The New century cook book

One peck green tomatoes, one head cabbage, one dozen onions, two tablespoons salt, two tablespoons, each, allspice, cloves, mace, celery seed and mustard seed, two pounds brown sugar, bunch horseradish, chop fine and drain over night, then place in a kettle with the sugar and spice, cover with vinegar, let come to a boil, and seal. Mrs. J. B. Swift. Pickled Onions. One peck small white onions, scald with boiling water, which will remove the odor and cause the skins to come off easily; when peeled, pour over them hot brine strong enough to float an egg, leave them stand twenty- four hours, pour off the brine, then cover with boiling vinegar, which will draw out the salt, after a day or two pour this off, and cover with fresh vinegar, and add some red peppers cut in pieces; put in jars or bottles. Mrs. Vorkeller. Tomato Pickle. One peck tomatoes, eight large onions, slice, put in layers, sprinkle with salt and let stand over night, drain and rinse in the morning, scald in one pint vinegar and two pints water, scald slowly until yellow, drain through colander, put on stove onehalf gallon vinegar and three pounds brown sugar, and spice to taste (about two teaspoonfuls of whole cloves, allspice and stick cinnamon, and a little bit of mace), let the mixture boil and add the tomatoes and onions and cook slowly a short time, then put in jars. Mrs. W. F. Cochran. Pickles. One quart boiled chopped beets, one quart chopped cabbage, two small cups sugar, one cup horseradish, one teaspoon black pepper, one tablespoon salt, one quarter teaspoon red pepper; cover with cold vinegar. Mrs. J. E. Stuart. Jim Jam. Six pounds crab apples (not peeled) cored and cut into dice; one pint vinegar; two pounds seeded raisins; two oranges, chop peel very fine; six pounds sugar; one and one-half tablespoons cinnamon; one tablespoon cloves. Put spices loosely in a bag with one cup of water; boil awhile; then take that water, put New Century Cook Book. 1)1 sugar and vinegar; boil twenty minutes; then put in apples and raisins and cook three-quarters of an hour; add orange last. Mrs. J. Morton. Mangoes. Take small muskmelons and remove the inside and put them in brine forty-eight hours, afterward putting them in a weak alum water over night. Then drain them and put in the filling, cinnamon, cloves and mustard seed, small onions, cucumbers, green peppers, chopped cabbage and nasturtium seed. Then tie them up and put in vinegar. Mrs. C. H. Thayer. Sweet Pickles (Any Fruit). Seven pounds of fruit, four pounds white sugar, one quart strong vinegar, whole cloves and cinnamon. Put fruit and sugar in kettle, heat slowly to boiling, add vinegar and spices; boil five minutes. Take out fruit to cool, boil syrup thick, pack fruit in jars (previously heated), pour on syrup while hot; seal. Mrs. Q. A. Wilson. Sweet Pepper Mangoes.