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