Farm and home cook book and housekeeper's assistant

Chop fine 4 large, crisp heads of cabbage and 1 qt onions. Pack in alternate layers in a jar, sprinkling a little salt between each, and let stand over night then drain. Mix well together 2 qts cider vinegar, 2 lbs brown sugar, 2 tablesp each ground mustard, black pepper, cinnamon and celery seed and 1 tablesp each allspice, mace and alum. Let boil up once and pour over the cabbage and onions. Let stand over night, drain, heat the liquid and pour over the cabbage again. Repeat this process for the third time and the fourth morning put all together in a large porcelain kettle, bring to a boil, and boil 5 minutes. When cold, pack in small jars and seal. — [M. P., N. H. Cauliflower Pickle Trim and cut up cauliflower, boil in slightly salted water till tender, and for every head of cauliflower allow 2 heaping, tablesp ground mustard, 1 tablesp flour, 1 teasp salt, % cup brown sugar, and a little turmeric with cider vinegar enough to cover. Let this mixture come to a boil, then pour over the cauliflower in cans or jars, and seal while hot. — [Mrs. G. W- A., Pa. Pickled Peppers Take the hot and sweet peppers and put them in layers in a jar, first one of salt, then one of peppers, until the jar is full and packed tight, with a layer of salt on top. Tie a cloth over the jar and set away for winter use. When wanted, take out the required number of peppers and put them in vinegar over night. — [Mrs. P. J. S., Tex. Stuffed Pickled Peppers Take large green peppers, remove the stem ends and seeds and fill with the following mixture: To 2 qts chopped cabbage, add V2 cup mustard seed, 2 tablesp celery seed and 2 tablesp each salt and brown sugar. Chopped cucumbers or small white onions may be added, if liked. Cover each pepper with the stem end and tie it on securely. Then put the stuffed peppers in a jar, cover with cold vinegar, and seal Keep in a cool and dark place.-=— [Mrs. B. R., Nev. Stuffed Pickled Peppers n Take large green peppers, cut off the ends, take out the seeds and let them soak in salted water over night. Then stuff them with a chopped mixture of cabbage, cucumbers, green tomatoes and onions in equal parts. Put this mixture in a bowl or jar and add salt, allowing 1 cup salt for a gal of the mixture, and let stand over night, after which squeeze out of the brine, put in a preserving kettle over the fire, cover with vinegar, and add mustard seed and celery seed to taste. Boil about 15 minutes and then stuff the mixture into the peppers, sew on the tops, pack in jars, cover with vinegar, and put in some whole spices and bay leaves. — [Mrs. P. J. S., Tex. Mustard Pickle Peel, cut lengthwise and discard seeds of 2 qts ripe, firm cucumbers, add V2 doz green peppers, 2 qts green tomatoes and 2 heads cauliflower, cut up, 2 qts small cucumbers and 2 qts small white onions, peeled. Cover with a weak brine and let stand 24 hours, then drain. Prepare dressing as follows: Mix to a smooth paste 12 tablesp mustard, 2 tablesp turmeric and 2 cups flour, with a little cold vinegar, then add 3 cups sugar, 4 qts vinegar, and boil all together. Drop the prepared pickles in this dressing, let heat thoroughly, and put away in pickle bottles. — [Mrs. J. L. S., Ct. Corn Pickle or Relish