The complete cook book

To Prepare the Cabbage : Cut the cabbage into four pieces, put them in strong brine and let them remain in it four weeks; then change the brine and let them remain in it a few days longer. Now soak them in fresh water a short time. Then take plain vinegar enough to cover the cabbage and let it remain in it ten days; first scalding it with a little tumeric in it, and, while hot, pour over cabbage. Then put it in the liquor prepared for it. Fix the liquor when you first commence the pickle, and let it stand in the sun. GREEN TOMATO PICKLE. One peck tomatoes sliced, one dozen onions; sprinkle with salt, and lay by twenty-four hours; then drain 290 The Complete Cook Book. them, three pounds sugar to one gallon vinegar, one and one-half ounces ground pepper, one ounce whole cloves, one ounce mustard seed, one ounce allspice, one cup mustard, mixed. Put all in a kettle with vinegar enough to cover; boil till tender. JACK'S GINGERED PEARS. Eight pounds fruit, eight pounds sugar, one-quarter pound green ginger root, four lemons, one glass of water. Pare and slice fruit; cut rind of lemon thin; pare and grate ginger root; boil all together until rich and clear. CHOW-CHOW PICKLE. Take a quarter of a peck each of green tomatoes, pickling beans, and white onions (scald the onions separately,) add one dozen cucumbers, green peppers, and a bead of cabbage chopped. Season with ground mustard, celery seed and salt to taste. Pour over these the best cider vinegar to cover them, and let all boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar. Bottle and seal up carefully in wide-mouthed glass jars. GREEN TOMATO SWEET PICKLE. Slice tomatoes until you have seven pounds, sprinkle them with salt, and let them stand twenty -four hours. Then soak them for the same length of time in fresh water to get the brine from them. When drained off and ready, allow four and a half pounds of sugar, one ounce of cinnamon, one ounce of cloves, and enough vinegar to cover them. Boil the compound together and pour it over the tomatoes; let them stand twentyfour hours, then bring all to a boil, and tie away in Jars, and keep in a cool place away from the light. PREMIUM MUSTARD PICKLE. Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong salt water for three days; then put them into fresh cold water for a day or two, The Complete Cook Book. 291 then scald them in plain vinegar and set them by in a place to cool. Take a gallon of vinegar, add to it one ounce of white mustard seed, two ounces of tumeric, three of sliced ginger, two of shredded horse radish, onehalf pound of mustard, three pounds of brown sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper, cloves, mace, and one teaspoonful of cayenne pepper. Boil all these ingredients for fifteen minutes and pour it on the cucumbers, gherkins, or other scalded vegetable you may wish to pickle. TO PICKLE ONIONS. Peel and boil small onions in milk and water ten minutes. Put to a gallon of vinegar one-half ounce of mace, quarter of an ounce of cloves, five tablespoonfuls of salt, one-half ounce of alum, and turn the whole, boiling hot, on the onions, the water and milk being first drained off, and seal in jars or crocks air-tight. CANTELOUPE PICKLE. Slice and peel nice ripe melons, and pour weak vinegar over them and let them remain over night. Then lay them in a colander and measure the weak vinegar. Take the same quantity of strong vinegar and to every quart allow two pounds of brown sugar. Let them boil one hour and twenty minutes. Five minutes before you take them off put in white mustard seeds, cinnamon and mace. STUFFED BELL PEPPER PICKLES.