The Monmouth Baptist ladies' cook book

Chop one quart each of green tomatoes, cucumbers, cabbage, one green pepper, one quart of green corn, cut from cob, one pound nice brown sugar, one-half ounce celery seed, one-quarter ounce mustard seed, one-quarter ounce turmeric. Cover with good vinegar and boil one hour and can. MUSTARD PICKLES. Mrs. James French. One quart each of small whole cucumbers, large cucumbers (sliced), green tomatoes (sliced), and small button onions, one large cauliflower divided into flowerets and four green peppers cut fine. Make a brine of four quarts of water and one pint of salt, pour over the mixture of vegetables and let stand twenty-four hours. Heat just enough to scald and turn into colander to drain. Mix one cup flour, six tablespoons ground mustard and one tablespoon of turmeric with enough cold vinegar to make a smooth paste; then add a cup of sugar and sufficient vinegar to make two quarts in all. Boil this mixture until it thickens and is smooth, stirring all the time. Add the vegetables, and cook until well heated through. Put into jars or bottles and seal. FRENCH MUSTARD PICKLES. Mrs. Geo. Ryerson, Brantford, Canada Twenty-four medium sized cucumbers, one quart small onions after being chopped, three green peppers, two cauliflowers, two quarts green tomatoes after being chopped. Put into salt water over night, scald in same water, boil three minutes, drain and add three quarts vinegar, four cups sugar, four teaspoons celery seed, one-half cup mustard, three-fourths cup flour, one-half ounce turmeric. Boil vinegar, sugar and celery seed, mix flour, mustard and turmeric with a little vinegar and stir into vinegar when it boils. MUSTARD PICKLES. Miss Sarah E. Martin. One peck green tomatoes, and six large onions, sliced, sprinkle with one cup salt and let stand over night, drain and pour over them two quarts water and one quart vinegar, heat well and drain. Take two pounds sugar, three quarts vinegar, one-half pound mustard mixed to a paste with a little vinegar, two tablespoons cinnamon, two tablespoons ground cloves, one-half teaspoon cayenne pepper. Heat the tomatoes and onions in this for about twenty minutes. Can in glass jars. ONION PICKLES. Use small onions, peel and put in jars, pour over hot brine made of one cup of salt to one quart of water. Let stand over night. In morning drain and wash. Put in jar with mixed spices, using one-fourth pound to two "gallons of vinegar. Cover and let stand a month before using. They will keep a year. PEACH PICKLES. Miss Mabel Pillsbury. One quart best cider vinegar, three pints sugar, boil slowly five minutes and skim. Pare fruit, put in syrup with spices in the proportion of, two teaspoons whole cloves, four tablespoons cinnamon and small piece of ginger root to each gallon of fruit. Simmer until peaches can be pierced with silver fork. Fill fruit jars with fruit and set in warm place. Boil the syrup until like thin molasses ; skim out spices and fill the jars with the boiling syrup. Seal immediately. JERSEY PEACHES. Mrs. Janie Pebbles. One peck peaches, three pounds sugar, one pint vinegar. Boil sugar and vinegar to a syrup. Boil peaches in water until soft, put in jars and pour the syrup over them. PICKLED PLUMS. Prepare syrup as for peaches. Wipe plums with