PEACH PICKLE
Peel peaches and put in stone jar. To seven pounds of fruit, use three and one-half pounds of sugar and one quart of vinegar. Boil sugar and vinegar together awhile and pour over fruit and flavoring, cinnamon, spice, ginger, cloves, nutmeg and mace may be used, put in little sacks. Do this for seven or eight mornings.
CHILI SAUCE
Twelve ripe tomatoes,
Four ripe or three green peppers,
Two tablespoonsful of salt,
Two tablespoonsful of sugar,
One tablespoonful of cinnamon,
Three cups of vinegar.
Peel tomatoes and onions, chop very fine, add chopped peppers, and the other ingredients and boil one and one-half hours.
MOUNT VERNON PICKLE
One peck of green peppers,
One string six inches long of red peppers,
One large cabbage or two small ones,
Four large onions,
Four tablespoonsful of celery seed,
One-fourth pound of black and white mustard seeds each,
Two tablespoonful of tumeric.
Chop peppers, onions and cabbage fine and soak in one and a half cups of salt all night. Then cover well with vinegar and put equal parts of sugar. Add seasoning and cook about two and one-half hours.
