Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Eight quarts tomatoes, three cups of peppers, two cups of onions, three cups of sugar, one cup of salt, one and a half quarts of vinegar, three teaspoonfuls of cloves; same quantity of cinnamon, two teaspoonfuls each of ginger and nutmeg; boil three hours; chop tomatoes, peppers, and onions very fine; bottle up and seal. MIXED PICKLES. Three hundred small cucumbers, four green peppers sliced fine, two large or three small heads cauliflower. 148 Mother's Cook Book. three heads white cabbage shaved fine, nine large onions sliced, one large root horseradish, one quart green beans cat one inch long, one quart green tomatoes sliced; pat this mixture in a pretty strong brine twenty-four hours; drain three hours, then sprinkle in a quarter pound black and a quarter pound white mustard seed; also one tablespoon black ground pepper; let it come to a good boil in just vinegar enough to cover it, adding a little alum. Drain again, and when cold, mix in a half pint ground mustard; cover the whole with good cider vinegar; add turmeric enough to color, if you like. PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms, to each quart of mushrooms, two blades pounded mace, one ounce ground pepper; salt to taste. Choose some nice young button mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and out off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use. When cold, tie down with bladder, and keep in a dry place; they will remain good for a length of time, and are generally considered delicious. FAVORITE PICKLES, One quart raw cabbage chopped fine; one quart boiled beets chopped fine; two cups sugar, tablespoon salt, one teaspoon black pepper, a quarter teaspoon red pepper, one Mother's Cook Book. 140 teacup grated horseradish; cover with cold vinegar and keep from the air. TOMATO MUSTARD. Slice and boil for an hour, with six small red peppers, half bushel of ripe tomatoes; strain through a colander and boil for an hour with two tablespoonfuls of black pepper, two ounces of ginger, one ounce allspice, half ounce cloves, one-eighth ounce mace, quarter pound salt. When cold add two ounces mustard, two ounces curry powder, and one pint of vinegar. INDIAN CHUTNEY. Eight ounces of sharp, sour apples, pared and cored, eight ounces of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight ounces of stoned raisins, four ounces of Cayenne, four ounces of powdered ginger, two ounces of garlic, two ounces of shalots, three quarts of vinegar, one quart of lemon-juice. Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation; strain, hut do not squeeze it. dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish. PICKLED CHERRIES. Five pounds of cherries, stoned or not; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon, one-half ounce of cloves, one-half ounce of mace, boil the sugar and vinegar and spices together (grind the spices and tie them in a muslin bag), and pour hot over the cherries. Mother's Cook Book. PICKLED PLUMS.