The bride's cook book

Cut cucumbers in halves, removing seeds and pulp, cut in oblongs and stand over night in salt water; next morning rinse in clear water, drain and wipe as dry as possible, placing them in a jar. Remove seeds from peppers and cut in small narrow pieces; cut horseradish in small pieces. Sprinkle peppers, horseradish and mustard seed between the slices of cucumber; have enough boiling vinegar to cover all and pour over. On the third morning scald vinegar again, adding extra vinegar if too weak; they are ready for use when cold. May be put away in glass jars on third morning. MIXED PICKLES 1 Peck Green Tomatoes 6 Large Onions 1 Cup Salt 1 Quart Cider Vinegar 3 Pounds Brown Sugar i/s Pound White Mustard Seed 1 Teaspoon each Ground Cloves and Ginger 2 Teaspoons of Mustard 1 Teaspoon of Cayenne Pepper Slice tomatoes into earthen jar with the onions and pour salt over them. Let stand twenty-four hours and drain. Add other ingredients and cook slowly for fifteen minutes. SWEET TOMATO PICKLES 8 Pounds Peeled Tomatoes 4 Pounds Powdered Sugar 1 Ounce each Cinnamon, Cloves and Allspice Boil one hour and then add a quart of boiling vinegar. GREEN PICKLES FOR DAILY USE 1 Gallon of Vinegar % Pound of Salt i4 Pound of Ginger 1 Ounce of Mace 1 Ounce of Mustard Seed 1 Teaspoon Cayenne Pepper Simmer all in the vinegar and when cold put in jar. You may throw in fresh vegetables when you choose. MOCK CAPERS Take green nasturtium seeds when they are full grown, but not yellow; dry for a day in the sun; put in jars and cover with boiling vinegar, spiced, and when cool cork closely. Fit for use in six weeks. MUSTARD PICKLES 1 Peck Cauliflower, Little Onions, and Small Cucumbers 1 Cup of Salt Vz Gallon Cider Vinegar Yz Pound Mustard 1 Tablespoon Turmeric 2Y2 Tablespoons of Curry Powder 2 Tablespoons of Ginger 1 Teaspoon Cayenne Pepper Look over vegetables carefully and sprinkle with the salt between layers; cover with boiling water and let stand all night; drain and wipe dry; stir other ingredients in a little cold vinegar until the lumps are out, then stir it into the half-gallon of hot vinegar and keep on stirring until it comes to a scald. Pour over the pickles, stir it once or twice for a day or two and then put in glass jars. PICKLED CHERRIES 5 Pounds Cherries 1 Quart of Vinegar 2 Pounds of Sugar Yz Ounce each of Mace and Cinnamoti Stone cherries; grind spices and tie in muslin bag; boil spices, sugar and vinegar together and pour hot over cherries. PICKLED BEETS 1 Tablespoon Sugar Salt and Pepper Vinegar and Water Take cold boiled beets and slice them across; make a liquid of half water and vinegar with the salt, pepper and sugar stirred in and put the beets in. This is for present use; kept too long they turn white. A bag of spices and a few whole cloves may be boiled with them. PICKLED SWEET APPLES 2 Cups of Vinegar 4 Cups Sugar Cinnamon and Cloves Make a syrup of the vinegar and sugar, add a few pieces of cinnamon and a few cloves; pare, core and quarter sweet apples; drop in syrup and cook until tender; put in jar and pour the syrup over. They are ready to eat as soon as cold and will keep for any length of time if sealed. PICKLED SWEET PEARS 1 Pint Cider Vinegar 114 Pounds Granulated Sugar Vz Dozen Whole Cloves 1 Dozen Allspice