Dora's cook book

One peck of green tomatoes sliced, one half-peck large onions sliced ; mix these and throw over them one cup of salt, and let them stand over night; next day drain thoroughly and boil in one quart of vinegar mixed with two quarts of water, for twenty minutes. Then take four quarts vinegar, two pounds sugar, half pound white mustard-seed, one tablespoonful each of allspice, mace, cloves, ginger, cinnamon, ground mustard, curry powder and turmeric ; throw all together and boil fifteen minutes. RIPE TOMATO PICKLES. Pare ripe, sound tomatoes (do not scald), put in a jar; seal spices (tied in a bag) in vinegar, and pour while hot over them. Put into jars and cork tightly. SOUR PICKLES. PICCALILLLI. One large white cabbage, fifty small cucumbers, five quarts small string-beans, one dozen sticks celery, five red peppers, three green peppers, two heads cauliflower ; chop fine, soak over night in salt and water, wash well, drain thoroughly and pour over them hot vinegar spiced with mace, cinnamon, and allspice; turn off vinegar and scald until safe to leave like common pickles; or seal in can while hot. TOMATO MUSTARD. Slice and boil for an hour, with three red peppers, one peck of ripe tomatoes ; strain through a colander and boil for an hour, with one tablespoonful of black pepper, one ounce ginger, one ounce allspice, one teaspoonful cloves, two tablespoonfuls salt. When cold add one ounce mustard, one ounce curry powder, and one cup of vinegar. PICKLED CUCUMBER. Take two hundred cucumbers, lay them in a dish, and salt them, and let them stand eight hours, then drain them, and put them in a jar; pour boiling vinegar upon them. Place them near the fire, covered with vine leaves. If they do not become sufficiently green, strain off the vinegar, boil it, and pour it over them again, covering with fresh leaves. Continue to do so till they become as green as you wish, DORA’S VARIETY PICKLES. One peck each of green tomatoes and cucumbers, and one quart onions ; pare, slice, and salt each in separate jars, letting them stand in the salt twenty-four hours, and drain well ; sprinkle with salt, fresh green radish pods and nasturtium seeds, and let stand for the same length of time ; boil in salt water two quarts of half-grown bean pods until they can be pierced with a silver fork, take out and drain. Now place each ina separate jar cover with cold weak vinegar for twenty-four hours, drain well, © pressing hard to get out all the juice, and then mix all well together. In a stone jar place first a layer of the mixture, sprinkle plentifully with mustard-seed, horse-radish chopped fine, cinnamon bark, and a few cloves, then another layer of mixture, then the spice. Cover with good cider vinegar, let stand over night, drain off the vinegar, and boil in a porcelain kettle, adding brown sugar to taste ; skim well, pour hot over the pickles. Continue to drain off and boil for several days. | PICKLED CABBAGE. Cut the cabbage fine and put down in a jar, with salt in layers, alternate layers of salt and cabbage, Drain oft next day. Boil the spices in vinegar and add. EXCELLENT CHOW-CHOW. Boil in one quart of vinegar a quarter of a pound of mustard, mixed as for table use, two ounces of ginger, SOUR PICKLES. 95 two ounces of white pepper, a very little Mine Sh a few cloves. Take one dozen large cucumbers, peeled and sliced, place in asieve with a handful of salt, let them stand ten minutes, then put in jars. When the vinegar is cold enough, pour it over and tie it down tight. It will keep a year. MUSTARD PICKLES.