GHERKIN PICKLE.—Take } bushel small cucum- bers, make a brine of cold water and salt (1 coftee-cup salt to 4 quarts water). Pour over the pickles boiling hot, then let stand 24 hours, drain and dry. Scald some weak vinegar, pour over boiling hot, let stand 24 hours, drain and wipe again. To fresh vinegar enough to cover them add 24 quarts brown sugar, 3 large green peppers, 4 pint white mustard seed, 6 cents worth root vinegar, 6 cents 164 PICKLES AND SAUCES. worth stick cinnamon, 3 cents worth whole cloves, 3 cents worth whole allspice, 1 tablespoon (heaping) celery seed, and alum the size of a butternut. Scald vinegar and sugar thoroughly and skim before adding spices, which may all be put ina bag. Cook for a little while and pour boiling hot over the cucumbers. Leave them a couple of days be- fore putting in jars. Mrs. STEVENSON. MUSTARD PICKLE DRESSING.—Half pound bruis- ed ginger root, } pound flour mustard, 4 pound fine salt, 4 pound white mustard seed, $ pound cayenne pepper, 2 pounds peppercorns (black pepper), 1 pound ground cloves, 2 pounds tumeric, 1 gallon best vinegar. Boil well together for 10 minutes, allow to cool, put in a stone jar or crock and keep well covered. Wash, dry, and chop all kinds of pick- ling vegetables and add to this cold spiced mixture. Not necessary to put all in on same day or week. Mrs. PEARCY. TOMATO SAUCE.—One bushel ripe tomatoes, 1 quart vinegar, 14 cups salt, 1 pound brown sugar, 8 cloves of garlic, 8 ounces whole allspice, 1 tablespoon whole cloves, 8 table- spoons whole black pepper. Boil or bake the tomatoes till they are soft enough to pass through a sieve, then add the spices (which should be tied up in a piece of muslin) and the other ingredients. Simmer gently for 6 hours, stirring often. Bottle while hot, and seal. Mrs. GRASETT. CHUTNEY.—Four ounces whole ginger, 1 ounce whole black pepper, 1 ounce stick cinnamon, 2 quarts vinegar, 2 ounces salt, 1 pound sugar, 2 pounds raisins, 1 ounce chil- lies, 1 ounce minced garlic, $ teacup chopped mint, 8 pounds apples (peeled, cored and chopped), 4 pounds tomatoes, using the solid part only, and rejecting the seeds. The spices should be bruised and simmered in the vinegar until PICKLES AND SAUCES. 165 it is highly seasoned; then it must be strained, to remove the spices, the other ingredients added, and the whole cooked for 3 hours in an enameled or earthenware pot, or a crock set in boiling water. If properly made the chutney will keep for years. and improve with age. Mrs. GRASETT, CRAB APPLE CATSUP.—Three pounds crab apples, 1 pint water, 1 quart vinegar, 14 pounds brown sugar, 1 teaspoon each cloves✪ Crab Apple Catsup, pepper, cinnamon and salt. Scald the apples and put through a colander; mix all together and boil until thick. Mrs. Scorrt. PEACH CHUTNEY.—Three pounds stoned peaches, 1 pound raisins, {| pound preserved ginger, 1 ounce cayenne pepper or the same amount of red pepper cut fine, 2 pounds sugar, 4 ounce garlic cut fine, 3 or 4 apples, 2 teaspoons of salt, 1 teaspoon ground ginger✪ Peach Chutney. Boil all together 1 hour. FRENCH MUSTARD.—One cup of onion, chopped fine, put into a bowl, and pour over 1 cup vinegar, and let _ stand over night. Take 1 tablespoon brown sugar and some ~ salt. ‘Take mustard enough to thicken✪ French Mustard. Boil. Mrs. C. H. CLark. MUSTARD PICKLES.—One quart large cucumbers, 2 quarts small potato onions, 3 large cauliflowers, 6 green peppers. Put all in a weak brine for 24 hours, then scald in same brine and drain. Sauce :—6 tablespoons mustard, 14 tablespoons tumeric powder, 3 cups sugar, 4 cup flour, 3 quarts vinegar. Mix all together with a little cold vinegar, let remainder of vinegar come to a boil, then stir in paste and let boil for a few minutes, stirring all the time to keep from burning. Pour over the pickles and bottle. EDNA FREEK. MUSTARD PICKLES.—One and one-half’ gallons 166 PICKLES AND SAUCES.

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GHERKIN PICKLE.—Take } bushel small cucum- bers, make a brine of cold water and salt (1 coftee-cup salt to 4 quarts water). Pour over the pickles boiling hot, then let stand 24 hours, drain and dry. Scald some weak vinegar, pour over boiling hot, let stand 24 hours, drain and wipe again. To fresh vinegar enough to cover them add 24 quarts brown sugar, 3 large green peppers, 4 pint white mustard seed, 6 cents worth root vinegar, 6 cents 164 PICKLES AND SAUCES. worth stick cinnamon, 3 cents worth whole cloves, 3 cents worth whole allspice, 1 tablespoon (heaping) celery seed, and alum the size of a butternut. Scald vinegar and sugar thoroughly and skim before adding spices, which may all be put ina bag. Cook for a little while and pour boiling hot over the cucumbers. Leave them a couple of days be- fore putting in jars. Mrs. STEVENSON. MUSTARD PICKLE DRESSING.—Half pound bruis- ed ginger root, } pound flour mustard, 4 pound fine salt, 4 pound white mustard seed, $ pound cayenne pepper, 2 pounds peppercorns (black pepper), 1 pound ground cloves, 2 pounds tumeric, 1 gallon best vinegar. Boil well together for 10 minutes, allow to cool, put in a stone jar or crock and keep well covered. Wash, dry, and chop all kinds of pick- ling vegetables and add to this cold spiced mixture. Not necessary to put all in on same day or week. Mrs. PEARCY. TOMATO SAUCE.—One bushel ripe tomatoes, 1 quart vinegar, 14 cups salt, 1 pound brown sugar, 8 cloves of garlic, 8 ounces whole allspice, 1 tablespoon whole cloves, 8 table- spoons whole black pepper. Boil or bake the tomatoes till they are soft enough to pass through a sieve, then add the spices (which should be tied up in a piece of muslin) and the other ingredients. Simmer gently for 6 hours, stirring often. Bottle while hot, and seal. Mrs. GRASETT. CHUTNEY.—Four ounces whole ginger, 1 ounce whole black pepper, 1 ounce stick cinnamon, 2 quarts vinegar, 2 ounces salt, 1 pound sugar, 2 pounds raisins, 1 ounce chil- lies, 1 ounce minced garlic, $ teacup chopped mint, 8 pounds apples (peeled, cored and chopped), 4 pounds tomatoes, using the solid part only, and rejecting the seeds. The spices should be bruised and simmered in the vinegar until PICKLES AND SAUCES. 165 it is highly seasoned; then it must be strained, to remove the spices, the other ingredients added, and the whole cooked for 3 hours in an enameled or earthenware pot, or a crock set in boiling water. If properly made the chutney will keep for years. and improve with age. Mrs. GRASETT, CRAB APPLE CATSUP.—Three pounds crab apples, 1 pint water, 1 quart vinegar, 14 pounds brown sugar, 1 teaspoon each cloves, pepper, cinnamon and salt. Scald the apples and put through a colander; mix all together and boil until thick. Mrs. Scorrt. PEACH CHUTNEY.—Three pounds stoned peaches, 1 pound raisins, {| pound preserved ginger, 1 ounce cayenne pepper or the same amount of red pepper cut fine, 2 pounds sugar, 4 ounce garlic cut fine, 3 or 4 apples, 2 teaspoons of salt, 1 teaspoon ground ginger. Boil all together 1 hour. FRENCH MUSTARD.—One cup of onion, chopped fine, put into a bowl, and pour over 1 cup vinegar, and let _ stand over night. Take 1 tablespoon brown sugar and some ~ salt. ‘Take mustard enough to thicken. Boil. Mrs. C. H. CLark. MUSTARD PICKLES.—One quart large cucumbers, 2 quarts small potato onions, 3 large cauliflowers, 6 green peppers. Put all in a weak brine for 24 hours, then scald in same brine and drain. Sauce :—6 tablespoons mustard, 14 tablespoons tumeric powder, 3 cups sugar, 4 cup flour, 3 quarts vinegar. Mix all together with a little cold vinegar, let remainder of vinegar come to a boil, then stir in paste and let boil for a few minutes, stirring all the time to keep from burning. Pour over the pickles and bottle. EDNA FREEK. MUSTARD PICKLES.—One and one-half’ gallons 166 PICKLES AND SAUCES.

Royal Victoria cook book