Vintage Kansas


December, 1916



     Four quarts of rhubarb, diced; 2 oranges, 4 pounds sugar, 1/2 pound almond meats.

     Dice rhubarb.  Grind oranges in meat grinder.  Use all except seeds.  Blanch the almonds and break in pieces.  Put rhubarb, orange and sugar to cook, with just enough water to start.  Cook until the consistency of marmalade, stir in the nuts and cook about five minutes.  Stir constantly at last to prevent scorching.

--Mrs. Henry C. Lambert.    


     Cut in slices and peel the fruit.  Soak in vinegar 48 hours.  Drain.  Make a syrup of half the weight in sugar and a little water, adding a few sticks of cinnamon and some cloves.

--Mrs. William Thilenius.   


     Take large, ripe cucumbers, peel and cut out seeds.  Then cut in slices, salt and let stand over night.  Put in kettle, cover with vinegar.  Also put in some white mustard seeds, one cup of sugar.  Put other spices, allspice and cloves in cloth.  Take out pieces of cucumber s they get clear and soft, and put into fruit jars and cover with the vinegar.

--Mrs. Paul Hess.    


     One gallon strained tomatoes, 2 tablespoonfuls cinnamon, 1 tablespoonful allspice, 1 tablespoonful cloves, 1 tablespoonful salt, 1/2 teaspoonful cayenne pepper, 1 pint vinegar, 1 cup sugar.  Boil down half.

--Mrs. Harriet E. Robinson.   


     Twelve green peppers, 12 red peppers, 12 large onions, 1 small, hot, red pepper.

     Remove seeds, chop or grind all together, then pour boiling water over all and let stand 5 minutes, then drain dry.  Take 3 pints vinegar, 2 cups sugar, 1 tablespoonfuls salt.  Let all come to a boil and when cold put in jars.

--Mrs. Hentrich.     .


     One peck greet tomatoes, 12 large onions, 1 green pepper, 2 large heads cabbage, 1 cup white mustard seed, 4 tablespoonfuls ground mustard, 2 tablespoonfuls black pepper, 1 ounce celery seeds, 8 tablespoonfuls salt, 3 pounds brown sugar.  Chop tomatoes fine, drain over night without salt.  In the morning chop cabbage and onions fine.  Mix altogether.  Cover with vinegar and boil slowly two to three hours, stirring often.  This makes 3 gallons, and is fine.

--Mrs. Frank Parowski.     


     Twenty-four large, ripe tomatoes, 6 green peppers, 8 onions, 8 teacups of vinegar, 8 tablespoonfuls sugar, 3 tablespoonfuls salt, 1 tablespoonful cinnamon, 1 tablespoonful cloves, 1 tablespoonful ginger.

     Peel and slice tomatoes.  Chop onions and peppers fine.  Remove seeds of the peppers.  Boil altogether 1 1/2 hours, then add sugar and spices and vinegar and boil for 1 hour again.  Seal after putting in jars.

--Bertha E. Glasner.    


     Large yellow cucumbers, peeled, seeded and cut in long strips.  Put same in white vinegar over night.  Next morning pour off vinegar, sweeten to taste with sugar, add 4 pieces of ginger root and let pickles boil until crystalized looking, then put  in jars, pour over syrup and lay a piece of ginger root on top of pickles, sealing jars up tightly.

--Mrs. M. Eyssell    


More Kansas City History

Vintage Kansas

Contact: timetravel at vintagekansascity dot com

 In Association with

In association with
KC Web ~ The Ultimate Kansas City Internet Directory