Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

a fork. RIPE CUCUMBER PICKLE. From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager. Slice twenty-five large cucumbers in pieces between one and two inches thick; lay in salt water two days; wash out the salt. Boil in alum water half an hour, alum size of a walnut (English); take out and boil in ginger water an hour; one ounce of ginger and water to cover. Make a syrup of five pounds of light brown sugar, three quarts of vinegar, one pint of water, two ounces of whole cloves, two ounces of stick cinnamon, half an ounce of whole allspice, half an ounce of mace (put spices in bags). Let all boil until a rich syrup, then put in the cucumbers and boil between one and two hours. GOOSEBERRY CATSUP. From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State Work and Lady Manager. Nine pounds of gooseberries; add five pounds of sugar, one quart of vinegar, three tablespoonfuls of cinnamon, one and one-half each of allspice and cloves. The gooseberries should be nearly or quite ripe. Take off the blossoms, wash, and put them into a porcelain kettle, scald, then put through a colander, add the sugar and spices; boil fifteen minutes; then add the vinegar; bottle immediately before it cools. Almost any recipe for spiced gooseberries makes a good recipe when the gooseberries are put through a colander or coarse sieve, and the vinegar added, cooled in this way. If you wish a smaller recipe, use the following: To four quarts of fruit, take three pounds of sugar, one pint of vinegar, one tablespoonful each of ground cloves, allspice and cinnamon. Make as in the above recipe. CABBAGE PICKLE. From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager. Quarter small, hard heads of cabbage, removing the outer leaves; put in a brine for three days, then let it soak in fresh water six hours. Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak vinegar and water, to which add turmeric in a thin muslin bag. Then put into a stone jar alternate layers of cabbage