Dora's cook book

One hundred small cucumbers, two quarts of silverskinned onions, two quarts of French beans, two cauliflowers, one pint nasturtiums, one dozen small red peppers ; salt each of these ingredients separately twenty-four hours ; then scald them well with vinegar separately and throw the vinegar away ; then take one-half pound of ground mustard, beat it smooth with a little vinegar, add two quarts of vinegar (let it boil before adding the mustard). Pack your pickles in bottles and throw over them the mustard and vinegar. RIPE CUCUMBER PICKLE. Six pounds seed cucumbers, take out the seeds, and cut in strips ; one pound brown sugar, one tablespoonful each cloves, allspice, pepper, cinnamon, two tablespoonfuls salt cover with vinegar, and boil till tender. MARIE'S FAVORITE CHOW-CHOW. One peck green tomatoes, one-half dozen peppers, one dozen onions, a little grated horse-radish. Chop and - scald in salt and water, drain in a sieve, put into jars, and cover with spiced vinegar. SPANISH PICKLE. One dozen cucumbers, four heads of cabbages, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one box of Coleman’s mustard, two and a half pounds of brown sugar. Let the cucumbers stand in brine three days ; slice the onions and chop cabbage and tomatoes the day before making, and sprinkle with salt. When ready to make, squeeze brine out of cucumbers, wipe them off, peel and cut them in slices, let all simmer slowly in a kettle together for half an hour, and then bottle. DUTCH PICKLE. One peck of green tomatoes chopped fine, two large heads of cabbage, four carrots, four green pepper pods, one dozen stalks of celery, one pint of chopped horse-radish, two tablespoons white mustard seed and six onions; chop all the ingredients, mix thoroughly and pack in a jar. Scald two quarts vinegar, and one-half pint molasses, season with cloves and cinnamon and pour over the mixture. CUCUMBER RELISH. In putting up pickles, a nice relish may be made of the large cucumbers. Pare and cut in two, take out seeds, and grate, strain out most of the water, season highly SOUR PICKLES. Passion with pepper and salt; adda little sugar, and as much vinegar as you have cucumbers. Putin a small bottle and seal. PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms ; to each quart of mushrooms, two blades pounded mace, one ounce ground pepper ; salt to taste. Choose some nice young button-mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks ; if very large take out the red inside, and reject the black ones, as they are too old. Put them in a stew-pan, sprinkle salt over them with pounded mace and pepper in the above proportion ; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again ; then add as much vinegar as will cover them ; just let it simmer for one minute, and store it away in jars for use. When cold tie down with bladder, and keep in a dry place ; they will remain good for a long time, and are generally considered delicious. TO HARDEN PICKLES. After they are taken out of the brine, take a lump of alum and a horse-radish cut in strips; put this in the vinegar, and it will make them hard and crisp. When you wish to make a few cucumber pickles quick, take good cider vinegar ; heat it boiling hot and pour it over them. When cool they are ready for use. PICKLED CHERRIES. Take the largest and ripest red cherries, remove the stems, have ready a large glass jar, fill it two-thirds full of cherries, and fill up to the top with best vinegar ; keep it air tight and no boiling or spice is necessary, as the cherry flavor will be retained, and the cherries will not shrivel. PICKLED STRAWBERRIES.