The Blue grass cook book

onions lie in salt water. Put in a porcelain kettle 1 quart best vinegar, made sweet with brown sugar. Color with turmeric. Season highly with allspice, cloves, cinnamon, ginger, white and black mustard seed, celery seed. Put in when boiling the cucumbers and onions and cook till pickles are a rich color. Let them cool and seal in jars. EXCELLENT MIXED PICKLES 4 large heads of cabbage, 1 peck green tomatoes, 2 dozen cucumbers, 1 dozen onions, 1 dozen green peppers. Chop them separately and very fine. Mix all together, and put in a layer of mixture and sprinkle with salt. Let stand all night. Then squeeze perfectly dry with the hands, and cover with cold vinegar. Let it stand 24 hours, and squeeze as before and put in jars. Take enough vinegar to cover it and add 2 pounds sugar, ^ ounce each of cloves, cinnamon, allspice, and mace. Let it boil, cabbage and all, till tender. Put in jars and cover closely. GREEN MANGO PICKLES Mrs. Henry C. Btickner After having been in brine for several weeks, soak the mangoes in cold water for 2 days; then boil in vinegar, and let them stand in that vinegar for a week. After that, take the seed from them and fill them with the following spices: 1 pound of ginger, soaked in brine a day or two, or until soft enough to slice, 1 ounce of grain black pepper, 1 ounce of mace, 1 ounce of allspice, 1 ounce of cloves, 1 ounce of turmeric, ^ pound of garlic, soaked for a day or two in brine, then dried, 1 pint of grated horseradish, 1 pint of black mustard seed, 1 pint of white mustard seed. Bruise all the spices and mix with teacup of olive oil. To each mango add 1 teaspoonful of brown sugar. This mixture will fill 4 dozen mangoes, having chopped up some of the indifferent ones to mix with the stuffing. Tie them up and pour over them best cider vinegar. After a month, add 3 pounds of brown sugar. Keep closely covered, and don't eat for a year. GREEN PICKLE Mrs. Henry C. Buckner Put cucumbers, beans, small ears of com, melons, etc., in brine strong enough to bear an e^^g. Let it stand 9 days or 2 weeks. When ready to make the pickle up, put them in kettle with grape or cabbage leaves and small lumps of alum. Cover with weak vinegar and simmer slowly till they are a fine green color. Drain them on a dish. ^ ounce of mace, 1 ounce of cloves, 2 ounces of allspice, 1 ounce of cinnamon, 3 ounces of white mustard seed, 1 ounce of ground mustard, 2 ounces of whole grain black pepper, 1 ounce of race ginger, 1 ounce of celery seed, ^ pint of scraped horseradish. Put spices in vinegar and pour boiling hot over pickle. Tie up closely in stone jars. GREEN SWEETMEATS Mrs. Cyrus McCormick