THE MANITOBA HEALTH COOK BOOK

Mustard Dressing

2 c. sugar 6 t. mustard 114 t. turmeric
Y% ec. flour 1 t. celery seed 1 qt. vinegar

Mix dry ingredients and make into paste with a little cold
vinegar. Add remaining vinegar and cook, stirring constantly until
thickened and smooth. This is a good mustard dressing for any
kind of pickles. Excellent for cold meats, beans, etc. Can be
made in smaller quantities and will keep.

Mustard Pickle

Peel and slice | doz. cucumbers and | doz. onions, sprinkle
with salt and let stand overnight. In the morning, drain and put
into the following dressing which has been prepared.

2 T. mustard 1, ¢. flour 1 lb. b-sugar
Pinch of cayenne 1 t. celery seed 1 qt. vinegar

Mix all dry ingredients well, add vinegar gradually, and cook
until thick and smooth. Add cucumbers and onions, boil 19
minutes, pour into hot, sterile jars and seal.

Nine Day Pickle

1 qt. sliced cucumbers Alum size of a bean 1 oz. allspice
1 qt. pickling onions te. salt 1 oz. celery seed
1 qt. cauliflower 3 pt. vinegar 1 oz. stick cinnamon

4 lbs. w-sugar

Slice cucumbers without peeling, into '% in. slices. Cover
small pickling onions with boiling water, let stand 2 min., drain
and cover with cold water and peel. Break cauliflower into small
pieces. Place vegetables in bowl or crock and cover with brine
made in the proportion of | c. salt to | gal. water. Let stand in
this brine 3 days. Drain well and cover with cold water and again
let them stand for 3 days, but change the water each day this time.

Drain again and cover vegetables with a weak vinegar solution
which has been heated to the boiling point (half vinegar, and half
water). Add the piece of alum and let them stand until the vinegar
is perfectly cold. Heat 3 pt. vinegar with 4 lbs. sugar and add
spices tied in a small bag. Pour this boiling hot over pickles which
have been well drained. Let them stand 24 hours, then drain off
syrup and heat it again to the boiling point. Pour over pickles and
let them stand for 24 hrs., then reheat for the third time. This must
be done 3 days in succession and that completes the nine day pro-
cessing. The third time, let them stand until they are perfectly
cold, then store in sealers or crocks. (Dilute vinegar from 1-3 to
14 with cold water. Strong vinegar tends to make soft, shrivelled
pickles, but milder variety keeps them crisp and firm. )

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