Boil all well together, and it is ready for use.—Miss E. T.
Kentucky Pickle.
Take green tomatoes, cabbage, and onions, about equal quantities—grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it—then season with red and black pepper, mustard-seed, celery-seed, cloves, sugar.
Pack in jars, and cover with strong cold vinegar.—Mrs. M. D.
French Pickles.
1 peck green tomatoes.
¼ peck onions.
¼ pound white mustard-seed.
1 ounce allspice.
1 ounce cloves.