Here’s an old recipe clipped from a newspaper and found in a large collection, date unknown. The recipe has handwritten notes that I’ve included in brackets (with the font italicized)…you’ll find it typed below along with a scanned copy.

For you gardeners who are going to have green tomatoes that will not ripen here is a good recipe for just such tomatoes. It’s a recipe of Mrs. Evans’ for piccalilli.

Piccalilli

Grind 1-2 peck green tomatoes, 10 red pimiento peppers, 6 green bell peppers, 5 tiny hot peppers, 10 onions. Drain. Pour boiling water (I didn’t use boiling water) over above and let stand 15 minutes. Drain again. Put vegetables in large kettle, add 1 pint vinegar (5 cups) (barely cover), 3 1-2 cups granulated sugar, 1-4 cup salt, 1-4 cup mustard seed, 3 tablespoons celery seed, *1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon ground cloves* (*omitted*). Bring to a full rolling boil. Pour into sterile jars and seal at once.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was written on a sheet of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Surprise Jam

4 cups tomatoes – cut up & mashed
4 cups sugar

Cook 20 mins. stirring often.

Then add 6 oz pkg jello (any flavor)

Stir until dissolved & remove from heat.

(Add 2 T lemon juice) optimal

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was typed on a yellow index card and found in a large collection, date unknown. It looks like the source is a Fred Meyer promo (Fred Meyer Mayonnaise Sections is typed on the bottom). I’ve typed it below along with a scanned copy.

Pear Harlequin

10 cups sliced pears
12 cups sugar
1 number 2 can MY-TE-FINE Luscious pieces of pineapple (fruit only)
3 oranges
juice of 2 lemons
1/2 pint (1 cup) Fred Meyer garnishing cherries
1 cup walnut meats

Follow directions as for Peach Ambrosia, adding nuts and cherries at the same time.

Pour in glasses & seal with Jiffy seals.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was typed on a yellow index card and found in a large collection, date unknown. It looks like the source is a Fred Meyer promo (Fred Meyer Mayonnaise Sections is typed on the bottom). I’ve typed it below along with a scanned copy.

Peach Ambrosia

12 cups sliced peaches
12 cups sugar
3 oranges
1/2 pint (1 cup) FRED MEYER garnishing cherries
juice of 2 lemons

Combine peaches, sugar & diced oranges, let stand over-night.

Shred orange rind, boil until tender, discard water, add rind to fruit mixture.

In the morning drain off fruit juice, boil 20 minutes, add fruit & juice of lemons, boil 20 minutes, add cherries, boil 5 minutes.

Pour in glasses & seal with Jiffy seals.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was written on a sheet of lined paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

3 Day Lime Pickles

7 lbs cucumbers: slice & put into large jar & cover with solution.

2 cups slack lime
2 gals hot water

Soak in this mixture 24 hr.

Rinse 3 times

Cover with cold water, let set 3 hr.

Drain & cover with this mixture:

2 qt vinegar
1 tea celery seeds
1 tbs salt
1 tbs mixed pickling spice
1 tea whole clove
8 cups sugar.

Let stand over nite. Next morning simmer about 35 min. in same mixture & seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Barbecue Pepper Relish

Grind fine blade:

8 green peppers
4 red peppers (use some hot)
6 large cucumbers (6″-8″ long)
10 onions

3 table salt – sprinkle salt over, let stand 1 hr.

Make syrup:

2# brown sugar (5 c)
2 pts vinegar
3 teas celery seed
2 teasp mustard seed

Drain real good (press in ball in your hands)

Add mixture and syrup. Boil slow 45 min
Seal in sterile jars.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pickle Chips
Cassia Bud Pickles

7 to 10# pickles cut up, slices or sticks
1 gallon water – boiled
1 pt salt
Stir daily for 5 days

5 day – drain, cover clear water–stand 2 days
8 day – drain, cover with boiling water which 2 tblsp alum dissolved – stand 24 hr.
9 day – drain, cover with clean boiling water, let cool & drain out

10 day – Boil & pour over pickles:

6# white sugar
3 pts cider vinegar
4 teasp cassia bud
4 teasp celery seed
2 teas mustard seed

Stand 24 hr.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Green Beans – Freeze

Add beans to boiling water – bring to boil – boil 3 min. or as soon as they start to turn color.

Pour cold water through beans to cool immediately.

Make a salt water of 1 teasp. to 1 qt water. Place in freezer containers & cover with salt water solution. Press down with crumpled paper – freeze.