The New century cook book

One-half peck green tomatoes, two large heads cabbage, fifteen large onions, twenty-five large cucumbers, one pint grated horseradish, one-half pound mustard seed, one teacup black pepper, one ounce turmeric. The tomatoes, cucumbers, onions and cabbage cut small and pack down over night with salt. In the morning pour off the water and put . to soak in vinegar and water for a day and night, then drain well. Boil the spices in one-half gallon vinegar with three pounds of brown sugar, then pour over pickle while hot; repeat this three mornings. Then mix five ounces of dry mustard with one-half pint best salad oil, add two quarts more vinegar, and stir this in when the pickles are quite cold. Not good for six weeks. Equal to imported pickles. Mrs. Melville. New Century Cook Book. Chow-Chow. One peck of green tomatoes, one head of cabbage, one quart of set onions, six salt cucumbers, six green peppers; chop this together and let stand twenty-four hours with one-half cup of salt. After standing, drain, then add celery and cauliflower. Six bunches of celery, five pounds of brown sugar, one-quarter pound of turmeric, one-half pound ground mustard, one ounce of cloves, five cents' worth of horseradish, five heads of cauliflower. Then add one quart of vinegar, and water enough to cover. Then boil well twenty minutes. Then drain again; then add sugar and spices and one-half gallon of vinegar, and boil twenty minutes. Then place in jars. Will make three gallons. Mrs. K. Plattenburg. Piccalilli. Two medium-sized heads of cabbage, one peck green tomatoes, three green peppers, one-half ounce whole pepper, two ounces mustard seed, one-half ounce whole cloves, one-half gallon of vinegar. Chop cabbage, tomatoes and peppers very fine. Put a layer of this and a light layer of salt alternately into a crock. Leave over night. Press through a colander, add spice and vinegar. Cook about one-half hour after it comes to a boil. Alice Troy. Piccalilli. Chop one peck green tomatoes, six onions and four green peppers. Put on one cup salt, and let stand over night. In the morning drain off, put in kettle with a teacup of brown sugar, one teaspoon black pepper, one of mustard seed, one of celery seed, and cloves and cinnamon to taste. Boil until done. Cover all with vinegar. Piccalilli. One large cabbage, two quarts green tomatoes, two quarts onions, one quart peppers, two quarts vinegar, two cups sugar, one tablespoon mustard seed, one tablespoon allspice, one tablespoon cloves. Chop all fine, then add vinegar, spices, sugar, salt, mustard. Boil ten minutes. Piccalilli. One peck green tomatoes chopped fine, one cup of salt sprinkled over them. Let it remain over night. Drain off. New Century Cook Book. Four green peppers, six onions chopped fine, two and one-half cups sugar, one-half teaspoon ground black pepper, one tablespoon mustard, one tablespoon allspice, one-half tablespoon cloves, one tablespoon cinnamon, one-half cup white mustard seed. Cover with vinegar and boil until tender. N. C. F. Maryland Mangoes.