RIPE CUCUMBER PICKLES (SWEET). Pare and seed large ripe cucumbers Slice each cucumber crosswise at the center and lengthwise into eight pieces Let them stand twelve hours covered with weak salt and water. Drain and then boil them ten minutes in equal parts of vinegar and water, and let stay in this twenty- four hours. Drain once more, then put them in a syrup of one pint of vinegar with one pound of sugar and one ounce of cassia buds, a few sticks of cinnamon and a few cloves✪ Ripe Cucumber Pickles (Sweet). Boil all together twenty minutes. Cover them closely in a jar This is a delicious pickle if properly and carefully made. C Julia Felt. 376 PICKLES, VINEGAR AND BRINE. SPICED CUCUriBER PICKLES— No. 2. Cover one hundred cucumbers with one pint of cold water. Soak five days, each day stirring them well up from the bottom. Rinse in hot water, and let stand till cold. Wipe them dr}^ Scald vinegar enough to cover them^ and add one cupful of sugar, a lump of alum one-half the size of an G^gg. Spice to suit the taste✪ Spiced Cucumber Pickles. Mrs. J. Steele. niXED PICKLES (WITH DRESSING). One gallon of cucumbers, one gallon of green tomatoes, one-half gal- lon of onions that have been steamed till done. Steam two heads of cauliflower and add one-half dozen green peppers. Scald in weak salt and water brine one day. Dressing. — One gallon of vinegar, twelve tablespoonfuls of mustard, two cupfuls of sugar, two tablespoonfuls of turmeric, one large cupful of flour✪ Mixed Pickles (with Dressing), wet with a little cold vinegar. Boil five minutes and pour over thoroughly drained pickles. Mrs. Maria Rice. MIXED PICKLES (SWEET). Take one peck of green tomatoes, one dozen onions, eight green pep- pers; chop all together, add one cupful of salt and let stand over night, drain. Put in a porcelain kettle with one pound of brown sugar, one-half teacupful of grated horseradish, one tablespoonful each of ground black pepper, mustard, whole white mustard seed and celery seed. Cover with vinegar and boil gently one hour. Lillie. MIXED PICKLES— No. 2. (French Style.) Slice in an earthen jar one peck of green tomatoes, six large onions, and pour over them one cupful of salt. Let stand twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one tea- spoonful of cayenne pepper and cook slowly for fifteen minutes. Minerva Weeks. ENGLISH MIXED MUSTARD PICKLES. One quart of whole small onions, or large ones sliced, one-half peck of sliced green tomatoes, six sliced green peppers, five whole red peppers, one hundred small cucumbers, or fifty large ones, two large cauliflowers, Qne quart of beans, one-quarter of a pint of salt; mix all together and let stand over night. In the morning, drain well and add whole spices, tied PICKLES, VINEGAR AND BRINE. 377 in muslin bag. One-quarter ounce each of mace and whole black peppers, one-half ounce of cloves, one-half ounce each of cloves and celery seed, one ounce of mustard seed. Cover with vinegar and set on stove with one pound of brown sugar; when nearly boiling add one pound of ground mustard and one tablespoonful of turmeric, mixed smooth and thin with cold vinegar. Stir and let boil ten or fifteen minutes; when done, remove spice bag and bottle pickles. Mrs H. B. Somers. MUSTARD PICKLES.

AI-modernized reading of the original text

RIPE CUCUMBER PICKLES (SWEET). Pare and seed large ripe cucumbers Slice each cucumber crosswise at the center and lengthwise into eight pieces Let them stand twelve hours covered with weak salt and water. Drain and then boil them ten minutes in equal parts of vinegar and water, and let stay in this twentyfour hours. Drain once more, then put them in a syrup of one pint of vinegar with one pound of sugar and one ounce of cassia buds, a few sticks of cinnamon and a few cloves. Boil all together twenty minutes. Cover them closely in a jar This is a delicious pickle if properly and carefully made. C Julia Felt. SPICED CUCUMBER PICKLES— No. 2. Cover one hundred cucumbers with one pint of cold water. Soak five days, each day stirring them well up from the bottom. Rinse in hot water, and let stand till cold. Wipe them dry. Scald vinegar enough to cover them, and add one cupful of sugar, a lump of alum one-half the size of an egg. Spice to suit the taste. Mrs. J. Steele. MIXED PICKLES (WITH DRESSING). One gallon of cucumbers, one gallon of green tomatoes, one-half gallon of onions that have been steamed till done. Steam two heads of cauliflower and add one-half dozen green peppers. Scald in weak salt and water brine one day. Dressing. — One gallon of vinegar, twelve tablespoonfuls of mustard, two cupfuls of sugar, two tablespoonfuls of turmeric, one large cupful of flour, wet with a little cold vinegar. Boil five minutes and pour over thoroughly drained pickles. Mrs. Maria Rice. MIXED PICKLES (SWEET). Take one peck of green tomatoes, one dozen onions, eight green peppers; chop all together, add one cupful of salt and let stand over night, drain. Put in a porcelain kettle with one pound of brown sugar, one-half teacupful of grated horseradish, one tablespoonful each of ground black pepper, mustard, whole white mustard seed and celery seed. Cover with vinegar and boil gently one hour. Lillie. MIXED PICKLES— No. 2. (French Style.) Slice in an earthen jar one peck of green tomatoes, six large onions, and pour over them one cupful of salt. Let stand twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and cook slowly for fifteen minutes. Minerva Weeks. ENGLISH MIXED MUSTARD PICKLES. One quart of whole small onions, or large ones sliced, one-half peck of sliced green tomatoes, six sliced green peppers, five whole red peppers, one hundred small cucumbers, or fifty large ones, two large cauliflowers, Qne quart of beans, one-quarter of a pint of salt; mix all together and let stand over night. In the morning, drain well and add whole spices, tied in muslin bag. One-quarter ounce each of mace and whole black peppers, one-half ounce of cloves, one-half ounce each of cloves and celery seed, one ounce of mustard seed. Cover with vinegar and set on stove with one pound of brown sugar; when nearly boiling add one pound of ground mustard and one tablespoonful of turmeric, mixed smooth and thin with cold vinegar. Stir and let boil ten or fifteen minutes; when done, remove spice bag and bottle pickles. Mrs H. B. Somers. MUSTARD PICKLES.

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