The New century cook book

Beets retain the sugary, delicate flavor if baked, turn frequently while in oven, using a knife when done, remove skin and serve with butter, salt and pepper on slices. Mrs. A. W. Harlan. Turnips. Mash one-third turnips with two-thirds potatoes, cook turnips longer than potatoes, serve with pork tenderloin. Mrs. A. W. Harlan. Broiled Bananas. Peel and lay in a pan, whole, as many bananas as you wish, pour a little melted butter and some sugar over them, then set in the oven and broil a nice brown. Mrs. Reynolds. New Century Cook Book. New Century Cook Book. 8B- TEMPTING APPETIZERS TTTTTTTTTTTTTTTTTTtTTTT TTTTTTTTTTTTTt " Hunger is the best sauce/' PICKLES, SAUCES, CATSUP, CHOW-CHOW AND PICCALILLI. ' Ill^llli"- Cucumber Pickles. Make a brine strong enough to bear an egg, and pour over your cucumbers and let stand over night. Then scald the cucumbers in weak vinegar with alum in it. To one gallon vinegar add two cups sugar, one red and one green pepper, and one ounce whole white pepper, two ounces allspice and cinnamon each, one ounce cloves and mace each, one ounce celery seed, a little ginger root and horse radish chopped fine. Scald this all together with the cucumbers and bottle while hot. Mrs. B. F. Head. Pickle Cucumbers. Wash the cucumbers, put in a jar, make brine enough to cover them, a gallon of water and a cup of salt, put on boiling hot, let stand over night. Drain, wash the pickles in clean water; take half vinegar and half water, alum the size of an egg; boil the pickles till firm (this is to make them hard), and let them stand two days. Put them in jars with a piece of horseradish (quite large), and some English mustard seed. Then take vinegar, plain, add two cups of sugar to a gallon of vinegar, spice, pepper and boil. Mrs. Rutherford. Cucumber Pickles. Wash one-half bushel of small cucumbers and put in stone jar. To one pail of water add one pint of salt and pour over pickles boiling hot. Let. them stand twenty-four hours. Drain New Century Cook Book. and repeat the process four successive days. Fifth day drain off salt-water and cover with fresh water boiling hot, letting this stand twenty-four hours. Sixth day drain off water and cover with six quarts of boiling vinegar containing two ounces of powdered alum, one ounce celery seed, two pounds light brown sugar, five cents worth of cinnamon bark and five cents worth whole cloves. Mrs. M. P. Hatfield. New York Mustard Pickle. Two quarts cucumbers, two quarts small white onions, two quarts green tomatoes, one large head cauliflower, twelve green peppers. Cut all up and put in salt water for twenty-four hours, scald in brine and drain. Dressing — twelve tablespoons Coleman's mustard, two tablespoons turmeric powder, two tablespoons celery seed, three cups sugar, two small cups flour. Mix and add four quarts vinegar, scald until thick as boiled custard and pour over pickles. Clara E. Hagans. Ripe Cucumber Pickle.