- 2 cauliflowers
8 green tomatoes
2 cups small cucumbers
1 cup button onions
4 red peppers
1 teaspoon whole cloves
1 teaspoon celery seeds
1 teaspoon mustard seeds
4 green peppers
2 cups sliced cabbage
4 large cucumbers
4 quarts vinegar
2 tablespoons horse-radish
1 cup salt
1 cup granulated sugar
2 quarts boiling water
Peel onions and cook in boiling water ten minutes. Drain. Boil salt and water five minutes; add the vegetables, and let stand twenty-four hours. Drain. Put in preserving kettle; add remaining ingredients, and simmer two hours. Put into sterilized jars and seal.
Lady Baltimore Cake
- 1 cup butter
2 cups sugar
8 egg yolks
1 whole egg
⅛ teaspoon salt
3-¾ cups flour
4 teaspoons baking powder
¾ cup milk
8 egg whites
1 teaspoon vanilla or almond
Cream butter; add sugar. Beat yolks and whole egg; add salt, and add to sugar mixture. Mix and sift flour and baking powder, and add to egg mixture alternately with milk. Beat whites until stiff; add flavoring; add to egg mixture. Bake in buttered layer cake pans twenty minutes. Fill with [Baltimore Filling], and frost with [Boiled Frosting].
Baltimore Filling
- 2 cups sugar
⅓ cup boiling water
1 cup chopped walnuts
2 egg whites
1 tablespoon lemon juice
1 cup chopped cherries
Boil sugar and water until a thread is formed. Pour on to the beaten whites; add lemon juice, and beat until creamy; add nuts and cherries and use for filling.