PILGRIM COOK BOOK 139
Two quarts small pickles, 2 quarts small onions, 1 large head cauliflower; soak in salt water over night. Put 3 quarts white vinegar on to boil, to this add spice bag, 1 dessert spoon paprika, ¾ pound dry mustard, wet with a little vinegar, ½ cup flour, 1 ounce celery seed, ½ ounce mustard seed; then add onion, pickles and cauliflower. Boil until it thickens and when nearly done add 1 pound brown sugar, 3 green peppers, 3 red peppers, cut up small. Very good. — Mrs. W. A. Sass.
One quart small cucumbers, 1 quart small white onions, 1 quart sliced green tomatoes, 1 quart cauliflower cut in pieces, 4 green peppers cut up, 1 pint celery cut in pieces, 1 pint green or wax beans cut fine. Make a brine of 4 quarts water and 1 pint salt, pour over vegetables and let stand 24 hours. Before you add the celery and beans heat them enough to scald and then drain. Mix 1 cup flour, 4 tablespoons ground mustard, 1 tablespoon turmeric mixed with enough vinegar to make smooth, 1 cup sugar. Add enough cold vinegar to make 2 quarts in all. Boil until it thickens, stirring all the time, add vegetables and let come to a good boil. Seal in glass jars. — Mrs. Chas. Hemler.
Sweet Mustard Pickles.
Select small pickles, soak in salt water over night. Dry each pickle and pack in jars. Make a paste of 2 teaspoons mustard, 1 teaspoon salt, 1½ teaspoons sugar, and cider vinegar to each quart of pickles. Add this paste to enough cider vinegar to cover the amount of jars of pickles. Seal and put away. — Clare L. Kemnitz.
Olive Oil Pickles.
Three dozen small pickles, 8 onions, ¼ cup white mustard, ¼ cup black mustard seed, 1 tablespoon celery seed, ¼ teaspoon red pepper, ½ cup olive oil, 1 large cup sugar. Cover with white vinegar. Slice onions and pickles fine, sprinkle with