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Classic
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page 113
of vinegar allow five pounds of sugar, three ounces of turmeric, two of ginger,
four of horseradish, two of white mustard seed, one-half ounce of celery seed,
quarter of an ounce of mace, two ounces of whole pepper, white if you can get
it, and four ounces of garlic. Scald the vinegar and sugar together, and pour
hot on the cabbage and the spices. Cover tight, and you will have an admirable
pickle.
TO PICKLE RED CABBAGE
Slice the cabbage and sprinkle with salt. Let it remain three days; drain, and
pour over it boiling vinegar in which you have put mace, bruised ginger, whole
pepper and cloves; let it remain in this until next day. Then give one more
scald, and it is ready to put up for use. The purple red cabbage is the best.
CHOW-CHOW PICKLE
Take a quarter of a peck each, of green tomatoes, pickling-beans, and white
onions (scald the onions separately), add one dozen cucumbers, green peppers,
and a head of cabbage chopped. Season with ground mustard, celery seed, and salt
to taste. Pour over these the best cider vinegar to cover them, and let all boil
two hours, and while hot add two tablespoonfuls of sweet oil and the same of
white sugar. Bottle and seal up carefully in wide-mouthed glass jars.
PICKLED CAULIFLOWER
Take large, ripe, full-blown cauliflowers; divide the pieces equally and throw
them into a kettle of boiling water; boil them until a little soft, but not as
much as if for the table. Take the pieces out and let them cool,
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