THE HOSPITAL COOK BOOK 43

SLICED CUCUMBER PICKLE

Twelve large cucumbers and 8 medium sized onions, sliced,
sprinkle with salt, let stand over night, drain and add 2 teaspoonsful
turmeric pewder, 2 teaspoonsful mustard, 2 teaspoonsful white pepper,
1 cup white sugar, cook with malt vinegar and add 1% cup flour with
vinegar and add when nearly finished. Let cook till tender.

MRS. ALBERT REDFORD

‘MUSTARD SALAD PICKLE

One large head cauliflower, 1 head celery, 14% quarts chopped
cucumber, 1 red pepper, 2 green peppers, 1 cabbage, 3 large onions.
Cut up fine. Put in brine over night (1 cup salt to 8 cups water).
Darin in the morning; add sauce; bring to a boil and bottle.

Sauce—Three tablespoonsful mustard, 1% tablespoonful turmeric
powder, 3 cups brown sugar. Mix dry ingredients with 1% cup cold
vinegar, then add 1 pint boiling vinegar. Boil well; add vegetables.

MUSTARD PICKLES

Two quarts cucumbers cut into inch pieces, 2 quarts cauliflower |

broken into pieces, 2 quarts silverskin onions. Stand in salt over
night, drain and cover well with white vinegar; add 2 lbs. brown sugar,
1 cup mustard seed, 4 oz. celery seed; bring to a boil, thicken with
1 cup flour, % lb. mustard and turmeric enough to make a good color.

MRS. H- 0. McDIARMID

CUCUMBER PICKLE

Two gallons medium sized cucumbers, cut across and soak three
days in galt and water. Then soak three days in clear water, chang-
ing water every day. Simmer three hours in % cup vinegar, a small
piece of alum and enough water to cover. Drain. Make a syrup of
4 lbs. white sugar, 3 pints white wine vinegar, 1 oz each of stick cin-
namon, celery seed, 4 whole allspice. Pour over cucumbers boiling
hot for three mornings, then bottle for use.

MRS. J. M: KAINS

RAW PICKLE

Seven pounds of ripe tomatoes, 3 lbs. celery, 7 large onions (Span-
ish or less stronger onion), 1 cup salt, 3 red peppers. Peel tomatoes
without scalding them, cut all fine with a knife and mix well together.
Put in a cheese cloth bag, let drain over night. In the morning add
2 cups vinegar, 4 cups white sugar and 3 oz. mustard seed: Put in
jars and seal.

MRS. BARAGAR

PICKLED CHERRIES “BYNG”

Pack cherries in glass jars, stems on, use nice large firm fruit

-not too ripe; into each pint of fruit put one teaspoon of salt, one

tablespoonful sugar, fill jars up with good white wine vinegar, (cold
and not too strong). A stick of cinnamon in some of the jars makes
a nice variation.

) MARY A. McDIARMID