The new Kentucky home cook book

Take one dozen medium-sized cucumbers cut in slices, one dozen small heads of cabbage cut in quarters, four dozen small seed onions, one dozen large white onions sliced, one pint of young string beans, one dozen very young ears of corn. Make a strong brine and pour over boiling hot (scald the onions separate from the other vegetables), let them stand twenty-four hours, then wash well and let stand in cold water one hour; then drain dry, and pack in jars with alternate layers of spices, one-half pint of white mustardseed, two ounces of celery-seed, two ounces of cinnamon, onehalf ounce of mace, one ounce of juniper-berries, one ounce of coriander-seed, two ounces of ginger, two ounces of tumeric, two pounds of sugar, and one gallon of good cider vinegar, or enough to cover the pickle well. Boil the sugar and tumeric in the vinegar, and pour it over the pickle hot for four mornings. Mrs. John B. Poyntz. 104 The New Kentucky Home Cook Book, MIXED YELLOW PICKLE. Take two dozen large cucumbers peeled and sliced lengthwise, two dozen large onions peeled and sliced, and four heads of cabbage quartered. Use cauliflower, if preferred to cabbage. Salt down in a basket alternately, putting the onions at the bottom ; hang up, and let it drip twenty-four hours, then shake off the salt, put into jars, and mix well with it celery-seed, and all kinds of spices to suit the taste ; take two gallons of cider vinegar, six pints of brown sugar, and one ounce of tumeric in a muslin bag. Boil, and pour over hot for four mornings, Tie up closely. Mrs. Jane Andrews. YANKEE MIXED PICKLE. Take two dozen cucumbers, three quarts of onions, two cauliflowers, six green peppers, two quarts of green tomatoes. Cut up, sprinkle with a tea-spoonful of salt, let it stand overnight; in the morning scald in the same water, drain through a colander, and mix. Dissolve in three quarts of cider vinegar, one-half pound of ground mustard, one-fourth of a coffee-cupful of flour, one and a half cupful of sugar, four tea-spoonfuls of celery-seed ; let it come to a boiling, and pour it over the pickle. This is very nice without the cucumbers, using cabbage instead of cauliflower, if preferred. Patersox, New Jersey. BOILED CHOWCHOW. Take all young vegetables except salsify, slice or chop, and put into a basket with a layer of salt between each layer of vegetables; let drip overnight; in the morning boil salsify well done and slice or chop, then shake the salt off of the vegetables and put all into a kettle together. Prepare a dressing of one-quarter pound box of mustard (mixed the day before) to each gallon of vinegar, and all kinds of spices, white and black mustard-seed, red and black pepper. The New Kentucky Home Cook Book. 105 Cover well with good vinegar sweetened to taste ; boil threequarters of an hour. Mas. Jane Andrews. SUPERIOR MIXED PICKLE. Cut up cabbage, cucumbers, tomatoes, and all kinds of fruit that you have, add small ears of corn, beans, onions small and sliced; cover with salt, let it stand twenty-four hours; drain then from this brine, and add all kinds of spices, one ounce of each. To two gallons of pickle allow four pounds of sugar, one ounce of tumeric, and the yelks of one dozen hard-boiled eggs mashed or creamed with the spices. Boil all well with the best cider vinegar. Mrs. Samuel Stockwell, sr., Flemingsburg, Ky. CHOWCHOW.