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American cookbook, 1900-1920

Page 1

Piccalilli
Take 1/2 bu green tomatoes (or less if you [have?] them or more if you want to) 4 or 5 heads of [green?] cabbage chop (not grind) each separate, [chop?] coarse, not fine.  Salt the cabbage a [little?] more than to cook, til it is a little too [illegible] to eat raw very well.  Salt the tomatoes [illegible] little more than the cabbage. Fix [illegible] afternoon let set til next morning, [illegible] squeeze all the juice out don't [drain?] it off, squeeze it in a sack or with your hand til it is dry, then put the cabbage + tomatoes together + add the seasoning lots of it ground or chipped horseradish a pint or more would be better.  A pint of mustard seed, 1 Dz pods of hot pepper some ripe some green. A lot of mangoe peppers if you have them + celery or celery seed if you like it in.  Then take good vinegar, cider is best [weaken?] 1/3 or til about right for pickles sweeten to take of the sharp. Then pour

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Piccalilli Take 1/2 bu green tomatoes (or less if you [have?] them or more if you want to) 4 or 5 heads of [green?] cabbage chop (not grind) each separate, [chop?] coarse, not fine. Salt the cabbage a [little?] more than to cook, til it is a little too [illegible] to eat raw very well. Salt the tomatoes [illegible] little more than the cabbage. Fix [illegible] afternoon let set til next morning, [illegible] squeeze all the juice out don't [drain?] it off, squeeze it in a sack or with your hand til it is dry, then put the cabbage + tomatoes together + add the seasoning lots of it ground or chipped horseradish a pint or more would be better. A pint of mustard seed, 1 Dz pods of hot pepper some ripe some green. A lot of mangoe peppers if you have them + celery or celery seed if you like it in. Then take good vinegar, cider is best [weaken?] 1/3 or til about right for pickles sweeten to take of the sharp. Then pour