4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large cucumbers. Pare onions and cucumbers, take the seeds from the peppers and put the above through the food chopper. Chop the celery fine, sprinkle the mixture with salt and let stand over night. Drain, make dressing of 1 qt vinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the mixture.
Pickle Peaches.
8 lbs of peaches, 4 lbs of sugar, 1 pint of vinegar. Take the selected peaches after wiping them all off with a towel, stick 2 or 3 cloves in each peach, then cook a few at a time until they are cooked up, then place all in jars and boil the vinegar to thick syrup, add ¹⁄₄ lb of cinnamon sticks and pour over them.
Chili Sauce.
12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, ¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and chop peppers and onions and mix all together in a kettle with 2 cups of vinegar and cook slowly for 2 hrs, if not sweet enough add more sugar to taste.
Green Tomato Pickles.
1 peach basket of tomatoes sliced up over night and covered with 2 cups of salt and water enough to cover them. The next morning drain off the salt water and rinse thoroughly and then stand and drain quite dry. Then take 1 qt of vinegar and cook the tomatoes in the vinegar a few at a time and skim them out of the vinegar and put in a jar after drain them until all have been cooked. Be sure you drain off all the vinegar you can, then set them aside until the next day when you drain them again. Take another qt of vinegar, 3¹⁄₂ lbs of sugar, ¹⁄₄ lb of cloves and whole mustard seeds and cook the syrup quite thick and pour over them and seal tight for use.
Rhubarb Marmalade.
5 lb of rhubarb, 5 lbs of sugar, 1 lb of raisins, 1 lb of figs, mix all together with 2 cups of water, cook slowly on back of the stove until thick then place in glass jars.