The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-09-11
HOUSEHOLD.
PED GARAGE PICKLED.

Tn two GllrQS r0u
Ano nut one-third peppers, chopped
fne To a gallon of the mixture add
mo tablespoonful each of cloves and
rr,und cinnamon, two of salt, half a
o., of fae black mustard seed and a
fov peppe earns. Mix thoroughly,
mt in a stone jar and pour ever
enough boiling vinegar to cover. Keep
in cool place.
SPICED TOMATOES.
One quart of vinegar, three pounds
If sugar. a dessertspoonful of mace,
q tablespoonful each of cloves and
aIIspice. one peck of ripe tomatoes.
Peel the tomatoes, divide them the
round way, take out the seeds and
pulp and put the solid parts into the
vinegar and boil one hour. Skim out
the tomatoes and put into glass jars.
Add the spices to the vinegar and boil
down to about half the quantity and
pour over the tomatoes.
STUFFED PEPPERS.
Get large, bell peppers. Cut around
the stem with a penknife, remove it
and take out all the seeds. Wash the
peppers in cold water and fill with the
following mixture: Two quarts of
finely chopped cabbage, a cupful of
white mustard seed, three tablespoon
fuls of celery eeed, two tablespoonful
of salt, half a cup of grated horse
radish. Replace the piece cut out, tie
with coarse thread, pack in a jar and
cover with cold vinegar.
PICKLED ONIONS.
Select as many small silver-skinned
onions as a quart Of water will cover.
Boil in this a short time half a cup of
salt and pour boiling hot over the
onions. Let them remain t%wenty-four
hours closely covered then place them
between dry cloths. When cold, put
them into a stone jar, and pour over
enough hot vinegar to cover, having
first boiled the vinegar with two or
three bits of white ginger root, and
half a teaspoonful of white pepper.
Cover tight.
PICKLED PEACHES.
Select ripe but not soft peaches. Dc
not peel the peaches, but wipe with a
coarse cloth. For half apecko of peaches
allow three pounds of ~granulated sugar
to a pint Of vinegar. Boil the sugar
and vinegar twenty minutes, skim,
and add a teaspoonful each of whole
allspice, blades of mace and cinnamon
and eight or ten whole cloves. Tie
the spice in a thin muslin bag, Put
the peaches into the boiling vinegar
and boil until tender. Take them out
with a skinner, and spread upon
dishes to cool; then put them into
glass jars to cool. Pour the hot syrup
over them
PICKLED CULIFLOWER.
Break two caulifowers into small
lunches. Put them into cold water
with two tablespoonfuls of salt. Let
the water heat gradually. Boil the
~cauljf0wers ten minutes, then drain
them on cloth or a hair seive until per
tectly dry and then place them in glass
Jars. Boil two quarts of vinegar with
two ounces and a half of coriandel
seed, three fourths of an ounce of mus
tard seed, three fourths of an ounce Of
ginger, one foul tn of an ounce of mace
one fourth of an ounce of nutmeg, and
when cold pour it over the cauldowers
Keep in a cool place.
SWEET CUCUMBER PICKLE.
Take a bushel of yellow cucumbers.
pare them, remove the seeds and cut
them into small, thin pieces, cover
them with cold vinegar and let then
stand twenty four hours. Drain them
aad throw away this vinegar, as it ii
worthless. Make a rich syrup of one
pint of vinegar to seven pounds o.
sugar, add q tablespoonful each o.
Whole cloves, stick cinnamon and all
spice. Tie the spice In a bag. Wher
the syrup boiIs up put in the cucum
oers and cook until they are trans
parent. When done put the eucum
Oers into jars or wide-mouthed bottles
pour the hotsyrup over them and seal
ms makes a very rich and deliciOul
pickle.
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