The New century cook book

Two heads of cabbage, one peck of green tomatoes, two heads of cauliflowers, one peck of small onions, one gallon of small cucumbers; chop cabbage and tomatoes fine and add salt, let stand over night then drain; pick cauliflowers into small pieces, let them stand in strong brine over night, then drain and scald until quite tender in weak vinegar, then drain again, then mix pickles all together and add two gallons of vinegar, set over stove to cook, then add one pint of grated horseradish, half pound of white mustard seed, one-fourth pound ground mustard, one-fourth pound black pepper, one ounce of celery seed, one ounce of cinnamon, one ounce of turmeric powder, one ounce of curry powder, one ounce of mace, four pounds of brown sugar; keep well stirred up; cook until tender. Mrs. Ida A. Cook. " Paste Pickle." Two quarts cucumbers, sliced; one quart small onions, one quart green tomatoes, one quart string beans, three bunches New Century Cook Book. celery, one head cauliflower; pepper to taste or six green peppers. Cut the tomatoes, beans, celery and cauliflower in small pieces, cover all with salt and water and let it stand twenty-four hours, then scald in the same water and drain. "Paste." — Five tablespoons mustard, one tablespoon Turmeric, three quarts cider vinegar, two cups sugar, one cup of flour, two teaspoons celery seed, Mix ah together and cook until thick, stirring to keep from burning. When done, pour over pickles hot. Mrs. D. Waterson. Delmonico Pickle. One peck of green tomatoes, one-half peck of silver-skinned onions; slice together and put into a crock with one quart of salt; cover with a plate and set in cool place. Six large cucumbers, peeled and cut io small dice; eight bunches of celery, cut in small pieces. Put these into another crock and cover with a plate, having sprinkled slightly with salt. After twenty-four hours pour off the brine and soak in cold water for twelve hours. Take two gallons of cider vinegar, four pounds brown sugar, one pound white mustard seed, one-eighth pound celery seed, live cents' worth white cloves, one cent's worth cinnamon bark and one-eighth turmeric. Put all together in a kettle and allow to heat. Then put in your pickles and simmer for one hour, stir, put in jars and keep in cool place. Excellent. Mrs. J. B. Swift. French Pickle. One peck green tomatoes, twelve green peppers, one head cabbage, two stocks celery, one-half dozen large cucumbers chopped and mixed with one teacup of salt. Let stand twelve hours, drain dry and scald in two quarts of vinegar; drain and pack in jars. When cold, pour over two quarts of vinegar, two cups brown sugar, one-half pound mustard seed, two ounces celery seed, one ounce turmeric. Heat scalding hot. Mrs. A. Bovd. Higdon Pickle. To two quarts chopped cucumbers, take one quart chopped onions, salt and let stand and drain over night: then add one cup of white sugar, one ounce of white mustard seed, one teaspoonful cayenne pepper and vinegar enough to cover; let come to a boil," and seal. Mrs. J. B. Swift. New Century Cook Book. Tomato Pickle.