Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Three quarts of sliced green tomatoes, one quart of sliced white onions, and three quarts of peeled and sliced cucumbers. Place all in a stone jar and sprinkle with one cup of salt. Let them stand twenty-four hours, then drain off the water and add half an ounce of celery seed, a quarter of an ounce of cloves or mace, one teacup of white mustard seed, and half a cup of black pepper. Blend one tablespoon of tumeric with a little water and two tablespoons of ground mustard. Add to the pickles and cover with one gallon of the best cider vinegar. OU Pickle Peel and slice rather thick one hundred large cucumbers. Place them in a colander with salt between the layers. Put one-third as many white onions as you have cucumbers in a colander, and treat in the same manner as the cucumbers. Let them stand for three hours. Mix one-half pound of Coleman's mustard the same as you would for table use. Spread a layer of cucumbers in the bottom of a stone jar, then a layer of onions, then mustard, then moisten with olive oil. You will need one quart of oil for the above quantity. Spread another layer of cucumbers, onions, etc, and continue until the jar is two-thirds full. Cover ali with cold vinegar. Tie a cloth over the jar and set in a cool place for a month or six weeks. Ghreen Tornato Pickle Half a peck of green tomatoes, a dozen onions, half a dozen red peppers, half a dozen green peppers, half a pound of white mustard seed, and two ounces of celery seed. Slìce the tomatoes in a stone jar and sprinkle salt between each layer. Cover with boiling water and let them stand over night. In the morning drain them thoroughly and scald them in a liquid made half of vinegar and half of water. Drain again. Place in a stone jar alternate layers of the tomatoes and the mixture of the mustard and celery seed, the sliced onions, and the peppers from which the seeds and cores are removed. Cover with vinegar. Gk*een Tornato Piokle Take a peck of green tomatoes, two large green peppers, four large onions, a scant cup of grated horseradish, an ounce each of ground allspice, cinnamon, and white pepper, and a teacup of brown sugar. Cut the tomatoes in thin slices and place them in an earthen crock in layers. Sprinkle each layer lightly with salt and in the morning drain off the water. Remove the seeds and cores from the peppers, chop the onions, peppers, and tomatoes in small pieces, mix with the other ingredients in a porcelain-lined kettle, cover with cider vinegar, and stew gently until tender. Place in an earthen orock or in glass jars. Keep in a cool place. BEYERAGES Beverages Always observe the following roles when compounding any cold beverage: — Be sure to serve it ice cold and not too sweet. Have one piece of ice as large as possible, to use in the pitcher or bowl intended for serving. Small pieces of ice melt quickly and weaken the beverages. The sugar, fruit, and ali ingredients, except the wine, ice, and carbonated water, should be mixed thoroughly and placed in the ice-box for at least three-quarters of an hour before they are served. Fifteen minutes before serving add the wine, except Champagne, stir well, and pour into the pitcher or bowl in which a large piece of ice has just been placed. Champagne and any carbonated water should not be added until just before serving. Barley Water