CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; let stand two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage, celery, and peppers; to this add one tablespoonful of salt, one pint of white mustard seed (not ground), four pints of sugar, hot peppers to suit the taste. Put in jars for immediate use; in sealed cans to keep. Be fore putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover with boiling water; let stand over night; drain in the morning through a colander, and add four large onions sliced, with an ounce of whole cloves, one ounce of cinnamon, two pounds of brown sugar. Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup seems thin, drain off, and boil down. Cover top of jar with a cloth before setting away.
CUCUMBER PICKLES. KITTIE M. SMITH.
Wash your cucumbers; then pour boiling water on them, and let them stand eighteen hours. Take them out, and make a brine of one pint of salt to one gallon of water; pour on boiling hot; let stand twenty-four hours. Then wipe them dry, and pack them in your jar. Put in slips of horseradish, and what spices you like. Cover with cold cider vinegar. Put grape leaves on the top. They are ready to use in twenty-four hours, and if the vinegar is pure cider vinegar, will keep indefinitely.
CHOPPED PICKLE. MRS. S. A. POWERS.
One peck green tomatoes, one dozen red sweet peppers, chopped fine; cover with salt water; let stand twenty-four hours; drain dry; add one head cabbage, one bunch celery chopped fine, one pint grated horseradish, one teacupful cloves, one teacupful black mustard seed, salt to taste, one pint or more very small cucumbers, or one-half dozen ordinary cucumbers cut into small strips; cover with cold cider vinegar. If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and cloves, teaspoon each of salt and pepper; bottle for use. You can use grape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine of water and salt--one teacup of salt to a gallon of water; boil, and pour over the cucumbers; move brine nine mornings in succession; boil, and pour over; then wash in hot water, and put to drain. When cool, place in stone jars, one layer of pickles, and then a layer of grape leaves, some horseradish, and a few sliced onions, if you like the taste of onion. When your jars are full, make a syrup of good vinegar and sugar, sweetened to taste, and add stick of cinnamon, a little celery seed; boil, and pour over the pickles. Invert a plate or saucer, and put on a small weight; tie up closely. They will keep the year round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt, one teaspoon red pepper; cook one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER.
Two and one-half gallons ripe tomatoes; rub through a sieve; eight cups cider vinegar, one and one-half cups salt, two and one-half cups brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls black pepper, four teaspoonfuls cayenne pepper.
COLD CATSUP. MRS. F. E. BLAKE.
One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let stand two hours; rub through coarse sieve or colander; to this, add one-half pint grated horseradish, one large cup salt, one and one-half cups white mustard seed, one tablespoonful black pepper, one quart fine chopped celery, one large teacupful chopped onions, one and one-half cups sugar, one tablespoonful ground cloves, one tablespoonful ground cinnamon, three pints good cider vinegar.