The New century cook book

Pare, quarter; take out seeds; put in salt brine over night; then take out and wipe dry in the morning; then one quart vinegar, one pound sugar, some whole cloves and cinnamon bark; put in cucumbers and boil until cucumbers are almost transparent; then take out cucumbers and lay in jar; throw the vinegar away and make fresh, same as before; boil ten minutes; then pour over. After two or three days they will fit for use. Mrs. T. C. Hammond. Sweet Cucumber Pickles. For one gallon of pickles: Two quarts vinegar, one pound brown sugar, one ounce cinnamon, one ounce cloves, one ounce ground pepper; put all in a kettle; let come to a boil, pour over the pickles, and cover up tight. Mrs. W. C. Gallaway. Pickles. Take one thousand five hundred small cucumbers, wash them in two or three waters, rubbing them well to remove all sand, then dry them carefully and place in stone jars, make enough brine to fill the jars and strong enough to float a potato, boil it and while boiling hot pour over the pickles, keep in a New Century Cook Book. warm place; they must remain in this brine one day and night, then pour off the brine and reboil it, skimming it carefully, pour it again over the cucumbers and let them stand another day and night, then throw away the brine and wash the pickles in cold water and dry them well, place in stone jars in layers, intermixing them with three heads of celery leaves and all cut fine, three pints of small white onions, two dozen large green peppers sliced, two ounces allspice, one ounce cloves; this done, pour boiling vinegar on until well covered. A week from this should the vinegar be absorbed, add more, keeping thern covered. Mrs. Highley. Flint Pickles. One peck cucumbers. Make a brine by taking one cup of salt to- one gallon of water. This must be poured over the cucumbers, boiling hot, for nine days in succession. After the ninth scalding rinse in cold water; then add a handful of stick cinnamon and cloves, one dozen small onions, four peppers, tablespoon grated horseradish, half cup of sugar and enough good cider vinegar to cover cucumbers. Let it come to a boil, then put it in jars* or cans. Mrs. Watson. Small Cucumber Pickles. Make brine strong enough to bear an egg. Leave pickles in brine twenty-four hours, drain, and cover with hot water; let stand over night, wipe dry, pack in jars. Scald vinegar for two bushel of pickles, two cups B sugar, two tablespoons of mustard, cloves and cinnamon to taste; add eight red and eight green peppers, also some horseradish. Pour on pickles hot and seal in jars. Mrs. R. Manley. Mixed Pickles. Three quarts small cucumbers, three quarts green tomatoes (sliced), two quarts onions (sliced); sprinkle salt over them and let stand over night. Drain well, then add two ounces white mustard seed, one ounce celery seed, one teaspoonful of all kinds spice, one teaspoonful black pepper, one pound brown sugar, two quarts vinegar. Heat them through well. Mrs. H. Hill. Sliced Cucumbers in Oil. Cut one hundred cucumbers, with skins on,. into thin slices. Cover with salt and drain three hours. Then mix with the New Century Cook Book. cucumbers three pints small onions, sliced thin; one ounce celery seed, three ounces mustard seed, two cups olive oil. Cover with cold vinegar and seal up for a few weeks. Mrs. J. R. Woodbridge.