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Classic
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page 316
2 dozen small onions, scalded twice in boiling salt water,
Slice and salt tomatoes over night, drain well next day,
Slice the cucumbers lengthwise,
Take 1 box mustard seed,
2 ounces turmeric and mix well with 4 tablespoons of olive oil and put in
bottom of jar.
Have ready 1 ounce cinnamon,
2 ounces celery seed,
1/2 pound white mustard seed,
2 roots horseradish sliced.
Slice the tomatoes and cut onions in half. Put in layers of spices and
vegetables alternately in the jar, pour over hot vinegar, allowing 1 1/2 pounds
sugar to a gallon of vinegar or more, if desired. Stir well from bottom every
day for a week, and it will then be ready for use.
SPICED VINEGAR
Miss Elise White
1/2 pound ginger,
1/2 pound garlic,
1/2 pound horseradish,
1/2 pound white pepper,
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