The bride's cook book

Few Pieces Cinnamon Boil cider and vinegar together for ten minutes; tie spices in muslin cloth and boil in vinegar. Select small sweet pears, pare them and boil gently in the vinegar until the pears look clear; drain off the vinegar, put the pears in jars, reheat vinegar and pour over. Seal, if for keeping. PICKLED ONIONS Small Onions of Equal Size Vinegar, Whole Cloves and Mace Peel and scald onions in salt water until tender, drain and put in glass jars; heat to boiling point enough vinegar to cover them, scalding with it the cloves and mace; pour it over the onions, distributing spices among the jars; seal the jars tight. PICKLED GREEN TOMATOES Tomatoes Cloves Vinegar Let the tomatoes stand in salt water for twelve hours, then stick four or five cloves in each one and pour boiling vinegar over them. Place in jar and set in cool place. SPICED CURRANTS 5 Pounds Currants 2 Pounds Sugar 1 Pint of Vinegar 1 Tablespoon each of Salt, Pepper, Cinnamon and Cloves Mash well together and boil twenty minutes. TOMATO CATSUP 1 Peck of Tomatoes Vz Pint of Vinegar '/s Ounce Red Pepper !4 Ounce Black Pepper Vz Ounce each, Mace, Cloves and Allspice 2 Ounces Mustard Cut tomatoes in two and boil for half an hour, press through a hair sieve, add spices and boil for three hours over a slow fire. Remove from fire, turn it out and let stand till next day; add the vinegar. Salt to suit; put in a little ginger and essence of celery if desired. Bottle, seal the corks and keep in a dark, cool place. FRENCH MUSTARD 14 Pound Mustard 1 Pint of Vinegar and Water, equal proportions Rice Flour, Salt, Calamus Root, Honey Pour water and vinegar over mustard, add pinch of salt, calamus root size of pea. Put it on the fire and when it boils add tablespoon of flour; let boil twenty minutes, stirring constantly; just before taking it off, stir in teaspoon of honey. When cool, bottle and cork tightly. PICKLED CABBAGE 1 Cabbage, Quartered Spiced Vinegar Salt Remove outer leaves before quartering and reject stalks; put in jar, sprinkle salt between layers and let stand overnight. Drain dry as possible and cover with boiling hot vinegar spiced to the taste. CHOW CHOW 25 Tiny Young Cucumbers 15 Onions, Sliced 2 Quarts String Beans, Cut in Half 4 Quarts Green Tomatoes 2 Heads White Cabbage 4 Red Peppers 4 Tablespoons Mustard Seed 1 Cup Sugar 2 Tablespoons each of Celery Seed, Whole Allspice and Whole Cloves Cider Vinegar Salt Prepare the vegetables, place in stone jar in, layers with a slight sprinkling of salt between layers. Let stand twelve hours and drain off the brine. Put the vegetables in a kettle over the fire, sprinkling through them the spices and sugar. Pour on enough of best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot. Tomatoes and cabbage must be chopped coarsely. PEPPER CATSUP 50 Pods Large Red Peppers with Seeds 2 Pints of Vinegar 2 Teaspoons of Sugar Cloves, Mace, Spice, Onions and Salt Add a pint of vinegar to peppers and boil until pulp will mash through a sieve; add the second pint of vinegar to the pulp and the other ingredients. Put all in kettle and boil to proper consistency. PICKLED ONIONS AND CUCUM- BERS 10 Green Cucumbers, large !^ Dozen Small Onions Red Pepper, Vinegar, Sugar