The new Kentucky home cook book

Mrs. Abner Hord. Lay the cucumbers in brine two or three weeks, or until it may be convenient to use them ; then take out of brine, The New Kentucky Home Cook Book. drain, and lay in water for a day and night, changing the water once. Take two pints of vinegar, if very strong ; if not, three, and one pint of water; scald the cucumbers in this, and let them stay in it for two weeks, then take out, drain, and pack in a jar. Sprinkle grated horse-radish and black mustard-seed on each layer of cucumbers. Take sufficient vinegar to cover them, make it very sweet, and boil in it one ounce each of cloves, white mustard-seed, sliced ginger, coriander-seed, and mace, a tea-cupful of black pepper, a few pods of red, which must be laid in brine a few days. Pour the vinegar over the cucumbers boiling hot. This vinegar, with some fresh added, will be good for two years. Mrs. A. N. Tate, Virginia. To two gallons of good cider vinegar add six and a half ounces each of black pepper, ginger, and allspice, three and one-fourth ounces of mace, three and one-fourth ounces of celery-seed, three and one-fourth ounces of tumeric, fourfifths of a pint of black mustard-seed, four-fifths of a pint of white mustard-seed, six and a half pounds of brown sugar, five fresh lemons sliced and the seeds taken out, a little garlic, a few cloves, and a handful of dried horse-radish. Bruise the spices before putting in the vinegar. Put the tumeric in a muslin bag. Prepare this vinegar in June, put it in a stone jar or jug, and set it in the sun on a plank floor until fall. After the cucumbers are prepared for pickling, boil them in plain vinegar. When cold and well drained, drop them into the spiced vinegar. Mrs. Paxton Marshall. SLICED CUCUMBER PICKLES. Peel the cucumbers and slice as for the table, sprinkle with salt as you place them in jars. Allow one-third onions (small white ones sliced), sprinkle with salt, and lay in The New Kentucky Home Cook Book. separate jars; let them stand six or eight hours, drain through a colander, then place them back in the jars, mixing the onions with the cucumbers. Sprinkle all kinds of spices between the layers. Pour enough cold vinegar over to cover them well. Mrs. J axe Andrews. SLICED CUCUMBER PICKLES. Pare the cucumbers and slice them lengthwise the fourth of an inch thick, mix a few slices of onions with the cucumbers, salt them and let stand one day and night, then ^\ ash in cold water, wipe dry, and put in jars. To each quart add one tea-spoonful of powdered alum and one of ground black pepper. Pour over cold vinegar enough to cover well. Mrs. James H. Hall. TO MAKE OVER BOUGHT PICKLES. To make one gallon, take enough cucumbers out of vinegar, and add eight medium-sized onions; slice the onions, and let them soak in salt-water all night; then rinse them ofF, and mix with the cucumbers. Put in a porcelain kettle two and a half pints of best cider vinegar, one pound of brown sugar, half an ounce of tumeric, half an ounce of cinnamon, half an ounce of cloves, one table-spoonful of black and one of white mustard-seed, half an ounce of celery-seed, and a few blades of mace; then put in the cucumbers and onions ; boil until the pickles are a rich citron color. Let them cool, and tie or seal up. Delicious. Mrs. A. R Glascock.