Mary Jane's cook book

Cut firm small heads of cabbage in halves. Wash well and shred fine with a cabbage cutter. Reject all hard, tough pieces. Use a 3-gallon stone crock. Line bottom with whole cabbage leaves, then put in a layer of shredded cabbage 5 inches deep, a tablespoon of salt, and 5 or 6 whole peppercorns. Then with a wooden potato masher pound and pound the cabbage down till liquid forms all over it. Then put in another layer of cabbage, salt and peppercorns and pound again. When crock is full cover with whole cabbage leaves, then with a clean white cloth and a plate Put a weight in the plate to keep all pressed down. The cabbage water must cover the plate. Leave in a warm place for 2 weeks, when it will be ready for use. Jane H., Medway. TOMATO PICKLE. Tomatoes, 1 peck. Allspice, 1 tablespoon. Onions, y2 peck. Clove, 1 tablespoon. Cabbage, 1 large head. Mustard, 1 tablespoon. Peppers, 12. Celery seed, 1 ounce. Sugar, 1 cup. Tumeric, 1 ounce. Salt, 1 cup. Chop all vegetables fine, sprinkle with the salt and let stand over night. Drain and place in kettle with spices and seasoning, pour over vinegar and boil for 1 hour or more. SWEET CUCUMBER PICKLES. Cucumbers, 7 pounds. Vinegar, 11/2 pints. Sugar, 3 pounds. Cloves, cinnamon and allspice, 1 ounce each. Soak cucumbers in strong brine for 3 days. Pour off brine and freshen for 3 days, changing water each day. Then slice in thick chunks. Bring cucumbers to a boil in weak vinegar in which is a small piece of alum. Remove and drain. Then bring to a boil in the spiced vinegar on each of 3 successive days. Store in stone crock. W. G. D., East Mansfield. MUSTARD PICKLE. Red peppers, 3. Vinegar, 2 quarts. Tiny onions, 2 quarts. Flour, 1 cup. Cauliflowers, 2. Mustard, 1 scant cup. Small cucumbers, 2 quarts. Turmeric powder, 1 teaspoon. Green tomatoes, 2 quarts. Sugar, 2y2 cups. Salt, 1^/2 cups. Cut peppers fine and remove part of the seeds, halve the onions after peeling, chop cauliflowers and tomatoes and cut cucumbers in halves lengthwise. Cover all with salt and let stand over night. Drain thoroughly, add cold water and heat through but do not boil. Heat 1½ quarts of the vinegar, make a paste of the flour, mustard and tumeric powder blended smooth with the remaining pint of vinegar. Add sugar to hot vinegar, then thicken with the paste and cook well. Drain vegetables and mix thoroughly in the vinegar. May be stored in bottles or in a stone jar. Mrs. A. K. J ., South- Boston. GOOSEBERRY RELISH. Gooseberries, 5 cups. Mustard, 3 tablespoons. Seeded raisins, y2 cup. Ginger, 3 tablespoons. Onion, 1. Salt, 3 tablespoons. Brown sugar, 1 cup. Tumeric, 1 teaspoon. Cayenne, 14 teaspoon. Vinegar, 1 quart. Pick over, wash and drain the gooseberries. Add raisins and onion, peeled and diced. Chop all or put through a meat grinder, add sugar, spice and seasoning. Pour over all the vinegar, bring slowly to the boiling point and simmer 45 minutes. Fill sterilized bottles and seal. CRANBERRY RELISH. » Cranberries, 2 quarts. Vinegar, 1 cup. Sugar, 31/2 pounds. Ginger, 1 teaspoon. Seeded raisins, 1 pound. Clove, 1 teaspoon. Oranges, 2. Cinnamon, 1 teaspoon. Cook all to a marmalade, using grated rind and juice of oranges. Mrs. W. S., Brookline. PEPPER RELISH. K<-d peppers, 6. Sugar, 1 cup.