The Blue grass cook book

Slice the tomatoes and cut onions in half. Put in layers of spices and vegetables alternately in the jar, pour over hot vinegar, allowing 1^ pounds sugar to a gallon of vinegar or more, if desired. Stir well from bottom every day for a week, and it will then be ready for use. SPICED VINEGAR Miss Elise White ^ pound ginger, ^ pound garlic, ^ pound horseradish, f pound white pepper, ^ pound cinnamon, 3 ounces turmeric, ^ ounce allspice, ^ ounce mace, ^ ounce cloves. Put in jar with 1 gallon of good vinegar. Prepare this some time before it is used. STUFFING FOR MELONS ^ pound of ground race ginger, 1 pound of scraped horseradish, 1 pound of white mustard seed, 1 pound of chopped onion, 1 ounce of ground mace, 1 ounce of grated nutmeg, ^ cup of black pepper grains, 1 tablespoon of celery seed, ^ pound of ground mustard, 2 ounces of turmeric. Make into a paste with 1 pint of best salad oil. Fill each melon, putting in each a small clove of garlic. Seal tightly and pack in a jar and put a little stuffing over each layer ; also a piece of alum the size of a hickory nut, and kept well covered with cider vinegar. SWEET PEACH PICKLE Peel 1 gallon of cling-stone peaches. Boil ^ gallon vinegar with ^ pound sugar. Add spices to taste. Spices must be tied in a bag. Pour over peaches and put aside over night. Then pour off and boil and again pour over the fruit. Do this nine mornings, and the last time put fruit in syrup and boil till tender. Put in jar and cover tightly. Can be used at any time. SWEET PICKLE 7 pounds fruit, cherries, damsons, peaches, or any kind of fruit, 3 pounds sugar, 1 quart cider vinegar, 1 ounce cinnamon, ^ ounce cloves. Ginger and mace to taste. Pour over fruit. For two mornings, vinegar and spices must he boiled and poured over the fruit. The third morning put all in kettle and simmer a few minutes. Tie closely and keep in a dark closet. WATERMELON PICKLE Prepare the rind by paring the outside and using only the firm part of the melon, cut in shapes, and let it lie over night in weak alum water. Soak in clear water one day. To 5 pounds fruit take ^ the amount of sugar, 1 quart of vinegar, and boil. Add slices of 1 lemon and spices to taste, cinnamon, ginger, mace. Pour hot over the fruit and let stand over night. Pour off and boil, and do this three mornings, the last time putting the fruit in the syrup, and cook till it can be pierced with a fork. Put in jars and seal. Catsups CABBAGE CATSUP Chop very fine 4 heads of cabbage, 4 large onions, 3 green peppers, 1 dozen cucumbers. Sprinkle with salt and put in bag and hang up to drain over night. Add to the vinegar, which must be enough to cover cabbage, etc. : ^ pound white mustard seed, 2 tablespoons made mustard, 1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon mace, 2 tablespoons celery seed, 2 tablespoons ground pepper, 12 tablespoons turmeric, 2 teacups brown sugar. Boil and then add cabbage, etc., and boil till tender. Bottle while hot* CHILI SAUCE 3 small green or red peppers, 12 tomatoes, S large onions, 2 tablespoons salt, S tablespoons sugar, 1 tablespoon cinnamon, 1 tablespoon black pepper, 3 cups vinegar, 1 tablespoon made mustard,