The new Annie Dennis cook book

Chop fine, one quart each of green tomatoes, onions, beans, cabbage, cucumbers and green bell peppers. Add one teacupful of salt. Mix all well, put in a stone jar, and let stand several hours. Then wash in cold water, and drain. Pour over it enough apple vinegar to cover it ; let stand twenty-four hours, then drain. Heat three quarts of vinegar with one tablespoonful each of mustard and celery seed, tablespoonful each of cloves, allspice and cinnamon, and two pounds of sugar, and pour over it. Put spices in a bag. Keep well covered. It will be ready for use in a few days. Cabbage Sweet Pickle Take two large cabbages, cut each one in twelve pieces, leaving a part of the stalk on each piece to hold and leaves together. Place in a kettle, cover with cold water and one teacupf ul of salt and let it come to a boil. Remove from the fire, drain, and cover again with cold water. Let stand until cold; take from the water, place on a dry cloth, and drain well. Place in jars, sprinkling mustard seed in as the cabbage is placed. Boil three pints of good apple vinegar with teaspoonful each of whole cloves, allspice and mace, two sticks of cinnamon and ;three pounds of sugar. Have ready in a large bowl, one-quarter of a pound of mustard and a large tablespoonful of turmeric. Make this into a smooth paste with a small quantity of vinegar. Now add the vinegar in small quantities until all is mixed in. Pour over the cabbage. Just before sealing, pour two or three tablespoonfuls of olive oil in the pickle. Cabbage Pickle Chop fine two large cabbages, place in kettle with cold water and add one teacupful of salt. Let come to a boil; drain, and pack in jars, with one teacupful of white mustard seed. Have a pickle made of one quart of apple vinegar, two pounds of sugar and a tablespoonful each of ground cloves arid cinnamon. Let this boil, and pour over the cabbage ; seal while hot. A quarter of a pound of ground mustard may be used with this, as in the sweet cabbage pickle, if mustard pickle is desired. Double the quantity of spices may be boiled in the vinegar, then strained out before it is poured over the cabbage, and the pickle will not be dark. Higdon Salad Take equal quantities of cabbage and green tomatoes. Season with onion and green pepper, all cut fine together. Put in a jar and cover with salt. Let remain six hours, then drain. Then put it in vinegar and let stand twenty-four hours ; drain this out of the vinegar and put in a jar, with layers of ground mustard, white mustard seed, cloves, cinnamon and horseradish to taste. Fill up the jar with fresh vinegar and it will be ready for use in a week. Pepper Mangoes