Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Fifty large tomatoes, six green and six red peppers, eight onions (large), and six garlic, eight tablespoons salt, eight of sugar, ten cups vinegar, eight tablespoons of celery seed, six of cloves, cinnamon, allspice, three of ginger. Chop peppers and onions very fine, peel and chop the tomatoes, stir while boiling. Boil two hours and bottle. GERMAN PICKLES. MRS. SOLOMON. Take one bushel large yellow cucumbers; peel, cut lengthwise and remove seeds; sprinkle with salt and let stand twelve hours; strain and thoroughly dry with a cloth, cover with cold vinegar and let stand for two weeks. Pour off vinegar, dry the cucumbers and put in a jar with a teacup of mustard seed and spices. ‘ Boil sufficient vinegar to cover, and pour over them warm. COLD CUCUMBER PICKLES. MRS. ROYAL. Salt down cucumbers and let them stand for several days, then drain them and-wash thoroughly. Cover them with water, alum, saltpeter and grape leaves, and let them come to a boil. Draw off and mix spices and cucumbers in layers. Spices mixed together as follows: One-half pound each of mustard seed and horseradish, one ounce of mace, two pounds brown sugar, handful of black pepper, tablespoonful ground mustard mixed with a little olive oil, one ounce turmeric in a bag, one gallon vinegar, scalded. Pour over the whole. COW PONY PICKLES: Let two hundred small cucumbers stand in salt water three days. Dissolve a little alum in half a gallon of vinegar. One pint of French mustard. A few small onions. A cauliflower. Three tablespoonfuls of white mustard seed; three of black mustard seed; three of celery seed. A handful of juniper berries. A handful of small green peppers. One pound of sugar. Mix thoroughly, boil and seal. STUFFED PEPPERS: _ Take large, perfectly shaped green peppers, cut out the stem and carefully scrape out the seeds. Take these seeds and mix them with sufficient piccalilli to fill the peppers. When filled tie in the stem piece, pack in a Jar, pour over scalding vinegar and let stand closely covered over night. In the morning pour off the vinegar, and cover with fresh vinegar. PICKLED RELISH. One peck green tomatoes. Three cabbages. A large peck good sized cucumbers. Eight large white onions. Six large green peppers. Six red peppers. Three bunches celery. Chop each rather fine, and put the tomatoes, onions and cucumbers in weak brine over night, drain well, and mix with the other ingredients ; sprinkle through, one gill white mustard seed, one gill celery seed, cover with scalding vinegar, and in twenty-four hours cover with fresh vinegar, MELON MANGOES. Select small, round, smooth, musk melons, half ripe, wash and put them in weak brine over night. Prepare a mixture of shredded cabbage, cauliflowers, green beans, celery, sliced green tomatoes and small cucumbers, with a little minced red pepper, and put in brine over night. In the morning wash all in fresh water, and drain. Cut from each melon a small piece around the stem, scrape out the inside carefully, sprinkle the inside with celery seed and fill with the mixture, putting in bits of cinnamon, whole cloves and a little cayenne. Sew in the covers and plunge the mangoes in scalding vinegar for five minutes, then pack in a jar and cover with scalding vinegar. Put a weight on top the melons. SPICED BLACKBERRIES. Seven pounds of berries, one half- pint vinegar, three pounds of sugar, one tablespoon cinnamon, one tablespoon cloves. Boil spices with the vinegar and sugar. When sufficiently boiled, strain and stew the berries in the liquor. SPICED CURRANTS.