Blue Grass Green Tomato Pickle

E. D. P

1 peck of green tomatoes, 2, dozen onions,

2 tablespoons of mustard,

2 tablespoons of black pepper,

1 lemon,

2 tablespoons of turmeric,

3 1/2 pounds of best brown sugar, 9, ounces of white mustard seed,

2 ounces of celery seed,

3 pods of red pepper, 3 pints of vinegar,

1 teaspoon of ground cloves, 1 teaspoon of allspice. Slice tomatoes and onions and cover with salt and let stand over night. Squeeze well through a cloth; put in kettle and add ingredients, and boil till thick, stirring often to prevent sticking. Put in pint jars and seal.

Cabbage Pickle

Take enough cabbage to fill a 2-gallon jar and pour over it hot brine. Let it remain 4 days. Squeeze them out of the brine and add weak vinegar. After 3 days take strong vinegar and add

2 ounces cinnamon,

1 ounce cloves,

9, ounces turmeric,

1 ounce white mustard seed,

1 tablespoon black pepper,

2 tablespoons sugar, 1 tablespoon ginger.

Boil vinegar and spices and add cabbage, etc., and boil tender.

Cauliflower Pickle

Miss Elise White

Take the green leaves off the cauliflower and put in strong, boiling salt water and boil till tender. Dip in cold water to chill it to the heart and cut in sections. Put in jars and cover with the following: To 1/2 gallon of vinegar put

1 pound of sugar,

2 tablespoons of ground ginger,

2 tablespoons of English mustard seed, 2 tablespoons of turmeric, which has been mixed with mustard till smooth - a little cold vinegar will help it mix nicely, 1 tablespoon white mustard seed, 1 tablespoon black pepper, 1 tablespoon cinnamon, 1 tablespoon allspice.

Let this come to a boil and pour over the cauliflower, and cover tightly and let it stand for a week. Pour off the liquor, boil again, and pour over cauliflower, and bottle for use.

Chopped Cucumber Pickle

Mrs. B. F. Buckner

3 quarts of cucumbers, 1 quart of onions. Soak 2 days in brine. Put in fresh water; then drain well; then boil in vinegar. Season with

1 quart of brown sugar,

5 cents' worth of turmeric, 5 cents' worth of white mustard, 5 cents' worth of celery seed, 1 teaspoon of black pepper.

Just before taking off the fire, dissolve 3 table-spoonfuls of flour in cold vinegar and put in to thicken.

Chopped Pickle

Miss Mary Bashford

1 gallon of chopped tomatoes, 1/2 gallon of chopped cabbage, 1 quart of onions, 1 ounce of turmeric,

1 tablespoon of cloves,

4 tablespoons of ginger,

2 tablespoons of salt,

2 tablespoons of celery seed, 2 pounds or more of sugar, 3 quarts of good vinegar, 9, pods of green peppers.

Chop; measure each separately; boil 1 hour.

Chow-Chow

Mrs. Henry C. Buckner

2 heads of cauliflower, 200 very small cucumbers, 50 small onions,

1 good head of cabbage, A few green grapes, radish pods, and nasturtium seeds,

1/2 pound of white mustard seed,

1/2 pound of celery seed,

1/4 teacup of ground pepper,

1/4 teacup of cinnamon,

1/2 pint of grated horseradish.

Put the cauliflower, cabbage, cucumbers, and onions in salt over night. Drain off and put to soak in vinegar 2 days. Drain again and mix with spices. Boil a gallon of vinegar with 2 pounds of sugar and pour over while hot. Do this 3 mornings in succession; then mix some ground mustard and a little olive oil until a good flavor.