MRS. J. MACNAUGHTON.
Six ounces ground mustard, two ounces corn starch, one and one half ounces of turmeric, one ounce curry powder, two quarts white wine vinegar. Mix the ingredients in cold vinegar and stir into the rest of the vinegar when boiling. Stir half an hour and pour over the pickles which have been covered with a strong brine of salt and boiled for three minutes, then strained and put in bottles or jars. This is nice for cauliflower and is sufficient for one large head which must be cut into small pieces. Other vegetables such as gherkins may be used.
PICKLE FOR CORN BEEF.
MRS. HENRY THOMSON.
Two gallons of water (soft the best), two and one half pounds salt, one half pound sugar, two ounces of salt petre.
PICKLED PEACHES.
MISS EDITH HENRY.
Eight pounds of peaches, four pounds of white sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm freestone peaches, remove the skins and put into a jar. Put the sugar, vinegar, and spices into a kettle, let it come to a boil, skim, and pour over the fruit. The next day pour off the syrup and boil again and pour over the peaches. Then the third day, put the fruit and all into the kettle and boil until tender, or about ten minutes. If you use ground spices put in cheese cloth bag.
SWEET TOMATO PICKLE.
MRS. JOHN JACK.