Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

French Mustard Pickles

Hard work, not all ingredients easy to find, but so good.

1 qt. 2" long green cucumbers 1 lb. ground mustard
1 qt. lg. green cucumbers 1 T. tumeric
1 pt. green tomatoes 1 c. flour
2 small hot red peppers 2 qts. vinegar
2 stalks celery 1/2 tsp. mixed spices
1/2 head cabbage 2 c. brown sugar
3 pt. white button onions 1 tsp. celery seed
2 heads cauliflower 1 tsp. mustard seed
salt 1 tsp. curry powder

Leave small cucumbers whole; cut large cucumbers into cubes. Cut tomatoes, peppers, celery and cabbage into bits the size of a walnut; leave onions whole. Divide cauliflower into small flowerets. Soak vegetables in brine made from 1 cup salt to 1 gallon water. (I use a 10 gallon ceramic crock for this.) Scald them in brine when they have soaked 24 hours. (Do this in two batches.) Drain well. Mix mustard, tumeric and flower with 1 cup vinegar, stirring mixture to a smooth paste. Add remaining vinegar and heat mixture, stirring constantly until thick. Add spices, brown sugar and remaining ingredients. Cook for 5 minutes; seal, boiling hot, in sterilized jars. Yield: 9 qts.

I got this recipe out of an old five volume set of cookbooks Favorite Recipes of America.