CUCUMBER PICKLES

Wash carefully without bruising, and let stand over night in a brine of cold water and salt. Drain thoroughly. Heat in vinegar almost to a boil; take them out; sugar and spice the vinegar to taste ; boil and pour over the pickles.

Mrs. Phebe M. J. Jewett- CUCUMBER PICKLES.

Take one gallon best cider vinegar to 200 or 300 small gher- kins; two cups of sugar (white), quarter cup of celery seed, one ounce stick cinnamon, three or four red peppers, half cup white mustard seed iJ/£ teaspoons whole cloves. Let the gherkins soak in salt water (strong enough to carry an tgg) over night; in the morning turn off the salt water and wipe dry.' Put them in a kettle; add vinegar and spices. Let come to a boil and put in glass jars, putting some of the spices in each jar.

Mrs. R. H. Hekron. CUCUMBER PICKLES.

Select firm cucumbers. Pour over them three mornings in succession a hot brine of one cup of salt to a gallon of water. The fourth morning pour hot vinegar in which there has been dissolved alum — a piece about the size of a large walnut to fwo gallons of vinegar.

Mrs. Bentleyt Woodbridge. SWEET PICKLED CUCUMBERS.

One thousand little gherkins ; let them stand in strong brine twenty-four hours. Cover with vinegar and water, half and half, and boil up once. Mix together four pounds brown su- gar, one pound white mustard seed, one ounce cinnamon sticks, one ounce white ginger, two ounces each cloves and allspice (whole), two ounces white pepper, two handfuls horse- radish cut in small pieces, two handfuls small green peppers, four or five dozen small white onions, three dozen cloves of

204 LANDMARKS CLUB COOK BOOK

garlic. Put the cucumbers in jars alternately with above mix- ture. Cover with hot vinegar. Put a piece of alum size of a pea in each jar to harden the pickles.

Mrs. Arthur Wells- PICKLES (BLUE GRASS RECIPE).

Green good-sized cucumbers in the usual way. When ready to make, take them out of the brine and soak twelve hours. Cut in half -inch slices. Put into kettle a layer of cucumbers, layer of spices, layer of sugar; cover with good cider vinegar and put on fire to stew. Boil until cucumbers can be pierced with a straw. Prepare spices following way: To 150 cu- cumbers two ounces mace, two ounces nutmeg, two ounces black pepper, two ounces allspice, two ounces celery salt, one or two pounds of brown sugar and three large white onions.

Miss Delia Clemons. SWEET PICKLED PIGS.

For six pounds of fruit use three of sugar, and a pint of vinegar. Use whole cloves and cinnamon to taste. Have the syrup boiling hot before putting in the fruit, and cook it until it looks clear. Put it up in self-sealing jars or a stoneware crock, with enough syrup to cover. Pears, peaches and sweet apples may be put up in the same way.

Mrs. C. F. Lummis. FRENCH PICKLES.

One peck of green tomatos sliced, six large onions, one tea- spoon of salt thrown on over night. Drain off in the morning all the water, then boil in two quarts of water and one quart of vinegar for fifteen minutes. Drain in colander. Then take four quarts of vinegar, two pounds brown sugar, iy2 table- spoons each of cloves, cinnamon, ginger, ground mustard and half teaspoon red pepper. Pour on them and let cook fifteen minutes.

Mrs. John H. Norton. PIG PICKLES.

Ten pounds figs, five pounds brown sugar, one quart vine- gar, one ounce ground cinnamon, half ounce each cloves and allspice. Boil sugar, vinegar and spices (in bags) together.

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Boil fruit until penetrable with a straw. Put fruit in jars and pour syrup over boiling hot.

Mrs. Richard Rising. PICKLED FIGS.

Five pounds fruit, three pounds sugar, one pint vinegar, two lemons sliced. Put in the vinegar and sugar, a bag of spices (two tablespoonfuls whole cloves, one tablespoonful all- spice, one teaspoonful mace and a handful of cinnamon broken into fine pieces). Put figs in the vinegar. Boil slowly two hours. Put in glass jars.

Mrs. Wellington Burke. PICKLED FIGS.

Two pounds sugar to one quart of vinegar. Put cloves, cin- namon and mace into a bag and scald in the vinegar and pour upon the figs hot, three mornings in succession. The figs should not be quite ripe enough to eat.

Mrs. Estabrook. FIG PICKLES.

One and a half pints vinegar, two pounds sugar, seven pounds figs. Spices as for peach pickles. Put vinegar, sugar and spices in a kettle and let come to a boil. Add figs and cook slowly for two hours.

Mrs. Frederick Gay. PICKLED GRAPES.

Use Muscat grapes, pickled in the same way as peaches, only the grapes are not put in the vinegar the fourth morning and cooked.

Mrs. W. W. Thatcher. LEMON PICKLE.

Take two dozen sound lemons, wipe dry, cut four incisions in each lemon lengthwise and one around the middle; fill the incisions with salt, place them in an earthen pan or bowl in a sunny place; leave them for a week, keeping them turned. Then sprinkle over them two ounces of turmeric and put them in a jar after dividing them into quarters. Add one root of garlic divided into cloves, one dozen eschalots, each stuck with a clove; boil in two quarts of white vinegar, one-half pound bruised ginger, two ounces black pepper-corns and one-half