PICKLED CAULIFLOWER

MRS. W. S. PRITCHARD.

Take the whitest full-grown cauliflower, cut off the thick stock and split the flower into eight or ten pieces, spread them on a large dish and sprinkle with salt; let them stand twenty-four hours, then wash off the salt, drain them, put them into a flat jar, scald with salt and water (allowing a quarter of a pound of salt to a quart of water), cover closely and let it stand until next day; after- wards drain them in a hair sieve and spread in a warm place to dry for a day and night. Then put them in a glass jar and pour over them a pickle that has been prepared as follows: Mix to- gether three ounces of coriander seed, three ounces of turmeric, one ounce of mustard seed and one ounce of ginger. Pound the whole to a fine powder; put it into three quarts of cider vinegar, set it by the fire in a stone jar and let it infuse three days. These are the proportions but the quantity of pickle must depend on the quantity of cauliflower, which must be well covered by the liquid; pour it over the flower and secure the jar closely from the air.

GREEN PEPPER MAI^GOES.

MRS. E. P. C.

Secure nice large peppers; cut a slit in them and take out the seed. Slice a head of cabbage very fine, salt it as for slaw, and mix very thick with black mustard seed; fill the peppers with this dressing and sew up the slit. Lay them in a jar and pour over enough cold vinegar to cover them.

230 PICKLES.

; MRS. E. S. SPEED, EUSHVILLE, ILL.

Take small nutmeg or musk-melons, peel them, cut out a slice and remove the pulp and seed; take three heads of cauliflower, one peck of small cucumbers, one quart of small onions, one quart of nasturtiums, one quart of small green tomatoes, one quart of green beans, one pint of radish pods, six or eight carrots cut in rings and a half pint of mustard seed; cut the cauliflower into bunches, leaving a small head on each; put the vegetables in a large jar, pour over them a brine made of two gallons of boiling vi^ater, one and a half pints of salt and a lump of akim the size of a walnut; leave them in the brine two or three days, then wash clear in water, drain, and fill each melon, adding a teaspoon of mustard seed; adjust the piece taken out and tie a cord around; place them in a jar, and if any of the ingredients remain fill the space with them. Take six quarts of good cider vinegar, three- fourths of a pound of mustard seed, two ounces of allspice, a half ounce of mace, two or three roots of ginger, two or three red peppers and one tablespoon of pulverized alum. Boil all together, and pour while boiling hot over the pickles.

PICCALILLI.

MRS. E. M. PARROTT, RUSHYILLE, ILL.

Mix tomatoes, chopped and drained, with chopped onions, red and green peppers and horseradish; add spices, salt, sugar and a little curry powder; cover with vinegar and boil one hour.

PICCALILLI.

MRS. HENRY SCRIBXER.

Take one peck of full grown tomatoes, sliced, and one pint of salt, cover them and let them stand twelve or fourteen hours, then squeeze them out into a pint of fresh water and let them stand a few hours. Take twelve green peppers and seven small onions, put them with the tomatoes and chop all pretty fine, then put them into a brass kettle, cover with a weak vinegar, let it re- main over the fire till quite -hot, then strain ofi" the vinegar. Take some good old vinegar, add one pint of white mustard seed and some grated horseradish; scald it, with one tablespoon of sugar,

PICKLES. 231

one tablespoon of mace, one tablespoon of unground cloves and a half cup of broken cinnamon. Pour it over the tomatoes in a stone jar and it is ready for use.

PICCALILLI.

MRS. MILES.

Two dozen green tomatoes, two dozen large cucumbers, one dozen small cucumbers, one dozen onions, one cabbage, six bunches of celery and six large green peppers; chop and mix well, stir in one handful of salt and let stand two hours or more, then drain in a colander. Pour one quart of water and two quarts of vinegar into a porcelain kettle and, when boiling, put in the mix- ture, a part at a time, and scald ten minutes; skim and drain again, place in small crocks or jars and pour on the following, scald- ing hot : One gallon of vinegar, three pounds of sugar, a half pound of white mustard seed, two tablespoons of ground mustard, one tablespoon of black pepper, one tablespoon of cayenne pep- per, three tablespoons of cinnamon and one tablespoon of cloves.