Mother Hubbard's cupboard

Make a brine that will bear up an egg, beat it boiling hot, pour it over the cucumbers ; let them stand twenty-four hours, or make a cold brine and let it stand forty-eight hours. Take the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinegar to cover them, and add a small lump of alum ; put the cucumbers in the brass kettle with the vinegar cold, heat them slowly, turning them from the bottom several times ; let them stand twentyfour hours ; afterwards take three gallons of vinegar if needed to cover them ; the size of the cucumbers vary so much, judgment must be used. Then put three pints of brown sugar, three gills of mustard seed, a handful of cloves, a handful of stick cinnamon, six green peppers, one tablespoon of celery seed, ginger root, a piece of alum the size of a walnut ; tie in a muslin bag all the spices, with the peppers, and scald with the vinegar, then pour it over the cucumbers hot ; add green grapes and horse radish, cold. Mrs. Oren Sage. EAST INDIA PICKLE. One hundred cucumbers (large and small), one peck green tomatoes, one-half peck onions, four cauliflowers, four red peppers (without the seeds), four heads celery, one pint bottle horseradish. Slice all, and stand in salt twenty-four hours; then drain, pour on weak vinegar, stand on stove until it comes to a boil; then drain again. One ounce ground cinnamon, one ounce ground turmeric, one-half pound mustard, one-quarter pound brown sugar ; wet these with cold vinegar ; add to this sufficient vinegar to moisten all the pickles. Cook all together ten minutes. Seal in bottles while hot. Mrs. Pitkin. 70 "Mother Hubbard's Cupboard." FRENCH PICKLE. One peck green tomatoes, sliced ; six large onions, a teacup of salt thrown on over night. Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes ; drain in colander ; then take four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper ; put all together and cook fifteen minutes. M. C. PICCALLILY. One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and water twenty-four hours ; then put in kettle with handful scraped horseradish, one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper (whole), one ounce cassia buds or cinnamon, one pound white mustard seed, one pound English mustard. Put in kettle in layers, and cover with cold vinegar. Boil fifteen minutes, constantly stirring. HIGDOM. One-half dozen large cucumbers, one dozen small cucumbers, one-half dozen large onions, two dozen green tomatoes, one cabbage, four large green peppers, two large red peppers ; chop fine, and sprinkle over a coffee cup of salt ; let it stand over night, then drain through a colander. Put two quarts of vinegar, one quart of water with this, and boil fifteen minutes ; drain again, and add one pound brown sugar, onehalf pound white mustard seed, three tablespoons cloves, three tablespoons cinnamon, two tablespoons allspice, two tablespoons ginger, two tablespoons mustard, one small teaspoon cayenne pepper, one small teaspoon black pepper, alum size of a walnut ; add vinegar enough to cover all. Let it just boil. M. C.