Pickled Butter Beans

1 peck butter beans. 4 pints (8 cups) vinegar. 3 lbs. (6 cups) brown sugar. 1/2 pint (1 cup) mustard. 2 tablespoonfuls turmeric. 2 tablespoonfuls celery seeds. 1 teaspoonful salt. 1/2 pint (1 cup) flour.

Cut the beans into small pieces, then boil them in plenty of boiling salted water until tender, and drain well.

Bring the vinegar and sugar to boiling point, then add the celery seeds, salt and the mustard, flour and turmeric mixed to a paste with a little cold vinegar.

Boil for ten minutes, or until thick, and pour over the beans.

Seal in sterilized jars.

Pickled Cauliflower

2 cauliflowers. 1 oz. whole peppers. Salt. 1 oz. allspice. 1 quart (4 cups) vinegar. 1/2 oz. cinnamon. 1 oz. ginger root.

Break the cauliflower into sprigs. Put the sprigs on a large platter and sprinkle with salt, leaving for two days.

Add the spices to the vinegar and boil for fifteen minutes. Drain the cauliflower and put into jars, then pour the boiling vinegar over it.

Cover with muslin and seal when cold.

One or two string or French beans and a few chilies put in the jars improve the appearance.