Four quarts chopped cabbage, two quarts green tomatoes chopped, one quart onions, one pint of peppers, four tablespoons of mustard, two tablespoons ginger ground, two tablespoons cloves, one tablespoon tumeric, one tablespoon celery seed, two pounds of sugar, handful salt, four quarts vinegar and boil one hour.–Mrs. J. Turrill.
This is the problem with old cookbooks — even ones that aren’t all that old, such as this one — there is vital information missing. What does one do with “Variety Sauce”?
This little cookbook (on the pile to be scanned for DP) was compiled by The Ladies of the Sparta W. T. A. (Sparta, Ontario, Canada). It’s filled with recipes just like this one — a list of ingredients with only the title suggesting what one should do with them. At least it uses standardized sizes — I’ve seen older recipe books that call for “large size” cans of things, which makes me wonder what a “small size” can was.
One of the most amusing things about this cookbook (put out by the Women’s Temperance Association) is that there’s a handwritten recipe for fruitcake in it that calls for a “wineglass of whisky or brandy.” I suppose the original owner wasn’t really a follower of the temperance movement.