The complete cook book

Cut off the caps of the peppers, take out all the seeds, then put the hulls in a strong brine for twelve hours. Have ready the following ingredients, fill the hulls with this, and then tie the caps on securely. Filling for the Peppers : One peck of cabbage chopped fine, two dozen small red onions sliced thin. Sprinkle these with salt and let stand all night. Press out all the water in the morning, then add one-half box of ground mustard, two ounces tumeric, a handful of celery seeds, four tteaspoonfuls of ground cloves, four 292 The Complete Cook Book. tablespoonfuls of ground mace, four tablespoonfuls o$ ground nutmegs, and four tablespoonfuls of ground cinnamon, two or three pods of red pepper ground, one-half pound of white mustard seeds, and a little scraped horse radish. Put this mixture in a kettle, and more than cover it with good vinegar, and cook until well done. Add a pint of olive oil when almost cold, then fill the peppers. You may add a little sugar to suit taste. Put the filled peppers in a stone jar, cover with cold vinegar and tie up until they season. OIL CUCUMBERS. As many cucumbers as you wish. Pare and slice them, but not too thin. Put a thick layer of cucumbers and a thin layer of white onions sliced thin and a few pods of fresh red pepper chopped ; then sprinkle a layer of salt and then more cucumbers, onions, pepper and salt until you have the required quantity. Let them soak twelve hours and if too salty pour fresh water over them ^or a few minutes. Now put them in a clean, thin cloth and squeeze out every particle of water. Put the cucumbers, onions and red pepper in a stone jar and pour over them the best white wine vinegar; add celery seeds and mustard seeds, and cover the top of the jar with two inches of best salad oil. Cover the top of the jar with a bladder, and when necessary add more vinegar. Always have two inches of oil on top. STUFFED CUCUMBERS. For six gallons or fifty mangoes, take one large or two medium heads of cabbage; shave it fine, salt it well and Hang it up in a bag for twenty-four hours to drain ; then lay in a shady place to dry. When dry add one-half pound of black mustard seeds, one pound of white mustard seeds, one tablespoonful* of ground ginger, one tablespoonful of cinnamon, two tablespoonfuls of mustard, one ounce of celery seeds and one tablespoonful of fennel seeds. Mix this thoroughly, and then add one-half teacupful of ground black pepper, one-half teacup of red pepper, six large onions, cut fine (don't forget to skin and salt the onions and let soak or stand The Complete Cook Book. 293 for several hours), one-half pint of horse radish, scraped fine ; five cents' worth of tumeric, three ground nutmegs and a few buttons of garlic— about half a handful. Mix this with one pint of best salad oil. Put one and one-half pounds of brown sugar to one-half gallon of best cider vinegar, and when boiling hot pour it over the pickles. When perfectly cold fill, pack in stone jar with small cucumbers and onions; then pour the boiling vinegar over, shut up closely, watch carefully and add more vinegar if necessary. Soak the mangoes, cucumbers, beans, etc., in clear water twenty-four to forty-eight hours ; then scald in brass kettle with grape leaves, one teaspoonful of alum to two-gallon kettle. Let them simmer one hour on the stove (not boil) ; then set off and let cool one hour in the kettle. Cut the mangoes before soaking. Small, red onions added to dressing is an improvement, but they must be skinned, soak and sliced in salt water. TOMATO CATSUP.