Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 medium-sized cauliflower
  12 green peppers
  12 cucumbers (small)
  2 cups small onions
  2 cups salt
  4 cups vinegar
  1 teaspoon cayenne
  2 quarts boiling water
  3 tablespoons mustard

Peel onions and cook twenty minutes. Drain and cool. Arrange cauliflower, broken in small pieces, cucumbers, peppers and onions in kettle. Cover with brine made of salt and water. Let stand two days. Drain thoroughly, then cover with vinegar, cayenne and mustard. Boil slowly one hour. Keep in Mason or Lightning jars.

Piccalilli

• 4 dozen small cucumbers
  3 quarts small green string beans
  4 red peppers
  4 green peppers
  ¼ cup mustard seed
  2 heads cabbage
  2 heads cauliflower
  1 teaspoon ginger
  1 teaspoon pepper
  1 teaspoon mace
  vinegar

Tie spices in a muslin bag. Chop the vegetables, cover with salt and water, let stand over night. Drain thoroughly, cover with hot vinegar, add spice bag, and let stand until the next morning. Reheat vinegar and pour over pickles; do this for three days, then keep in earthen crock tightly covered.

Pickled Walnuts

Run a needle through soft walnuts; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering with fresh brine. Then drain and wash walnuts, cover with vinegar, boil ten minutes, add a bag of spices, cover closely, and keep in cool place three weeks.

For bag of spices, mix four tablespoons each of whole cloves, peppercorns, mace, celery and mustard seed.

Chili Sauce

• 2 dozen tomatoes finely chopped
  1 dozen onions finely chopped
  1 dozen red peppers finely chopped
  1 cup brown sugar
  3 cups cider vinegar
  ¼ cup salt