The Toronto Cook Book

Three quarts onions, two and a half dozen cucumbers, two heads celery, one head cabbage, one of cauliflower; chop and place in crock over night, covering with salt. In the morning drain off all juice. Now take three quarts and a pint of vinegar, six cups sugar, mix three-quarters cup flour, six tablespoons of mustard, two of tumeric, moisten in cold vinegar and put into boiling vinegar, stirring slowly to keep from lumping; then put in vegetables and boil for two hours. Pickles and Relishes Favorite Pickles One quart raw cabbage chopped fine, one quart boiled beets chopped fine, two cups sugar, one tablespoon salt, one of black pepper, quarter teaspoon red pepper, one teaspoon grated horseradish ; cover with cold vinegar and keep air-tight. Raw Pickles One pint ripe tomatoes peeled and chopped, one cup chopped celery, four tablespoons red peppers chopped, four tablespoons chopped onions, six tablespoons sugar, six tablespoons mustard seed, one tablespoon cloves, half a tablespoon cinnamon, two cups vinegar; put in jars. This should stand for two weeks before using. Cucumber Pickles Two quarts cucumbers cut fine, one quart small cucumbers (do not cut), one quart small onions, one quart large onions cut up, two quarts small cauliflower, four green peppers; put into dish and cover with hot brine; let stand over night; then drain and chop fine the large cucumbers, large onions and the green peppers; take three pints white wine vinegar, five cups brown sugar, three tablespoons mustard seed; let come to a boil and make paste of two- thirds cup of flour, quarter pound mustard, half an ounce of tumeric; mix with cold vinegar; pour mixture into boiling vinegar slowly. Mixed Pickle Put in your jar and stir every day for a month the following mixture: One gallon vinegar (white wine), three large red peppers cut fine, five cents' worth curry powder, quarter ounce of ground ginger, four ounces mustard seed, two ounces of garlic, two ounces whole black pepper, four ounces salt, one ounce of tumeric; drop in vegetables as you get them; do not boil or cook. Salad Pickle Two green peppers, one quart each of green tomatoes chopped fine, cucumbers, cabbage and onions chopped fine ; sprinkle with salt and let stand for twenty-four hours; bring to scalding heat and let stand; drain through colander; take two quarts of vinegar, put in kettle and set on stove; put in two cups brown sugar, half ounce tumeric, half cup mustard, half cup flour (mixed with water), one cup butter, two eggs; beat butter and eggs and add last. Put pickles in jar and pour on the hot liquid. The Toronto Cook Book Celery Pickle Cut one dozen celery into small pieces, let stand in salt and water, mild brine, then drain well. Take half gallon vinegar, quarter teaspoon cayenne pepper, one pound granulated sugar, half pound mustard ; mix these ingredients and boil ten minutes. Then add celery and take off immediately. Pickled Onions Take half a peck of small onions, peel and put in about one cup of salt, pour over enough boiling water to cover onions; let stand over night. Drain and repeat the next night, then cover with cold vinegar and whole spice. Let stand a week before using. TOILET TALK AND THE SICK ROOM For Billiousness