Take small cucumbers, wash them carefully, and let them drain, then pack them in a jar. Make a brine of a pint of salt to a gallon and a half of water ; boil and skim it, and when cool pour over the pickles, and let them stand for twenty-four hours. Then take them out of the brine, wipe them dry, and put in a jar. Boil strong vinegar with such spices as desired (tie the spices in a little cloth), and when the vinegar is cold pour it over the pickles. In a few days they will be ready for use. — Miss Lizzie Strohm. To Pickle Ripe Cucumbers. Pare them, take out the seeds, cut in rings an inch thick, then simmer in weak alum-water an hour ; take them out, drain them, and lay them carefully in a jar. Then prepare a sirup of one gallon good vinegar, two cups sugar, one ounce cinnamon, and one ounce gin- ger-roo✪ Pickled Cucumberst ; pour it hot over your pickles. This is a delightful pickle, and will keep, sealed up, a long time. — Godcy ’ s Lady' s Book. {By peri) Pickled Onions. Take small white onions, and peel them ; lay them in salt water for two days ; change the water once, then drain them in a cloth, and put them in bottles. Ill I 12 GREEN TOMATO PICKLES. Boil mace, pepper, and vinegar together ; let it cool, and pour over the pickles. — Presbyterian Cook- Book, Dayton , O. ( By per!) Green Tomato Pickles. “ A peck of green tomatoes, sliced ; one dozen onions, sliced also ; sprinkle them with salt, and let them stand until the next day, when drain them. Then use the following as spices : one box of mustard, one and a half ounces of black pepper, one ounce of whole cloves, one ounce of yellow mustard-seed, one ounce of allspice✪ Green Tomato Pickles. Put in the kettle a layer of spices, and one of tomatoes and onions, alternately. Cover them with vinegar : wet the mustard before putting it in. Let the whole boil twenty minutes, and you will have pickles so good that you will be pestered by all your friends asking you for the recipe.” Piccalilly. Take green tomatoes, chopped very fine; sprinkle well with salt, let stand twenty-four hours, drain off, and put in a stone jar. Take about half the quantity of cucumbers, and the same of cabbage ; after they are chopped, put into jars separately, and cover with cold vinegar. Take about one-quarter as much white onions chopped ; salt, and pour boiling water on them ; let stand a few hours, drain off, and cover with vinegar as above. Let all remain several days in a cool place, then press very dry, and mix together. Add some yellow and black mustard-seed, celery- seed, and a bountiful supply of grated horseradish, with a few green peppers chopped fine. Then take MANGO. 1 13 the best vinegar, and about four pounds of brown sugar to each gallon. Boil it in part of the vinegar, skim well, and pour over the whole. Add as much cold vinegar as is required. — Presbyterian Cook- Book : Mrs. J. F. Edgar. Mango. “A green muskmelon, stuffed and pickled.” — Worcester.

AI-modernized reading of the original text

Take small cucumbers, wash them carefully, and let them drain, then pack them in a jar. Make a brine of a pint of salt to a gallon and a half of water ; boil and skim it, and when cool pour over the pickles, and let them stand for twenty-four hours. Then take them out of the brine, wipe them dry, and put in a jar. Boil strong vinegar with such spices as desired (tie the spices in a little cloth), and when the vinegar is cold pour it over the pickles. In a few days they will be ready for use. — Miss Lizzie Strohm. To Pickle Ripe Cucumbers. Pare them, take out the seeds, cut in rings an inch thick, then simmer in weak alum-water an hour ; take them out, drain them, and lay them carefully in a jar. Then prepare a sirup of one gallon good vinegar, two cups sugar, one ounce cinnamon, and one ounce ginger-root ; pour it hot over your pickles. This is a delightful pickle, and will keep, sealed up, a long time. — Godey's Lady's Book. {By peri) Pickled Onions. Take small white onions, and peel them ; lay them in salt water for two days ; change the water once, then drain them in a cloth, and put them in bottles. I 12 GREEN TOMATO PICKLES. Boil mace, pepper, and vinegar together ; let it cool, and pour over the pickles. — Presbyterian Cook-Book, Dayton, O. ( By per!) Green Tomato Pickles. “ A peck of green tomatoes, sliced ; one dozen onions, sliced also ; sprinkle them with salt, and let them stand until the next day, when drain them. Then use the following as spices : one box of mustard, one and a half ounces of black pepper, one ounce of whole cloves, one ounce of yellow mustard-seed, one ounce of allspice. Put in the kettle a layer of spices, and one of tomatoes and onions, alternately. Cover them with vinegar : wet the mustard before putting it in. Let the whole boil twenty minutes, and you will have pickles so good that you will be pestered by all your friends asking you for the recipe.” Piccalilly. Take green tomatoes, chopped very fine; sprinkle well with salt, let stand twenty-four hours, drain off, and put in a stone jar. Take about half the quantity of cucumbers, and the same of cabbage ; after they are chopped, put into jars separately, and cover with cold vinegar. Take about one-quarter as much white onions chopped ; salt, and pour boiling water on them ; let stand a few hours, drain off, and cover with vinegar as above. Let all remain several days in a cool place, then press very dry, and mix together. Add some yellow and black mustard-seed, celeryseed, and a bountiful supply of grated horseradish, with a few green peppers chopped fine. Then take MANGO. 1 13 the best vinegar, and about four pounds of brown sugar to each gallon. Boil it in part of the vinegar, skim well, and pour over the whole. Add as much cold vinegar as is required. — Presbyterian Cook- Book : Mrs. J. F. Edgar. Mango. “A green muskmelon, stuffed and pickled.” — Worcester.

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