The new Kentucky home cook book

Take one peck of green tomatoes sliced, one -half peck of onions sliced, a handful of green peppers chopped, one ounce of cinnamon, one ounce of ground mustard, one ounce of mustard-seed, one-half ounce of cloves, one tea-spoonful of black pepper, one table-spoonful of tumeric, one pound of sugar, and one gallon of cider vinegar ; mix the ground mustard in a little water, and pour over the pickles before pouring the spiced vinegar over them. Mrs. John Morgan, Carlisle, Ky. FROSTED TOMATO PICKLE. Slice one peck of slightly frosted green tomatoes, six large onions, and two pods of red pepper; put them in jars separately, sprinkle with salt, and let them stand twenty-four hours, then put into a bag and let them drain all night. The Xew Kentucky Home Cook Book. Take two Table-spoonfuls of mace, two of cinnamon, two of ginger, two of ground mustard, one table-spoonful of allspice, one pound of brown sugar ; beat the spices very fine. Put the pickle into a porcelain kettle with a layer of tomatoes, onions, and spices alternately; rill the kettle up with good cider vinegar, and let them boil until tender. When cold, it is ready fur use. Cabbage can be used instead of tomatoes. Mrs. A. A. Wadsworth. WALNUT PICKLES. Gather the walnuts about the tenth or twentieth of June, when they are sufficiently tender to be pierced with a pin. Make a brine of a pint and a half of salt to a gallon of water; pour it over boiling hot, let them stand six days; then soak in clear water overnight, rub them off with a coarse cloth, put them on dishes to air in the sun until they become black, turning them over once; then put into a stone jar (the proportion is one hundred walnuts to a gallon of vinegar). Boil one gallon of cider vinegar about ten minutes, adding one pound of brown sugar, half an ounce each of whole cloves and allspice, half an ounce of peppercorns, and a dozen blades of mace. Pour over the walnuts hot; in three days draw off the vinegar; boil and pour over again hot. After three days, repeat the process. They will be ready to eat in a month, and will keep for years. Mrs. W. S. Mooees. GREEN TOMATO PICKLE. One peck of green tomatoes ground in a sausage-mill or chojoped very fine, four medium-sized heads of cabbage cut fine, half a dozen cucumbers cut up in small pieces, two green peppers and three onions, each chopped fine. Mix all well together, and sprinkle over them two heaping tablespoonfuls of salt. Put into a sack and let it drain overnight, then add lour ounces of white mustard-seed, half an ounce The New Kentucky Home Cook Book. of celery-seed, one nutmeg grated, half a tea-spoonful of ground cloves, two tea-spoonfuls of ground cinnamon, and one pound of brown sugar. Add a sufficient quantity of best cider vinegar to cover well, and boil it ten minutes. Mrs. William McLanahan. GREEN TOMATO PICKLE. Take one-half bushel of sliced tomatoes, twelve onions sliced, a few heads of garlic, twelve pods of green peppers cut in small pieces. Sprinkle with salt and let set all night, then drain well and add two ounces of allspice, Two ounces of race-ginger, one ounce of mace, one ounce of tumeric. Put into a kettle with layers of pickle and spices alternately and add two pounds of sugar and strong vinegar enough to cover well. Boil until tender. Mrs. J. S. Strode. PEACH PICKLE.