Royal Victoria cook book

best vinegar, } pound whole ginger, 4 ounce Chili peppers, 2 ounces allspice, 2 ounces tumeric, $ pound good mustard, 4 pound salt. Boil all together for 20 minutes and then put in a covered crock. The pickles can be added any time ; wash and wipe them and put in the mixture. After standing a few days they are ready to use. Mrs. H. B. MYErs. MOTHER’S FAVORITE PICKLE—One quart raw cabbage chopped fine, 1 quart boiled beets chopped fine, 14 cups sugar, tablespoon salt, teaspoon black pepper, 4 teaspoon red pepper, 1 cup grated horseradish ; cover with malt vinegar and keep from air. Mrs. J. F. TAyLor. FRENCH TOMATO PICKLE—Thirteen large apples (quartered and cored), 13 ripe tomatoes, 1 pound brown sugar, $ pound salt, $ pound mustard, 4 dozen large onions, 1 dessertspoon ground ginger, 1 teaspoon cayenne pepper, 3 pints vinegar. Boil apples in vinegar until soft, then add tomatoes and onions chopped fine, and boil until all are cooked. Next wet the mustard in vinegar, and stir in, adding the spices last. When cold seal tightly. ADDIE HUNTER. CELERY SAUCE.—One dozen heads celery cut small, 4 pound mustard, 2 ounces mustard seed, 1 teaspoon tumeric, 4 small onions, $ teaspoon red pepper, 14 teacups sugar, salt to taste. Cover with vinegar and cook slowly till tender. Miss FINDLAY. SPICED TOMATOES.—Two pounds of tomatoes, 2 pounds sugar, 2 cups vinegar, 1 tablespoon each of ground cloves, allspice and cinnamon, and 4 tablespoon of mace. Skin the tomatoes, cut into pieces and simmer slowly with the sugar for 2 hours, then add the rest of the ingredients, simmer 1 hour longer, stirring often. Then put away in tightly-corked bottles. 7 Mrs. H. SPICED TOMATOES.—Two pounds ripe tomatoes, 2 pounds sugar, 2 cups vinegar, | tablespoon cloves, 1 tablespoon allspice, 1 tablespoon cinnamon. Put the tomatoes through a colander, and to the pulp add the sugar and simmer 2 hours, then add the other ingredients and simmer 1 hour longer. Miss FINDLAY. MUSTARD PICKLES.—Six red peppers, 6 quarts small onions, 6 quarts small cucumbers, 6 quarts cauliflowers. Let these stand in salt and water 24 hours, drain and rinse in cold water. Dressing to put over pickles:—1 gallon of cider vinegar, 6 tablespoons of best mustard, 14 cups white sugar, 1 cup sifted flour, $ ounce tumeric powder, 4 ounce curry powder. Put pickles in vinegar and let come to a scald, then add the rest of ingredients, which have all been moistened with a little vinegar. Let all boil about 8 or 10 minutes. 1 gallon of vinegar makes dressing enough for 8 or 9 quarts of pickles. Mrs. N. W. E. Kine. PEPPER HASH PICKLE.—One cabbage, 6 large onions, 14 dozen green peppers (small). Chop all very fine, taking seeds out of half ef the peppers. Sprinkle $ cup of salt over, and let stand 24 hours, drain and squeeze through cheese cloth. Cover with vinegar and add 1 quart more than will cover, 1 large tablespoon celery seed, ? cup white mustard seed and a bowl of white sugar. Stir occasionally for a day or two before using. CELERY SAUCE.—Twenty-four heads celery, 4 pound mustard seed, 14 pounds mustard, 4 cups white sugar, 1 gallon vinegar, a little salt and red pepper. Put all on the stove and cook till tender. Add } teaspoon tumeric afterwards. Mrs. JNo. Woops. TOMATO SAUCE.—Boil 1 can tomatoes with a few