The Elm City cook book

One peck green tomatoes, one dozen green peppers, one cabbage, four large onions. Chop all these in the evening and mix with one third pint salt. In the morning drain well, and put in a large kettle and cover with cider vinegar. Now add to the above one and a half pounds brown sugar, one third cup grated horseradish, half tablespoonful mustard seed, half tablespoonful ground mustard, one third tablespoonful ground cloves, same of black pepper, one tablespoonful celery seed. Boil all forty five minutes. Put in glass jars. | pa All Kinds of Fresh Spices, at Davis’ Pharmacy. “@X\ PICKLED: CUCUMBERS. Soak cucumbers that have been in salt, until fresh. Put a layer of them in a kettle, cover with collard or grape leaves, sprinkle with alum; add another layer, and so on until kettle is filled, then cover with water, set on back of stove until it comes slowly to a boil, then take off and put in jars. To every two quarts vinegar add one half cup sugar, one half ounce each of allspice, stick cinnamon, and black pepper, one ounce of white mustard seed. Let boil and pour over while hot. NO ERRORS AT BRADHAM’S PHARMACY. SWEET CUCUMBER PICKLES. Pare the cucumbers and cut them lengthwise. Soak twenty four hours in salt water. ‘To one quart vinegar allow one pound sugar and cook cucumbers in it until they are tender. Prepare hew vinegar the same way, adding cinnamon and mace. Boil together and pour over the pickles. PRESERVED WATERMELON RIND. Scrape the green side of rind, cut in pieces two inches long, and color the white side with scrapings. Put in weak brine, let stand all night. Put in clear water next day and let heat. Then put in weak alum water and scald; then in clear water and boil until tender. Measure: ‘To one pound rind use three quarters pound sugar, sprinkle over and let stand all night. Next day boil in syrup until clear, with sliced lemon. ‘Two lemons to a gallon of rind. FIG PRESERVES. Gather figs that are nearly ripe; peel carefully; make a syrup in proportion to one pound sugar to pound of fruit. Bring syrup to a boil, drop in the figs and boil until well cooked. Remove fruit, boil syrup down until the consistency of honey; put fruit back in syrup, let all boil and seal up. If other than natural flavor of fruit is desired, put a clove in blossom end of each fig, or cook sliced lemon in the syrup. RIPE TOMATO PRESERVES. Take seven pounds small, ripe tomatoes, scald and slip off skins, add seven pounds sugar, let stand all night. Next morning drain off syrup and boil it, skimming well. Put in tomatoes and boil gently twenty minutes. Take out fruit in a perforated skimmer, spread on dishes to cool; add the juice of three lemons to syrup after it has boiled down thick. Put in jars and fill with hot syrup. GREEN TOMATO PRESERVES. Select those of medium uniform size, wash, but do not pare. Boil very gently, until tender but not broken, in just cold water enough to cover. Allow a pound of sugar to a pound of fruit. Strain the liquor, add sugar, rind and Juice of a lemon, two or three pieces of ginger root. When syrup has boiled up well, skim, add tomatoes and simmer gently until transparent, and syrup rich and thick. PLUM BUTTER. Take common red plums, wash, and put on to cook, using enough water to prevent burning. When soft, mash through a coarse sieve or colander; add to the pulp half its weight in sugar. More sugar can be added if liked. Cook until thick as apple butter. It will be a rich brown, and with its pleasant tartness is a relish not to be despised in winter time. FARMERS’ CITRON. Take sweet apples, pare, quarter and core, stew with a little sugar ’till just done through. ‘Then spread on plates todry. It makes a nice addition to cakes or puddings, BLACKBERRY CORDIAL.