Pickled Onions

Select small onions of equal size, perfectly sound; peel and scald in salt water till they are tender, drain and put into glass jars; heat to boiling point sufficient vinegar to cover them, scalding with it mixed whole cloves and mace; pour it over the onions, distributing the spices among the jars; seal the jars air-tight after pouring the vinegar over the onions.

Pepper Catsup

Fifty pods of large red peppers, with the seeds. Add a pint of vinegar, and boil until the pulp will mash through a sieve. Add to the pulp a second pint of vinegar, two spoonfuls of sugar, cloves, mace, spice, onions and salt. Put all in a kettle, and boil to a proper consistency.

Pickled Onions And Cucumbers

Peel ten large green cucumbers and half a dozen small onions, cut them into thick slices crosswise and sprinkle with salt. Let stand for a day, then drain; put them in a jar, pour over sufficient boiling vinegar to cover and keep them in a warm place from twelve to eighteen hours. Drain off the vinegar, heat again and pour over till both the onions and cucumbers are quite green, adding a little red pepper and a speck of sugar the last time of boiling. Cover tightly and put in cool place.

Raspberry Vinegar

Fill a stone jar that is not glazed, with raspberries; pour vinegar over them till the jar is full. Let it sand nine days, stirring it every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle up for use. A dessertspoonful of this in a glassful of water will prove a refreshing drink.

Economy Vinegar

Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make a good vinegar.

Pickled Green Tomatoes

Let the tomatoes stand in salt water for twelve hours. Then stick four or five cloves in each one, and pour boiling vinegar over them. Place them in a jar and set them in a cool place.

Spiced Currants

Five pounds of currants, two pounds of sugar, one pint of vinegar, one tablespoonful each of salt, pepper, cinnamon and cloves, mash well together and boil twenty minutes.

Tomato Catsup

Cut the tomatoes in two and boil for half an hour, then press through a hair sieve and add spices in the proportion given below, after which boil for about three hours over a slow fire. Remove from fire, turn it out, and let stand till next day, when you must add half a pint of vinegar for each peck of tomatoes. For every like amount of the vegetable, add, while boiling, one-eighth of an ounce of red and one-quarter of an ounce of black pepper, half an ounce each of mace, allspice and cloves, and two ounces of mustard. Salt to suit, put in a little ginger, and essence of celery, if you so desire. Bottle, seal the corks and put in a dark, cool place.

French Mustard

One-quarter of a pound of mustard, pour over it half a pint each of water and vinegar. Add a pinch of salt and a piece of calamus root the size of a pea. Put it on the fire and when it boils add a tablespoonful of Albers flour, let it boil 20 minutes, stirring it constantly. Just before taking it off stir in a teaspoonful of sugar or honey. When cool, put it into bottles and cork tightly.

Pickled Cabbage

Remove the outer leaves, quarter and reject the stalks. Cut in slices, one-third of an inch thick; put in a jar with salt sprinkled between the layers and let stand over night. Next morning drain dry as possible and cover with boiling hot vinegar spiced to the taste.

Chow Chow

Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot.