The Toronto Cook Book

Take two hundred cucumbers to soak in brine for four or five days two cauliflowers and one quart onions in brine over night; cut cucumbers in pieces, then take three large ripe cucumbers and six red peppers and chop fine ; scald all together in vinegar with piece of alum; drain and add dressing as follows: Four quarts vinegar, eight cups brown sugar, fourteen tablespoons mustard, nine of flour, one ounce of tumeric and one of curry powder; boil until very smooth and thick; put in pickles while boiling hot; let stand five minutes; place in stone crock or fruit jars. French Mustard Pickle Two quarts small onions, two quarts cucumbers, two heads cauliflower and six green peppers all chopped fine; soak in salt and water separately over night. Next day drain well and scald in vinegar. Dressing — Six cups white sugar, two cups flour, half a pound mustard, one ounce celery seed, one of tumeric powder one gallon cider vinegar, stir flour and mustard to a very smooth paste with a little cold vinegar; add the rest of the vinegar, sugar, celery seed and tumeric powder; cook all together for about fifteen minutes, then pour over pickle mixture; seal while hot and keep in cool, dark place. Pickles and Relishes Mustard Salad Pickle One quart green tomatoes chopped fine, one of cucumbers, one of cabbage, and one of onions chopped fine (quantities of each must be measured after being chopped) ; sprinkle with salt and let stand twenty-four hours; then place all on stove and bring to scalding heat; let stand and drain through colander, throwing away juice; now take one gallon vinegar and set on stove. Then make dressing as follows: Six cups granulated sugar, two cups of flour, one-half pound mustard, one ounce tumeric, one ounce celery seed; mix all together and cook until dressing is thick; then pour over pickles and put in jars. This dressing may be reduced to one-half the quantity, as it is too much for the amount of pickles. Mustard Pickles (Little Silver Onions) Take six quarts little silver onions, clean off skins; two quarts vinegar, one ounce allspice, half an ounce black pepper, one ounce tumeric, one ounce curry powder, two teaspoons cornstarch, one and a quarter cups salt, half a pound mustard; mix cornstarch with cold water, vinegar and mustard same way ; put on rest of vinegar and bring to boiling point, then add mustard and cornstarch very slowly so that it will not lump or cake, and boil for fifteen minutes; then put in onions and let boil one minute; place in jars and seal while hot. Most delicious. Beet Salad Pickle Two quarts cabbage chopped fine, two quarts boiled beets chopped fine, two cups horseradish, four cups white sugar, two tablespoons salt, two teaspoons pepper. Cover with vinegar and mix all together. Bottle tightly ready for use. Hogarth Pickles Half a peck onions, half a peck green tomatoes, one cup salt, half a gallon vinegar, three cups brown sugar, five cents worth of whole pickling spices; slice onions and tomatoes, sprinkle with layers of salt and let stand over night ; in morning drain and throw away juice that has exuded; boil vinegar, sugar and spice together for three-quarters of an hour, and while hot strain over tomatoes and put in jars. The Toronto Cook Book Green Tomatoes