Cucumber Pickles

Cucumber Relish

To 4 dozen large cucumbers add 1 dozen green peppers, 2 ounces each of white and black mustard seed, 3 dozen white onions, 1/2 dozen red peppers and 1 ounce of celery seed. Chop fine; sprinkle with salt, and let it stand over night. In the morning drain well and boil 3 quarts of vinegar, 1 pound of brown sugar and the spices together. Pour over the cucumbers and put in air-tight jars.

Cucumber Pickles

Soak cucumbers in good brine for 2 days, then wash off in cold water. Fill glass jars. For every 2 quarts put in several pieces of horseradish, 1 tablespoon whole pepper, 1 tablespoon whole allspice, 1 teacup light brown sugar, and cover with good, cold vinegar. If desired, 6 small onions and 1 stalk of celery may be added.

Small Cucumber Pickles

Wash cucumbers well and put in weak brine for 3 days. Remove, wash, drain, scald in good cider vinegar spiced to suit; add small piece of alum. Pack in a jar. Boil vinegar and sweeten. Pour over pickles and seal air-tight.

Cucumber Pickles

One peck cucumbers, 1 dozen onions, chopped very fine, 1 handful salt. Mix and put in a sieve and let drain over night. Season with ground black pepper and celery seed. Cover with cold vinegar.

Cucumber And Celery Pickle

One-half peck green cucumbers, pare, take out seeds, chop and let stand over night with 1/2 cup salt. In the morning drain and mix with an equal quantity of celery, cut into small pieces. Add to this 2 cups chopped onions, 3 or 4 green peppers and 1 or 2 red ones, chopped, 1/2 cup yellow mustard seed, 2 cups sugar, 2 teaspoons cinnamon, 2 teaspoons cloves. Cover with vinegar and let come to a good boil. This will keep in a stone jar all winter, and is much more delicate and fine in flavor than green tomato pickles.

Fruit

"A little peach in the orchard grew, A little peach of an emerald hue." (Listen to our tale of woe.)

Currants And Oranges

Three quarts currants, 4 large oranges (chopped), 2 pounds raisins (stoned), its weight in sugar; cook all 20 minutes.

Pickled Peaches Or Crab Apples

Take 3 1/2 pounds brown sugar, 7 pounds fruit, 1/4 pound stick cinnamon, 1/4 pound cloves, 1 quart cider vinegar, boil sugar and vinegar to a syrup; have ready your prepared fruit, drop in syrup, cook until tender, take out carefully, put in jars. Boil syrup down till thick, then pour over pickles and cover very firm.

Spiced Currants

Five pounds currants, 3 pounds sugar, 1 pint vinegar, 1 tablespoon cloves, 1 tablespoon cinnamon, 1 tablespoon allspice, 1/2 tablespoon salt. Boil together until thick. Can use gooseberries or cherries the same.

Cranberry Jelly

Wash and pick over the fruit and boil till soft in enough water to cover it. Strain through a sieve and weigh equal quantities of the pulp and sugar. Boil gently 15 or 20 minutes; stir occasionally, that it may not burn.

Blackberry Jam

Two quarts blackberries, 1 quart of fine cooked apples, 2 quarts of sugar. Jam all together. Cook 1/2 an hour, or until thick.

Apple Butter

Take good, tart apples and cook them down until they are real thick, stirring them constantly. Add 1/2 as much sugar as you have apples. Let cook 1/2 hour, stirring briskly to keep from burning. Remove from stove and while hot add cinnamon, allspice and cloves to suit taste.

Orange Marmalade

Cover 12 oranges, 3 lemons, sliced very thin, with 5 pints water and let stand 24 hours. Then cook 1 hour, add 8 pounds sugar, cook another hour, pour in glasses. Stir often after the sugar is added.

Ginger Pears

Eight pounds pears, 8 pounds sugar, 1 pound crystallized ginger, juice of 2 lemons. Pare and quarter (do not remove core or seed) the fruit, put in cold water, cook until tender. Pour off water, core them, cut in small pieces (do not chop them), add sugar, ginger and lemon juice. Cook slowly 2 hours. Put in small jars and seal.

Spiced Rhubarb

Wash and cut 2 1/2 pounds rhubarb in small pieces; add 1 cup vinegar, 2 pounds of sugar, and 1 tablespoon each of cinnamon and cloves. Put in a preserving kettle and boil steadily for 1/2 hour. Put in jelly glasses, covering tops with paraffin.

Heavenly Hash

Five pounds chopped apples, without peeling, 5 pounds sugar, 1 pound raisins, seeded and chopped, 4 oranges, chop the peelings and squeeze juice over sugar. Cook all together slowly until clear.

Fruit Sausage

Grind in food chopper one pound of figs and one-ha!i pound of dates, 1/2 pound seedless raisins. Add one cupful of English walnuts chopped. Knead on board. Shape the thickness of a sausage, wrap in oiled paper, and tie.

Pumpkin Marmalade

Seven pounds pumpkin, cut in small pieces, 5 pounds white sugar, juice of 3 lemons. Mix all together and let stand over night. In the morning cook until proper consistency.

Tomato And Apple Butter

Pare 1 peck of ripe tomatoes, 1 peck ripe apples, cook each separately and run through a sieve. To every bowl of tomato add 3 teaspoons cinnamon, stir thoroughly, and cook same as apple butter.

Plum Conserve

To 6 pounds blue plums, halve and quartered, after the pits are removed, add 4 pounds granulated sugar, 2 pounds seeded raisins, chopped fine, 1/2 pound English walnuts, chopped fine, the parboiled skin of 4 oranges and the juice of one. Chop the orange skin after boiling Boil 20 minutes and then seal.

Prune Jelly

Stew one pound of prunes tender, add one-half cupful sugar, and cook ten minutes. Drain off the syrup, stone prunes, and pass them through sieve. Return syrup to fire and boil up once. Stir into it 2 tablespoons of gelatin dissolved in a little cold water; add prunes and the juice of a lemon. Stir up well, pour into a mold to congeal. Serve with whipped cream.

Golden Marmalade

Seven pounds pumpkin, 5 pounds sugar, 5 cents' worth ginger root, 3 lemons. Cut fruit and lemons the same as for orange marmalade. Let stand over night. In the morning cook until clear and the proper consistency.

Boiled Apples

Make a thin syrup with 1 cup of sugar, 2/3 cup of water. Have ready 6 apples, cored, but not peeled. Put into syrup and boil until soft.