Page:The Pilgrim Cookbook.djvu/141

Rh Skin 2 dozen large ripe tomatoes, add 2 green and 1 small red pepper, 2 large onions; chip fine and boil until thick. Add 2 cups vinegar, 1 tablespoon salt, 2 cups sugar, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon allspice. Boil 15 minutes or longer. Bottle and seal. Very good.—Mrs. Marie Saul.

Leave cucumbers in salt 4 hours, after peeling and cutting, scoop center with silver spoon, drain in colander. Boil up in ½ vinegar and ½ water, drain in colander again. Take 2 quarts water, 2 quarts vinegar, 2 quarts sugar, mustard seed. Boil all well. Add cucumbers; boil them up. Can while hot. In one or two days pour off juice and boil up again, pour over cucumbers again. This is for 18 cucumbers.—Mrs. Louise M. Lafrentz.

Peel 1 dozen ripe cucumbers, slice and quarter, removing all seeds and pulp. Cover with well salted water and let stand over night. Rinse well, drain until dry. To 1 quart of vinegar add 2 cups of sugar, 1 tablespoon whole mixed spices in a cheesecloth bag. When boiling add cucumbers, a few at a time. Let come to a boil, then remove to jars; sprinkle with mustard seed, cover with liquid and seal. Mrs. Wm. Ehlenfeld.

One peck large green cucumbers, 4 large onions: chop fine; salt and let drain over night. Squeeze dry, then add 1 pound brown sugar, 1 quart cider vinegar, 2 tablespoons celery seed, 2 tablespoons white mustard seed, a pinch of red pepper. Let come to boil and seal hot.—Mrs. Wm. Blanchard.

One dozen large ears of corn, 12 large white onions, 6 red peppers, medium size head of cabbage, 2 stalks celery, 2 cups sugar, ½ cup salt, 3 quarts vinegar, ½ pound mustard. Boil ½ hour. Can while hot.—Ella Baerwald.