Take equal quantities of red pepper pods and ripe tomatoes ; add two ' tablespoonfuls of salt and one each of mace and cloves. Boil one hour, rub through a sieve; add one quart of apple vinegar and boil until thick. Bottle. THE N'EW ANNIE DENNIS COOK BOOK 61 Cauliflower Pickle, No. 1 To twelve heads of cauliflower put five quarts of vinegar, five teacupfuls of brown sugar, a tablespoon- ful of butter, one bottle of French mustard, a quarter pound box of common mustard, two tablespoonfuls of ground ginger, a cupful of garlic or dwarf onions, two green pepper pods, a half teaspoonf ul of cayenne pepper and one ounce of turmeric✪ Cauliflower Pickle, No. 1. Mix together sugar, mus- tard, ginger and turmeric, heating them well. Then boil in vinegar, with garlic, pepper, etc., for ten min- utes. Meanwhile put on the cauliflower in a separate pot and boil until tender, which requires but a few minutes. Divide the cauliflower into convenient sized spriga, which must be carefully placed in glass jars and covered with the spiced vinegar. Seal up tight and keep in a dry closet. Cauliflower Pickle, No. 2 Take two large heads of cauliflower, divide in pieces the desired size; put in porcelain kettle, cover with water and add one teacupful of salt; let it boil one minute. Take from the kettle and cover it with cold water; let it stay a few minutes, drain, place in an earthen jar, cover with apple vinegar and let it stand twelve hours. Then make a pickle of half gallon of vinegar, two pounds of sugar, teaspoonful of whole cloves, mace and allspice, quarter of a pound of ground mustard and a tablespoonful of turmeric. Mix the mustard and turmeric into a paste with a little vinegar, add the spices, sugar and vinegar, and heat. Drain the vinegar from the cauliflower, place in jars and pour the pickle over it. Seal and keep in a cool place. Cauliflower Pickle, No. 3 Prepare the cauliflower as for the mustard pickle. After draining from the vinegar, place in jars with three pods of red pepper, half cup of horseradish, tea- spoonful each of whole cloves and mace. Cover with good apple vinegar✪ Cauliflower Pickle, No. 3, cold, and seal. 62 THE NEW ANNIE DENNIS COOK BOOK Pepper Pickle Take one peck of sweet bell peppers when just grown; cut out the stems and seed. Chop the rinds fine, sprinkle lightly with salt, and let stand a few hours ; rinse off the salt, cover with alum water, and let stand over night. Then soak in clear water for twelve hours. Drain the water from them, and add one teacupful of grated horseradish, half teacupful of mustard seed and a few blades of mace. Pour over this, when well mixed, two quarts of apple vinegar✪ Pepper Pickle. Put in jars, and seal. Head Nates on Tomato Catsup It is very essential that gpod apple vinegar be used. Stir constantly while cooking. If the tomatoes to be used for catsup are not thor- oughly ripe when gathered, place them in shallow bas- kets, and keep until they reach the proper stage for use. Tomato Catsup ✪ Tomato Catsup

AI-modernized reading of the original text

Take equal quantities of red pepper pods and ripe tomatoes ; add two ' tablespoonfuls of salt and one each of mace and cloves. Boil one hour, rub through a sieve; add one quart of apple vinegar and boil until thick. Bottle. Cauliflower Pickle, No. 1 To twelve heads of cauliflower put five quarts of vinegar, five teacupfuls of brown sugar, a tablespoonful of butter, one bottle of French mustard, a quarter pound box of common mustard, two tablespoonfuls of ground ginger, a cupful of garlic or dwarf onions, two green pepper pods, a half teaspoonful of cayenne pepper and one ounce of turmeric. Mix together sugar, mustard, ginger and turmeric, heating them well. Then boil in vinegar, with garlic, pepper, etc., for ten minutes. Meanwhile put on the cauliflower in a separate pot and boil until tender, which requires but a few minutes. Divide the cauliflower into convenient sized sprigs, which must be carefully placed in glass jars and covered with the spiced vinegar. Seal up tight and keep in a dry closet. Cauliflower Pickle, No. 2 Take two large heads of cauliflower, divide in pieces the desired size; put in porcelain kettle, cover with water and add one teacupful of salt; let it boil one minute. Take from the kettle and cover it with cold water; let it stay a few minutes, drain, place in an earthen jar, cover with apple vinegar and let it stand twelve hours. Then make a pickle of half gallon of vinegar, two pounds of sugar, teaspoonful of whole cloves, mace and allspice, quarter of a pound of ground mustard and a tablespoonful of turmeric. Mix the mustard and turmeric into a paste with a little vinegar, add the spices, sugar and vinegar, and heat. Drain the vinegar from the cauliflower, place in jars and pour the pickle over it. Seal and keep in a cool place. Cauliflower Pickle, No. 3 Prepare the cauliflower as for the mustard pickle. After draining from the vinegar, place in jars with three pods of red pepper, half cup of horseradish, teaspoonful each of whole cloves and mace. Cover with good apple vinegar, cold, and seal. Pepper Pickle Take one peck of sweet bell peppers when just grown; cut out the stems and seed. Chop the rinds fine, sprinkle lightly with salt, and let stand a few hours ; rinse off the salt, cover with alum water, and let stand over night. Then soak in clear water for twelve hours. Drain the water from them, and add one teacupful of grated horseradish, half teacupful of mustard seed and a few blades of mace. Pour over this, when well mixed, two quarts of apple vinegar. Put in jars, and seal. Head Nates on Tomato Catsup It is very essential that gpod apple vinegar be used. Stir constantly while cooking. If the tomatoes to be used for catsup are not thoroughly ripe when gathered, place them in shallow baskets, and keep until they reach the proper stage for use. Tomato Catsup

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