The new Kentucky home cook book

"When the vinegar in pickles becomes white on the top, add to it a tea-cupful of whisky and two table-spoonfuls of brown sugar to every gallon. GRAPE PICKLE. Fill a jar with alternate layers of sugar and bunches of ripe, freshly gathered grapes. Cover with cold vinegar. Mrs. Clay Sadler. MARTIN EAU PICKLE. Gather when young and tender, wipe, and drop into strong brine until you wish to pickle : soak them in clear water twenty-four hours, then let them lie in weak vinegar twenty-four hours, and put them into a gallon jar. Slice two roots of horse-radish, and add one ounce of cloves, one ounce of allspice, one ounce of race ginger, one ounce of celery- The New Kentucky Home Cook Book. seed, one ounce of white mustard-seed, one-half dozen small green peppers, and two pounds of sugar. Sprinkle these all through the pickle. Boil cider vinegar, and pour enough of it over the pickle to cover it well. Tie it up while hot, and it will be fit for use in two weeks. * Mrs. S. P. McDowell. Sprinkle one quart of salt over one peck of small white onions; pour over them boiling water, and let them stand three or four days; then skin, wash, and pack them in jars, putting two small red peppers in each jar. Boil enough vinegar to cover them with one ounce of white mustard-seed, one-half ounce of celery-seed, one ounce of cinnamon bark, one-half ounce of mace, and sugar to taste. Pour over the onions, and tie up while hot. Mrs. Bierbower. Pour hot salt-water over one-half peck of small white onions, let them stand until cold, then skin them and scald them a few minutes in weak alum-water; put one-half pound of sugar to three pints of vinegar, flavor with spices to taste ; put all in a kettle, and let it come to a boiling. Tie up closely while hot. Mrs. Sarah Miller. Take one peck of small white onions, lay them in salt overnight, then scald in sweet milk, and carefully skin them, and boil in good cider vinegar, with pepper and white mustard-seed. Mrs. Abner Hord. Pour boiling water over silver-skin onions, then remove the outside skin, and lay in strong salt-water for nine days ; soak in fresh water three days, changing the water each day ; then remove another layer of skin, together with the little ends of the onions. To one gallon jar of onions, take good 94 The New Kentucky Home Cook Book. cider vinegar enough to cover them well, one-half ounce of mace, one small pod of red pepper, two table-spoonfuls of white mustard, two coffee-cupfuls of sugar, and half a cupful of ground cinnamon; put the spices in a muslin bag, and boil them in the vinegar ; when cold, pour over the onions. Mrs. S. P. McDowell. GREEN TOMATO PICKLE. Take one-half bushel of green tomatoes and twelve green peppers, and chop them fine ; sprinkle over them one pint of salt, and let them stand overnight ; then drain them two hours, cover with vinegar, cook slowly one hour, drain, and pack in a jar. Take two pounds of brown sugar, two tablespoonfuls of cinnamon, one table-spoonful of allspice, one of cloves, one of pepper, and one of celery-seed, one-half cupful of ground mustard or two cupfuls of mustard-seed, one pint of grated horse-radish, and vinegar to mix them. Pour over the pickles boiling hot. Excellent. Mrs. George Hunter. QUICKLY MADE TOMATO PICKLE.