Pack medium-sized cucumbers in dry coarse salt. They caH be left any length of time in the brine, or in two weeks can be taken from the brine. Soak them in tepid water three days, changing the water each day. Without paring cut them in two halves lengthwise. Cut out of each half a small strip. Fill the space with black and white mustard seeds, wet with olive oil. In each one put some pieces of very thin PICKLES AND CATSUPS 373 strips of horseradish. Tie the halves together with small strips of cheesecloth. This done, divide the quantity in half. Put half in a preserving kettle. Sprinkle horseradish finely shaved through them. Allow two red (chilli) peppers to a kettleful. In the centre put one sliced onion, one teaspoon of pulverized alum, and a small bag holding one tablespoon of allspice and one teaspoon of whole cloves✪ Stuffed Cucumbers. Put in the rest of the pickles. Add horseradish, one teaspoon of alum, and one small teacup of brown sugar. Cover the whole with cold vinegar. Set on the stove, gradually heat, and when it comes to boil the pickles are done. Put away in small stone jars. Tie a cloth over the top. YELLOW CUCUMBER PICKLE Cut yellow cucumbers in slices (crosswise) not quite half an inch thick. Pack them in a stone jar in layers, with coarse salt between. Lay a plate on top with a weight on it. Let stand overnight. Next day pour off the water. Put them in a granite preserving kettle in layers and mix through the fol- lowing ingredients : Six large onions chopped fine, one teacup of brown sugar, two tablespoons of dry mustard, two table- spoons of celery seed, two tablespoons of white mustard seed✪ Yellow Cucumber Pickle, one tablespoon of ground cloves, two tablespoons of ground cinnamon, two tablespoons of black pepper and of horse- radish chopped fine, four small red peppers, two tablespoons of turmeric powder, and one dessertspoon of pulverized alum. Cover with cold vinegar. Set it on the stove to gradually :come to boil. As soon as it bubbles, take it from the fire. Put away in sealed glass jars. MANGO PICKLES Take out the inside of green peppers and soak the peppers overnight in strong salt water. Next morning simmer the peppers in fresh water made slightly acid with vinegar. When they are tender, fill each pepper with chow-chow, put them in a crock, and cover with hot weak vinegar. 874 THE HOME COOK BOOK PEPPER MANGOES Select the long sweet peppers. Cut a long slit in the side of each. Very carefully cut out the centre with a small pen- knife, not touching the seeds. Rinse in cold water and lay in strong salt and water twenty-four hours. Rinse in cold water at the end of that time, drain, and wipe dry. Fill the peppers with the following dressing: Cabbage and onion chopped fine, and separately. Use twice as much cabbage as onion. Season with black and white mustard seeds, celery seed, and chopped horseradish, moistened with a small quantity of vinegar and olive oil. After filling, sew together the opening. Put in a jar, and cover with cold vinegar.

AI-modernized reading of the original text

Pack medium-sized cucumbers in dry coarse salt. they can be left any length of time in the brine, or in two weeks can be taken from the brine. Soak them in tepid water three days, changing the water each day. Without paring cut them in two halves lengthwise. Cut out of each half a small strip. Fill the space with black and white mustard seeds, wet with olive oil. In each one put some pieces of very thin strips of horseradish. Tie the halves together with small strips of cheesecloth. This done, divide the quantity in half. Put half in a preserving kettle. Sprinkle horseradish finely shaved through them. Allow two red (chilli) peppers to a kettleful. In the centre put one sliced onion, one teaspoon of pulverized alum, and a small bag holding one tablespoon of allspice and one teaspoon of whole cloves. Put in the rest of the pickles. Add horseradish, one teaspoon of alum, and one small teacup of brown sugar. Cover the whole with cold vinegar. Set on the stove, gradually heat, and when it comes to boil the pickles are done. Put away in small stone jars. Tie a cloth over the top. YELLOW CUCUMBER PICKLE Cut yellow cucumbers in slices (crosswise) not quite half an inch thick. Pack them in a stone jar in layers, with coarse salt between. Lay a plate on top with a weight on it. Let stand overnight. Next day pour off the water. Put them in a granite preserving kettle in layers and mix through the following ingredients : Six large onions chopped fine, one teacup of brown sugar, two tablespoons of dry mustard, two tablespoons of celery seed, two tablespoons of white mustard seed, one tablespoon of ground cloves, two tablespoons of ground cinnamon, two tablespoons of black pepper and of horseradish chopped fine, four small red peppers, two tablespoons of turmeric powder, and one dessertspoon of pulverized alum. Cover with cold vinegar. Set it on the stove to gradually :come to boil. As soon as it bubbles, take it from the fire. Put away in sealed glass jars. MANGO PICKLES Take out the inside of green peppers and soak the peppers overnight in strong salt water. Next morning simmer the peppers in fresh water made slightly acid with vinegar. When they are tender, fill each pepper with chow-chow, put them in a crock, and cover with hot weak vinegar. PEPPER MANGOES Select the long sweet peppers. Cut a long slit in the side of each. Very carefully cut out the centre with a small penknife, not touching the seeds. Rinse in cold water and lay in strong salt and water twenty-four hours. Rinse in cold water at the end of that time, drain, and wipe dry. Fill the peppers with the following dressing: Cabbage and onion chopped fine, and separately. Use twice as much cabbage as onion. Season with black and white mustard seeds, celery seed, and chopped horseradish, moistened with a small quantity of vinegar and olive oil. After filling, sew together the opening. Put in a jar, and cover with cold vinegar.

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Stuffed CucumbersYellow Cucumber PickleGreen Tomato Pickle

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