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 1906 COOKBOOKPICKLES >  Mixed Pickles #4 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 12 stalks of celery cut fine, 6 quarts of very small pickles, 2 quarts of large cucumbers sliced, 5 quarts of very small onions, 2 quarts of green tomatoes diced, 3 heads of cauliflower, and 6 large peppers chopped fine, soak all separately in brine over night. In the morning cook all separately in same brine until just tender.

Take 1 gallon of vinegar, 24 tablespoonfuls of ground mustard, 2 cups of flour, 4 cups of light " C " sugar, and 5 cents worth of tumeric. Heat the vinegar, keeping out just enough of it cold to mix up the last 4 ingredients smoothly, and add this to the hot vinegar. When it has boiled up well, add all the prepared vegetables and stir thoroughly until all are heated through. Use a pan or kettle to heat them in large enough to hold all with plenty of room for stirring.

Sister Permelia A. Greenwood, Granger, Ind.

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