Twentieth century home cook book

these should be small, and go in whole. Other things as cabbage, cauliflower, tomatoes, beans, etc., are sliced or cut in proper pieces. Put whatever you make your pickles of in strong brine for twenty-four hours. Drain three hours, place in a preserving kettle with eight ounces of white mustard-seed, a tablespoonful of ground black pepper and enough vinegar to just cover all, adding a saltspoonful of powdered alum. Let the whole come to a boil. Drain again, and when cold mix in half a pint of ground mustard, and cover with strong cider vinegar, adding turmeric enough to color if you like. These proportions arc sufticient for three hundred small cucumbers, three heads of cabbage, the same of cauliflower, a quart of beans, the same of tomatoes, and the necessary horseradish, pepper, onions, etc. IX. Sweet Pickles. Sweet pickles are green, or nearly ripe fruits, prepared with spices, and the addition of a good deal of sugar to the vinegar. The general plan of preparation is alike with all, the spices and preparations of sugar being varied to meet extra acidity in the fruits, or to suit the special taste of individuals. Peaches and all soft, ripe fruits may be prepared as follows : LIPPED PRESERVING AND PICKLING KETTLE. Ripe Tomato and Fruit Pickles. — To seven pounds of fruit add three pounds of sugar and one quart of vinegar. Simmer them together for fifteen minutes, skim out the fruit, boil the syrup a few minutes longer, add cloves, cinnamon and other spices to suit the taste, and pour over while warm, preferably in glass jars that may be sealed. The same will apply to all mixed or other fancy pickles, since they look pretty if nicely arranged. Sweet Ripe Pickles. — Take sound, ripe cucumbers, peel and remove the seeds, cut lengthwise into strips an inch wide. To three quarts of the pieces add three cups of vinegar and four of water; soak twenty-four hours, stirring once or twice. Put one quart of vinegar on the fire, add one pint of sugar, a little stick cinnamon and a teaspoonful of pimento tied in a bit of cloth; scald all together- add the cucumber and boil till soft. Sweet Green Pickles. — The green tomatoes or other fruits should be sliced, and six large sliced onions added — if they are liked — for each peck of material. Sprinkle between the layers a teacupful of salt, and let them stand over night. Drain and boil in two quarts of water and one of vinegar; drain again. The fruit must then be boiled fifteen minutes in the following pickle: Two pounds brown sugar, four quarts strong vinegar, half a pound of green mustard, two tablespoonfuls each of cloves, ginger and cinnamon, to which have been added six sliced mango peppers. X. Catsups. All pickles, catsups, condiments or preserved fruits, must be kept in a cold (not freezing), dark place. Catsup is a semi-liquid condiment, and is made of tomatoes, green walnuts, mushrooms, or similar substances that will impart a pleasant flavor. Tomato Catsup. ^The tomatoes must be fresh and fully ripe. Scald them and press through a sieve that will retain all the seeds and skins. To each gallon thus prepared, when cold, add four tablespoonfuls of salt, three of ground mustard, two of black pepper, one of allspice, half as much cloves, and half as much cayenne pepper ; also a pint of the strongest cider or wine vinegar. Simmer the whole together for four hours. Bottle and cork tight. XI. Condiments.