The Portland Woman's Exchange Cook Book

Peel and chop 6 green cucumbers (table size), add 1 green pepper and 2 small onions, minced; drain this and add salt, pepper and vinegar to taste and turn it into glass jars. Use for sandwiches or with cold meats. Mrs, F. B, Waite. Cucumber Jelly. Soak 1 box Knox gelatine in 1 cup of cold water for half an hour. Then add 2 tablespoons of hot water and 7 of vinegar. Grate 6 cucumbers and 1 small onion ; add to this 1 teaspoon salt and a dash of red pepper. Mix this with the gelatine ; strain through a fine sieve, color with pistache, and pour into a ring mold. Serve with quartered tomatoes in the cen- ter, over which pour a French dressing. Garnish with lettuce leaves around outer edge of jelly. Mrs. D. T, Honeyman, Cucumber Pickles. To 1 gallon of vinegar add 2 cups sugar, 1 cup horse radish, 2-3 cup salt, 3 heaping teaspoons of mustard, 1 teaspoon of alum and a quart of small button onions. Pour hot water (boiling), over cucumbers. When cold, wipe dry and put in prepared vinegar. Don't heat the vinegar; pour over cold. Mrs, Henry E. Jones, Cucumber Pickles. Scald the cucumbers with hot water, let them stand until cool. Then wipe each one separately and place in cans. Scald 1 gallon vinegar, 1 cup of salt, 1 teaspoonful of alum, 1 cup of sugar, flavoring with horseradish, red peppers and mustard seed. Pour this, boiling hot, over the cucumbers. Distribute amongst the pickles, celery seed, cloves and stick cinnamon. These pickles are easily made and keep well. Mrs, H, C, Ewing, Cucumber Pickles. 250 sniall cucumbers. Wash well in cold water and lay in lime 12 hours. Take out and drain. Add 2 dozen button onions, 2 dozen small red peppers, a few slices of horseradish root, 1 cup mustard seed, a few whole cloves. When all is ready have 2 gallons of cider vinegar and 2 pounds sugar, scalding hot, and pour over all. Put up in glass jars. Mrs. Henry B. Joy, Mustard Pickles. 1 head cauliflower. 1 pint small white onions. 1 pint sliced green tomatoes. 1½ pints sliced cucumbers. 1 red and 1 green pepper, chopped fine. SPICED FRUITS AND PICKLES 229 Make a brine of 1 cup salt and enough water to cover the vegetables. Let stand 24 hours. Scald in brine, then drain thoroughly. Add the vegetables to the following mixtures; heat through and seal in glass jars: Mix 1 tablespoon (heaping) of flour, and 3 tablespoons of mustard, with cold vinegar enough to make a smooth paste. Add nearly 1 pint brown sugar and about 3 pints of vinegar. Boil until thick and smooth. L. C. C. B, Mushroom Catsup. Wipe freshly gathered mushrooms, put in layers in earthen vessel, sprinkling salt between each layer. Cover with damp cloth and stand in warm place 36 hours; then wash and strain. To each quart of liquid add 1 ounce pepper corns, boil 30 minutes, then add 1 ounce each whole cloves and allspice, |/2 ounce ginger root, 1 blade mace; simmer 20 minutes. When cold, strain and bottle. L. C. C. B. Mustard Relish. 1 qt. onions, chopped. 1 qt. small onions, whole 1 qt. small cucumbers. 1 qt. cucumbers, chopped. 2 stalks of celery. 1 cauliflower. 3 green peppers. Stir in a ]/2 cup of salt and let stand over night. In the morning drain well. Scald together J/2 gallon vinegar, J4 lb. mustard seed, % ounce celery seed. Add 1 cup flour, ^ ounce of turmeric, 2 ounces of mustard and 2 cups of sugar. Add pickles and scald. Mrs. H. C. Ewing. Oil Pickle. 1 dozen large cucumbers. 6 medium sized onions. Slice onions thin, also cucumbers with skin on; place in bowl in alternate layers, sprinkled well with salt. Let stand 3 hours, then drain off salt and water. Then to 1 quart of vinegar add Yi cup salad oil, Yi cup mustard seed, 1 tablespoon celery seed; put in jar, pour over the cold vinegar and cover tight. Grosse Pointe.