Machias Cook Book

Wash the cucumbers and sprinkle a handful of salt over them, and cover with hot water. The next morning turn the water off and cover again with boiling water. Do this three mornings. Let them stand three days in cold vinegar. Then take i gallon of vinegar, a little white mustard seed, and boil them together. Take the cucumbers out of the cold vinegar, put them in • a jar with a small piece of alum, some horse radish root, a bag of spices and 2 or 3 red peppers. Pour over this the boiling vinegar ; cover and put away. Mrs. H. M. Kelly, Whitewater, Wis. MUSTARD PICKLES. 2 quarts cucumbers, i quart green tomatoes cut in small pieces, 1 quart creole onions, i large cauliflower divided into tiny flowerets, 2 bell peppers cut into coarse bits, cover with brine (made i cup coarse salt to i gallon of water) , let them cook 24 hours, then scald in the brine and drain, make a paste of 6 tablespoons of ground mustard, i of flour, i of sugar and 2 quarts of vinegar, mix the ingredients with vinegar enough to dissolve, then add it to the 2 quarts boiling vinegar, let it thicken, add the pickles and it is done. PICKLES. 65 RUSSIAN BEAR. Take large ripe cucumbers, remove skin and seeds, cut in small pieces and cook in salt and water until soft enough to pierce with silver fork, thoroughly drain and put in glass or stone jars. PICKLE. I quart nice vinegar, 2 pounds sugar, tiny pinch cayenne pepper, I heaping tablespoon whole mixed spices, simmer i hour, pour over cucumbers while hot, cover when cool. Sealing not necessary. Mrs. M. J. Allen. SWEET CUCUMBER PICKLES. Pare and quarter the cucumbers, then sprinkle salt over them and let them stand over night, wash them in the morning and steam a little while, before cooking in the pickle. To 8 cucumbers take i quart of vinegar. 2 cups of brown sugar, and a bag of spice, cloves, allspice and cinnamon, if onions are liked slice and steam with cucumbers. Mrs. Walter Hill. TOMATO CATSUP. Cut up I gallon of ripe tomatoes, put in a porcelain kettle ; and boil y^ pint of sugar, ^ pint cider vinegar, i tablespoonful salt, i teaspoonful cloves, i of allspice, % teaspoonful cayenne pepper. Boil the tomatoes ^ hour, then run them through a sieve, then put them on with the spice, vinegar and sugar, and boil until there is about 2 quarts and a pint. Cool and bottle. PEACH PICKLE. For peaches, pears, crab apples and sweet apples, the proportions are : 3^ lbs. sugar, i pint vinegar, i ounce of mixed spice, stick cinnamon and whole cloves are the best ; to each 7 lbs. of fruit, select fair fruit, cut out the blossom ends, steam till tender, but not soft, and put into jars, the tough skin of the peaches should be removed, and it can be very easily done after they are steamed. Boil the sugar, vinegar and spices together for 5 minutes, then pour immediately over the hot fruit, and seal tightly. CRAB APPLE PICKLE. 5 lbs. apples, 3 lbs. brown sugar, i pint vinegar, i J^ lbs., raisins, I tablespoonful all kinds spice, steam the apples until soft, then put all together and stew awhile. SWEET WATERMELON PICKLE. Pare and cut up in small pieces, put on with enough water to cover, boil until tender, then drain off water, make a syrup of vinegar, sugar and all kinds of spices, and a tablespoonful of salt, let it come to a boil, then throw in rind, cook slowly 2 hours. Let it stand in syrup several days before using. Mrs. Ernest Crane. CHOW CHOW. )4 peck tomatoes, J^ pint onions, 2 cups white sugar, y^ teaspoonful cassia, ^ teaspoonful cloves, y^ teaspoonful allspice, J4 teaspoonful mustard, y^ teaspoonful red pepper, J^ teaspoonful black pepper, vinegar to cover. Cook all day. Mrs. Handy. MARY'S PICKLED BLACKBERRIES. 3 quarts of blackberries, i quart vinegar, i quart sugar, no spice is required. Put all together at the same time into your kettle and