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Wisconsin cookbook, 1900-1920
Page 71
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cha cha 1 peck green tomatows 1 head cabbage 6 large onions chop fine 1 cup salt sprinkle leave stand over nite. cover with vinegar, add sugar to suit taste. Let mixed spices in a bag. Dill Pickles 6 1/2 c water 1 1/2 c vinegar 1/2 c salt boil together and over pickles while hot. Pact pickles in jar. Put dill and a little piece of alum in each jar. Florence yeas Aug. 1950.
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cha cha 1 peck green tomatows 1 head cabbage 6 large onions chop fine 1 cup salt sprinkle leave stand over nite. cover with vinegar, add sugar to suit taste. Let mixed spices in a bag. Dill Pickles 6 1/2 c water 1 1/2 c vinegar 1/2 c salt boil together and over pickles while hot. Pact pickles in jar. Put dill and a little piece of alum in each jar. Florence yeas Aug. 1950.
Szathmary Culinary Manuscripts and Cookbooks
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