The Monmouth Baptist ladies' cook book

CUCUMBER PICKLES. Mrs. J. A. Joel. Two hundred cucumbers, cover with water, add a pint of salt. In the morning drain off the water, take as much vinegar as you had of water, one ounce each of whole cloves and allspice, and a piece of alum the size of a walnut. Heat all together, and pour boiling hot over the cucumbers. Adding sugar to the vinegar makes nice sweet pickles. Can. CUCUMBER PICKLES. Mrs. W. H. Sisson. Sauce same as above except heat vinegar for three mornings and pour over cucumbers, sealing tight each time. OIL CUCUMBER PICKLES. Mrs. Josephine Barker, Rochelle, 111. Mrs. Eunice Marks. Take small sized cucumbers five or six inches long, wash and slice without peeling, " allow two cups of finely chopped onion to a gallon of sliced cucumbers, mix with one cup of salt and let stand over night. Drain three hours. One cup olive oil, two tablespoons mustard seed, one of celery, one of black pepper, a small lump of alum dissolved in water. Mix the dressing thoroughly, then stir into the cucumbers and onion. Put into cans and cover with cold vinegar and seal. SWEET CUCUMBER PICKLES. Miss Vie Pittenger. Put cucumbers in brine, let stand twenty-four hours, drain and heat in vinegar. Pack while hot in glass or stone jars. In another kettle have vinegar hot, spiced and sweetened to taste, pour this over cucumbers and seal while hot. DILL PICKLES. Mrs. Henry Stoecks. Boil six gallons water, two and one-quarter quarts of vinegar and one pound of salt together. Set aside and cool. Have cucumbers standing in cold soft water for three hours and wipe them dry with a cloth. Put a layer of cucumbers in a barrel, then a layer of mixed spices, dill, grape and cherry leaves, horseradish, bay leaves and five cents worth white stone. Keep putting the layers in until barrel is filled, then pour the liquid in. Have the barrel fastened air tight and stand in the sun for four weeks and shake them around each day. HIGDON. M. B. Sexton. One peck of green tomatoes, one cabbage, three large onions, put through coarse grinder or chopped. Add one cup of salt. Let stand over night, drain and boil in two quarts of vinegar -twenty minutes. Drain again, then put in three pints of vinegar, two> pounds of brown sugar, one-half pound of white mustard one-half teaspoon of cayenne, one tablespoon of cinnamon, two of cloves, one of ginger. Mix well and boil twenty minutes, less if tomatoes are clear. Add a cup of grated horseradish. MANGO PEPPERS. Remove seeds, put into weak salt water to remain six hours, wipe dry with a cloth ready for filling: One medium sized cabbage will make the filling for two dozen or more peppers, cut as for slaw, adding a few green cucumbers and onion enough to give a slight flavor, and one teaspoon salt, one tablespoon sugar, ground cinnamon bark and white and brown mustard seed. Fill peppers at once while cabbage is crisp, sew up opening, place in earthen jar and drain for twelve hours. To one-half gallon vinegar, onequarter cup salt, one cup sugar. Heat and cool. Pour over peppers. Cover close. MIXED PICKLES. Mrs. H. W. Dredge.