PICKLES.
"Peter Piper picked a peck of pickled peppers."
—MOTHER GOOSE.
FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT.
Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents worth ginger root, six cents worth cinnamon and allspice, one tablespoon celery seed, alum size butternut. Scald, pour over, and tie up in jars.
CUCUMBER PICKLES. MRS. H. T. VAN FLEET.
Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use. Take them out of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year.
CHOW-CHOW. MRS. ALICE KRANER.
One quart green cucumbers (cut lengthwise), one dozen small cucumbers (whole), one dozen small onions, one large cauliflower, one quart small green tomatoes. Put the cucumbers in brine for three days; the rest scald in salt and water; add pepper and other spices to taste. Two and one-half quarts vinegar, two and one-half cups sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, and mustard. Pour this over the whole bottle; and seal.
CHOW-CHOW. MRS. C. C. STOLTZ.
Two quarts small cucumbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; then scald, and drain.