The new Annie Dennis cook book

Peel one gallon of medium sized onions. Put in a porcelain kettle one quart of sweet milk and three quarts of water; salt slightly; put in the onions and let come to boil ; remove from the liquid and pour over them cold water; wipe dry with a cloth and place in jars. Pour over them a pickle made of one quart of cider vinegar, one pound of sugar, one teaspoonful each of cloves, mace and allspice, quarter of a pound of ground mustard and one tablespoonful of turmeric. Mix the turmeric and mustard together to a smooth paste, with a small quantity of the vinegar after it has been allowed to come to a boil; then stir in the vinegar slowly until all has been used. Pour over the onions and seal. Leave out the sugar and use a little more salt if sour pickles are preferred. Cabbage Pickle Four medium size cabbages, half peck of onions, half a peck of green pepper. Chop cabbage and pepper, sprinkle with salt, using two teacupfuls of salt. Pack in jar and let remain twelve hours. Then drain, and cover with boiling water, letting it stand three hours. Now press the water out thoroughly, using a colander or coarse net, and add the onions, chopped ; cover with boiling vinegar, and let it remain two days. Drain well, and add spices as follows : Two tablespoonfuls of ground cinnamon, one tablespoonful of ginger, one of cloves, one of mace, a quarter pound of mustard, two ounces of turmeric, two tablespoonfuls of celery seed, one each of black and white mustard seed, and a teacupful of sugar. Mix, and cover with cold vinegar. Cabbage Chow-Chow Chop fine one large white cabbage; boil for one minute in a weak salt water. Take out of the kettle and cover with cold water ; let stand five minutes, then drain well. While the cabbage is draining, heat one quart of good apple vinegar, with one teaspoonful of whole cloves, six blades of mace and one and a half tablespoonfuls of ground mustard, two of white mustard seed and a heaping teaspoonful of turmeric. Make into a paste with small quantity of the hot vinegar. Strain the vinegar and add to the mustard, being careful to have it well mixed. Cover with waxed cloth for sealing purposes. f Artichoke Pickle, No. 1 Scrape and soak twelve hours, in a brine made of one teacupful of salt and a gallon of cold water. Season with cloves, mustard seed and coriander seed, mace, allspice and black pepper and enough apple vinegar to cover artichokes. Place the artichokes in jars and pour over them the vinegar, cold. Will be fit for use in one month. Artichoke Pickle, No. 2 Proceed as in recipe No. 1, leave out all the spices save cloves and pepper and add horseradish. To each quart of vinegar, add one teaspoonful each of cloves and whole pepper and a half teacupful of horseradish, cut in small pieces. Red Pepper Catsup, No. 1 Boil until tender half gallon of red pepper pods, in water enough to cover. Add, while boiling, a tablespoonful of mace and allspice. Rub through a sieve and add one quart of apple vinegar. Boil until thick, and bottle. One pound of sugar may be added while boiling, if desired. Red Pepper Catsup, No. 2