gallon of chopped onions, six green peppers chopped. Sprinkle two heaping table-spoonfuls of salt over each gal- lon; let it stand twelve hours separately; then press dry with the hands. Mix all together in a porcelain kettle with one ounce of cloves, one ounce of allspice, one ounce of cin- namon bark, one ounce of black mustard, one ounce and a half of white mustard-seed, three pounds of sugar. Cover well with good cider vinegar✪ Chopped Pickle, and boil till tender. Use whole spices— bruise cloves and cinnamon, or break in small pieces. Mrs. W. S. Moores. CHOPPED PICKLE. Measure an equal quantity of cabbage and green toma- toes, after they have been chopped fine, and half as much cucumbers, one dozen green peppers or one-half dozen red peppers without seed, two quarts of onions. Sprinkle salt over 'each layer, and let it stand all day; put it into a bag, and let drain all night ; drain the onions in a separate bag, then mix all together and cover with weak, vinegar. Let it remain six hours, then drain and season with a tea-cupful each of white and black mustard-seed, a wine-glassful of mace, allspice, and cloves mixed, and one ounce of celery- seed. Add sugar to the taste, and cover well with boiling vinegar. Mrs. Carrie Harrisox. MIXED PICKLE. Take one-half peck of green tomatoes sliced, two large heads of cabbage shreded, fifteen onions peeled and sliced or cut in quarters, twenty-five medium-sized cucumbers cut into small pieces, seven green peppers chopped. Mix all to- gether, sprinkling in three-fourths of a pint of salt. Let it stand overnight, press dry with the hands, and pour over weak vinegar. Let it remain two days, then drain, and place into a jar in alternate layers with the following spices: one-half pound of white mustard-seed, one ounce of celery- The New Kentucky Home Cook Book. 103 seed, two ounces of tumeric, one-half ounce of cinnamon bark, and a coffee-cupful of grated horse-radish. Dissolve three pounds of sugar in half a gallon of cider vinegar heat- ed to boiling, and pour over it. Mrs. Judge Peters. HYDEN SALAD. Take one gallon of cabbage, one gallon of green tomatoes, one pint of peppers (take out the seed), one quart of onions, all chopped ; sprinkle with a little salt ; let drain overnight, add five table-spoonfuls of mixed mustard, two table-spoon- fuls of ground ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, one table-spoonful of celery-seed, three table-spoonfuls of tumeric, three pounds of sugar. Mix well, cover with good vinegar, and boil until tender. The vegetables must be all chopped fine, sprinkled with salt, and drained overnight before measuring. Miss Phcebe Wood. MIXED PICKLE. ✪ Mixed Pickle

AI-modernized reading of the original text

gallon of chopped onions, six green peppers chopped. Sprinkle two heaping table-spoonfuls of salt over each gallon; let it stand twelve hours separately; then press dry with the hands. Mix all together in a porcelain kettle with one ounce of cloves, one ounce of allspice, one ounce of cinnamon bark, one ounce of black mustard, one ounce and a half of white mustard-seed, three pounds of sugar. Cover well with good cider vinegar, and boil till tender. Use whole spices— bruise cloves and cinnamon, or break in small pieces. Mrs. W. S. Moores. CHOPPED PICKLE. Measure an equal quantity of cabbage and green tomatoes, after they have been chopped fine, and half as much cucumbers, one dozen green peppers or one-half dozen red peppers without seed, two quarts of onions. Sprinkle salt over 'each layer, and let it stand all day; put it into a bag, and let drain all night ; drain the onions in a separate bag, then mix all together and cover with weak, vinegar. Let it remain six hours, then drain and season with a tea-cupful each of white and black mustard-seed, a wine-glassful of mace, allspice, and cloves mixed, and one ounce of celeryseed. Add sugar to the taste, and cover well with boiling vinegar. Mrs. Carrie Harrison. MIXED PICKLE. Take one-half peck of green tomatoes sliced, two large heads of cabbage shreded, fifteen onions peeled and sliced or cut in quarters, twenty-five medium-sized cucumbers cut into small pieces, seven green peppers chopped. Mix all together, sprinkling in three-fourths of a pint of salt. Let it stand overnight, press dry with the hands, and pour over weak vinegar. Let it remain two days, then drain, and place into a jar in alternate layers with the following spices: one-half pound of white mustard-seed, one ounce of celery- The New Kentucky Home Cook Book. seed, two ounces of tumeric, one-half ounce of cinnamon bark, and a coffee-cupful of grated horse-radish. Dissolve three pounds of sugar in half a gallon of cider vinegar heated to boiling, and pour over it. Mrs. Judge Peters. HYDEN SALAD. Take one gallon of cabbage, one gallon of green tomatoes, one pint of peppers (take out the seed), one quart of onions, all chopped ; sprinkle with a little salt ; let drain overnight, add five table-spoonfuls of mixed mustard, two table-spoonfuls of ground ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, one table-spoonful of celery-seed, three table-spoonfuls of tumeric, three pounds of sugar. Mix well, cover with good vinegar, and boil until tender. The vegetables must be all chopped fine, sprinkled with salt, and drained overnight before measuring. Miss Phoebe Wood. MIXED PICKLE.

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