PICKLED CAULIFLOWER

Cauliflower should be pickled in the summer when they are cheap, though the pickle may be made at any time of the year. Break the heads in pieces at their natural divisions, wash well and boil in salted water for 5 minutes, drain and throw the pieces into cold water, drain again, and when the cauli- flower is dry put the pieces in bottles or jars. Boil some white wine vinegar with some sugar and spice to taste and pour this boiling liquid over the cauli- flower. "When quite cold seal the jars.

PICKLED PEARS

Pears should always be pared for pickling. If large cut in half, leaving stems on. Throw each pear in cold water after paring when all peeled. Weigh four and a half pounds of sugar to ten pounds of fruit. Put in kettle alternate layers of fruit and sugar, add one-half cup water, one quart vinegar which must be strong, a few sticks cinnamon, a few cloves. Heat slowly and boil until tender. Then remove fruit with a skimmer, spread on platters ; allow juice to boil 15 minutes longer. Put fruit into jars, pour boiling vinegar over and seal.

• ***** PEACH PICKLE

Take six pounds of peeled peaches, three pounds of sugar, three pints of good vinegar, twenty whole cloves, and four sticks of cinnamon about four inches long. Boil sugar, vinegar and spices together and skim, then pour over fruit boiling hot.

TABASCO PICKLES

Twelve large cucumbers, peel and take out seeds. Three dozen small cu- cumbers, one-half dozen sweet mangoes, one-half dozen hot mangoes, four little red peppers, one quart onions, put all through the coarsest meat grinder, then add two handfuls of salt, one quart of cider vinegar, one pint of granulated sugar, boil all together for 30 minutes, then seal.

THE GREATER OMAHA COOK BOOK

SWEET-PICKLED PEACHES

Six pounds of peaches, one pint of strong vinegar, two ponnds of sngar, one tablespoon of whole cloves, one tablespoon of cinnamon. Pare the peaches but do not seed them. Place the cloves and cinnamon in a bag, when the syrup boils put in fruit and let it boil until it is tender. Put in jars and seal while hot.

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BRANDIED PEACHES

Cut four pounds of peaches in half, remove stones and cook in four pounds of sugar and two cups water for 5 minutes. Take out, remove skins and cook again in syrup 5 minutes. Remove kettle from fire and let peaches stand in syrup over night. In morning reheat, pack in jars and fill jars with an equal amount of syrup and brandy. Seal tightly.

GREEN TOMATO RELISH No. 1

Chop and drain two quarts of green tomatoes and the same of green peppers . Drain without pressing through a colander. Then add one table- spoon each of ground mustard, cinnamon and salt ; one even tablespoon of cloves, one cup of brown sugar and one quart of cidar vinegar.

Boil all the ingredients in half the vinegar 1 hour and 30 minutes. Let the mixture get cold and add the rest of the vinegar.

This keeps well in a covered jar. •

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GREEN TOMATO RELISH No. 2.

One peck green tomatoes sliced and mixed with one cup salt over night. In the morning drain and put through the coarse chopper. Chop three large green peppers, three large sweet red peppers, three large white onions, one large cabbage (4 or 5 pounds), add one pound granulated sugar, two quarts cider vinegar, two ounces celery seed, two ounces mustard seed. Boil entire mixture about 1 hour, if it dries add a little water, and can.

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GREEN TOMATO CHILI SAUCE

Chop fine a peck of tomatoes, three or four roots of celery, half a dozen onions. Cook for 2 hours • add a pint of vinegar, two bay leaves, half a cup of salt, a cup of sugar and two or three seeded peppers finely shredded and cooked half an hour to an hour longer. If desired very sour the sugar may be omitted, and onion can be used. Cabbage and celery seed may be substituted for the celery stalks, using a level tablespoon of seed. Mustard seed can also be added if desired, and a small amount of ground horseradish.

UNCOOKED TOMATO RELISH

One market basket (1/3 bushel) tomatoes, peel, cut and add two cups of salt and let stand over night. In the morning drain well and add two cups of finely chopped onions, two cups finely chopped celery, two cups sugar, two cups mustard seed, one teaspoon of ground pepper, two teaspoons ground cloves, two teaspoons ground cinnamon, three sweet red peppers chopped fine, three pints of cidar vinegar. Can without cooking.

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UNCOOKED RELISH

Twelve large ripe tomatoes, chop and drain a few minutes; two cups

THE GREATER OMAHA COOK BOOK

chopped celery, two cups chopped onions, three green peppers chopped, one teaspoon ground pepper, two teaspoon ground cinnamon, one teaspoon ground nutmeg, one teaspoon ground cloves, 5c mustard seed, 5c celery seed, three cups vinegar, one cup sugar, one-third cup salt. Mix together and put into crock.

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UNCOOKED RIPE TOMATO RELISH

One-half peck of ripe tomatoes, peel, cut in small squares, drain two hours ; add one cup of grated horseradish,, one cup yellow mustard seed, two table- spoons of salt, two tablespoons of celery seed, two cups of sugar, one table- spoon of black pepper, two red peppers cut fine, two tablespoons of cinnamon, ground; one quart of cider vinegar, bottle cold and seal. Do not heat or cook any of it.