Buckeye cookery

make a small incision at the side, take out all the seeds, being care: ful not to mangle the peppers; soak in brine that will float an egg PICKERS 300 O68 for two days, changing water twice; stuff with chopped cabbage, or tomatoes seasoned with spice as for mangoes (omitting the cayenne pepper), or a mixture of nasturtiums, chopped onions, red cabbage, grapes, and cucumbers, seasoned with mustard-seed and a little mace. Sew up incision, place in jar, and cover with cold-spiced ae vinegar. ; SPANISH PICKLES. One dozen cucumbers, four heads of cabbage, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one box Coleman’s mustard, two and a half pounds brown sugar. Let the cucumbers stand in brine that will float an egg three days; slice the onions, and chop cabbage and tomatoes, the day before making, and sprinkle with salt in the proportion of half pint to a peck. When ready to make, _ a | squeeze brine out of cucumbers, wipe them off, peel and cut them in : ” slices, let all simmer slowly in a kettle together for half an hour, a : and then bottle.—. es Rre Tomato PICKLES. Pare ripe, sound tomatoes (do not scald), put in a jar; scald : spices (tied in a bag) in vinegar, and pour while hot over them. onl This recipe is best for persons who prefer raw tomatoes. Rey VARIETY PICKLES. ee? One peck each of green tomatoes and cucumbers, and one quart : onions; pare, slice and salt (using a rounded half pint for all) each in separate jars, letting them stand in the salt twenty-four hours, and drain well, wringing and pressing in a cloth; sprinkle fresh green radish-pods and nasturtium seeds with salt, and let stand for the same length of time; boil in water salted to taste two quarts of halfgrown, very tender bean pods, until they can be pierced with a ie silver fork, take out and drain. Now place each in a separate jar, _ cover with cold, weak vinegar for twenty-four hours, drain well, Bu pressing hard to get out all the juice, cook tomatoes as in “ Chopped Pickles,” and then mix all well together. In a stone jar plage: first a layer of the mixture, sprinkle with mustard seed (prepared as directed in recipe for ‘‘Chopped Pickles),” horse-radish chopped _ fine, cinnamon bark, rings of garden peppers, and a few cloves, then 964 | PICKLES. another layer of the mixture, then the spice with a light sprinkling of cayenne pepper. ‘The spices used for this amount are nine table-spoons stick cinnamon, four and a half tea-spoons each of mustard-seed, cloves, and horse-radish, and twenty-seven rings of garden peppers. Cover with good cider vinegar, let stand over night, drain off vinegar, and boil in a porcelain kettle, adding brown sugar in the proportion of one pint to a gallon of vinegar; skim well, pour hot over the pickles, continue to drain’ off and boil for several days. If not sweet enough, add more sugar, although these are not intended for sweet pickles. The proportion of cucumbers may be double or even three times the quantity of - tomatoes if desired.— Mrs. W. W. Woods. VireintA Mixep PICKLE. One-half peck green tomatoes, twenty-five medium-sized cucum- bers, fifteen large white onions, one-half peck small onions, four