Virginia Cookery-book

An easy way to green all pickles is to boil them in strong ginger tea. To Stuff Foety Large Cucumbers. Green them as described above. Take the seeds from the melons, being careful not to take out too much of the inside ; sprinkle them with salt, and let them stand twenty - four hours ; take them out, and make a weakened vinegar in which to soak them a week or ten days ; then draw off the vinegar, and stuff them as follows: One half-pound of mace, the same of ginger and horseradish scraped and dried, one pound of white mustard-seed washed and dried, half a pound of garlic, two ounces of turmeric, two ounces of cloves, two ounces of mace, half a pound of celery - seed ; beat all these ingredients well together in a mortar. Mix a pint of made mustard and salad oil with one pound of brown sugar ; stuff the cucumbers, sew up, and after you have filled your jar with them pour over strong cold vinegar, and expose to the siin every day until cold weather comes. This pickle improves with age. If you prefer to make them into yellow pickle, omit the greening and put a quarter of a pound of turmeric into the first vinegar in which they are thrown after being taken from the brine. Spanish Picklb. One peck of cucumbers sliced about an inch thick, two dozen onions, sliced, two dozen pods of green peppers ; sprinkle with salt, and let them stand twenty-four hours. Then put all where they can drain all night. Prepare vinegar by adding to one gallon of pure cider vinegar one ounce of turmeric, two ounces of white ginger, a quarter of a pound of ground mustard, one ounce of horseradish, two ounces of celery -seed, four table - spoonfuls of olive oil, and a pound and a half of brown sugar. Watermelon-rind Pickle, No. 1. Of late years this has become a favorite on the tables of many, and is certainly convenient to resort to in seasons when fruit is scarce and dear. Pare the outer riud off watermelons that are brought from the dinner-table ; cut them simply into strips or leaves, stars — any shape, in short, that you may fancy ; take ten pounds of this rind and boil it in clear water until tender ; make a sirup of two pounds of sugar, one quart of vinegar, half an ounce of cloves, and half an ounce of cinnamon ; the sirup to be boiled, and poured over the rinds boiling hot; drain the sirup off and let it come to a boil, and pour over the rinds three days in succession. It will keep for years. Watermelon-bind Pickle, No. 2. Scrape off the outer hard green rind, and leave the other part of the rind as thick as possible ; put the prepared pieces, cut about two inches long, in fresh-water, and let them stay in it all night. Next morning put them on the fire in fresh-water, and let them boil until tender and clear ; to each ten pounds of the fruit put the grated rind and juice of two lemons, and two ounces of scraped white ginger ; boil the ginger and lemon in one quart of vinegar, and pour it hot over the rinds four mornings successively; then fasten up securely. Back and Black Pickle. Three heads of firm, hard cabbage, one peck of green tomatoes, half a peck of ripe tomatoes, one dozen onions ; half a dozen each of green and red peppers, two pounds of sugar; all to be chopped fine and salted overnight. In the morning squeeze the water from it ; put the vegetables in the kettle, with vinegar enough to cover them ; simmer the whole for three hours together ; just before removing from the fire add a teaspoonful of grated horseradish. The other seasonings are a table -spoonful of ground mustard, the same of whole white mustard-seed, the same of black mustard-seed, half an ounce of maoe, VIRGINIA COOKERY-BOOK. half an ounce of cloves, one table-spoonf ol of black pepper, and three table-spoonfuls of celery-seed. Sweet-Peach Pickle.