Page:The Boston cooking-school cook book.djvu/678

592 2 quarts small green tomatoes 14 lb. mustard seed 12 small cucumbers 2 oz. turmeric 3 red peppers 14 oz. allspice 1 cauliflower 14 oz. pepper 2 bunches celery 1 oz. clove 1 pint small onions oS Nosalb 2 quarts string beans 1 gallon vinegar

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.

Peel small white onions, cover with brine, allowing one stand two days; drain, and cover with more brine; let stand two days, and again drain. Make more brine and heat to boiling-point ; put in onions and boil three minutes. Put in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Cork while hot.
 * and one-half cups salt to two quarts boiling water, and let