Kentucky receipt book

One peck of green tomatoes sliced, 50 cucumbers cut in large pieces, 1% dozen white onions chopped fine, 1 dozen cloves of garlic chopped fine, 1 dozen green bell peppers chopped and divested of seed. Sprinkle with salt in separate dishes, and let remain one night. Squeeze in a crash bag. Put vegetables in a porcelain kettle, add 5 large heads of white celery cut in small pieces, a very small lump of alum. Cover with cider vinegar, let come to a boil, then drain off the vinegar and mix with the following dressing: One pound of white mustard seed, 4 ounces of curry powder, 4 pounds of granulated sugar, 2 tablespoons celery seed, 2 tablespoons ground cinnamon, 4 tablespoons olive oil, 1 teacup grated horseradish. Mix well with vinegar, put pickle in jar, pour on boiling vinegar, place strips horseradish on top each jar ; this will prevent pickle moulding. Tomato Pickle. Take 1 peck of little red tomatoes (the dwarf variety), not too ripe, prick them with a fork ; put in a strong brine for 24 hours, tlien put in a stone jar with alternate layers of onions and spices. Slice 1 dozen white onions ; add 3 tablespoons of mustard, 1 ounce cloves, 1 ounce ground black pepper, 2 tablespoons of salt, 1 ounce of ground cinnamon, 1 pound of brown sugar. Fill the jar with cold cider vinegar and tie up tight. In a week it is ready for use. Serve with meats. Yellow Pickle. Two gallons cider vinegar, 1 pound white ginger cracked, 1 pound horseradish sliced, 2 ounces cloves, 2 ounces pepper, 2 ounces mace, 1 ounce tumeric, 4 ounces allspice, 3 ounces celery seed, 1 pound mustard seed, 1 dozen large onions, 6 cloves of garlic, 2 pounds brown sugar, 1 pod red pepper cut finely, 1 box ground mustard. Have brine strong enough to bear an egg, put in the cabbage and vegetables and let remain 2 weeks. Then goak in clear water 24 hours, and bleach in the sun. Put in jar and cover with weak vinegar, and leave for one week. Then drain and pour over the vinegar boiling hot, to which all seasoning has been added. Spanish Pickle. Take 2 dozen large cucumbers, if fresh put in brine for several days. Otherwise soak in fresh water for 24 hours, slice in pieces an inch thick. Have 2 heads of firm white cabbage, and 1 dozen green bell peppers chopped, after removing the seed, add 1 quart of white seed onions. Sprinkle all with salt and let remain 24 hours, then squeeze dry. Make a dressing of i/4 pound of mustard, 4 ounces white mustard seed, 2 ounces of tumeric, 2 ounces celery seed, 2 pounds brown sugar, % ounce of mace, % ounce of cinnamon, 2 dessertspoonfuls of curry powder, 1 gallon of cider vinegar. Boil all ingredients, until it begins to thicken. Then add pickle and let remain till thoroughly heated. Put in jar and tie up securely. Spanish Pickle. Take 1% dozen large cucumbers. If fresh put in brine 4 days, if in brine, soak in fresh water 24 hours. Slice them in large pieces. Chop fine 2 heads of cabbage and put in salt 8 hours. One dozen large onions chopped, 7 pods of green pepper, with seed removed, soak in salt water 8 hours. Then squeeze out and put in a kettle in alternate layers with the seasoning, composed of 2 ounces of white mustard seed, 1 ounce of tumeric, 1 ounce of celery seed, ^ teaspoon ground cinnamon, 1 teaspoon of ginger, % pound of best mustard and 2 pounds of brown sugar. Cover with strong vinegar and boil until it begins to thicken. Sweet pickle may be made of any fruit that can be preserved. Plums and smooth skinned fruit should be well pricked before cook- ing. Examine sweet pickle often and scald the syrup again if there be any signs of fermentation. The usual proportions in making it are 3 pounds of granulated sugar, 1 quart of vinegar to 7 pounds of fruit. Best spices to use are cinnamon and cloves. Use whole spices. Green Chow Chow.