Take three gallons of ripe tomatoes, cut out the blemishes, scald and strain through a cloth, not allowing the pulp to press through. To ten pints of juice, add two pints of vinegar, three table-spoonfuls of salt, five of sugar, and one pint of chopped onions, in a muslin bag; put it in a preserving kettle. And boil to one quart, or thick as boiled custard. Just before taking it off the fire, stir in half tea-spoonful each of ground cloves, mace, allspice, cinnamon, and black pepper, one fourth teaspoonful of Cayenne pepper, and one tea spoonful of Lexington mustard. Bottle it while hot, putting a tea spoonful of salad oil in each bottle, and seal. – Mrs. M. H. McConnell
Scalloped potatoes with onions and bacon
Slice potatoes in layers in a baking-dish, alternating with slices of breakfast bacon and a very little onion, salt and pepper, and so on until the dish is full. Fill it with boiling water, and set it on the range to cook for fifteen minute; take half a tea-cupful of cream and a heaping tea-spoonful of flour, stir well together, and pour over the potatoes; then set them in the oven to bake until thoroughly done and browned on top. – Mrs. Annie Lee.
To a gallon of a new cider add a pound and a half of sugar, a quart of a pound of raisins, and half a lemon. Put into a cask as soon as the sugar is dissolved. This will be fit for use in about two months. – Mrs. Dr. J. T. Strode.
From the New Kentucky Home Cook Book, compiled by the Ladies of the Methodist Church, South, Maysville, Ky. 1884