Take large bell-peppers (the best variety is the sweet), green and tender ; cut a slit in the side, take out the seed and pulp, and pour boiling water over them ; let them stand twenty-four hours, and drain off the water. Take half a pint of salt and two table-spoonfuls of saltpeter, boil in weak vinegar, and pour over the peppers, scalding them every morning for five or six days, or until green. Keep them well covered with grape or cabbage leaves. Then drain them and wipe dry, and fill them with a dressing made of The New Kentucky Rome Cook Book. 109 two heads of cabbage chopped fine, half a pint of white mustard-seed, one tea-cupful of grated horse-radish, one tea- cupful of black mustard-seed, two table-spoonfuls of celery- seed, and two table-spoonfuls of ground ginger; mix well to- gether, and add small white onions, small cucumbers, string- beans, and nasturtiums; sew up, place in jars, and pour boiling vinegar over them. Put one whole nutmeg✪ Pepper Mangoes in each jar after the peppers are in. Keep the peppers well cov- ered with vinegar, or they will become soft. Mrs. Laura C. Dimmitt. MANGO PICKLE. Take twenty-six mangoes; cut them open, and take out the seed ; put them in strong vinegar for five days. Make a dressing of one-half a pound each of grated horse-radish, black mustard-seed, white mustard-seed, chopped onions, and ginger, half a pint of mixed mustard, half an ounce of tumeric, and half an ounce of cloves; mix well; fill the mangoes, and tie or sew them together. Put them in a jar, and pour boiling vinegar over them every day for a week. Mrs. Sallie Cox. SPANISH PICKLE. Put one quart of tender corn to soak in weak salt-water ; and the same morning chop two heads of cabbage, sprinkle a little salt over it, put it on a large dish a little slant with a weight on top, and let it stand until next morning ; then chop one dozen onions, and cut one dozen cucumber pickles into pieces about one inch long; then squeeze the corn out of the brine, and squeeze the cabbage dry ; mix all together, and add one ounce of celery-seed, half an ounce of white mustard-seed, two table-spoonfuls of ground mustard, one- half ounce of mace, one-half ounce of cinnamon, two pints of sugar, one ounce of tumeric, and cider vinegar enough to cover all✪ Spanish Pickle. Put into a kettle, and simmer half an hour. Seal up in small jars while hot. Mrs. Bierbower. 110 The New Kentucky Home Cook Book. SPANISH PICKLE. Take one dozen and a half of cucumbers; put them in brine, and let them remain four or five clays; then slice them in large slices; chop two heads of cabbage, sprinkle with a little salt, and let them drain with the cucumbers twenty -four hours. Slice eight green peppers in large thin slices; scald and peel two dozen small white seed- onions, and put them in salt-water the night before making; squeeze them all dry with the hands; put them into a por- celain kettle, with alternate layers of the vegetables and the following spices: Two ounces of white mustard-seed, one ounce of celery-seed, one ounce of tumeric, one-fourth of a pound of Coleman's English mustard, and one and a half pound of sugar; mix well with the best cider vinegar. Boil until it begins to thicken. Seal up while hot. This makes one gallon and a half. Mbs. Waleeb, Suabpsbubg, Ky. SPANISH PICKLE.

AI-modernized reading of the original text

Take large bell-peppers (the best variety is the sweet), green and tender ; cut a slit in the side, take out the seed and pulp, and pour boiling water over them ; let them stand twenty-four hours, and drain off the water. Take half a pint of salt and two table-spoonfuls of saltpeter, boil in weak vinegar, and pour over the peppers, scalding them every morning for five or six days, or until green. Keep them well covered with grape or cabbage leaves. Then drain them and wipe dry, and fill them with a dressing made of [illustration: The New Kentucky Home Cook Book. 109] two heads of cabbage chopped fine, half a pint of white mustard-seed, one tea-cupful of grated horse-radish, one teacupful of black mustard-seed, two table-spoonfuls of celeryseed, and two table-spoonfuls of ground ginger; mix well together, and add small white onions, small cucumbers, stringbeans, and nasturtiums; sew up, place in jars, and pour boiling vinegar over them. Put one whole nutmeg in each jar after the peppers are in. Keep the peppers well covered with vinegar, or they will become soft. Mrs. Laura C. Dimmitt. MANGO PICKLE. Take twenty-six mangoes; cut them open, and take out the seed ; put them in strong vinegar for five days. Make a dressing of one-half a pound each of grated horse-radish, black mustard-seed, white mustard-seed, chopped onions, and ginger, half a pint of mixed mustard, half an ounce of tumeric, and half an ounce of cloves; mix well; fill the mangoes, and tie or sew them together. Put them in a jar, and pour boiling vinegar over them every day for a week. Mrs. Sallie Cox. Put one quart of tender corn to soak in weak salt-water; and the same morning chop two heads of cabbage, sprinkle a little salt over it, put it on a large dish a little slant with a weight on top, and let it stand until next morning ; then chop one dozen onions, and cut one dozen cucumber pickles into pieces about one inch long; then squeeze the corn out of the brine, and squeeze the cabbage dry ; mix all together, and add one ounce of celery-seed, half an ounce of white mustard-seed, two table-spoonfuls of ground mustard, onehalf ounce of mace, one-half ounce of cinnamon, two pints of sugar, one ounce of tumeric, and cider vinegar enough to cover all. Put into a kettle, and simmer half an hour. Seal up in small jars while hot. Mrs. Bierbower. The New Kentucky Home Cook Book. Take one dozen and a half of cucumbers; put them in brine, and let them remain four or five clays; then slice them in large slices; chop two heads of cabbage, sprinkle with a little salt, and let them drain with the cucumbers twenty -four hours. Slice eight green peppers in large thin slices; scald and peel two dozen small white seedonions, and put them in salt-water the night before making; squeeze them all dry with the hands; put them into a porcelain kettle, with alternate layers of the vegetables and the following spices: Two ounces of white mustard-seed, one ounce of celery-seed, one ounce of tumeric, one-fourth of a pound of Coleman's English mustard, and one and a half pound of sugar; mix well with the best cider vinegar. Boil until it begins to thicken. Seal up while hot. This makes one gallon and a half. Mrs. Waleer, Sharpsburg, Ky.

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