The Fredericksburg home kitchen cook book

2 doz. green peppers; 1 small head of white cabbage; 4 large white onions; 3 tablespoonfuls mustard seed; y2 teaspoonful powdered cloves; y2 teaspoonful powdered allspice; 2 teaspoonfuls salt. Remove the stem ends of the peppers, take out all the seeds and place in strong salt water for 48 hours. After 48 hours remove from salt water and dry well. Chop the vegetables fine and mix well; fill peppers and replace the stem ends and tie with white thread; put in a stone jar and fill with boiled vinegar. After twenty-four hours boil the vinegar again and pour over peppers and repeat in another twenty-four hours. Cover the jar and put in a dark place. MRS. ALVIN STRIEGLER. Mixed Pickles. 1 qt. small cucumbers; 1 qt. onions; 1 qt. sliced green tomatoes; 1 qt. cauliflower, cut into small pieces; 2 qts. vinegar; 3 cups sugar; 8 tablespoonfuls mustard ; y2 cup flour ; 1 teaspoonful turmeric ; 1 teaspoonful cayenne pepper. — 161 — Sprinkle the vegetables with salt and let stand over night. Put the vinegar in a porcelain kettle and when boiling, add the well mixed dry ingredients, and then the vegetables, which previously must have been boiled about ten minutes in weak vinegar. MRS. BANNOWSKY. Sweet Mixed Pickles. 4 tablespoons mustard seed; 2 tablespoons ginger; 4 tablespoons celery seed ; 1 tablespoon ground mustard ; 1 tablespoon mace; .1 tablespoon turmeric; 1 tablespoon cinnamon bark; 1 qt. sugar. Soak vegetables over night in brine strong enough to carry an egg. Boil vinegar, sugar, and spices about 5 minutes, then put in well drained vegetables, let simmer for about 5 minutes, put in jars, and seal while hot. This \* enough for one peck of pickles. MRS. AD. WEHMEYER. Sweet Mixed Pickles. Small head of cauliflower; 1 qt. small carrot^; small head of cabbage ; 1 qt, of beans ; one or two quarts of small white onions ; 1 qt. of small cucumbers ; spices and vinegar sauce. Peel onions the day before and cover with salt over night. Cook ench kind of vegetable in separate salt water for five or Ten minutes, with the exception of the cucumbers. The cucumbers should not be over two inches long, and after washing, are also covered with salt over night, and are not cooked, only drained from the brine next day. Mix all the vegetables, and fill into glass jars, covering them with the following vinegar sauce: — 162 — To 3 pints of vinegar take 2 pints of water, one lb of sugar, a little allspice, mustard seed, a few small red peppers, whole black peppers, and any other spices you may like. Let this come to boiling point and pour at once over the pickles, covering them well. Seal while hot. MRS. WM. WEYRICH. Tomato Catsup. 2 tablespoonfuls of salt; 3 tablespoonfuls of sugar; % gallon of vinegar; 1 gallon of tomato juice; 1 teaspoon of black pepper; 1 teaspoon of red pepper; 1 teaspoonful of mustard. Let all boil 1 hour, then bottle while hot, and seal. MRS. G. E. WRIGHT. Tomato Catsup. 1 gal. tomatoes (strained); 6 tablespoonfuls of salt; 3 tablespoonfuls of black pepper; 1 tablespoonful of cloves; 2 tablespoonfuls of cinnamon; 2 tablespoonfuls of allspice; iy2 pints of vinegar. Boil down to one-half original quantity. MRS. HUGO BASSE. Tomato Catsup.