Ripe Cucumber Pickle

Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point, then let stand on back of range two hours. Remove from alum water and chill in ice-water. Make a syrup by boiling five minutes two pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.

Unripe Cucumber Pickles (Gherkins)

Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated, to the boiling-point and boiled ten minutes: -

1 gallon vinegar 4 red peppers

2 sticks cinnamon

2 tablespoons allspice berries

2 tablespoons cloves

Strain remaining liquor over pickles which have been put in a stone jar.

Chopped Pickles

4 quarts chopped green tomatoes 3/4 cup salt

2 teaspoons pepper

3 teaspoons mustard 3 teaspoons cinnamon

3 teaspoons allspice

3 teaspoons cloves

1/2 cup white mustard seed

4 green peppers, sliced 2 chopped onions

2 quarts vinegar

Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.

Spanish Pickles

1 peck green tomatoes,.

thinly sliced 4 onions, thinly sliced 1 cup salt 1/2 oz. cloves 1/2 oz. allspice berries

1/2 oz. peppercorns 1/2 cup brown mustard seed 1 lb. brown sugar 4 green peppers, finely chopped

Cider Vinegar

Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.

Chow-Chow

2 quarts small green tomatoes 12 small cucumbers

3 red peppers

1 cauliflower

2 bunches celery

1 pint small onions

2 quarts string beans

1/4 lb. mustard seed

2 oz. turmeric

1/2 oz. allspice

1/2 oz. pepper

1/2 oz. clove

Salt

1 gallon vinegar

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.

Pickled Onions

Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain, and cover with more brine; let stand two days, and again drain. Make more brine and heat to boiling-point; put in onions and boil three minutes. Put in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Cork while hot.

Table laid for Breakfast. - Page 601.

Luncheon table laid for Fish Course, Soup Course presumably having been removed. - - Page 602.