Pickled Cauliflower

After cutting off all the green leaves, put the cauliflower into boiling water, with a good supply of salt, and boil from three to five minutes; take them out of the salt and water, dip them in clear cold water one minute, to send the heat to the heart of the cauliflower, cut them in pieces convenient to put in jars, then make a mixture of one tablespoon of mace, one of cloves, one of allspice, one of ginger, two of white mustard seed, and a red pepper pod, with each a gallon of vinegar. Let the mixture boil and pour it upon the cauliflower, cover them closely and let them stand one week, then pour off the vinegar, scald it, and return it hot again to the cauliflower; then put them in jars ready for use. The best cider vinegar should be used, and if it is not perfectly clear it will dissolve the cauliflower.

Brine For Cucumbers

Mrs. J. B, Adams. Three pails water, two quarts coarse salt (rock is good,) one pound alum, one pound black pepper, tied in a bag; dissolve the alum in a little hot water; put all into a jar or keg; wash the cucumbers with great care, and have none that are bruised ; throw them in and place a weight to keep them under. When wanted for pickling, soak a short time, changing the water as often as necessary.

Congress Pickles

S. S. Pierce. Wash the cucumbers; take one pint of fine salt to one hundred medium sized cucumbers, and sprinkle it over them; pour on boiling hot water enough to cover them; let them stand forty-eight hours; take them out of the brine, wipe them, put them in jars, and pour over them scalding hot vinegar with any spices you like. If the vinegar becomes tasteless, put them into fresh vinegar before using them. Keep them covered tight.

Recipe For 600 Pickles

Mrs. F. D. Gray. Make a brine of cold water and salt strong enough to bear an egg; heat boiling hot and pour over the cucumbers; let them stand twenty-four hours, then take out and wipe dry ; scald vinegar and pour over them and let them stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard, six cents' worth of ginger-root, the same of cinnamon, allspice and cloves; one tablespoon celery seed, alum the size of a butternut; scald these together and pour boiling hot on the cucumbers.

Pickled Cucumbers

Mrs. Packard.

Wash with care your cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water.) When scalding hot, turn over the cucumbers and cover; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a walnut. When scalding hot, put in as many cucumbers as may be covered with the vinegar; do not let them boil, but skim off as soon as scalded through, and replace with others, adding each time a small piece of alum. When this process is through, throw out the vinegar and replace with good cider or white wine vinegar; add spices, mustard seed and red peppers. Sort the pickles and place in stone or glass jars, turn over the hot spiced vinegar; seal and put away the jars not needed for immediate use. Pickles thus prepared are fine and crisp at the expiration of a year. Those that are kept in open-mouth jars may be covered with a cloth, which will need to be taken off and rinsed occasionally. I prefer green peppers, and prepare them with cucumbers in brine. They are not as apt to become soft.