The New century cook book

Sweet Cucumber Pickles. Take one peck of small cucumbers, and for live mornings pour over them a hot brine, the proportion one cup salt to one gallon of water; the sixth morning pour over the pickles hot vinegar enough to cover; in twenty-four hours take fresh vinegar; to this add one and one-half pounds of brown sugar, onefourth pound of mixed spices; pour over pickles boiling hot, cover the jar and in a few days they will be ready for use. Mrs. H. O. Bates. Mexican Pickles. Two and one-half pounds green tomatoes, one-half pound green peppers, one-half pound onions — all cut in small pieces — seasoned with horseradish, mustard and a few celery seeds. Boil an hour, and when cold pour strong vinegar over all. Favorite Pickles. One quart raw cabbage, chopped fine; one quart boiled beets, chopped fine; two cups sugar, tablespoonful salt, one teaspoonful black pepper, one-fourth teaspoonful red pepper, one teacup grated horseradish; cover with cold vinegar and keep air-tight. 4 'Home" Cook Book. Cold Pickle. (Very Fine). Into a two or three-gallon stone jar put one gallon best cider vinegar, one pound of brown sugar, one-half pint salt, two ounces tumeric, two ounces black pepper, two ounces ground ginger, two ounces cloves, two ounces mace, two ounces white mustard seed, one box Coleman's mustard, and a little horseradish, split into strips. This pickle may be prepared early in season, throwing into it at any time small cucumbers, snap beans, onions, cauliflower. Stir occasionally. When jar is full enough tie up with stout paper. Will keep indefinitely. Mrs. J. M. Melville. Corn Pickle. One dozen ears of corn, boil five minutes on the ear, then cut down fine; one head of cabbage, two green peppers and two New Century Cook Book red ones, three pints of vinegar, one cup of sugar, celery seed. Mix all together and boil twenty minutes. The cabbage and pepper are chopped fine. Harriet J. Hagans. Pickles. One cup of salt to two gallons of pickles; scald water two or three mornings; then wash pickles and put a layer pickles in a jar, then spices and green peppers cut up, and then pickles again; continue so until your jar is full; then boil your vinegar and one cup of brown sugar and pour over the pickles boiling hot. Bottled Pickles. Wash and wipe a half bushel of medium-sized cucumbers suitable for pickling; pack close in a stone jar, sprinkle over the top one pint of salt, pour over a sufficient quantity of boiling water to cover them, place a cloth over the jar and let stand all night; drain off the water and place the pickles on stove in cold vinegar, let them come to a boil, take out, place in a stone jar and cover with either cold or hot vinegar. They will be ready for use in a few days, and are excellent. It is an improvement to add a few spices and a small quantity of sugar. Mrs. S. C. Scott. Mixed Pickles.