Granny Ray’s Kitchen

4 cups chopped cabbage 2 cups chopped green peppers ¾ cup sugar 2 tbsp celery seeds 4 cups vinegar 2 cups chopped sweet red peppers 2 cups chopped onions 4 tbsp mustard seed 4 tbsp salt Mix vegetables with salt and let them sit overnight in a crock or enameled pot....

8 cups fresh corn or 6 (10 oz) frozen 2 cups red sweet peppers; diced 4 cups chopped celery 4 cups vinegar 2 tsp celery seed 2 cups green peppers; diced 1 cup onions; finely chopped 1½ cups sugar 2 tbsp salt 2 tbsp dry mustard 1 tsp turmeric Defrost corn if frozen...

Take one gallon of skinned tomatoes, four tablespoonfuls of salt, four ditto of whole black pepper, half a teaspoon of allspice, eight pods of red pepper, and three spoonfuls of mustard. Boil them together for one hour, then strain them through a sieve or a coarse...

Take yolks of three hard-boiled eggs, add salt and mustard powder to taste; mash very fine; make a paste by adding a dessert spoon of oil or if very fresh and sweet, melted butter. Mix thoroughly, and then dilute by adding gradually a teacup of vinegar and pouring...

Six green sweet peppers; red sweet peppers; onions; green tomatoes for 1 gallon after grinding. Grind everything and mix with one dessert spoon of salt. Let stand overnight. Squeeze out as much juice as possible and pour off all liquid. Mix: 3 cups white sugar; 3 cups...

Two tablespoons of whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over fine cut cabbage. —From the Cookbook of Sophie Jane Sanders Creekmore (Published 1900)