Higdin Pickle

Take one peck green tomatoes and a dozen medium-sized onions. Cut and slice these, and salt and mix together. Let them stand over night, then drain them well, and add one ounce each of cloves, allspice and pepper, and a quarter pound of mustard seed, also a pound of sugar and horseradish to taste. Place the mixture in an earthen vessel, cover with vinegar, and cook over a slow fire until tender.

Pickled Oysters

Put 150 oysters into a suitable vessel, and salt to taste ; then put over a slow fire, bringing the liquid to a simmer, not a boil. Take out the oysters and put into a stone pot. To the liquid in the saucepan add a pint of good vinegar, a few heads of mace, three dozen each of whole cloves and pepper, and let come to a boil. When the oysters are cold pour the liquid over them.

Tomato Catsup

Boil for half an hour three gallons of good ripe tomatoes. Strain through a sieve. Then put on and boil down to two gallons. While boiling add two ounces each of whole cloves, allspice and cinnamon, and a quarter pound of black pepper. When done take off, cool, add one-quarter pound mustard and half a pound of sugar. Stir well, and put in a quart of best cider vinegar for each gallon. Bottle and seal up for winter use.

Apple Salad

Take one-third more apples than celery (chopped), put in as many English walnuts or hickorynuts as you like. Dressing; Yolks of three eggs, beaten, one teaspoonful mustard, two teaspoon fuls of salt, one-fourth saltspoonful of cayenne, two tablespoonfuls sugar, one tablespoonful butter, one cup cream, one-half cup of hot vinegar. Whites of three eggs, beaten stiff; cook in a double boiler until it thickens like soft custard.

Cabbage Salad

Two quarts of chopped cabbage, two level tablespoonfuls white sugar, one of black pepper, one of mustard. Rub yolks of three hard-boiled eggs until smooth. Add two tablespoonfuls butter, slightly warmed. Mix with cabbage and add one teacup good vinegar. Serve with whites of eggs, cut in rings and placed on salad. Salt to taste.

Cold Slaw With Cream Dressing

Slice cabbage fine, season with salt. Make a dressing of one-half cup whipped cream, two tablespoonfuls sugar, four of vinegar and pour over cabbage.

Cold Slaw

Chop cabbage fine, then put in a crock, add sugar, salt and pepper to taste; mash all together with a potato masher until juicy; add either sweet or sour cream to make real moist, and vinegar to suit taste.

Cooked Slaw

One small head of cabbage cut fine; put one tablespoonful butter in a skillet; when melted, stir in the cabbage. Mix the yolk of one egg, one-third cup vinegar, a little mustard, sugar and salt, pour on the cabbage and heat, then serve.

Lettuce With Cream Dressing

Care-fully look over and wash lettuce, and tear in pieces. To two tablespoonfuls fresh meat fryings add one tablespoonful flour, while hot add one cup sour cream, salt and pepper, stir rapidly until it thickens, then pour over lettuce and stir very little, dish up and lay slices of hard-boiled eggs over the top. Sugar or vinegar may be added at the table.