon vanilla, 2 eggs beaten separately. Boiled icing: 2 cups granulated sugar, 1 cup boiling water, whites of 2 eggs, 1/4 cake grated chocolate, 1 teaspoon vanilla. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |