nto a
jar of pickle, prepared as follows: Heat vinegar to boiling point, add a
little mace and whole red peppers, and pour hot over the brocoli.

20. Mixed Pickles.--One quart boiled beets, chopped fine, one quart raw
cabbage chopped fine, two cups sugar, tablespoon of salt, one teaspoonful
red pepper, one cup grated horse-radish. Cover with cold vinegar and keep
from the air.

21. Mustard Pickles.--One quart small cucumbers, one quart large
cucumbers, cut in pieces, one quart large tomatoes, two quarts small
onions, three heads cauliflower, six red and six green peppers cut in
strips. Put these in separate dishes and let stand over night. In the
morning drain off and cook in separate dishes of clear water until nearly
tender. Then put together and boil a short time in the following paste:
One ounce pulverized tumeric seed, half pound ground mustard, two cups
flour, seven cups sugar, one gallon vinegar. This is an excellent recipe.

22. Sweet Pickled Peaches.--Boil together four pounds sugar and one pint
vinegar to twelve pounds of fruit. Add the fruit and let it come to a
boil; the next day drain off the liquor and boil again; do this three
times and your pickles are delicious; add cinnamon to the liquor and stick
two or three cloves in each peach.

23. Sweet Pickled Prunes.--Soak four pounds prunes for two or three hours,
then steam them ten or fifteen minutes. While the prunes are soaking, boil
together for ten minutes two pounds sugar, one pint vinegar, one ounce
each of cloves and cinnamon and one-fourth of an ounce of ginger. After
the prunes have been strained, pour the hot vinegar over them and boil all
together until the prunes are soft. These are delicious.

[CANNING, PICKLING AND PRESERVING 837]

24. Celery Sauce that Mother Used to Make.--Take fifteen large ripe
tomatoes, two red peppers, two onions, two and one-half cups vinegar, two
stalks (arrowroot) celery, eight tablespoons sugar, two spoons salt; chop
all fine and boil one and one-half hours.

25. Spiced Tomatoes.--Take red and yellow pear-shaped tomatoes; prick two
or three times with a fork, sprinkle with salt, let stand over night, pack
in a glass jar and cover with vinegar, prepared as follows, for a
half-gallon jar: 1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoonful
ground cinnamon, 1 teaspoonful ground allspice, 1 teaspoonful pepper, 1
tablespoon sugar. Let this come to a boil and pour over the tomatoes;
after they get cold