quarts of vinegar, previously heated, and pour over cucumbers. Seal in stone jars; ready for use. It is better to cook both onions and caulilflower a little before putting in vinegar with the spices. CABBAGE PICKLE Take enough cabbage to fill a 2-gallon jar and pour over it hot brine. Let it remain 4 days. Squeeze them out of the brine and add weak vine- gar. After 3 days take strong vinegar and add 2 ounces cinnamon, 1 ounce cloves, 2 ounces turmeric, 1 ounce white mustard seed, 1 tablespoon black pepper, 9, tablespoons sugar, 1 tablespoon ginger. Boil vinegar and spices and add cabbage, etc., and boil tender. CAULIFLOWER PICKLE Miss Elise White Take the green leaves off the cauliflower and put in strong, boiling salt water and boil till tender. Dip in cold water to chill it to the heart and cut 299 THE BLUE GRASS COOK BOOK in sections. Put in jars and cover with the follow- ing: To ^ gallon of vinegar put 1 pound of sugar, 2 tablespoons of ground ginger, 2 tablespoons of English mustard seed, 2 tablespoons of turmeric, which has been mixed with mustard till smooth — a little cold vine- gar will help it mix nicely, 1 tablespoon white mustard seed, 1 tablespoon black pepper, 1 tablespoon cinnamon, 1 tablespoon allspice. Let this come to a boil and pour over the cauli- flower, and cover tightly and let it stand for a week. Pour off the liquor, boil again, and pour over cauH- flower, and bottle for use. CHOPPED CUCUMBER PICKLE Mrs. B. F. Buckner 3 quarts of cucumbers, 1 quart of onions. Soak 2 days in brine. Put in fresh water; then drain well ; then boil in vinegar. Season with 1 quart of brown sugar, 300 PICKLES 5 cents' worth of turmeric, 5 cents' worth of white mustard, 5 cents' worth of celery seed, 1 teaspoon of black pepper. Just before taking off the fire, dissolve 3 table- spoonfuls of flour in cold vinegar and put in to thicken. CHOPPED PICKLE Miss Mary Bashford 1 gallon of chopped tomatoes, ^ gallon of chopped cabbage, 1 quart of onions, 1 ounce of turmeric, 1 tablespoon of cloves, 4 tablespoons of ginger, 2 tablespoons of salt, 2 tablespoons of celery seed, 2 pounds or more of sugar, 5 quarts of good vinegar, 2 pods of green peppers. Chop ; measure each separately ; boil 1 hour. 301 THE BLUE GRASS COOK BOOK CHOW-CHOW Mrs. Henry C. Buckner 2 heads of cauliflower✪ Cauliflower Pickle, 200 very small cucumbers, 50 small onions, 1 good head of cabbage, A few green grapes, radish pods, and nasturtium seeds, ^ pound of white mustard seed, ^ pound of celery seed, ^ teacup of ground pepper, ^ teacup of cinnamon, ^ pint of grated horseradish. Put the cauliflower, cabbage, cucumbers, and onions in salt over night. Drain off" and put to soak in vinegar 2 days. Drain again and mix with spices. Boil a gallon of vinegar with 2 pounds of sugar and pour over while hot. Do this 2 morn- ings in succession ; then mix some ground mustard and a little olive oil until a good flavor. DELICIOUS CUCUMBER PICKLE Use cucumber pickles that have been made, and slice and add pieces of chopped onions. Let the 302 PICKLES

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quarts of vinegar, previously heated, and pour over cucumbers. Seal in stone jars; ready for use. It is better to cook both onions and cauliflower a little before putting in vinegar with the spices. CABBAGE PICKLE Take enough cabbage to fill a 2-gallon jar and pour over it hot brine. Let it remain 4 days. Squeeze them out of the brine and add weak vinegar. After 3 days take strong vinegar and add 2 ounces cinnamon, 1 ounce cloves, 2 ounces turmeric, 1 ounce white mustard seed, 1 tablespoon black pepper, 9, tablespoons sugar, 1 tablespoon ginger. Boil vinegar and spices and add cabbage, etc., and boil tender. CAULIFLOWER PICKLE Miss Elise White Take the green leaves off the cauliflower and put in strong, boiling salt water and boil till tender. Dip in cold water to chill it to the heart and cut in sections. Put in jars and cover with the following: To ^ gallon of vinegar put 1 pound of sugar, 2 tablespoons of ground ginger, 2 tablespoons of English mustard seed, 2 tablespoons of turmeric, which has been mixed with mustard till smooth — a little cold vinegar will help it mix nicely, 1 tablespoon white mustard seed, 1 tablespoon black pepper, 1 tablespoon cinnamon, 1 tablespoon allspice. Let this come to a boil and pour over the cauliflower, and cover tightly and let it stand for a week. Pour off the liquor, boil again, and pour over cauliflower, and bottle for use. CHOPPED CUCUMBER PICKLE Mrs. B. F. Buckner 3 quarts of cucumbers, 1 quart of onions. Soak 2 days in brine. Put in fresh water; then drain well ; then boil in vinegar. Season with 1 quart of brown sugar, 5 cents' worth of turmeric, 5 cents' worth of white mustard, 5 cents' worth of celery seed, 1 teaspoon of black pepper. Just before taking off the fire, dissolve 3 tablespoonfuls of flour in cold vinegar and put in to thicken. CHOPPED PICKLE Miss Mary Bashford 1 gallon of chopped tomatoes, ^ gallon of chopped cabbage, 1 quart of onions, 1 ounce of turmeric, 1 tablespoon of cloves, 4 tablespoons of ginger, 2 tablespoons of salt, 2 tablespoons of celery seed, 2 pounds or more of sugar, 5 quarts of good vinegar, 2 pods of green peppers. Chop ; measure each separately ; boil 1 hour. CHOW-CHOW Mrs. Henry C. Buckner 2 heads of cauliflower, 200 very small cucumbers, 50 small onions, 1 good head of cabbage, A few green grapes, radish pods, and nasturtium seeds, ^ pound of white mustard seed, ^ pound of celery seed, ^ teacup of ground pepper, ^ teacup of cinnamon, ^ pint of grated horseradish. Put the cauliflower, cabbage, cucumbers, and onions in salt over night. Drain off" and put to soak in vinegar 2 days. Drain again and mix with spices. Boil a gallon of vinegar with 2 pounds of sugar and pour over while hot. Do this 2 mornings in succession ; then mix some ground mustard and a little olive oil until a good flavor. DELICIOUS CUCUMBER PICKLE Use cucumber pickles that have been made, and slice and add pieces of chopped onions. Let the

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The Blue grass cook book