Kentucky receipt book

If cucumbers have been in brine take them out, soak and drain, cut lengthwise, remove the inside and fill with this dressing : Twelve bell peppers chopped fine, 1 dozen small onions chopped, % head of cabbage ; a few cucumbers also may be added. Mix all together, then add 1 teacup of white mustard seed, 1 tablespoon of celery seed, 2 tablespoons of oil, % pint of brown sugar, 1 kitchen spoon of tumeric, 1 tablespoon of mustard. Fill pickle with this dressing and sew up, then put in a kettle and add enough vinegar to cover them. Season with tumeric, sugar, oil, about a big tablespoon of each. Let them come to a boil. Take off the stove and pour into a stone jar. Put in a small piece of alum, when you heat the vinegar. Tie up securely. Stuffed Sweet Pickle. Take white cucumbers from brine and soak in fresh water until free of salt. Then cut a slice from side of cucumbers and carefully remove the pulp. Fill with chopped citron and chopped raisins, replace the slice and sew up cucumbers. Make a heavy syrup with 1 quart of cider vinegar, 1 pint granulated sugar, to which add 1 ounce white mustard seed, 1 ounce cinnamon bark and 1 ounce of mace. When a good syrup put in cucumbers, let remain until syrup comes to a boil. Put in jars and tie up securely. There must be sufficient syrup to cover the cucumbers. Chow-Chow. Two dozen cucumbers sliced, 2 large heads of cabbage, ^ peck of green tomatoes, 1 dozen large white onions, 1 pint whole small onions, 1 gallon cider vinegar, 1 pint grated horseradish, 1/2 pound white mustard seed, ^ pound celery seed^ 1 pound and 7 ounces brown sugar, I/2 piiit salad oil, 2 ounces mustard, 1 ounce cinnamon, % ounce tumeric, ^ teacup black pepper. Chop ingredients tolerably fine, sprinkle lightly with salt and put in a bag to drain 12 hours. Heat vinegar in porcelain kettle with all of seasoning, except mustard and salad oil. When it boils pour over the vegetables, which must be in jar, and tie up at once. Repeat for 2 consecutive mornii]gs. The third time dissolve mustard in some of the vinegar and add to kettle. When cold pour in the oil and stir well. Peach Blangoes. Steep large freestone peaches in brine for 2 days; then wipe each peach carefully and cut a hole sufficiently large to remove the pit. Put them in cold vinegar until you make a filling with 3 ounces of white mustard seed wet with vinegar, and let remain 2 hours ; % cup horseradish grated, powdered ginger, 3 pods of red pepper with seed removed, 2 small onions or 2 cloves of garlic. Mix with vinegar and add half as many chopped peaches, stuff peaches with this mixture ; replace the piece cut from it and fasten securely with thread. Boil 1 quart cider vinegar for each dozen peaches ; season with same spices as the filling. Have spices in a muslin bag, then put in peaches and let them scald 15 minutes, or long enough to get very hot. Place peaches in a jar and cover with the scalding vinegar; cover top of pickle with salad oil and tie up securely. Oil Mangoes. Take green, tender melons, cut them open and remove the seed ; fill with salt and let stand 24 hours. Make a filling of ^ pound of white mustard seed, 1 pound of grated horseradish, % pound of garlic, 1 ounce green peppers chopped fine, 1 ounce race ginger cut fine, 2 ounces of allspice, 1 ounce of mace, 2 ounces of celery seed, 4 tablespoons of olive oil. Mix all together, rinse the salt from the melons and fill. Sew together and put in jars. If any filling is left put it in the jar with the mangoes. Cover with boiling vinegar and tie up at once. Peach Mangoes.