Ebook - Recipes Tried And True (1894 Cookbook).txt

peppers (green), one quart of small white onions; cut all these in

small pieces, and let stand in brine over night; wash in cold water,

and drain. Cut six bunches of celery in small pieces.

DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five

pounds of brown sugar, five cents worth of turmeric, five cents worth

of white mustard seed, one-half pound of ground mustard, one-half cup

of flour, a tablespoon of whole cloves, and the same of stick

cinnamon.

Let the vinegar, sugar, and all the spices come to boiling point; add

the chopped vegetables, and one hundred small cucumber pickles that

have been in brine over night. Cook one-half hour; then add the

turmeric, ground mustard and flour mixed to a paste; cook five minutes

longer. Bottle, and eat when your stomach craves it.

CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.

One gallon each of chopped (very fine) cabbage, celery and sweet

peppers; one cupful of salt over peppers after being chopped; mix

well; let stand two hours; wash thoroughly till water is clear to

prevent coloring cabbage and celery. Mix together cabbage, celery,

and peppers; to this add one tablespoonful of salt, one pint of white

mustard seed (not ground), four pints of sugar, hot peppers to suit

the taste. Put in jars for immediate use; in sealed cans to keep. Be

fore putting away, add one gallon of good cider vinegar, cold.

GREEN TOMATO PICKLE. MRS. F. R. SAITER.

Slice one peck of green tomatoes, and four green peppers; place in a

stone jar in layers, sprinkling each layer thickly with salt; cover

with boiling water; let stand over night; drain in the morning through

a colander, and add four large onions sliced, with an ounce of whole

cloves, one ounce of cinnamon, two pounds of brown sugar. Place all

together in a preserving kettle; nearly cover with vinegar; boil slow

until tender. Set away in a jar. Next day, if the syrup seems thin,

drain off, and boil down. Cover top of jar with a cloth before

setting away.

CUCUMBER PICKLES. KITTIE M. SMITH.

Wash your cucumbers; then pour boiling water on them, and let them

stand eighteen hours. Take them out, and make a brine of one pint of

salt to one gallon of water; pour on boiling hot; let stand

twenty-four hours. Then wipe them dry, and pack them in your jar.

Put in slips of horseradish, and what spices you like. Cover with

cold cider vinegar. Put grape leaves on the top. They are ready to

use in twenty-four hours, and if the vinegar is pure cider vinegar,

will keep indefinitely.

CHOPPED PICKLE. MRS. S. A. POWERS.

One peck green tomatoes, one dozen red sweet peppers, chopped fine;

cover with salt water; let stand twenty-four hours; drain dry; add one

head cabbage, one bunch celery chopped fine, one pint grated

horseradish, one teacupful cloves, one teacupful black mustard seed,

salt to taste, one pint or more very small cucumbers, or one-half

dozen ordinary cucumbers cut into small strips; cover with cold cider

vinegar. If desired to keep, seal in self sealers.

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