Capital city recipes

Let vinegar and salt come toa boil; then add the mustard and turmeric after mixing to thin paste with cold vinegar. Tie spices in muslin bags and drop in vinegar while at boiling point. Keep in stone jar closely covered. Add sufficient sugar to suit the taste. This mixture will keep indefinately, and cucumbers or any vegetable may be gathered, washed and dropped into it and it will be ready for use in two or three week’s time. ‘This is espe- cially nice for cabbage quartered and packed firmly in the mix- ture. CUCUMBER PICKLE. Cucumbers, . : . : 5 gallons. Sugar, . , } ; : . 15 pounds. Cinnamon, . q : : . 12 ounces. Mace, . ; p é : c 3 ounces. Ginger, . ' : : : ; 4 ounces. Allspice, ; ’ ; 5 2 ounces. Celery Seed, } : : ; 2 ounces. Cloves, . : ; , ; i 1 ounce. Salt hil es ' ; ; 2 tablespoonfuls. Put sugar and spices into a kettle with 4 pints of strong vine- gar; boil half an hour; allow to cool and then add 6 pints of cold vinegar. See that the jar is full and pickles under vinegar. Cover close and keep dry. Mrs. A. M. MCPHEETERS. ARTICHOKE PICKLE. Artichokes, . ; ; : ; 1 peck. Vinegar, : d ‘ : : 1 gallon. Brown Sugar, : ; ; : 1 pound. Wash artichokes clean, but do not scrape; put in stone jar ; put vinegar in kettle over fire ; throw in handful of mixed spices; bring to a boil, pour over the artichokes and tie up while hot. PICKLES, ETC. 65 TOMATO MARMALADE. Ripe Tomatoes, . ; . 10 pounds. Sugar, . : ‘ : 5 pounds. Vinegar, : : } 1 pint. Peel tomatoes, add sugar i vinegar and stew to a pulp; throw in a handful of whole allspice and cloves. Put up in 1 pint self-sealing jars. GREEN TOMATO PICKLE. Green Tomatoes, : 1 peck. Onions (sliced), . q i : ¥% dozen. Mustard, A : : : 1 box. _ Mustard Seed, ; : ; : 1 ounce. Cloves, . : : : 1 ounce. Allspice, : 4 : , 1 ounce. Black Pepper, : : 1 ounce. Ginger, . ; : 1 ounce. Turmeric, . : : i . 1 ounce. Brown Sugar, 1 pound. Cut tomatoes in thin slices ahd apres with salt ; let stand 3 or 4 hours, then press the briny water from them ; put the tomatoes into a kettle with alternate layers of onions, mustard and spices, cover the whole with strong vinegar and buil soft. MRS. JAMES WILLIAMSON. YELLOW CABBAGE PICKLE. Vinegar, : : : ; 2% gallons. Brown Sugar, : 7 pounds, White Mustard Seed, 1 pound. Mustard, : ‘ : 1 bottle. Ginger, : ; : ; : 1 pound. Turmeric, : ; : i : ¥% pound. Nutmeg, ‘ ! 3 2 ounces. Mace, . i , : : ; 2 ounces. Allspice, , : ; : : 2 ounces. Cloves, . : : : . ‘ 2 ounces. Celery Seed, : : 2 ounces. Horse-radish (scraped), : : 1 pound. Lemons (sliced), . : ; 6 Onions, ; 2 dozen. Scald cabbage in strong salt mates atl you can pierce with a straw ; drain for a day ; put in plain vinegar for a night ; then let drain another day before addin g the spiced viuegar. Also scald the onions, sprinkle with salt for a day, drain off the water and ) then add to spiced vinegar. Mrs. MUMFORD MCGEHKE. 66 PICKLES, ETC. STUFFING FOR PEPPERS. White Mustard Seed, k : 1 tumblerful. Celery Seed, ; 4 tablespoonfuls. Hrse-radish (grated), ‘ . % tum dlerful. Cloves ( delat ot 1 teaspoonful. Allspice, = -. : : 1 teaspoonful. Mace, . ; : : } { teaspoonful. Ginger, } : : ; 1 tablespoonful. Brown Sugar, : ; : % pound. Sweet Oil, . . : ¥ teacupful. Chopped Garlic to season. Chop and scald cabbage and press all the water out, then add seasoning ; after taking the peppers out of brine soak for a day in clear water, then in vinegar several days before stuffing. Mrs. ELLEN MORDECAI. ee HIGDEN SALAD. Green Tomatoes (sliced), 1 gallon. Cabbage (chopped), ‘ 1 gallon. Onion (chopped), 1 pound. Mustard (made), . : : Y tablespoonfuls. — Wh te Mustard Seed, . ; ; 3 gills. | Allspice (ground), 2 tablespoonfuls. Cloves (ground), 2 tablespoonfuls. alee hy he i 1 gill. Brown Sugar, a : : 1 pound. Celery Seed, . ‘ \ 3 tablespoonfuls.