Pickled Cabbage

1 large firm head of cabbage.

1/2 dozen onions.

Salt.

1 pint vinegar.

1 cupful sugar.

1 teaspoonful ground mustard.

1 teaspoonful black pepper. 1 teaspoonful cinnamon. 1 teaspoonful turmeric. 1 teaspoonful mace. 1 teaspoonful allspice. 1 teaspoonful celery seed.

Remove the outside leaves of the cabbage and shave fine ; chop the onions. Put them in layers with the salt, and leave for twenty-four hours. Then scald the vinegar;

add the sugar and spices, and boil for a few minutes. Add the cabbage and onions drained; simmer for half an hour, and put into jars.

lied cabbage may be mixed with the white.

Pickled Cabbage (Without Boiling)

Shave a head of cabbage, and pack firmly in a jar, with layers of salt, pepper and two tablespoonfuls white mustard seed (also two red peppers, and two heads celery, chopped, if you like). Pour cold vinegar over all. Sprinkle the top with powdered cloves. Cover with a small plate, with a weight on it (a stone will do) to keep the cabbage under the vinegar. Cover the jar. This will be ready to use in about a week and will keep several months.

Pickled Cucumbers

Take small cucumbers. "Wash them carefully and place in stone jars. Make a weak brine (a handful of salt to one and a half gallons of water). When scalding hot, turn over the cucumbers and cover. Repeat this three mornings in succession, taking care to skim thoroughly. On the fourth day put a piece of alum, the size of a walnut, into a porcelain kettle of vinegar. Make it scalding hot and then put in as many cucumbers as the vinegar will cover. Do not let them boil, but take them out as soon as scalded through, and replace with others, adding each time a small piece of alum. (The alum is to make the pickles crisp.) When this process is through, throw out the vinegar; and replace with good cider or white wine vinegar and spices in the following proportion:

1 gallon vinegar.

1 cupful sugar.

2 or three red peppers (or green).

3dozen cloves, whole.

l 1/2 dozen allspice, whole. 1 dozen blades mace. 3 tablespoonfuls white mustard seed.

While this is heating, sort the pickles, and place in stone, or glass jars. When the spiced vinegar is scalding hot, pour it over the pickles. Seal, and put away the jars not needed for immediate use.

Pickles thus prepared are still fine and crisp at the end of a year.

Dutch Cucumbers

Boil and skim three gallons of water, and two pounds of coarse salt. Select cucumbers from six to eight inches long. Wash and wipe them carefully; then put a layer of them in a big stone jar; one that will hold at least four gallons. Then put in a layer of grape leaves and a bunch of dill seed on the stalk. Go on in this way till the jar is full, topping it with plenty of cabbage leaves. On the very top put a large stone. Fill up with the brine, and let it stand. Quiet fermentation takes place. In about two or three weeks your cucumbers are done, and ought to be transparent, like amber, with a sub-acid flavor.