THE COLUMBIAN COOK BOOK
Pickles.
East India Mixed Pickles.
| One peck green tomatoes, sliced, one peck silver skinned onions, four heads celery, scraped and cut in inch pieces, four heads of cauliflower, two hundred small cucumbers. These are all to be salted twenty-four hours before pickling, or stand over night. In the morning cook in equal parts of vinegar and water, enough at a time for a good, deep layer in jar; sprinkle in between each layer white mustard seed, celery seed, sliced peppers, ground mustard, and a teaspoon each of cinnamon, cloves and alspice; nasturtium seed pods are also nice. Repeat the above process till all are cooked and used. Then heat vinegar to boiling point in which you have added one and a half pounds of brown sugar. Pour over while hot. Cook the pickles till the tomatoes are clear. Do not be sparing of ground mustard or horseradish. |
| MRS. C. H. VAIL. |
Mixed Pickles.
| Two quarts small cucumbers, two quarts small white onions, two heads cauliflower: (add celery, green beans, green tomatoes or any other green vegetable you like.) Soak cucumbers in strong salt water twenty-four hours, freshen, scald the onions, cauliflower and beans separate in salt water until you can pierce with broom straw. Add pepper chopped fine to taste; mix and pack in jar. Prepare a syrup of two quarts of cider vinegar, three cups of sugar and ten cents worth of mixed spices. Pour over and seal. |
| MRS. L. D. PHELPS. |
Chila Sauce.
| Take two quarts of ripe tomatoes, four onions, of good size, two large green peppers; chop all well. To this add one cup of best vinegar, four tablespoons of sugar, two tablespoons of salt. Cook and seal in wide mouthed bottles. |
| MRS. F. M. LEET. |
Spanish Pickles.
| One hundred cucumbers sliced fine, twenty-five onions sliced fine, one cup olive oil, one cup of black mustard seed, one cup of white mustard seed, vinegar to cover and put on cold. Soak cucumbers in salt water over night and onions one hour. |
| MRS. L. D. PHELPS. |
My Neighbor's Soft Yeast.
| Boil eleven medium sized potatoes and mash fine. Add to this one tablespoon of salt, one tablespoon of sugar and one tablespoon of flour. Pour over this mixture two quarts of boiling water; then add one-pint of cold water. When cool, add two cakes of dry yeast. Keep in fruit jars and fasten up as tight as you can without a rubber. Two cups yeast and one and one-half quarts of water for four loaves of bread. Ready for use at once. Mix your bread with nothing but warm water. Make your sponge in the morning and your bread will be ready to bake before noon. In cold weather let sponge stand over night. Always sure. |
| MRS. FRANK S. WATTS. |
Transcribed by Cheryl Siebrass, April, 2016 from page 68-69 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.
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