The Blue Grass Cook Book

page 310

      YELLOW PICKLE
Miss Elise White

Take cabbage, cauliflower, nasturtium seed, asparagus, tender corn, and beans.
Put into a kettle and pour over them boiling salt water and let stand 24 hours.
Make this pickle on a clear day, and press the water from each piece and lay to
dry on a cloth in the hot sun. The cloth absorbs the moisture and the sun
bleaches. By turning them often they become white and receive the turmeric
better. One day of hot sun is enough to prepare them for the first vinegar. When
dry, put in a jar and cover with cold plain vinegar, with a little turmeric. Let
stand 2 weeks and add spiced vinegar. Mix the turmeric smoothly before adding to
the vinegar.

      OIL MANGOES
Mrs. Henry C. Buckner

  1/4 pound of garlic,

  1 pound of scraped horseradish,

  1 pound of white mustard seed,

  1 pound of black mustard seed,

  1 pint little white onions,

  1 ounce of long peppers,

  2 ounces of black pepper,

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