The home cook book

MUSTARD PICKLE Peel and cut large cucumbers in pieces from half an inch to three-quarters of an inch in length until you have one quart. Add one quart of white onions cut small, one quart of green tomatoes, four large sweet peppers, one quart of small cucumbers, and one large head of cauliflower. All these, except very small cucumbers, are cut in small pieces. Put into a brine made of one gallon of water and a cup of salt, and stand twenty-four hours. Then scald in the same brine, and drain well. For the mustard dressing, mix one cup of flour with two cups of sugar, six tablespoons of ground mustard, one tablespoon of tamarack, and two quarts of cider vinegar. Scald all together, and the pickles are ready for use. NASTURTIUM SEEDS Keep a glass jar of cider vinegar in a cool place, and drop in the seeds of your nasturtium flowers — when the seeds are full formed and green, but not when they have become hard and yellow. These pickled seeds are an excellent substitute for capers in making sauce for boiled mutton. PICCALILLI Take as many green tomatoes as you wish, and one-fourth as many onions. Slice and put in layers, sprinkling two tablespoons of salt over every third layer. Let stand overnight and drain. Add one-third as much chopped cabbage, and then chop all together. Add whole mustard, ginger-root, peppers — either green or red — cloves, allspice, cinnamon, horseradish if you have it, and a little brown sugar — all these to your taste for hot things and judgment. Cover with the best vinegar in a porcelain preserving kettle, scald thoroughly, and seal air-tight till used. GREEN TOMATO PICKLE Slice green tomatoes one-quarter of an inch thick. Put them in a stone jar overnight in layers with coarse salt sprinkled between. Lay a plate on top with a weight on it. Next morning drain off the water (without rinsing). Put the tomatoes in a preserving kettle, in layers, and mix through the following ingredients : Six onions chopped fine and four green peppers freed from their seeds and chopped, almost all of one root of horseradish chopped fine, four small red peppers (not chopped), two tablespoons of black pepper, one tablespoon of ground cloves, two tablespoons of allspice, one tablespoon of dry mustard, and one teacup and a half of brown sugar. Cover with cold vinegar. Set the kettle on the stove. Let the vinegar slowly heat, and boil until the tomatoes are partly tender. Put them away in glass jars covered. Boiled Coffee— To Clear Coffee— Drip Coffee— Black Coffee— Turkish Coffee— To Make Tea— Cool Beverages for Summer Days— Iced Coffee— Iced Tea— Summer Cocoa- Iced Cocoa— Lemonade— Apollinaris Lemonade— Sherry Lemonade- Egg Lemonade —The Making of Fruit Syrups or Shrubs— Cherry Syrup— Chocolate Syrup— Curraat Shrub— Grape Shrub— Lemon Syrup— Pineapple Syrup— Raspberry Syrup— Strawberry Syrup— Grape-Juice— Flavor and Quality in Grape- Juice— Uses of Grape- Juice— Food Value of Grape-Juice— Grape-Juice and Egg— Grape Nectar— Grape Punch— Grape Wine— My Lady's Wine— Cider Cup — Dandelion Wine— Eggnog —A Child's Eggnog— Egg Wine— Ginger Punch— Milk Punch— Mint Julep— Passover Wine— Root Beer— Royal Shrub— Strawberry Punch — Summer Zephyr— Wassail Bowl— Whips BOILED COFFEE