Kentucky receipt book

One and one-half dozen cucumbers, 1 peck of green tomatoes, 2 heads of firm white cabbage, 8 green bell peppers, with seed removed, 12 medium size white onions, 1 ounce of tumeric, 1 ounce celery seed, 1 ounce white mustard seed, 1 pint of dry mustard, 1 pound brown sugar. Chop vegetables fine, and sprinkle well with salt. Put in a cheesecloth bag, and drain all night. Next morning squeeze as dry as possible. Put all ingredients in porcelain kettle with vinegar and spices. Let it come to a scald, then pour in jar and tie up securely. Brine. Take 2 buckets of water, and enough salt to make it strong enough to balance an egg, alum half size of an egg; boil well, then set away to cool. All kinds of tender vegetables may be put in this brine during the summer. Chopped Pickle. Take 1 gallon of cabbage, 1 gallon green tomatoes, 1 pint of green pepper with seed removed, 1 quart onions chopped, sprinkle with salt, and let it drain one night. Then add 5 tablespoons made mustard, 2 tablespoons ground ginger, 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon celery seed, 3 tablespoons tumeric, 3 pounds sugar. Mix well, cover with vinegar ; boil till tender. Have vegetables cut fine. Measure after draining. ^"■- " I I ■■■»■■» II I m ^ Mm^^^^m^m^,^^ — - - Sliced Tomato Pickle. One peck of small green tomatoes sliced thin, 4 quarts of cider vinegar, 2 coffee cups brown sugar, 1 small onion sliced, 2 tablespoons of cinnamon, 1 tablespoon cloves, 1 grated nutmeg. Put a layer of tomatoes and one of salt. Let remain 12 hours ; then drain well; add 2 quarts vinegar, and scald slightly. Remove tomatoes and discard the vinegar. Heat 2 quarts of fresh viaegar, add the sugar, onion, cinnamon, cloves, nutmeg, and the tomatoes; cook slowly till tomatoes are heated. Have the spices in bags, pour pickle in jar and tie up securely. Oil Pickles. Slice thin 100 medium size cucumbers without paring. Lay in salt 3 hours, then drain, and if too salty wash off with cold water, then add 3 pints of small white onions, sliced and put in water for several hours, with alum size of a pea. Take 3 ounces of white mustard seed, 2 ounces white pepper, 1 ounce celery s.eed, 1 pint of olive oil. Mix ingredients together with the hand, and cover with cold vinegar. This quantity makes almost 2 gallons of pickle. Chopped Tomato Pickle. One peck of green tomatoes, 6 green peppers, remove seed, 6 large white onions. Chop these ingredients and sprinkle over itj 1 cup of salt, let remain one night. In morning drain well, add 2 cups of sugar, spices of all kind (put in a bag), and vinegar to*cover it well and i/4 pound of white mustard seed, boil tomatoes until quite soft, put in jar, tie up securely. Tomato Soy. Take 1 peck of ripe tomatoes, 1 pound of sugar, 2 tablespoons of cloves, 2 tablespoons cinnamon, 2 large red peppers, 4 large onions chopped fine and salt to taste. Mix ingredients well and boil 2 hours, add % pint of cider vinegar ; when ready to remove from fire, bottle and seal. Serve with meats. Remove seed from peppers before using. Spanish Pickle.