The Landmarks club cook book

One peck of green tomatos sliced, six large onions, one teaspoon of salt thrown on over night. Drain off in the morning all the water, then boil in two quarts of water and one quart of vinegar for fifteen minutes. Drain in colander. Then take four quarts of vinegar, two pounds brown sugar, 1 1/2 tablespoons each of cloves, cinnamon, ginger, ground mustard and half teaspoon red pepper. Pour on them and let cook fifteen minutes. Mrs. John H. Norton. [illustration: FIG PICKLES] Ten pounds figs, five pounds brown sugar, one quart vinegar, One ounce ground cinnamon, half ounce each cloves and allspice. Boil sugar, vinegar and spices (in bags) together. fruits, jellies, etc. Boil fruit until penetrable with a straw. Put fruit in jars and pour syrup over boiling hot. Mrs. Richard Rising. PICKLED FIGS. Five pounds fruit, three pounds sugar, one pint vinegar, two lemons sliced. Put in the vinegar and sugar, a bag of spices (two tablespoonfuls whole cloves, one tablespoonful allspice, one teaspoonful mace and a handful of cinnamon broken into fine pieces). Put figs in the vinegar. Boil slowly two hours. Put in glass jars. Mrs. Wellington Burke. PICKLED FIGS. Two pounds sugar to one quart of vinegar. Put cloves, cinnamon and mace into a bag and scald in the vinegar and pour upon- the figs hot, three mornings in succession. The figs should not be quite ripe enough to eat. Mrs. Estabrook. FIG PICKLES. One and a half pints vinegar, two pounds sugar, seven pounds figs. Spices as for peach pickles. Put vinegar, sugar and spices in a kettle and let come to a boil. Add figs and cook slowly for two hours. Mrs. Frederick Gay. PICKLED GRAPES. Use Muscat grapes, pickled in the same way as peaches, only . the grapes are not put in the vinegar the fourth morning and cooked, Mrs. W. W. Thatcher. Take two dozen sound lemons, wipe dry, cut four incisions in each lemon lengthwise and one around the middle ; fill the incisions with salt, place them in an earthen pan or bowl in a sunny place; leave them for a week, keeping them turned. Then sprinkle over them two ounces of turmeric and put them in a jar after dividing them into quarters. Add one root of garlic divided into cloves, one dozen eschalots, each stuck with a clove; boil in two quarts of white vinegar, one-half pound bruised ginger, two ounces black pepper-corns and one-half landmarks club cook book. pound bruised mustard seed. Let vinegar boil for two or three minutes, then pour it at once on lemons, leaving them until next day. Then add a dessert spoon of chile sauce. Either seal in quart jars or cover jar with a bladder. The longer they are kept the better they are. Mrs. M. T. Allen. MIXED PICKLE (SPANISH). Take one dozen and half large cucumbers out of the brine; soak four or five hours. Take two heads of cabbage chopped fine ; let it lie in salt eight hours ; three dozen seed onions, seven pods green peppers soaked in salt water. Squeeze out with your hands. Then place in kettle layer of above articles alternating with layer of seasoning, composed of two ounces white mustard seed, one ounce celery seed, half pound box of mustard, one ounce of turmeric, two pounds of brown sugar mixed with good cider vinegar. Boil half hour, till it thickens. Bottle. Miss. Delia Clemons. SWEET PICKLES — PINEAPPLE.