The new Annie Dennis cook book

Take the large bell peppers (the sweet pepper is best) as soon as they are grown ; cut out the stem end and get the seed well out. Push stem into the pod. When all are prepared, pour over them hot soda water to keep them green, then boil them a few minutes in alum water to get them firm; plunge them into cold water, slightly salted, and let them remain all night. Make a filling of cabbage, green tomatoes and cucumbers in equal quantities, chipped fine, and a little onion if desired. Cover with water, add one teacupful of salt and let stand all night. Then take them out of the water, drain thoroughly; add half cup of mustard seed, a tablespoonful each of cloves and cinnamon mixed, and a teacupful of grated horseradish; fill the peppers with this, fit the stems, fasten them in with toothpicks, place in jars and cover with boiling vinegar, sweetened with one pound of sugar to each quart of vinegar. Pear Sweet Pickle Peel the fruit and place in jars. Make a syrup in proportion of one quart of vinegar to three pints of sugar; spice highly with cloves, allspice and cinnamon. Let this boil up well, then pour over fruit. Reboil the syrup, and while hot, pour over the pears. Repeat this several days until they are colored to the core. , Cabbage Sauce • <5Jrind through a sausage mill one large cabbage; put in a kettle with a tablespoonf ul of salt, and boil two minutes ; pour off the water and cover with cold water. Let stand until cold. Press all of the water out and add a teaspoonful each of ground cloves, mustard and black pepper. After this is well mixed, put in a jar and cover with hot apple vinegar, sweeten with two teacupfuls sugar to one quart of vinegar. This will be ready for use in twelve hours. Artichoke Sweet Pickle Scrape and soak one hour in weak brine; rinse in fresh water and place in jars. Boil enough good apple vinegar (which should be over two years old) to cover the artichokes ; add to this, before boiling, one teacupful of sugar and a teaspoonful each of cloves and whole allspice, to each quart of vinegar. Let boil two minutes, then pour over the artichokes and seal. May be used when one month old. Walnut Pickle Gather the nuts when they can be easily pierced with a needle. Soak in brine one week. Take them out of this and sun for a few hours ; soak in cold water for twelve hours. Put in jars and pour over them boiling hot vinegar, to which has been added one teaspoonful each of ginger, cloves, mace and pepper, two onions,, a small quantity of horseradish and two pods of red pepper, to each quart of vinegar; cover well. The pickle will be ready for use in a month or more. Walnut Catsup Gather the nuts as for pickle. Crush them, put in a jar, and sprinkle lightly with salt. Let stand five or six days, then strain off the juice. To every gallon of juice, add one pint of chipped onion, one tablespoonf ul of mace, black pepper. Boil for thirty or forty minutes. Bottle, seal, and keep in a cool, dark place. Onion Pickle