Miss Corson's practical American cookery and household management

Remove the defective and green outer leaves of firm white cabbages, and shave enough to fill a four-quart measure ; measure an equal quantity each of green tomatoes, small green cucumbers, and green peppers, and slice them thin, after wiping them with a wet cloth; put them into earthen or wooden vessels, sprinkling a pint of salt among them ; let them stand over night ; drain them the next day, put them into a preserving-kettle with a pint of small red peppers and the following spices : one ounce each of whole mace, peppercorns, mustard-seed, and powdered tumeric; half an ounce each of whole cloves, celery-seed, and grated horseradish ; and sufficient vinegar to cover them ; boil them gently for half an hour, and then cool them, and put them up in earthen or glass jars with close covers. PICKLED CABBAGE. Remove the outer leaves and the tough parts of the stalks from four large heads of firm white cabbage ; shave it, and put it into an earthen jar or a wooden tub, sprinkling about half a pint of salt through it, and let it stand over night ; the next day draw off the brine, put the cabbage over the fire, with four onions peeled and chopped, four ounces of mustard-seed, two ounces each of ground mustard, celery-seed, and tumeric, one ounce each of whole mace, cloves, allspice, and pepper, two pounds of brown sugar, and enough vinegar to cover the cabbage ; boil all these ingredients together until the stalks of the cabbage are tender; then cool the pickle, and put it up in air-tight jars. PICKLED TOMATOES. Use small yellow tomatoes, button onions, and very small dwarf red peppers ; half a cupful of red peppers to three RELISHES (HORS-D'ŒUVRES). 261 quarts of tomatoes and one quart of onions; prick the tomatoes with a needle, put them into enough cold brine to cover them (the brine being made by dissolving as much salt in cold water as the water will receive), and let them stand for a week. On the fifth day peel the onions, taking care not to cut them too closely at the root and top, and let them stand two days in the same kind of brine. At the end of a week drain the tomatoes and onions, wipe them on a clean cloth, and put them into quart glass or earthen jars with the peppers ; fill one jar with cold vinegar, and pour it out again, in order to ascertain the quantity required ; use four times that quantity; with the vinegar put a cupful of brown sugar, a tablespoonful each of whole allspice, cloves, and cinnamon, and heat it over the fire until it is scalding hot ; then cool it, and pour it into the jars, dividing the spice among them ; seal the jars, and keep them in a cool, dark place. Small red tomatoes, or green ones, can be put up in the same way ; unless the green ones are very small, they should be quartered or sliced. RIPE TOMATO PICKLES. Choose firm, small, round, ripe tomatoes ; wash them, prick them with a large needle, and let them stand for a week in cold water containing as much salt as it will dissolve. Then wash them in cold water, and drain them over night. Put them into an earthen jar, sprinkling among them half a cupful of mustard-seed, and two red-pepper pods chopped, for each gallon of tomatoes ; cover them with cold vinegar ; put a close cover on the jar, and keep them in a cool, dark place. SWEET PICKLE OF BEETS.