Next day drain oS the vinegar, bring again to a boil and pour over plums while hot. H plums arc large repeat the third morning. When cold place all in olive bottles and cork lightly. They will taste like rea) olives. Muskmelon Pickles. — Pare Ihe rind off ripe, spicy, green' melons, re- move the seeds and cut into thick slices. Weigh as for peaches, seveti pounds o| fruit to three and one-quarter pounds of sugar, and put the £Ugar to cook with water enough to dissolve it. Boil and skim it until clear, then pour it over Ihe melon in a crock. Repeat this for three mornings, but on the third morning add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag. Pour it over the melon in jars and seal at once. Mustard Pickles. — Two quarts small cucumbers, one quart small onions, one quart green tomatoes, one large cauliflower, six green pep- pers, quartered. Lay in weak brine twenty-four hours, then scald in same water and drain. Paste — six tablespoon fuls English mustard, one tablespoonful tumeric, one and one-half cup of sugar, one small cup of flour, two quarts best cider vinegar✪ Mustard Pickles. Mix dry ingredients thor- oughly, add vinegar, boil a few minutes, pour over pickles and bottle. Mustard Pickles No. 2, — This differs from most recipes for this pickle in being made without green tomato. Put one-half peck small encumbers, two quarts silver skinned onions, and two heads of picked ouliflower to soak in water to cover and a cupful of salt over night. In the morning drain ; mix one dessertspoonful of turmeric powder with three-quarters of a pound of the best mustard ; wet with sufficient vinegar to mix without lumps. Put three quarts of vinegar over the fire, add five cents' worth of mixed pickling spices, one -half ounce celery seed, one-half ounce white mustard seed, one teaspoonful each of cinnamon and cloves, one pound of brown sugar, carefully stir in the mustard and turmeric paste and let boil up well ; then add the mixed pickles, two red peppers chopped with the seeds of same, and stir all together. After it begins to bubble let boil well for five minutes. Mustard Pickles No. 3,— Equal quantities of cucumbers, celery, cauli- flower and small button onions. Cut all in small pieces except the onions. Cover with strongly-salted water for 34 hours ; drain, put into a jar, and pour on hot vinegar (not too strong) sufficient to cover. Let the pickles stand three day;, and then drain. To five quarts of the pickle use three quarts of cider vinegar, one cupful of sugar, and two tablespoon fuls of butter. Heat to boiling, then stirring constantly (for fear of burning) add cnt cupful i>f flour, six tablespoonfuls of ground mustard and one-half ounce of turmeric powder wetted in cold vinegar. Stir till smooth, and pour over the pickle while hot; stit well. When cold cover close. THE RURAL COOK BOOK. IfiH Sliced Mustard Pickles. — One dozen large cucumbers sliced, two dozen very small cucumbers, one quart of small onions, one large cauli- flower, steamed slightly. So.ik all these ingredients in cold brine over night. Paste for the pickles is made as follows: One-half pound of ground yellow mustard, one teacupful of flour, one leacupful of sugar, one-half ounce of turmeric. Rub the above ingredients together with a little vinegar until smooth. Then add three quarts of vinegar, letting it scald until a thick paste. Next add one-half ounce of celery seed, and pout the hot paste over the pickles, put in cans and seal. Nasturtium Pods Pickled, — Put the pods to soak in weak brine for two days, then in fresh water one day; drain, put in a jar, and cover with boiling vinegar. The vinegar may be spiced if desired, but if the pods are to be used in sauce they are better unspiced.

AI-modernized reading of the original text

Next day drain off the vinegar, bring again to a boil and pour over plums while hot. H plums arc large repeat the third morning. When cold place all in olive bottles and cork lightly. They will taste like rea) olives. Muskmelon Pickles. — Pare Ihe rind off ripe, spicy, green melons, remove the seeds and cut into thick slices. Weigh as for peaches, seveti pounds of fruit to three and one-quarter pounds of sugar, and put the sugar to cook with water enough to dissolve it. Boil and skim it until clear, then pour it over Ihe melon in a crock. Repeat this for three mornings, but on the third morning add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag. Pour it over the melon in jars and seal at once. Mustard Pickles. — Two quarts small cucumbers, one quart small onions, one quart green tomatoes, one large cauliflower, six green peppers, quartered. Lay in weak brine twenty-four hours, then scald in same water and drain. Paste — six tablespoonfuls English mustard, one tablespoonful tumeric, one and one-half cup of sugar, one small cup of flour, two quarts best cider vinegar. Mix dry ingredients thoroughly, add vinegar, boil a few minutes, pour over pickles and bottle. Mustard Pickles No. 2, — This differs from most recipes for this pickle in being made without green tomato. Put one-half peck small encumbers, two quarts silver skinned onions, and two heads of picked cauliflower to soak in water to cover and a cupful of salt over night. In the morning drain ; mix one dessertspoonful of turmeric powder with three-quarters of a pound of the best mustard ; wet with sufficient vinegar to mix without lumps. Put three quarts of vinegar over the fire, add five cents' worth of mixed pickling spices, one -half ounce celery seed, one-half ounce white mustard seed, one teaspoonful each of cinnamon and cloves, one pound of brown sugar, carefully stir in the mustard and turmeric paste and let boil up well ; then add the mixed pickles, two red peppers chopped with the seeds of same, and stir all together. After it begins to bubble let boil well for five minutes. Mustard Pickles No. 3,— Equal quantities of cucumbers, celery, cauliflower and small button onions. Cut all in small pieces except the onions. Cover with strongly-salted water for 34 hours ; drain, put into a jar, and pour on hot vinegar (not too strong) sufficient to cover. Let the pickles stand three day;, and then drain. To five quarts of the pickle use three quarts of cider vinegar, one cupful of sugar, and two tablespoonfuls of butter. Heat to boiling, then stirring constantly (for fear of burning) add one cupful of flour, six tablespoonfuls of ground mustard and one-half ounce of turmeric powder wetted in cold vinegar. Stir till smooth, and pour over the pickle while hot; stit well. When cold cover close. Sliced Mustard Pickles. — One dozen large cucumbers sliced, two dozen very small cucumbers, one quart of small onions, one large cauliflower, steamed slightly. So.ik all these ingredients in cold brine over night. Paste for the pickles is made as follows: One-half pound of ground yellow mustard, one teacupful of flour, one teacupful of sugar, one-half ounce of turmeric. Rub the above ingredients together with a little vinegar until smooth. Then add three quarts of vinegar, letting it scald until a thick paste. Next add one-half ounce of celery seed, and pour the hot paste over the pickles, put in cans and seal. Nasturtium Pods Pickled, — Put the pods to soak in weak brine for two days, then in fresh water one day; drain, put in a jar, and cover with boiling vinegar. The vinegar may be spiced if desired, but if the pods are to be used in sauce they are better unspiced.

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