"
--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.
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