CAULIFLOWER

Separate flowerettes of four heads of cauliflower, add one cup of salt,
and let stand overnight. Place in colander, rinse with cold water and
let drain. Tie one-quarter of a cup of mixed pickle spices in a thin
bag and boil with two quarts of vinegar and two cups of sugar, throw in
the cauliflower, boil a few minutes and pour to over flowing in
wide-mouthed bottles or cans. Cork or cover and seal airtight.

PICKLED BEANS

Remove the strings and cut one pint of wax beans into one inch pieces;
wash and cook in boiling salt water (one teaspoon of salt to one quart
of water), until tender, but not soft. Drain beans and save the water in
which they were cooked. Reserve enough of this bean liquor to fill cans,
add one-half cup of sugar and one cup of vinegar, let just cook up add
the drained beans, cook all together and pour boiling hot into the cans.
Seal at once. Use as a salad or sweet sour vegetable.

PICKLED ONIONS

Pour hot salt water over the onions, which should be small and perfectly
white. Peel them with a silver spoon (a knife would injure their color),
and let them lay in a salt brine for two days. Then drain the onions and
boil enough vinegar to cover them. Throw the onions in the boiling
vinegar and let them boil only a few minutes. Take from the fire and lay
them in glass jars, with alternate layers of whole white peppercorns and
a few cloves (removing the soft heads, which would turn the onions
black), a stick of horseradish sliced, and mustard seed and dill (used
sparingly). When the jars are filled heat the vinegar and add a cup of
sugar to a gallon of vinegar. Cover the jars to overflowing with the
vinegar, and seal while hot.

GREEN TOMATO PICKLE (FRENCH PICKLE)

Wash thoroughly a peck of green tomatoes, eight large white onions and
six green-bell peppers. Remove the seeds from the peppers. Slice all the
vegetables very thin. Put them in a stone jar; sprinkle a pint of salt
over them, add a pint of cold water. Cover them with a napkin and let
stand overnight.

In the morning put as much of the pickle as it will hold in a colander;
let cold water run over; drain the vegetables a moment, then turn them
from the colander into a large preserving kettle. Repeat the process
till all are in the kettle. Then add a quart of cider vinegar, a half
pint of tarragon vinegar, a pound of granulated sugar, a half pound of
yellow mustard seeds, four bay leaves, an ounce of stick cinnamon
(brok