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Page 15 · column 5 of 9 · from the scan, no model involved
mustard
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 tablespoon mixed whole pickling spices
Combine vegetables and mix with salt. Cover and let stand overnight; drain. Mix mustard with a little vinegar in large kettle. Add remaining vinegar, sugar and spices and simmer 20 minutes. Add vegetables and simmer ten minutes. Continue simmering while packing one hot, sterilized jar at a time, make sure liquid covers vegetables. Seal each jar at once, (makes <> to X pints)
(ireen Tomato Pie
Pie Crust:
2 cups flour
1 teaspoon salt
V-i cup cooking oil
Vi cup cold milk
Mix together and roll into two crusts.
Filling:
Wash and slice thin 2 cups of green tomatoes. Arrange the tomatoes in layers in the unbaked pie shell. Sprinkle each layer with brown sugar (to total Z\ cup) and cinnamon. Top with 2 tablespoons butter, the juice of one lemon and grated lemon peel. Cover with the top crust and bake at 425 degrees for 40 minutes or until crust is brown and begins to bubble through slits in crust.
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