The Toronto Cook Book

Note — In making any sweet pickles that call for onions, always place the onions in gauze bag while cooking syrup and tomatoes, and when done, throw onions away; never put onions in jars. Chili Sauce Six large ripe tomatoes, four green peppers, one onion, one tablespoon sugar, one tablespoon salt, one and a half cups strong vinegar; chop peppers and onions. Boil one hour. Cucumber Pickles One quart sliced cucumbers, one onion sliced; sprinkle with salt and let stand three hours, one chopped red pepper, half cup brown sugar, few cloves and white mustard seeds, one teaspoon tumeric powder, one tablespoon horseradish, enough vinegar to cover. Heat well, but do not boil, and put in jars. Bean Pickle One quart butter beans cut as for table; boil until tender; then make the following mixture: — Three cups vinegar, half pound brown sugar, half cup mustard, half cup flour, half tablespoon tumeric, half tablespoon celery seed. Boil the mixture till thick, add the beans and heat well, then seal. Gooseberry Pickle Six quarts gooseberries, one cup vinegar, one dessertspoon each ground cloves, cinnamon and allspice; take three-fourths of a pound of granulated sugar to each pound of fruit. Citron Pickle Pare and cut citron into such pieces as you like, boil in water with a small piece of alum until tender, then drain; boil together for ten minutes three quarts of vinegar, four pounds sugar and quarter of a pound cassia buds; put in the citron, and boil five minutes. The Toronto Cook Book Chow Chow Pickles Take one peck of green tomatoes, chop fine, three heads of cabbage, one dozen green peppers and three or four red peppers, all finely chopped; mix with the vegetables a generous cup of salt, then turn into a coarse cotton bag and let drain over night. In the morning put the drained vegetables over the fire, in an agate saucepan, with two and a half pounds of sugar, two tablespoons of celery seed, one tablespoon each of ground black pepper, mustard and mace; cover with cider vinegar, and let cook until transparent. Spanish Pickle One large cabbage, three heads celery, three red peppers, three green, one quarter peck onions, half a peck green tomatoes, three large cucumbers, three-quarters of a pound of salt; cut vegetables in pieces and let stand over night in salt water; drain and run through meat chopper, and place in colander to drain again; boil two quarts vinegar with three pounds brown sugar, one ounce mustard seed, half a tablespoon each of cinnamon and cloves. Put in chopped pickle and boil half an hour, then add quarter ounce tumeric powder, two tablespoons ground mustard and quarter cup flour; mix with the water, add to the mixture; boil five minutes longer and bottle while hot. Green Chopped Pickles Four quarts chopped green tomatoes, three-quarters cup of salt, two teaspoons pepper, three each mustard, cinnamon, allspice, and cloves, half a cup white mustard seed, four green peppers, sliced, two onions chopped, two quarts cider vinegar ; slice tomatoes, covering with salt, and let stand twenty-four hours; then drain and chop tomatoes; add spices to vinegar and heat to boiling point; then add tomatoes and all other ingredients ; bring again to boiling point and cook for one hour. Put in jars while hot, and seal. Lily Pickle