The new Kentucky home cook book

Slice the cabbage and put it into a stone or wooden vessel, sprinkling each layer with salt. Let stand twenty-four hours, then rinse off the salt, and drain. Put into jars, adding one pound of sugar, half an ounce each of cinnamon, cloves, and allspice, three table-spoonfuls of ground mustard, one ounce of white mustard-seed, one ounce of horse-radish to a gallon. Sprinkle the spices and sugar over each layer of cabbage as you place it in the jars. Pour over cold vinegar enough to cover well. Aunt Kittie Lightfoot, Owingsville, Ky. YELLOW CABBAGE PICKLE. Shred the cabbage, make a strong brine and pour over boiling hot. Let it stand twenty-four hours ; take it out of the brine and put into a porcelain kettle; pour cold vinegar over and let it come to a boiling, then take off of the fire and let it stand until cold enough to lift out with the hands. To two gallons of the cabbage add one ounce of black mustardseed, one ounce of white mustard-seed, one ounce of ground allspice, one ounce of whole cloves, one ounce of cinnamon broken in small pieces, one ounce of celery-seed, one tablespoonful of black pepper, one ounce of tumeric. Mix the The New Kentucky Home Cook Book. tumeric with the spices, put the cabbage in a stone jar in alternate layers with the spices, sweeten the vinegar to taste, and boil with it a pod of red pepper and pour over boiling hot enough to cover well. CELERY PICKLE. Take one quart of white cabbage chopped fine and one quart of celery cut into small pieces ; cover well with best cider vinegar into which put one table-spoonful of tumeric, one table-spoonful of salt, five table-spoonfuls of sugar, one table-spoonful of sliced ginger-root, one ounce of white mustard-seed. Put all into a porcelain kettle; and boil slowly until tender. Stir frequently to keep from burning. Mrs. L. C. D. CAULIFLOWER PICKLE. Select cauliflower that is fully grown, take off all the leaves and cut the flower into nice-sized bunches, make a strong brine, pour over it, and let stand two days, then wash in cold water and drain well. Put it into self-sealing jars, boil enough good cider vinegar to cover well ; mix in it two ounces of celery-seed, two ounces of whole black pepper, three or four blades of mace, two ounces of white mustardseed, one ounce of cinnamon bark broken into small pieces, and pour it over the cauliflower. Seal up while hot. Mrs. Laura C. Dimmit. ROUGH AND READY PICKLE. Peel and slice six dozen cucumbers, one dozen large white onions, half a dozen green peppers. Chop all together fine and sprinkle with half a pint of salt; let it stand twentyfour hours, then hang up in a bag and drain all night. To each gallon of pickle add one pound of brown sugar, onehalf pound of white mustard-seed, one ounce of whole cloves, one ounce of mace, four sticks of cinnamon, two ounces of celery-seed, one ounce of tumeric, half a tea-cupful of ground The New Kentucky Home Cook Book. allspice tied in a muslin bag. Cover with vinegar, and let it come to a boiling. Seal up while hot. Mrs. Sallie Cox. PICCALILLI.