Cut the stems out in a round circle with a sharp knife and lay them aside to replace later. Fill the peppers with a mixture of finely chopped cabbage, grated horseradish, mustard seed and salt. Wash the peppers in cold water; fill them; replace the stem; tie them with a soft cord to keep the lids in; pack them in stone jars and fill up with cold sharp vinegar✪ Pickled Peppers. They will be ready for use in two weeks. PICKLED TOMATOES 4 quarts tomatoes 1 teaspoon allspice 8 blades mace 2 small red peppers sliced 1 teaspoon whole cloves Cider vinegar✪ Pickled Tomatoes Choose the small pear-shaped or cherry tomatoes; wash and dry them; put them in glass jars that can be made air-tight. Fill the jars three fourths fioll; add the spices and peppers and fill to the top with cold vinegar. Set in a cool dark place. This pickle will be ready in three weeks' time. TOMATO CATSUP 8 quarts tomatoes 'A teaspoon red pepper 1/2 quart cider vinegar V2 tablespoon black pepper 34 cup salt 1 head garlic or 1/2 onion 1/2 ounce whole cloves✪ Tomato Catsup Cut the tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add the other ingredients; mix thoroughly and boil about three hours or imtil reduced one half. Bottle without straining and seal. 386 Planned for a PTPTfT FQ Family of Four flK^H^Lir^O PICKLED CUCUMBERS 100 small cucumbers 1 tablespoon mustard seed 1 pint salt 1 tablespoon whole allspice Alum size of a nutmeg 1 root horseradish Boiling water 2 small red peppers Boiling vinegar✪ Pickled Cucumbers Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water. Cover the jar tightly and let stand for twenty-four hours; remove the cucum- bers; dry them and place them in another jar in layers alternately with the spices and grated horseradish. Have the jar about two thirds full of cucumbers and pour over them sufficient boiling vinegar to fill the jar. When cold, cover closely and stand away. MUSHROOM CATSUP 1 pint mushroom liquor V4 ounce green ginger root 1/2 ounce peppercorns Vi ounce cloves V4 ounce allspice 1 blade mace Salt✪ Mushroom Catsup Wash and look over the mushrooms carefully; put them in an earthen jar with alternate layers of salt. Let stand for twenty- four hours in a comparatively warm place; put through a fruit press and add the ginger root cut into small pieces. Measure the hquor; add peppercorns and simmer for forty minutes ; then add the spices and boil for fifteen minutes. Take from the fire and cool. Strain through a cloth; bottle and seal. 387 PICKLES rl^^T^^ BEVERAGES BEVERAGES BEVERAGES may or may not be a necessary part of the ordinary meal; but to most people they are all but indis- pensable. Coffee and tea, it is true, even in moderate quantities often have bad effects upon the digestion and the nerves. II properly made, however, even these beverages may be taken by almost any person without resultant harm. COFFEE 5 tablespoons ground coflEee 4 cups boiling water 1 egg (or less) 1 cup cold water✪ Coffee Use an aluminum or granite-ware pot and always make the coffee fresh, scalding the pot each time before using.

AI-modernized reading of the original text

Cut the stems out in a round circle with a sharp knife and lay them aside to replace later. Fill the peppers with a mixture of finely chopped cabbage, grated horseradish, mustard seed and salt. Wash the peppers in cold water; fill them; replace the stem; tie them with a soft cord to keep the lids in; pack them in stone jars and fill up with cold sharp vinegar. They will be ready for use in two weeks. PICKLED TOMATOES 4 quarts tomatoes 1 teaspoon allspice 8 blades mace 2 small red peppers sliced 1 teaspoon whole cloves Cider vinegar Choose the small pear-shaped or cherry tomatoes; wash and dry them; put them in glass jars that can be made air-tight. Fill the jars three fourths fioll; add the spices and peppers and fill to the top with cold vinegar. Set in a cool dark place. This pickle will be ready in three weeks' time. TOMATO CATSUP 8 quarts tomatoes 'A teaspoon red pepper 1/2 quart cider vinegar V2 tablespoon black pepper 34 cup salt 1 head garlic or 1/2 onion 1/2 ounce whole cloves Cut the tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add the other ingredients; mix thoroughly and boil about three hours or until reduced one half. Bottle without straining and seal. Planned for a PTPTfT FQ [illustration: Family of Four] PICKLED CUCUMBERS 100 small cucumbers 1 tablespoon mustard seed 1 pint salt 1 tablespoon whole allspice Alum size of a nutmeg 1 root horseradish Boiling water 2 small red peppers Boiling vinegar Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water. Cover the jar tightly and let stand for twenty-four hours; remove the cucumbers; dry them and place them in another jar in layers alternately with the spices and grated horseradish. Have the jar about two thirds full of cucumbers and pour over them sufficient boiling vinegar to fill the jar. When cold, cover closely and stand away. MUSHROOM CATSUP 1 pint mushroom liquor V4 ounce green ginger root 1/2 ounce peppercorns Vi ounce cloves V4 ounce allspice 1 blade mace Salt Wash and look over the mushrooms carefully; put them in an earthen jar with alternate layers of salt. Let stand for twentyfour hours in a comparatively warm place; put through a fruit press and add the ginger root cut into small pieces. Measure the hquor; add peppercorns and simmer for forty minutes ; then add the spices and boil for fifteen minutes. Take from the fire and cool. Strain through a cloth; bottle and seal. BEVERAGES BEVERAGES BEVERAGES may or may not be a necessary part of the ordinary meal; but to most people they are all but indispensable. Coffee and tea, it is true, even in moderate quantities often have bad effects upon the digestion and the nerves. II properly made, however, even these beverages may be taken by almost any person without resultant harm. COFFEE 5 tablespoons ground coflEee 4 cups boiling water 1 egg (or less) 1 cup cold water Use an aluminum or granite-ware pot and always make the coffee fresh, scalding the pot each time before using.

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