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.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and cloves, teaspoon each of salt and pepper; bottle for use. You can use grape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine of water and salt—one teacup of salt to a gallon of water; boil, and pour over the cucumbers; move brine nine mornings in succession; boil, and pour over; then wash in hot water, and put to drain. When cool, place in stone jars, one layer of pickles, and then a layer of grape leaves, some horseradish, and a few sliced onions, if you like the taste of onion. When your jars are full, make a syrup of good vinegar and sugar, sweetened to taste, and add stick of cinnamon, a little celery seed; boil, and pour over the pickles. Invert a plate or saucer, and put on a small weight; tie up closely. They will keep the year round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt, one teaspoon red pepper; cook one hour, and bottle.