The new Kentucky home cook book

Select large cling peaches that are ripe but not the least soft, wash and rub off the fuzz with a coarse cloth, put them in strong salt-water and let them stand two or three days, then soak in clear water overnight, wipe dry and put into a gallon jar, sprinkling through them one pound of sugar, half an ounce of cloves, half an ounce of cinnamon bark, pour over them enough of good cider vinegar to cover, invert a saucer over the top of the pickles, so as to keep them well under the vinegar. Mrs. W. S. M. YELLOW PICKLE. Take three dozen medium-sized cucumbers peeled and sliced lengthwise, three dozen onions sliced, one dozen small heads of cabbage cut into quarters. Put them into a basket with a clean cloth in the bottom ; put first the onions, then a layer of cucumbers and cabbage alternately ; sprinkle a little salt on each layer, hang up the basket for twenty-four hours, then wash off the salt and drain. Put into a jar, The New Kentucky Home Cook Book. with two ounces of white mustard-seed, two ounces of black mustard-seed, two ounces of celery-seed, three ounces of ground cinnamon, one-half ounce of mace, one table-spoonful of ground cloves. Boil two gallons of vinegar with six pints of sugar and two ounces of tumeric, and pour it over the pickles. The vinegar must be drawn off, boiled, and poured over again for four mornings. Mrs. Laura C. Dimmit. YELLOW PICKLE. Take a table-spoonful of cloves, a tea-spoonful of mace, four ounces of white mustard-seed, one ounce of tumeric in a muslin bag, two pounds of sugar. Put all in one gallon of vinegar and set in the sun or by the fire ; stir it up every day, and rub the tumeric in the vinegar until the vegetables are ready to pickle. Take three large heads of cabbage, or more if small, cut them in quarters, one dozen and a half of cucumbers sliced lengthwise, add small young green beans, radish-pods, small white onions. Sprinkle one-half pint of salt over them, let stand twenty-four hours, then drain and put them in the sun ; when they are perfectly dry, wash them in clear vinegar. Put them in a jar, and boil the prepared vinegar and pour over. Miss Fannie Brodrick. CABBAGE PICKLE. Shred very fine one large red cabbage, pack it down with a little salt sprinkled between each layer in a large stone jar. The jar should be three-quarters full of the cabbage. Put into a very thin muslin bag two table-spoonfuls of whole black pepper, two table-spoonfuls of cloves, two table-spoonfuls of cinnamon broken very small but not powdered, and a dozen blades of mace. Put two quarts of the best cider vinegar into a porcelain kettle, throw in the bag of spices, let it boil ten minutes, take out the bag of spices and pour the vinegar hot over the cabbage in the jar, stirring it up 98 The New Kentucky Home Cook Book. from the bottom, so that the vinegar may get well through it. Mrs. Fannie Beery. CABBAGE PICKLE. For a two-gallon jar take cabbage enough quartered to fill it, then pour on it hot brine and let it remain four days, then squeeze out of the brine and pour weak vinegar over it; let it stand several days. Take good cider vinegar enough to cover it well, and put in it two ounces of cinnamon bark broken in pieces, essence of cloves to suit the taste, and two ounces of tumeric. Pour this over the cabbage, and tie up closely. Mrs. Clay Sadler. CABBAGE PICKLE.