This section is from the book "The Blue Grass Cook Book", by Minnie C. Fox. Also available from Amazon: The Blue Grass Cook Book.
After scraping walnuts, let them stand in salt water for 2 or 3 weeks. Scald twice quickly, so as not to soften them, and rub dry and put in jars. Pour boiling vinegar over them and let them stand 2 weeks longer. Then boil in very strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves, pepper, ginger, garlic, horseradish, and pour over walnuts and seal tightly.
Mrs. R. J. Neely
After washing the brine from cucumbers, place in a jar and fill almost to the top with cold vinegar. Put in a kettle
1 quart of vinegar,
1 pound of sugar,
1 handful of whole black pepper,
A few cloves,
1 or 2 pods of red pepper, A little mace.
Boil till strength of spices is extracted; then pour over pickle. Tie securely to keep strength in. This amount is for 1 gallon of pickle.
3 dozen cucumbers, 1/2 peck green tomatoes, 1/2 dozen peppers, 1/2 dozen onions.
Salt them separately and let stand over night. Then press till perfectly dry. The peppers and onions chopped fine. Take enough vinegar to cover, and add
2 tablespoons black pepper, 2 tablespoons allspice,
3 tablespoons white mustard seed, 3 tablespoons celery seed,
1 tablespoon horseradish, 1/2 dozen cloves.
Let it come to a boil and then add cabbage, etc. Put in jar and seal.
E. D. P
Peel and slice separately. Sprinkle well with salt, and let them stand over night. Squeeze them through a cloth.
To 4 pounds of cucumbers, add 2 pounds of sliced onions, 2 quarts of vinegar,
1 pound of brown sugar,
8 green peppers, cut in small pieces,
2 tablespoons of celery seed, 2 tablespoons of turmeric,
6 tablespoons of white mustard seed, 2 tablespoons of grated horseradish.
Put all on fire and let it come to a good boil. When cold, add 3 tablespoonfuls of olive oil.
Miss Elise White
1/2 pound ginger,
1/2 pound garlic,
1/2 pound horseradish,
1/2 pound white pepper,
1/4 pound cinnamon,
3 ounces turmeric,
1/2 ounce allspice,
1/2 ounce mace,
1/2 ounce cloves.
Put in jar with 1 gallon of good vinegar. Prepare this some time before it is used.
E. D. P
1/2 pound of ground race ginger, 1 pound of scraped horseradish, 1 pound of white mustard seed, 1 pound of chopped onion, 1 ounce of ground mace, 1 ounce of grated nutmeg, 1/2 cup of black pepper grains,
1 tablespoon of celery seed, 1/4 pound of ground mustard,
2 ounces of turmeric.
Make into a paste with 1 pint of best salad oil. Fill each melon, putting in each a small clove of garlic. Seal tightly and pack in a jar and put a little stuffing over each layer; also a piece of alum the size of a hickory nut, and kept well covered with cider vinegar.
 
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