The Rural cook book

Blackberry Pickle. — Put a pint of the best cider vinegar in a granite kettle, together with four cupfuls of granulated sugar, one teaspoonful of ground cloves, and two teaspoonfuls of ground cinnamon; when it boils add three quarts of dewberries or blackberries that have been carefully cleaned ; let the fruit cook 10 minutes in the syr^p, then skim the berries into a gallon jar; pour over the syrup and turn a plate over them to keep the berries belov* the surface; tie a double fold of cloth and thick paper over the jar when the fruit is cold and the pickle will keep perfectly. Cauliflower Pickles.— Two cauliflowers, broken up, one pint small onions, three medium-sized red peppers ; dissolve half a pint of salt in water sufficient to cover the vegetables, and let stand over night; drain in the morning; steam the vegetables until tender; heat two quarts of vinegar with three level tablespoonfuls of mustard (less if preferred) until it boils; pour over vegetables; bottle and seal. Pickled Cherries. — Five pounds of cherries, stoned or not, as preferred; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon, one-half ounce of cloves, same amount of mace, all ground. Boil the sugar, vinegar and spices (tie the latter in a bag) together, and pour hot over the cherries. Spiced Cherries. — Make a syrup by boiling together four pounds of granulaied sugar, one pint of vinegar, one-half ounce each of cinnamon bark and whole cloves. Cook in this till the skin breaks nine pounds of firm, ripe cherries. Chopped Pickle,— One-half peck green tomatoes, two stalks of celery, one green pepper, one-half a cabbage, three large onions, all chopped, to which add one-half a cupful of mustard seed, two tablespoonfuls of celery seed, one-half cupful of brown sugar, one-quarter cupful of salt, one teaspoonful of black pepper, the same of cinnamon, one saltspoonful each of cloves and allspice and one quart of vinegar. Mix all well together and seal in Mason jars. Will keep perfectly. Chow Chow. — Wash thoroughly and chop without paring half a peck of green tomatoes; chop fine one large head of white cabbage; pare and chop six large cucumbers ; clean thoroughly and cut into small dice one bunch of celery and finely chop one large white onion. Mix all together, add half a cup of salt and let stand over night Clean 100 tiny pickles and fifty small silver-skinned onions ; put into separate jars, cover with strong salt water and let them stand over night The next morning drain the first mixture thoroughly, wash off the pickles and onions and wipe dry. Chop tine one large red mango pepper. Put ail together into a preserving kettle, add two quarts of the best cider vinegar (dilute somewhat if very strong), half a pound of granulated sugar, half an ounce each of turmeric and celery seed, one ounce of ground mustard seed. Cook 30 minutes, then bottle and seal. English Chow Chow. — This calls for two medium-sized heads of firm white cabbage, half a peck of green tomatoes, two quarts of firm ripe tomatoes, half a dozen green peppers and two red peppers. Chop all together as fine as you can, and pack the mixture in layers of salt,- Put it in a coarse bag of burlap or some rough material. Lay it over a rack placed upon a deep keg or jar and put a heavy press upon it. Let it drain in this way over night, or for 24 hours. A pint and a half of sugar, half a cup of grated horseradish, half a teaspoonful of ground black pepper, half an even teaspoonful of ground mustard, an ounce of white mustard seed, an ounce of celery seed, a tablespoonful of ground mace and, finally, a gill of Dutch mustard compose the seasonings and must be added to the mixture. After it has drained sufficiently moisten the whole with enough good cider vinegar scantily to cover it. This chow chow requires no cooking and does not have to be put up in sealed jars.