1 peck tomatoes
1/2 peck onions
1 dozen carrots
1 dozen ears of corn (cook 10 minutes, then cut off the cob)
1 dozen bunches of celery
6 green peppers
2 red peppers
Salt
2 head of cabbage
Scald, peel, and cut tomatoes.
Dice carrots
Chop onions, celery, peppers, and cabbage.
Put all together and cook until carrots are tender. (2 cups of water may be added).
Put in fruit jars and seal.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.