ashed, stir well through, add little by little, a
tablespoonful olive oil, then thin, with very sharp vinegar, added
gradually so as not to lump nor curdle, to the consistency of thin
cream. Put in a glass jar, seal tight and let stand a week. A month is
better--indeed, the mustard improves with age if not permitted to dry
up.

_Cabbage Pickle_: Shred enough tender cabbage to make four quarts, put
with it four large green tomatoes, sliced thin, six large onions,
chopped fine, three green peppers also chopped, rejecting the seed, two
ounces white mustard seed, half-ounce celery seed, quarter-ounce
turmeric, three tablespoonfuls salt, two pounds white sugar, two quarts
vinegar. Put all in a preserving kettle, set it upon an asbestos mat
over a slow fire, and cook gently for several hours, stirring so it
shall not scorch. It must be tender throughout but not mushy-soft.

_Cauliflower Pickle_: Drop two heads cauliflower in salted boiling
water, cook fifteen minutes, take up, drop in cold water, separate into
neat florets, and pack down in a clean crock. Pour upon the florets,
hot, a quart of vinegar, seasoned with a mixture of two tablespoonfuls
salad oil, teaspoonful dry mustard, tablespoonful sugar, teaspoonful
salt, half-teaspoonful onion juice, half-teaspoonful black pepper, dash
of paprika, ten drops tabasco. Bring all to a boil, and pour over the
pickle, first strewing well through it blade mace, whole cloves, alspice
and cinnamon, broken small but not powdered.

_Pear Relish_: Wash and stem a gallon of sound ripe, but not mellow
Seckel pears, remove the blossoms with a very sharp narrow pen-knife,
and stick a clove in each cut. Drain, and drop into a syrup, made of
three pounds of sugar and a quart of vinegar. Bring to a quick boil,
skim, and set back to simmer. Add after skimming, cloves, alspice, mace,
ginger, cinnamon, and black pepper, pounded small but not powdered. Cut
up a large sweet red pepper, and drop in the shreds. Let cook till the
pears are tender. If the syrup is thin, add more sugar--some pears yield
more juice than others. Sliced lemon gives a piquant tang, but is
optional. Put in glass or stone jars, and cover tight, laying a brandy
paper on top.

_Cherries Piquant_: Wash well, and stem but do not pit, half a gallon
ripe Morello cherries. Drain well, strew spices well through them, lay
thin sliced lemon on top, add a dozen whole pepper corns, and a tiny pod
of Cayenne pepper, then pour over a pi