Ragout Pickle

One gallon green tomatoes, sliced, one gallon chopped cabbage, one pint sliced onions, quarter pound mustard seed, one ounce celery seed, one ounce allspice, half ounce cloves, four tablespoonsful of whole black peppers, one and a half gills of salt, one pound brown sugar, three quarts vinegar. Boil all together one hour or until clear. It may be used in a week, and will keep a year.

Chopped Tomato Pickle

Two gallons of tomatoes well chopped, five tablespoonsful of mustard, three gills mustard seed, two tablespoons of allspice, two of ground pepper and two of cloves, one gill of salt, one and a half pints of onions chopped fine, two pounds of sugar, three quarts strong vinegar. Put all on the fire together, and boil until well done. The tomatoes should be green, and the skins pared off. This recipe applies equally to cabbage.

Damson Pickle

Two pounds damsons, one pound sugar, one pint vinegar. Add mace, cloves, and cinnamon. Stew the fruit and spice in vinegar until done.

Walnut Pickle

Put the walnuts in salt and water, let them stand a fortnight; then boil them. After taking them out of the brine put them in vinegar. Then put them in fresh vinegar, with any kind of spice you like. 212

Green Tomato Pickle

One peck green tomatoes cut in thin slices; sprinkle them with salt, and let them stand two days. Twelve onions sliced, one-ounce bottle mustard, half pound white mustard seed, quarter ounce of turmeric, one dozen cloves, one ounce ground pepper, and one ounce allspice. Mix all together. Put in a kettle a layer of tomatoes, onions, and spices, alternately. Cover them with vinegar, and let them simmer an hour.

Green Tomatoes Pickled Without Boiling

One gallon of tomatoes sliced thin, six sliced onions. Sprinkle with salt, and let them remain overnight. Take them out and let them drain till evening. Add six moderate-sized green peppers, chopped fine, three tablespoonsful of ground mustard, half pint white mustard seed, one tablespoon-ful cloves, same of allspice and of black pepper, all mixed together. Pack in a jar, cover with vinegar, and in one month it is fit for use.

Pickled Damsons

To every two pounds of damsons put one pound sugar, half a pint of vinegar, add mace, cloves, allspice, and cinnamon to taste. Place the fruit in a jar, then scald the vinegar, spices and sugar together, and pour it over the fruit for six successive mornings, covering the jar each time very closely, to prevent the flavor from escaping. This pickle is fit for use in two weeks.

Peach Mango

Lay the peaches in salt and water for two days, then take them out and wipe them dry. Take out the stones, and fill with the following mixture: Minced garlic, horseradish, bruised mustard seed, and sliced ginger root, celery seed, and onion. Tie the peaches round with thread, and strew over them cloves, broken cinnamon, and turmeric. Season cold vinegar with made mustard, ginger, and nutmeg and sugar. Pour the vinegar over the peaches, and set the jar in a cool place for three months. Oil may be added to this filling if desired.