" 10 "
    Peaches (whole) 1 " 15 "
    Pineapple (sliced) 1-1/2 " 15 "
    Quinces 3 " 30 "
    Rhubarb 3 " 10 "
    Tomatoes 0 " 20 "

[834 Mothers’ remedies]

Pickling.

1.  Tip-Top Pickles.—­Take one peck green tomatoes, one dozen large onions.  Slice both of these in separate kettles, sprinkling salt between the tomatoes, then letting them stand two hours.  Pour scalding water over the onions and let stand until wanted.  After the tomatoes have stood the desired length of time squeeze the liquid off from them, also the onions and arrange in a crock in alternate layers, sprinkling celery seed between them (white and black mustard seed).  Pour over this a quart of vinegar and a pint of sugar brought to a boil.  This is ready for use when cold.

2.  Chow-Chow.—­Two quarts tomatoes, half dozen green peppers, one dozen cucumbers, two white onions, two heads cabbage.  Chop these all fine and let stand over night, sprinkling a cup of salt on it.  In the morning drain off the brine and season with one ounce tumeric, one tablespoon celery seed, half teaspoonful cayenne pepper, one ounce of the following spices, cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one cup brown sugar, vinegar enough to cover, then boil two hours.

3.  Sweet Apple Pickle.—­Pare the apples, leaving them whole, then take three pounds of sugar, two quarts of vinegar, one-half ounce each of cloves and cinnamon.  Boil them in part of the vinegar and sugar until tender; then take them out, heat the remainder of the fluid and pour over them.  Care should be taken not to boil the apples too long, as they will fall to pieces.

4.  Sweet Tomato Pickles.—­Peel and slice eight pounds of tomatoes, four and a half pounds of sugar, one pound of mace and cinnamon mixed, one quart of vinegar and one ounce cloves.  Mix all together and boil one hour.

5.  Standby Pickles.—­Chop fine one gallon green tomatoes, twelve onions, slice fine two gallons of cabbage, one gallon vinegar, one pound brown sugar, half an ounce turmeric powder, one tablespoon black pepper, one ounce celery seed, one tablespoonful ground allspice, also ground cloves, white mustard, one quarter pound, and one gill salt.  Boil all these together for two hours except spices, stirring well.  When taken from the fire add the spices, put in air-tight jars.  If this pickle is kept in a cool, dry place, you will find them in perfect condition at the end of the winter.

6.  Pickled Peppers.—­Select nice large peppers, cut off the stems and rind.  Then put into strong hot brine, repeating this for three mornings, and then drain off and cover with hot vinegar.  When wanted to use, take out of brine and stuff with creamed sweetbreads and mushrooms and serve on a lettuce leaf.  This makes a very attractive and appetizing dish.