Fresh Cucumber Pickles

Get small ones of uniform size. Place in a stone crock. Pour on boiling water to cover. Put in a large handful of salt. Let stand over night. Drain off in the morning. Pour on more boiling water and same quantity of salt. Let stand till the next morning. Drain off the water, wash the pickles in clear water, dry with a towel. Put in a crock and pour on boiling cider vinegar. Then put in small horseradish roots. These pickles will keep in a common stone crock all winter.

Green Cucumber Mangoes

Mrs. Albert Willson.

Take 2 dozen large cucumbers, cut a block square out of the side of each one. Scrape out the seed. Lay them in weak salt and water for five hours. Make a dressing of 2 large heads of cabbage, 4 green peppers chopped, 2 ounces celery-seed, 2 ounces white mustard seed, 1 ounce black pepper, 1 ounce salt, and 1 cup sugar. Put 2 small onions-sets in it (whole), and 2 small string beans in each cucumber and finish filling with the dressing. Replace the block and tie with a strip of cotton. Put a layer of vine leaves, a layer of cucumbers, and a teaspoon of powdered alum alternately into a kettle until it is full. Cover with vinegar; scald 3/4 of an hour. Lift them out of this vinegar into jars. Take a gallon of fresh vinegar, 1 1/2 pounds brown sugar, boil 15 minutes, skim and pour over the pickle.

Pickled Cabbage

Mrs. Albert Willson.

Take a hard head of white cabbage, slice in thin pieces *44 with 8 onions and 12 cucumbers cut lengthwise. Sprinkle with salt, and hang up in a sack to drain for 24 hours. Spread on a table and sprinkle with 3 tablespoons ground mustard, 2 of ginger, 2 of black pepper, 1 of mace, 2 of celery-seed, and 1 of turmeric. Mix well. Put 2 pounds sugar in 2 quarts vinegar and let boil. Pour over hot. The next day drain off and boil again and pour over.

Pickled Cauliflower

Cook the cauliflower till tender, then put it in jars and pour over it vinegar and ground mustard-seed, previously scalded together.

Pickled Red Cabbage

Slice fine; pack in jar; pour over boiling spiced vinegar; use tablespoon brown sugar to one head; when cold tie down; fit for use in about ten days.

How To Pickle Cherries

Select cherries not over ripe. Leave on an inch of stem. Put into a jar and cover with cold vinegar. Leave three weeks. Then pour off 2/3 of the liquor. (This, boiled with a pound of sugar to the pint is a very fine syrup, good for pudding-sauce, or, diluted with water, is a pleasant drink.) Put fresh vinegar over the cherries to replace that poured off. Then drain it all off and to each quart add 1 ounce coriander seed, 1 blade of mace, a pinch of cayenne, and 4 bruised cochineals, all tied loosely in a piece of thin muslin. Boil it, and when cold pour it over the cherries. In a month they will be ready for use.

Pickled Cherries

Fill a glass jar § full of large ripe cherries on the stems. Fill up with best cold vinegar. Do not cook.