San Rafael cook book, 1906

. Place cucumbers in salt and water and keep well covered 10 days. Throw into fresh water for 1 night. The next day fill a large kettle with alternate layers of cucumbers and cabbage or grape leaves, with a small piece of alum placed on the cucumbers. Cover with cider vinegar and steam well, never allowing them to boil. Take out the seeds, and stuff, tying the two halves together. Place in jars or crocks. Pour over fresh cider vinegar, just brought to a boil, adding 4 or 5 lbs. of brown sugar to 1 gal. of vinegar. Proportion for Stuffing for 200 Pickles. 1 head cabbage, 1 doz. onions, 2 teaspoons cloves, 6 teaspoons mace. 4 teaspoons allspice, 4 tablespoons coriander seed, 4 tablespoons black, mustard seed, 4 tablespoons white mustard seed, 2 tablespoons celery seed, 7 teaspoons turmeric powder, 1 cup brown sugar, 1 cup olive oil,. 1 small tumbler grated horse-radish. To every jar add a little olive oil, FOR TWO GALLONS OF PICKLES— Mrs. W. F. Jones. Put 2 gallons of small cucumbers in salt and water for 3 days; thett wash thoroughly, and put in a jar. Boil 2 quarts of vinegar with a teacup of whole mustard, a handful each of cloves, allspice and black pepper, and a teacup of broken cinnamon all tied in a thin bag; to this add 1 pound of brown sugar. With the pickles put a few pods of red pepper and roots of horseradish; pour the vinegar over the pickles, and if it does not cover them add more vinegar and let the bag of spices remain in the jar. Scald the vinegar every day for 5 days; then pour 1 coffee cup of molasses over the top and let it gradually settle down. 86 PICKLES, CATSUPS, ETC. RAINY DAY PICKLES — Mrs. Thos. Wintringham 6 doz. good sized cucumbers. 3 doz. small silver skin onions, 1 lb Tvhite sugar, Vz gal. cider vinegar, 15 cents worth ground horseradish. 14 lb English mustard seed, i tablespoons turmeric, 4 tablespoons ground mustard, 1 tablespoon cinnamon, 1 tablespoon cloves, 2 tablespoons mace, 3 tablespoons celery seed. Peel onions, peel and slice •cucumbers. Salt well, mix and put in bag to drain over night. Squeeze "bag slightly next morning, then pack in pint jars. Boil vinegar, sugar ^nd all spices, etc., pour over pickle and let moisture soak well through it, seal while hot. MUSTARD PICKLES — Miss Tena Bremner. 1 quart large cucumbers chopped, 1 quart small ones left whole, 1 quart large onions chopped, 1 quart small ones whole, 1 large cauliflower pulled apart, 3 strong peppers chopped fine, 3 small ones left whole. Put all in separate dishes and cover with hot brine ; cover closely to teep steam in; let stand over night; in the morning drain them and put all together, adding 3 cups sugar, ¾ gallon vinegar, ¾ pound white mustard, % ounce celery seed; put all in kettle and scald them. Make -a paste of % cup of flour, 3 ounces yellow mustard, % ounce turmeric powder mixed with a little vinegar; turn this in slowly, stir briskly and let it boil up; then bottle. SWEET PICKLES— Mrs. Geo. Bunn. 2½ pounds brown sugar, 1 quart vinegar, 2 tablespoons each of -cloves, allspice and cinnamon in small bags- Boil the syrup and spices; -when boiling hot pour it over 7 pounds of fruit; let stand 24 hours; pour off, boil again, and scald again as many times as necessary, according to size of fruit; for. peaches about 4 times is sufficient; for smaller fruits, such as grapes or plums, 2 or 3 times will answer. STUFFED PEACHES— Mrs. W. F. Jones. Remove pits from firm peaches, breaking as little as possible. Chop ■equal parts of raisins, dates and nuts, mix thoroughly. Stuff peaches, tie well, and simmer in syrup like any sweet pickle. Seal in jars. Delicious.