No. 114—DILL PICKLES.
For About 14 Pint Glasses.
- To 6 qts. of water, add 2 qts. vinegar
- 1 lb. of salt
- 5 cents worth of Weinsteinsaeure (tartaric acid)
- Pepper
- Cloves
- Allspice
- A good quantity of dill
- Horse radish
- Grape leaves
- Bay-leaves
Preparation: Place a layer of cucumbers in a stone jar and sprinkle over some of the spices; continue until all are used, laying the dill and leaves between each layer. Put a tight, well weighted cover over them.
No. 115—MUSTARD PICKLES.
For About 20 Pint Glasses.
- 2 qts. green tomatoes
- 2 qts. small onions
- 2 qts. string beans
- 2 heads cauliflower
- 20 small cucumbers
- 2 cups sugar
- 1 lb. Coleman’s mustard
- 1 tbsp. turmeric
- 1 gal. vinegar
Preparation: Slice the tomatoes, cut the cauliflower in small pieces, and salt vegetables over night. In the morning drain thoroughly. Mix mustard with vinegar. When the vinegar boils, put all in and boil one-half hour. Bottle while hot.
SANDWICHES.
No. 1—EGG SANDWICHES.