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.
PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one
and one-half cups sugar, one cup flour. Mix all well together; add
cold vinegar to wet it up; pour into two quarts of boiling vinegar.
Pour this on pickles; mix thoroughly, and put in cans.
PICKLED ONIONS. MRS. DR. FISHER.
Peel small white onions, and boil them in milk and water ten minutes;
drain off the milk and water, and pour over the onions scalding spiced
vinegar.
PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick a few cloves
into each one; lay in cold spiced vinegar. In three months, they will
be nicely pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART.
[In this recipe, the term "mango" refers to green bell peppers.] Use
either small muskmelons or sweet peppers; take out the insides, and
lay them in strong salt water twenty-four hours; drain well.
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