THEIR ICES, CREAMS AND SWEETS
PICKLES
Take one hundred green cucumbers about two inches long or less; peel as many small white onions as desired; wash all and put into a stone jar, sprinkle plenty of table salt over them and toss about with the hands. Let stand twenty-four hours, drain off liquor, place pickles and onions in glass jars and cover with hot spiced vinegar, no sugar. Seal hot. A small red pepper added to each jar improves them.
GREEN TOMATO PICKLE
One peck of green tomatoes, one dozen large onions sliced very thin. Put in separate jars, sprinkle salt between the tomatoes and let stand a few hours. Pour boiling water over onions and let stand. Then squeeze them both out and arrange them in stone jars in alternate layers, sprinkling through them celery seed and mustard seed. Pour over this a quart of vinegar and a pint of sugar brought to a boil. It is ready for use when cold.
RIPE CUCUMBER SWEET PICKLE
Pare twelve large cucumbers and take out the pulp. Cut them in strips, take two pounds of sugar and one pint of vinegar, one-half ounce cinnamon and cloves. Boil together and skim. Then put in the cucumbers and let cook until tender. Take out, let liquor reduce and pour over the cucumbers and cover lightly.
NASTURTIONS
Take those that are small and green. Put them in salt and water, changing it twice in the course of a week. When you have done collecting them, turn off brine and cover with scalding vinegar with a little alum in it. Use in salads.
SWEET GRAPE JUICE
Take twenty pounds of Concord grapes, add three quarts of water, crushing the grapes in the water, and put them in a porcelain kettle. Stir them well until they reach boiling point, and let simmer fifteen or twenty minutes; then strain through a cloth and add three pounds of white sugar. When the sugar is dissolved, strain again through a
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