SPANISH PICKLE. MRS. W. H. ECKHART.
Four heads of cabbage, one peck of green tomatoes, one dozen large
cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet
peppers (green), one quart of small white onions; cut all these in
small pieces, and let stand in brine over night; wash in cold water,
and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five
pounds of brown sugar, five cents worth of turmeric, five cents worth
of white mustard seed, one-half pound of ground mustard, one-half cup
of flour, a tablespoon of whole cloves, and the same of stick
cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add
the chopped vegetables, and one hundred small cucumber pickles that
have been in brine over night. Cook one-half hour; then add the
turmeric, ground mustard and flour mixed to a paste; cook five minutes
longer. Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet
peppers; one cupful of salt over peppers after being chopped; mix
well; let stand two hours; wash thoroughly till water is clear to
prevent coloring cabbage and celery. Mix together cabbage, celery,
and peppers; to this add one tablespoonful of salt, one pint of white
mustard seed (not ground), four pints of sugar, hot peppers to suit
the taste.
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