Stuffed Peppers

Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. For the stuffing use two quarts of chopped cabbage, a cupful of white mustard seed, three table-spoonfuls of celery seed, two table-spoonfuls of salt, half a cupful of grated horse-radish. Fill each pepper with part of this mixture, and into each one put a small onion and a little cucumber. Tie the stem on again, put the peppers in a jar, and cover with cold vinegar.

Mangoes

Get small green musk-melons or cantelopes. Cut a small square from the side of each one, and, with a teaspoon, scrape out all the seeds. Make a brine of one pint of salt to a gallon of water. Cover the mangoes with it while it boils. Let them stand two days; then drain them, and stuff with the same mixture as is used for peppers Pour boiling vinegar over them, using in it a bit of alum.

Chopped Pickle

One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in the morning drain well. Add half a pound of mustard seed, two table-spoonfuls of ground allspice, two of ground cloves and one cupful of grated horse-radish. Pour over it three quarts of boiling vinegar.

Pickled Tomato

One peck of green tomatoes, a dozen onions, sliced thin; two cupfuls of salt, a small (quarter of a pound) box of mustard, one quarter of a pound of mustard seed, one ounce each of ground allspice, clove and pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and let them stand two days; then drain them. Mix the spices. Put layers of tomato, onion and spice in the kettle, and cover with vinegar. Cook slowly until the tomato looks clear - about half an hour.

Pickled Cauliflowers

Two cauliflowers, cut up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four table-spoonfuls of mustard, until it boils. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower.

Tomato Ketchup

Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two table-spoonfuls of salt, two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls of vinegar. Boil all together till thoroughly cooked (about three hours), stirring frequently. Bottle while hot.

Tomato Ketchup, No. 2

Skin the tomatoes, and cook them well. Press them through a sieve, and to each five pints add three pints of good cider vinegar. Boil slowly a long while (about two hours), until it begins to thicken; then add one table-spoonful of ground clove, one of allspice, one of cinnamon and one of pepper, and three grated nutmegs. Boil until very thick (between six and eight hours), and add two table-spoonfuls of fine salt. When thoroughly cold, bottle, cork and seal it.

Barberry Ketchup

Three quarts of barberries, stewed and strained; four quarts of cranberries, one cupful of raisins, a large quince and four small onions, all stewed with a quart of water, and strained. Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two cupfuls of sugar, one dessert-spoonful of ground clove and one of ground allspice, two table-spoonfuls of black pepper, two of celery seed, and one of ground mustard, one tea-spoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg. Let the whole boil one minute. If too thick, add vinegar or water. With the quantities given, about three quarts of ketchup can be made.