The Blue grass cook book

1^ dozen large, green, perfectly formed cucumbers. Put them in salt and water for 3 days. Then lay them in fresh water, changing the water till all salt is extracted. Cut a slit in the side and remove the seed. Green them in vinegar and water, with a little alum. Put them in very cold water again. For the stuffing use the best raisins, citron cut in small pieces, conserved ginger and orange peel, and candied cherries. Fill each cucumber with the mixture, bring the sides together with a few stitches. Make a syrup of 1^ pounds cut loaf sugar and 1 teacup of water to each pound of cucumbers. Add green ginger, sliced, with 1 ounce of stick cinnamon and a broken nutmeg (tied in a little muslin bag and cooked in the syrup). Put the cucumbers in the syrup and cover well, and boil till clear and tender. Remove to a jar, and when the syrup is rich and thick pour over the cucumbers. Great care is required or the cucumbers may be tough. Scatter candied cherries in the jar with the mangoes. HAYDEN SALAD Miss Elise White 1 gallon cabbage, 1 gallon green tomatoes, 1 quart green peppers, 1 quart of onions, 5 tablespoonfuls mixed mustard, 2 tablespoonfuls ginger, 1 tablespoonful cinnamon, 1 tablespoonful cloves, 1 tablespoonful mace, 3 ounces turmeric, 1 ounce celery seed, 5 pounds sugar. Take the seed out of the peppers and chop the onions fine. Sprinkle salt on tomatoes and let stand awhile; strain off the juice and throw away. Add to the cabbage, etc., the spices named. Mix well with strong vinegar and boil till done. KENTUCKY CHOW-CHOW 2 dozen cucumbers, large, 2 cabbage heads of medium size, ^ peck of green tomatoes, 6 large onions, 18 little ears of corn, 2 or 5 inches long, 1 large head of cauliiflower, 3 or 4 peppers, 3 pounds brown sugar, ^ ounce turmeric, 2 ounces white mustard seed, 2 ounces celery seed, ^ gallon vinegar. Chop and boil the vegetables in vinegar till they are tender. Throw away this vinegar. Take 1 gallon of fresh vinegar and add the seasoning, spices, etc. Pour over the pickles and boil 5 minutes, or till tender. Seal in stone jars. MRS. BRENT'S YELLOW PICKLE After bleaching and drying the cabbage, beans, young cucumbers, small green tomatoes, peppers, etc., put them in tepid water from 6 to 12 hours. Wash them well out of this water, squeezing each handful pretty dry, and casting them into fresh cold water. Wash them several times in the cold water, allowing them to remain in this 10 or 12 hours before squeezing dry, and putting them on a dish to drain 2 or 3 hours. Then put them in a jar of hght-colored cider or wine vinegar. After a week or 10 days you must change to strong vinegar, allowing ^ ounce of turmeric to each gallon of vinegar.