1 pint black mustard-seed.
4 ounces ginger.
3 ounces allspice.
1 ounce cloves.
4 ounces whole black pepper.
1 ounce celery-seed.
3 pounds brown sugar.
2 handfuls scraped horseradish.
1 handful garlic.
3 sliced lemons.
Make in May, and sun all summer.--_Mrs. D. R._
VINEGAR FOR PICKLES.
2 gallons vinegar.
1 cup bruised ginger.
1 cup black mustard-seed.
1 cup garlic.
½ cup black pepper.
1 cup celery-seed.
½ cup of mace.
½ cup of cloves.
½ cup of turmeric.
2 pounds brown sugar.
1 pod red pepper.
1 handful horseradish.--_Mrs. P. W._
Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or
anything to be put into the spiced vinegar, must be previously boiled
tender in strong vinegar and salt--well pressed out--and then put into
the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._
YELLOW PICKLE VINEGAR.
2 gallons of pure cider vinegar.
1 pint black mustard-seed.
1 pint white mustard-seed.
2 ounces ground mustard.
4 ounces white ginger.
3 ounces pepper.
3 ounces allspice.
1 ounce mace.
1 ounce cloves.
2 ounces turmeric.
1 large handful horseradish.
1 handful garlic.
1 spoonful salt.
1 gill celery-seed.
6 lemons.
5 pounds sugar.
The liquid should be mixed in the spring, and set in the sun.--_Mrs.
T. M. C._
INGREDIENTS TO ONE GALLON GREEN PICKLE.
3 pounds of sugar.
½ ounce of mace, full weight, and beaten.
½ ounce of black pepper, full weight, and beaten.
1 ounce ginger, light weight, and beaten.
½ ounce allspice, light weight.
1/5 ounce cloves, light weight.
½ tablespoonful salt, light weight.
½ ounce celery-seed, light weight.
2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._
PREPARING PICKLES.
Vegetables for pickle should be kept in cold and strong brine till
they turn yellow: then put vine-leaves in the bottom of the kettle,
then a layer of vegetables and a layer of leaves till full. Pour on
them, boiling salt and water and let them boil until a bright green.
Take them, while hot, and place in weak vinegar for a whole week. Then
add them to the spiced vinegar. Afterwards rub on them a little
turmeric. Prepare the spiced vinegar in May, and expose to the sun
every day for some time.--_Mrs. R._
YELLOW PICKLE.
2 gallons vinegar.
2 pounds sugar.
1 ounce turmeric.
3 ounces allspice.
1 ounce cloves.
1 ounce mace.
1 pint mustard-seed.
2 tablespoonfuls celery-seed.
Pound all together and stir into the hot cider vinegar for several
minutes. Prepare your vegetables by quartering the cabbage and
scalding them in brine; cover them and leave until cold; squeeze dry
and hang in the sun; when bleached, throw in plain vinegar, then into
the spiced vinegar.--_Mrs. P._
_Yellow Pickle._
2½ gallons vinegar.
7 pounds sugar.
1 pound white mustard-seed.
1 bottle mustard.
1 pound white ginger.
½ pound white pepper.
½ pound turmeric.
2 ounces nutmeg.
2 ounces allspice.
2 ounces cloves.
2 ounces celery-seed.
Pound them all before putting in the vinegar, add one pound scraped
horseradish, half-dozen lemons sliced.
Scald two dozen onions, sprinkle them with salt, and let them stand a
day; drain off the water and wash well with the vinegar. Add them to
your spiced vinegar. Cut your cabbage and scald them in strong salt
water till you can run a straw through them; drain them for a day and
put into plain vinegar for two weeks; let them drain again a day or
two before putting into the prepared vinegar. Put two tablespoonfuls
turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T.
A._
_Yellow Pickle._
One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it
twenty-four hours; squeeze out and put in a kettle with half a dozen
onions chopped, cover with vinegar, add one ounce turmeric, and boil
one hour. Then add:
2 pounds brown sugar.
½ ounce mace.
½ ounce allspice.
½ ounce cloves.
4 tablespoonfuls mixed mustard.
1 teacup black peppercorn.
4 tablespoonfuls ground ginger.
2 tablespoonfuls celery-seed.
Boil till clear.--_Mrs. S. B._
_Yellow Pickle._
2 gallons cider vinegar.
4 ounces beaten white pepper.
4 ounces whole allspice.
4 ounces white mustard-seed.
4 ounces black mustard-seed.
2 ounces mace.
2 ounces turmeric.
2 ounces white ginger.
2 ounces ground mustard.
3 ounces garlic.
3 ounces horseradish.
2 gills celery-seed.
4 sliced lemons.
5 pounds brown sugar.
Should be prepared months before using. Cabbage to be pickled should
be boiled or scalded in salt and water until the leaves can be turned
back so as to sprinkle salt between them; then must be dried in the
sun. Shake all the salt out when dry, and soak in plain vinegar, with
a little turmeric sprinkled on each layer of cabbage. After ten days,
drain them and put in the spiced vinegar.--_Mrs. S. T._
YELLOW PICKLED CABBAGE.
1 ounce turmeric.
1 gill black pepper.
1 gill celery-seed.
A few cloves.
A few pieces of ginger.
4 tablespoonfuls made mustard.
½ ounce mace.
2 pounds sugar.
1 tablespoonful allspice.
Take one peck of quartered cabbage; slice them and put a layer of
cabbage and one of salt; let it remain over night. In the morning
squeeze them and put on the fire with four chopped onions, and cover
with vinegar; boil for an hour, then add the spices mentioned above,
and let it boil an hour longer; when cold it is ready for use.--_Mrs.
W. H. M._
A QUICK WAY TO MAKE YELLOW PICKLE.
Two gallons chopped cabbage, sprinkle one handful salt through it, and
let stand over night. Squeeze it out dry and put into a kettle. Add
one ounce of celery-seed, one ounce of turmeric, one quarter-pound of
mustard-seed, (black and white mixed), five pounds brown sugar, with
vinegar enough to cover the whole well.
Boil until the cabbage is tender. Put it in stone jars and keep it
closely covered. It is fit for use the day after it is made.--_Mrs. J.
C. W._
YELLOW PICKLE.
2 ounces black mustard-seed.
2 ounces white mustard-seed.
2 ounces celery-seed.
1 ounce coriander.
1 ounce white pepper.
1 ounce green ginger.
2 ounces turmeric.
1 pound brown sugar.
Put these in one and one-half gallons best cider vinegar, and set in
the sun. This can be prepared during the winter, if you choose.
Quarter your cabbages (small heads about the size of a large apple are
best), and put in a tub. Make a strong brine, boil and pour over
while hot. Let them stand twenty-four hours and then repeat. On the
third day spread them on a board or table, salt them slightly, and let
them stand in the hot sun four days, taking care that no dew shall
fall on them. Put in a jar, and pour on your prepared vinegar boiling
hot. This pickle will not be ready for the table till it has softened
and absorbed the vinegar. You can judge of this by your taste. To make
quick pickle by this recipe, you simply salt your cabbage for one
night, pouring off in the morning the water drawn out by the salt.
Then put in the kettle with the spices and vinegar, and boil until a
straw will go through.--_Mrs. J. B. D._
CABBAGE PICKLE FOR PRESENT USE.
Boil the cabbage in salt and water till tender; lay them on dishes,
drain or press them in a towel.
Boil together two gallons strong vinegar.
1 pint white mustard-seed.
4 ounces ginger.
3 ounces black pepper.
3 ounces allspice.
1 ounce mace.
1 ounce cloves.
1 ounce turmeric.
1 large handful horseradish.
1 large handful garlic.
1 ounce celery-seed.
2 pounds brown sugar.
Pour it over the cabbage boiling hot. If you have no garlic, use one
pint onions chopped fine.--_Mrs. H._
CUT CABBAGE PICKLE.
Fill the jar with cut cabbage. To every gallon of cabbage put one
handful horseradish.
3 tablespoonfuls black pepper.
½ tablespoonful red pepper.
3 tablespoonfuls coriander-seed.
3 tablespoonfuls celery-seed.
2 tablespoonfuls mace.
2 tablespoonfuls allspice.
1 dozen cloves.
½ teacup made mustard.
4 tablespoonfuls white mustard-seed.
1 pound sugar.
4 or 5 sliced onions.
Salt your cabbage first as for slaw, and let it stand two or three
hours. Put in a porcelain kettle and cover with weak vinegar; put
turmeric enough to color, boil it till tender, then drain off the weak
vinegar, and cover it with strong cider vinegar, and mix the spices
well through it; add three or more tablespoonfuls turmeric, and boil
the whole fifteen minutes very hard. When cold, it is ready for
use.--_Mrs. S. M._
CHOPPED CABBAGE PICKLE.
Cut the cabbage as for slaw, pour over it enough boiling brine to
cover it. Chop and scald a few onions in the same way, cover both, and
leave twenty-four hours; then squeeze in a cloth until free from
brine. If it should taste very salt, soak in clear water for a few
hours and squeeze again. Loosen and mix the cabbage and onions
thoroughly. To one-half gallon cabbage put:
1 small cut onion.
1 pound brown sugar.
1 small box mustard.
½ pound white mustard-seed.
1 small cup grated horseradish.
½ ounce mace.
1 tablespoonful ground black pepper.
2 ounces celery-seed.
1 ounce turmeric.
Chopped celery and nasturtiums, if they can be had. Mix all, and
cover with cold vinegar. If necessary, add more vinegar after it has
stood awhile.--_Mrs. C. N._
GREEN PICKLE.
Put the pickles in a strong brine, strong enough to bear an egg. Three
weeks is long enough for them to remain in brine, if you wish to make
your pickle early in the fall; but they will keep several months,
indeed all the winter, by having them always well covered with the
brine.
When ready to make your pickle, drain off _every drop_ of brine, and
pour boiling water over the pickles. Repeat this for three mornings in
succession. Then pour off this last water, and soak the pickles two
days in cold water, changing the water each morning. Next, pouring off
this water, scald the pickles _three_ mornings in weak vinegar,
weakening the vinegar by putting two quarts of water to one of
vinegar. This is the time for greening the pickles, by putting in the
jar or keg a layer of pickle, then sprinkling in a little powdered
alum, and so on, till the vessel is filled; then pouring on the
weakened vinegar. Only use the alum the first morning; but the other
mornings pour off the vinegar and pour on a fresh quantity. All this
is necessary, if you wish to have pickle perfectly free from the
brine, and in a condition to keep. Fill your jars with the pickle thus
prepared, and pour over them the best of vinegar, after seasoning it
and letting it boil a few minutes. Seasoning to one gallon vinegar:
3 pounds brown sugar.
1 tablespoonful allspice.
1 tablespoonful of cinnamon.
1 tablespoonful of ginger.
1 tablespoonful of black pepper, all pounded.
20 drops oil of cloves, or 3 ounces of cloves.
1 ounce celery-seed.
1 pod red pepper.
2 tablespoonfuls grated horseradish.--_Mrs. C._
_Green Pickles._
Put the pickle in strong brine for two days; then boil the brine and
pour it over them hot. Repeat this twice. Then pour over them boiling
vinegar and water mixed, three successive times, at intervals of two
days. For a three-gallon jar take:
1 teacup black pepper.
1 teacup allspice.
½ teacup of ginger.
½ teacup of mace.
½ teacup of cloves, all beaten, but not fine.
2 heads of cabbage chopped fine.
2 teacups horseradish.
8 onions chopped fine.
1 quart mustard seed.
Take half of the beaten spices and mix with the latter ingredients,
also three cups of brown sugar; stuff the mangoes with this. Add the
rest to the vinegar with five pounds of sugar, and pour on the pickle
hot.
This makes very superior pickle.--_Miss S. S. V._
_Green Pickle_ [_3 gallons_].
2 ounces mace.
½ pound ginger, scalded and sliced.
2 ounces cloves.
2 ounces cinnamon.
2 ounces long pepper.
2 ounces black pepper.
2 ounces allspice.
1 ounce nutmeg.
¼ pound horseradish scraped, sliced, but not _dried_.
1 ounce turmeric.
4 ounces black mustard-seed.
1 ounce coriander-seed.
2 ounces garlic, or onion.
2 pounds brown sugar.
Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and
put them in a large stone jar, pouring over them a strong brine which
has been boiled and skimmed--hot, but not boiling; cover with an old
table-cloth to keep the steam in. Let them stand about a week, then
take and soak twenty-four hours in cold water. Next put them in a
large kettle lined with grape leaves, and fill, covering with weak
vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover
with grape leaves, setting on the stove until a beautiful bright
green. Put in a jar and pour this vinegar over them and let them stand
until next day; then dry the pickles with a cloth, and have ready the
jar, putting in a layer of the pickles with a layer of the seasoning
before mentioned; fill with strong cider vinegar. Tie up closely, and
keep in a warm, dry place.
The spices must be bruised or beaten tolerately fine before putting
with pickles; and a little salad oil added is an improvement.--_Mrs.
P. McG._
CUCUMBERS OR OTHER SMALL PICKLES.
2 gallons vinegar.
3 tablespoonfuls ginger.
2 tablespoonfuls celery-seed.
1 tablespoonful cinnamon.
2 tablespoonfuls turmeric.
1 tablespoonful horseradish.
1 tablespoonful garlic.
2 tablespoonfuls pepper.
1 teaspoonful cloves.
1 teaspoonful of mace.
1 teaspoonful of allspice; all the spices must be pulverized.
Add the garlic and horseradish when cold. Add two pounds sugar, which
must be boiled in the vinegar and poured over the spices. One
teaspoonful red pepper will improve it. Boil the vegetables in plain
vinegar before putting in the spiced vinegar.
Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._
PICKLED CUCUMBERS.
½ gallon vinegar.
3 pounds brown sugar.
2 tablespoonfuls cloves.
2 tablespoonfuls allspice.
2 tablespoonfuls mustard.
2 tablespoonfuls celery.
1 tablespoonful white ginger.
1 tablespoonful cinnamon.
1 tablespoonful black pepper.
2 pods green pepper.
4 lemons sliced.
A little horseradish.
12 onions, and as many cucumbers as the vinegar will well cover.
Boil all together until the cucumbers are tender, and they will be
ready for use in a week or so. To green the fruit: line your brass
kettle with grape-leaves, and then pour weak vinegar on the cucumbers,
cover with leaves, and boil a little while.--_Mrs. E. I._
CUCUMBER PICKLE.
2 gallons good vinegar.
1 cup bruised ginger.
1 cup mustard-seed.
1 cup garlic.
2 onions chopped fine.
½ teacup black pepper.
1 teacup celery-seed.
½ ounce mace.
½ ounce cloves.
½ ounce turmeric.
1 pod red pepper.
1 handful horseradish.
3 pounds brown sugar.
After greening the cucumbers, put them in plain vinegar for a few
days. Then boil the spices in one gallon of the vinegar, and pour it
over the pickle boiling hot. Do this twice; it will be ready for use
in a week.--_Mrs. P. W._
BOILED CUCUMBER PICKLE.
Take fresh cucumbers (size for eating), put them in brine for a few
days; take them out, and put them in vinegar to soak for two days.
Then wipe them dry, cut them in pieces one inch thick. Make a
seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole
black pepper, about two ounces to seventy-five cucumbers. Add
celery-seed, and onion chopped fine.
Take a large stone jar, put a layer of cucumber and a layer of the
mixture, with plenty of brown sugar (about eight pounds to a large
jar). In this way fill the jar, then cover it with strong vinegar: tie
the mouth up securely, put the jar in a pot of cold water, and boil
until the cucumber is tender, and they will be ready for use in a few
days.--_Mrs. C. C. McP._
PICKLED CUCUMBERS.
Put them in a wooden or stone vessel, pour over strong salt and water
boiling hot, put a weight on to keep them under the pickle. After
three days, pour it off, boil, and turn it over again: let stand three
days again; then take them out and let them lie one night in plain
cold water; next day put them over the fire, but do not let them boil,
allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon,
peppercorns, white and black mustard-seed and grated horseradish, one
tablespoonful each to every gallon vinegar, and one teaspoonful
turmeric, and two and one-half pounds sugar. Fold a double piece of
linen, and a soft, thick brown paper, and tie the jars tight; throw
in the vinegar and keep in a dry place. A bladder and linen cloth are
nice to be over the pots.--_Mrs. G. P._
SWEET CUCUMBER PICKLE.
Slice cucumbers and soak in brine a week; then soak in salt water
until the salt is extracted sufficiently. Boil in strong alum water
half an hour, then in ginger tea half an hour. Make a syrup of one
quart good vinegar, one pint water, three pounds sugar, to four pounds
cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in
the cucumbers and boil till the syrup is thick enough. Add some sliced
ginger.--_Mrs. S. M._
CUCUMBER SWEET PICKLE.
First lay the cucumbers in salt and water for one week or ten days;
next cut them in slices quarter of an inch thick. Then soak out the
salt and boil them in alum water half an hour, and afterwards in
ginger tea for one hour. Then make a syrup of one pint water, one
quart vinegar, three pounds sugar to every four pounds cucumbers.
Flavor with cloves, mace, and cinnamon. Boil all together until the
syrup is sufficiently thickened.--_Mrs. A. C._
TO PICKLE RIPE CUCUMBERS.
Take them yellow, but not too ripe, scrape the seeds well out; lay
them in salt and water twenty-four hours, then make syrup same as for
peaches; in a week scald the vinegar again.--_Mrs. C._
GREEN TOMATO PICKLE.
Slice green tomatoes and onions; sprinkle each layer with salt; let
them stand until next day, then press all the juice out, and season
very highly with red and black pepper, celery, mustard seed, a little
turmeric, and some sugar; cover with vinegar, and cook until
tender.--_Mrs. M. D._
GREEN TOMATO PICKLE.
Slice and chop green tomatoes, until you have one gallon. Chop one
dozen large onions. Mix and sprinkle four large spoonfuls of salt upon
them, let it stand one night; next day drain off all the water, and
have one quart strong vinegar, two pounds sugar, spices and pepper to
your taste. Put in the vinegar, and put with the tomatoes in a
porcelain kettle; boil half an hour. Place in the jar for keeping and
cover closely. Three or four days afterwards, boil again for a few
minutes and put away for use.--_Mrs. L. P._
_Green Tomato Pickle._
One peck tomatoes sliced.
One dozen onions.
Sprinkle with salt, and lay by twenty-four hours; then drain them.
3 pounds sugar to one gallon vinegar.
1½ ounces ground pepper.
1 ounce whole cloves.
1 ounce mustard-seed.
1 ounce allspice.
1 cup mustard, mixed.
Put all in a kettle, with vinegar enough to cover; boil till
tender.--_Mrs. S. B._
TO MAKE GREEN TOMATO SAUCE.
16 pounds tomatoes.
7 pints good cider vinegar.
4 pounds brown sugar.
½ pint celery-seed.
½ pint mustard-seed.
1½ pints onions, cut fine.
1 teacup ground mustard.
½ ounce mace.
2 ounces cinnamon.
1 ounce allspice.
½ ounce cloves.
¼ pound black pepper.
Put all of the spices in the vinegar, and boil one hour. Then put in
the tomatoes, which you must slice the night before, and put one layer
of salt and one of tomatoes. Drain the water off, and boil the
tomatoes in the spiced vinegar till done.--_Mrs. Dr. S._
GREEN TOMATO SAUCE.
Peel and slice the tomatoes. To two gallons add:
5 tablespoonfuls ground mustard.
2½ tablespoonfuls ground black pepper.
2 tablespoonfuls ground allspice.
2 tablespoonfuls ground cloves.
3 gills white mustard-seed.
1 gill celery-seed.
1 gill salt.
1 pint onions, chopped fine.
2 quarts brown sugar.
2 quarts vinegar.
Beat all the spices, except the mustard-seed, and boil together until
thick as marmalade.--_Mrs. S. T._
_Green Tomato Sauce._
2 gallons tomatoes, sliced.
3 tablespoonfuls salt.
3 gills of mustard-seed, whole.
2½ tablespoonfuls pepper.
1½ tablespoonfuls allspice.
3 tablespoonfuls mustard, beaten smooth.
1 teaspoonful cloves.
1 teaspoonful cinnamon.
1 teaspoonful celery-seed.
1 pint onions, chopped fine.
1 quart sugar.
2½ quarts vinegar.
Mix thoroughly and boil till done.--_Mrs. P. McG._
SWEET TOMATO PICKLE.
Peel small tomatoes with a sharp knife; scald in strong ginger tea
until clear. To four pounds tomatoes, two pounds sugar, not quite one
quart vinegar; cinnamon, mace, nutmeg, to taste.
Scald the tomatoes and pour on boiling hot.--_Mrs. J. H. F._
_Sweet Tomato Pickle._
Boil green tomatoes in strong ginger tea for ten minutes. Then take
out, and to every two pounds add one quart of vinegar, one pound
sugar, cinnamon, cloves and mace to your taste.--_Mrs. P._
_Sweet Tomato Pickle._
Slice one gallon green tomatoes, and put a handful salt to each layer
of tomatoes. Let them stand twelve hours, then drain off the liquor,
and add to them two green peppers, and from two to four onions,
sliced; take two quarts vinegar, half a pint molasses, two
tablespoonfuls mustard, one teaspoonful allspice, and one of cloves;
heat it until it begins to boil, then put in tomatoes, onions, and
peppers; let them boil ten minutes: pour into a stone jar, and seal
tight. In a fortnight they will be ready for use.--_Mrs. Dr. P. C._
TO MAKE PICCALILLI.
To one-half bushel nicely chopped tomatoes, which must be squeezed
dry, add two dozen onions, chopped fine, one dozen green peppers,
chopped, one box ground mustard, one large root horseradish, nearly
one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls
allspice.
Mix thoroughly in a stone jar and cover with vinegar, making a hole in
the centre to let the vinegar to the bottom.--_Mrs. B._
RIPE TOMATO PICKLE.
Puncture the tomato with a thorn or straw. Put a layer of tomatoes,
with onions cut up. Sprinkle salt on them, then put another layer of
tomatoes and onions, with salt sprinkled over them. When you have
filled the jar or vessel with tomatoes, let them remain about a week,
then lay them in dishes to drain. Give each tomato a gentle squeeze,
to get the salt water out. Put them in a jar and cover with strong
vinegar. Boil a small quantity of vinegar with pepper, horseradish,
and such other spices as you like, and pour it over the tomatoes. To
two gallons of tomatoes, use a box of mustard dissolved in the
vinegar.--_Mrs. C. C._
TOMATO MARMALADE OR SAUCE FOR MEATS.
Scald and peel fully ripe tomatoes, then cut them up, if large. To
twelve pounds add six pounds sugar, one tablespoonful beaten cloves,
one tablespoonful spice and one tablespoonful cinnamon.
Boil all in a kettle until the syrup becomes the thickness of
molasses. Then add one quart of strong vinegar and boil for ten
minutes. Put away in quart jars--_Mrs. McG._
HYDEN SALAD.
1 gallon cabbage.
½ gallon green tomatoes.
¼ gallon onions,--all chopped fine.
4 tablespoonfuls salt.
2 tablespoonfuls ginger.
2 tablespoonfuls cloves.
1 tablespoonful cinnamon.
2 tablespoonfuls mustard.
1½ pounds brown sugar.
Plenty of celery-seed.
½ gallon strong vinegar.
Boil the whole one-half hour.--_Mrs. H. D._
_Hyden Salad._
Cut one gallon cabbage as for slaw, one-half gallon green tomatoes.
Cut up one pint green pepper, taking out the seed carefully and
cutting up the pod (do not use the seed), one quart onions cut up, and
the water pressed from them and thrown away.
Mix all these, and sprinkle through them 2 tablespoonfuls salt, and
let them stand over night. Then take:
2 pounds sugar.
3 large spoonfuls ginger.
3 large spoonfuls turmeric.
3 spoonfuls celery-seed.
3 spoonfuls ground mustard.
2 spoonfuls allspice.
2 spoonfuls cinnamon.
1 spoonful cloves.
1 spoonful mace.
Beat all fine, and mix with the salad; pour over the whole three
quarts good vinegar, and simmer for twenty minutes. Ready for use very
soon, and very good.--_Mrs. C. M. A._
_Hyden Salad._
1 gallon cabbage, chopped fine.
½ gallon green tomatoes, chopped fine.
½ pint green pepper, chopped fine.
1 pint onions, chopped fine.
Sprinkle salt, and let it stand overnight; next morning, pour boiling
water over, and squeeze dry. Take:
2 ounces ginger.
4 tablespoonfuls ground mustard.
1 ounce cinnamon.
1 ounce cloves.
2 ounces turmeric.
1 ounce celery-seed.
2 pounds sugar.
2 spoonfuls salt.
½ gallon vinegar. Boil ten minutes.--_Mrs. H._
_Hyden Salad._
Cut up fine, 1 gallon cabbage.
½ gallon green tomatoes.
½ pint green pepper.
1 quart onions minced, the juice thrown away.
Add to all these:
4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 tablespoonful cinnamon.
1 tablespoonful cloves.
2 ounces of turmeric.
1 ounce celery-seed.
2 pounds sugar.
2 tablespoonfuls salt.