Preserve Pickles from Molding. — Drop a few slices or perhaps a few gratings of horseradish on the top of pickles in each jar. This addition adds piquancy to the cucumbers and preserves their crispness. Mixed Pickle. — Equal quantities of green tomatoes and cab- bage, one peck cut fine; sprinkle with salt and let stand over night. To this one peck add eight large white onions. Sprinkle this with salt too. Next morning squeeze all the salt out. Two gallons of bulk cucumber pickle with all the vinegar squeezed HOW WE COOK IN TENNESSEE. 285 out and mix with all the other ingredients, and scald in com- mon vinegar. Squeeze hot vinegar out, then add twenty cents worth white mustard seed. Scald half gallon good apple vine- gar with four pounds of brown sugar, eight pods of red pepper, one dessert spoon of tumeric, quarter pound box of mustard, mixed with cold vinegar to a part. Three teaspoons of spice, three of cloves, one of mace, six pieces of ginger, twenty cents worth of stick cinnamon beat in a mortar till fine. Tie it up into six or eight little bags. Boil all the spices and things in the apple vinegar before pouring over pickle. In the morning, if too dry, pour on a little more hot vinegar. — Mrs. Elizabeth Leeper. Chopped Pickle. — Two heads cauliflower, half peck green tomatoes, half dozen large green cucumbers, three green and three red mangoes, three bunches celery, one and one-half quarts small white onions, three-quarters gallon apple vinegar, two and one-half pounds brown sugar, two cents worth tumeric, two cents worth white mustard seed, quarter pound ground mustard (Coleman's), quarter cup flour, one tablespoonful whole cloves, one tablespoonful ground cinnamon, salt to taste. Boil all half hour. Then add tumeric, ground mustard and flour, mixed to a paste. Let boil five minutes or until it thickens like cream, then can. Do not put all of the tumeric in until tasted ; it may be too much. — Mrs. J. E. Kyley. Chow-Chow Pickle. — Half peck green tomatoes, one-fourth peck white onions, one dozen good size cucumber pickles, six green peppers, ten cents of white mustard seed, one tablespoon- ful of tumeric, two pounds of sugar, two quarts vinegar, one large head of white cabbage, fifty cents worth of celery. Put through a mill. Add one tablespoonful of salt, one half of a box of Coleman's mustard. Mix all thoroughly and let stand for one hour. Squeeze dry. Add to the hot vinegar; let boil thirty minutes. Use one-half recipe for a small family. — Mrs B. 0. Snider. 286 HOW WE COOK IN TENNESSEE. ffictuscher jfcardware <Sole J^gents for White 3*rost Refrigerators, ^Peninsular and Slobe Stoves and ZPanges, Coal Oil and Sasoline Stoves, Cole 's jfir~t/yAt Sweaters. See our " Kleankut " Food Chopper and Lisk Roasting Pans. Rogers' Silverplated Knives, Forks and Spoons. A Full and Complete Line of Hardware always in stock. Your trade will be appreciated.

AI-modernized reading of the original text

Preserve Pickles from Molding. — Drop a few slices or perhaps a few gratings of horseradish on the top of pickles in each jar. This addition adds piquancy to the cucumbers and preserves their crispness. Mixed Pickle. — Equal quantities of green tomatoes and cabbage, one peck cut fine; sprinkle with salt and let stand over night. To this one peck add eight large white onions. Sprinkle this with salt too. Next morning squeeze all the salt out. Two gallons of bulk cucumber pickle with all the vinegar squeezed out and mix with all the other ingredients, and scald in common vinegar. Squeeze hot vinegar out, then add twenty cents worth white mustard seed. Scald half gallon good apple vinegar with four pounds of brown sugar, eight pods of red pepper, one dessert spoon of tumeric, quarter pound box of mustard, mixed with cold vinegar to a part. Three teaspoons of spice, three of cloves, one of mace, six pieces of ginger, twenty cents worth of stick cinnamon beat in a mortar till fine. Tie it up into six or eight little bags. Boil all the spices and things in the apple vinegar before pouring over pickle. In the morning, if too dry, pour on a little more hot vinegar. — Mrs. Elizabeth Leeper. Chopped Pickle. — Two heads cauliflower, half peck green tomatoes, half dozen large green cucumbers, three green and three red mangoes, three bunches celery, one and one-half quarts small white onions, three-quarters gallon apple vinegar, two and one-half pounds brown sugar, two cents worth tumeric, two cents worth white mustard seed, quarter pound ground mustard (Coleman's), quarter cup flour, one tablespoonful whole cloves, one tablespoonful ground cinnamon, salt to taste. Boil all half hour. Then add tumeric, ground mustard and flour, mixed to a paste. Let boil five minutes or until it thickens like cream, then can. Do not put all of the tumeric in until tasted ; it may be too much. — Mrs. J. E. Kyley. Chow-Chow Pickle. — Half peck green tomatoes, one-fourth peck white onions, one dozen good size cucumber pickles, six green peppers, ten cents of white mustard seed, one tablespoonful of tumeric, two pounds of sugar, two quarts vinegar, one large head of white cabbage, fifty cents worth of celery. Put through a mill. Add one tablespoonful of salt, one half of a box of Coleman's mustard. Mix all thoroughly and let stand for one hour. Squeeze dry. Add to the hot vinegar; let boil thirty minutes. Use one-half recipe for a small family. — Mrs B. 0. Snider. Fleischer Hardware Sole Agents for White Frost Refrigerators, Peninsular and Globe Stoves and Ranges, Coal Oil and Gasoline Stoves, Cole's Fireway Sweaters. See our " Kleankut " Food Chopper and Lisk Roasting Pans. Rogers' Silverplated Knives, Forks and Spoons. A Full and Complete Line of Hardware always in stock. Your trade will be appreciated.

How we cook in Tennessee ..