Corn Relish b/w Sweet Pickles

by Mrs Marvel

I noticed that many of the recipes in this booklet have a checkmark next to them, which leads me to believe they were transferred elsewhere, either to cards or into a more sturdy recipe book. It makes sense to me. Years ago my mother transcribed hundreds of her favorite recipes from cards, clippings and letters, to create a one of a kind recipe book for my sister and me. Mine is care worn and well used, and once I left it open on a hot burner, scorching the plastic cover, whoops! Family recipes are one of our greatest treasures!

Corn Relish

12 ears corn

6 peppers

1 qt lima beans

3 stalks celery

Sugar, salt, vinegar, pepper to taste

My assumption here is that you would hull the corn and chop the peppers and celery. I can’t begin to guess if you cook it or just keep it cold. ??

Sweet Pickles

100 pickles

1 gal pure (?) vinegar

1/2 cup salt

.05 worth mixed spices

10 cts saccharine whole

Mix all together and put over pickles. 2 tablespoons full of mustard dry or wet.

 

 

 

 

 

 

 

Quince Honey

by Mrs Marvel

At first I thought this was for something called Quince Haney, but upon research I found a great newspaper clipping for Quince Honey that is almost identical to this one. I have never tried a quince myself, so I could not tell you if this is sweet or what. The quince is supposed to be similar in texture to apples and pears, but sour unless combined with other fruit and/or sugar. I will add some general instructions in italics.

The page has three recipes on it, Quince Honey, Quince Jam and Snickerdoodles. I tend to think of Snickerdoodles as a 1970s creation but the name Snickerdoodle can be traced back to the early 1900s as a sort of Superman/Tom Thumb character in tall tales rendered by Otis Ham. There are suggestions that the cookie was named in his honor, or that it was named from the German or Dutch word for snail. I’ll go with “cookie names that honor obscure early American heroes, Alex.”

Quince Honey

2 quince

1 apple

3 pt water

3 lbs sugar

Grate quince and apple. Bring to boil water and sugar. Add fruit and boil until thick.

Quince Jam

4 quince

3 lbs sugar

1 pt water

Peel and chop the quince, combine sugar, water & fruit, boil. Skim and can. I found a great “how to” for canning jam in general which uses a quince jam recipe to illustrate.

Snickerdoodles

1 cup light brown sugar

1 egg

1/2 cup chopped nuts

2 cups of flour

1 cup sweet milk

2 tablespoons full of butter

2 teaspoonsful B.P.

Drop with the spoon full

Pepper relish

by Mrs Marvel

I have made Cousin Anne’s Pepper Sauce a couple times now and I love the sweet and savory combination of the flavors. It goes well on pork and as a dipping sauce for egg rolls. At the time I made it, I used green and red peppers, e.g. jalapenos. However, this new recipe calls for red, yellow and green peppers, which makes me now wonder if I should have used bell peppers. This has a few more spices which would influence the flavor definitely toward the sweet side. Cousin Anne’s recipe yields 2 quarts; I expect this recipe will yield more.

The instructions are a bit sketchy, having you chop the produce and salt it, then let it stand overnight. It’s the next part that gets unclear, but the way I read it, you do not add the vinegar, sugar and spices until the next day. There will be liquid that drains out of the resting produce and you will collect that and add it to the pot when you cook it. As with so many vintage recipes it is open to interpretation…do what works best for you.

Pepper Relish

12 red pepper

12 yellow pepper

12 green pepper

12 onions

1 qt vinegar

1 tsp cloves

1 1/2 lbs brown sugar

1 tsp cinnamon

Put this through food chopper then salt good. Let stand until morning, then drain. Add this juice to it and bring to boiling point.

To Can Peaches (Lilah Figley)

by Mrs Marvel

Whether she was Mrs Figley or Lilah Figily I am not certain, but this lady had a variety of recipes she shared with our housewife. This page not only has the peaches, but also the instructions to can beans. I have to admit, the cooking part does not intimidate me, it is the canning process that I know nothing about, and so that is something I will have to read up on. Maybe I will try the peaches or the beans.

To Can Peaches (Lilah Figley)

5 cups of sugar

8 cups of water

boil 20 minutes

then can your peaches with this syrup

To Can Beans

4 quart beans

1/2 cup sugar

3/4 cup salt

3 pint water

cook 30 minutes

Bread & Butter Pickles

by Mrs Marvel

Gram had many recipes for pickles of various types, and here is one from this little booklet. It is for a small batch, and note it does not call for alum, which is often used in pickles to give them their crispy crunch. Bread & butter pickles are typically made with mustard seeds and are savory and sweet at the same time. This looks like it would be a simple recipe for a beginning pickler. Most bread & butter pickles are cut into slices rather than spears. Although the recipe does not specify, you would boil it briefly until the slices lose their bright green fresh color and assume the muted green of pickles.

Bread & Butter Pickles

12 pickles

1 pt vinegar

1 pt sugar

1 teaspoon mustard seed

1 teaspoon celery seed

1 tablespoon full salt

leave it come to a boil