The new Kentucky home cook book

Take four crisp heads of cabbage chopped fine, one quart of chopped onions. Pack the cabbage and ouions in alternate layers, sprinkling salt between them, and let them lay overnight; then drain, and take two quarts of vinegar, two pounds of sugar, two table-spoonfuls of mustard, two tablespoonfuls of black pepper, two table-spoonfuls of cinnamon, two table-spoonfuls of celery-seed, two table-spoonfuls of tumeric, one table-spoonful of allspice, one table-spoonful of mace, one table-spoonful of alum. Let it come to the boiling and pour over the pickle for three mornings; on the fourth, put it all on the fire, and boil five minutes. Mrs. William Winn. PICCALILLI. Slice one peck of green tomatoes into a jar with enough salt to wilt them. Slice one-half peck of onions into a separate jar, with the same quantity of salt. Let them remain all night, then wash them thoroughly in cold water, and press them dry. Take one dessert-spoonful each of mace, cloves, cinnamon, allspice, and black pepper; put a layer of tomatoes, onions, and spices alternately into a porcelain kettle until all are in. Cover with good cider vinegar, add two pints of brown sugar, and boil twenty minutes. Mrs. W. K. Griffith. BRIC-A-BRAC PICKLE. Take one peck of green tomatoes, one-half peck of ripe tomatoes, one dozen green or red peppers, one dozen onions, three good heads of cabbage. Chop all together, put into a jar, mix thoroughly, and sprinkle with salt; let it stand overnight, then drain through a sieve or colander; put into Tlie New Kentucky Home Cook Book. a porcelain kettle, and to two gallons of the pickle add two pounds of sugar, one table-spoonful of ground black pepper, one table-spoonful of cloves, one table-spoonful of allspice, one table-spoonful of mace, one table-spoonful of celery-seed, one-half pint of white mustard-seed, and one tea-cupful of horse-radish grated. Cover with vinegar, and boil for one hour. Mrs. Paxton Marshall HOTCHPOTCH. Take one head of cabbage, two dozen cucumbers, one-half dozen white onions, two dozen green tomatoes, three dozen green peppers. Chop the onions, and put them in cold water for fifteen minutes; chop the other ingredients, and sprinkle with salt; let them stand for one hour, then drain and mix well together, and cover with vinegar; let it remain twenty-four hours, then drain. To one gallon of mixture add one-half pound of sugar, one ounce of cloves, onehalf ounce of mustard-seed, one-half ounce of black pepper, and enough cider vinegar to cover it well. Put it on the fire, and let it come to a boiling. Mrs. Carroll. CHOPPED TOMATO PICKLE. Chop one peck of green tomatoes, one dozen large onions, eight bell peppers ; sprinkle with salt, and let them stand twenty-four hours; drain off, and put into a bag, let them drip all night ; then soak in weak vinegar twenty-four hours ; then drain and put into a porcelain kettle, add one small box of Coleman's mustard, four ounces of white mustardseed, two ounces of celery-seed, half a pint of grated horseradish, two ounces of tumeric, one pound of sugar; pour over cider vinegar, and boil for fifteen minutes, stirring all the time, so it will mix well. Mrs. J. B. Huston. CHOPPED PICKLE. Take one gallon of chopped cabbage, one gallon of chopped green tomatoes, one gallon of chopped cucumbers, one-half 102 The New Kentucky Home Cook Booh.