The new Kentucky home cook book

Take one dozen and a half large cucumbers — if fresh, put in brine four or five days ; if in brine, soak in fresh water twenty-four hours — and slice them in large pieces; chop fine two heads of cabbage, and let it lie in salt eight hours; three dozen seed-onions or one dozen large ones chopped, and seven pods of green peppers. Soak in salt-water eight hours; then squeeze them out, and put them into a kettle, in alternate layers with the seasoning, composed of two ounces of white mustard-seed, one ounce of tumeric, one ounce of celery-seed, one-half tea-spoonful of ground cinnamon, one tea-spoonful of ginger, one-half pound of Coleman's English mustard, and two pounds of brown sugar. Cover it with strong vinegar, and boil half an hour, or until it begins to thicken. Mrs. George Owens. One gallon of cucumbers peeled and cut lengthwise, then in pieces an inch long; one-half gallon white onions cut in large pieces ; one large head of cabbage and two pods of green pepper chopped very fine. Salt it all, and let it stand one hour ; then scald in weak vinegar, put it in a bag, and let it drain three hours. Chop two roots of horse-radish fine, and add two table-spoonfuls of ground mustard, one ounce of celery-seed, one ounce of tumeric, three pounds of sugar, and one-half pound of white mustard-seed. Boil in good vinegar, and pour over the pickle hot. Mrs. K. C. Walker. The Neiv Kentucky Home Cook Book. 113 Cut one peck of cucumbers, fresh from the vine, in half-inch pieces; chop two large, firm heads of cabbage, two dozen white onions, and eight large green peppers ; chop the onions and peppers very fine; mix all together, and sprinkle with a tea-cupful of salt ; let it stand twelve hours, then put . it into a bag, and drain all night ; press it very dry with the hands, and put into a porcelain kettle, with alternate layers of the following spices: Two ounces of celery-seed, two ounces of ginger cut in very small pieces or pulverized in a mortar, three-quarters of a pound of Coleman's English mustard, and one small tea-cupful of grated horse-radish. Dissolve in one gallon of the best cider vinegar three pounds of sugar and one ounce of tumeric; pour it over the pickle, and mix well; boil half an hour, or until it is tender and thickens. Seal up while hot. Four table-spoonfuls of saladoil is an improvement, if liked. Mrs. W. S. Moores. PREMIUM SPANISH PICKLE. Take three dozen cucumbers, two large heads of cabbage, one dozen onions chopped fine or sliced, and four pods of green pepper. Peel and slice the cucumbers lengthwise, and cut them in pieces one inch long; chop the cabbage and pepper; salt each separately, and let them stand overnight; at morning squeeze out the salt-water, and add the following ingredients: One ounce of celery-seed, one-half pound of white mustard-seed, one ounce of tumeric, one table-spoonful of ground cloves, one table-spoonful of allspice, one-half pint of grated horse-radish, and one pound of brown sugar. Mix all well. Put it into a kettle, and cover well with vinegar, and scald. When cold, add a half-pound box of Lexington mustard. Put into jars, and cover with cold vinegar, adding a little sirup of honey to prevent molding. Seal up. Mrs. Dr. J. H. Holton. 114 The New Kentucky Home Cook Book. MIXED MUSTARD.