Hayden Salad

Miss Elise White

1 gallon cabbage,

1 gallon green tomatoes,

1 quart green peppers,

1 quart of onions,

5 tablespoonfuls mixed mustard,

2 tablespoonfuls ginger,

1 tablespoonful cinnamon,

1 tablespoonful cloves,

1 tablespoonful mace,

3 ounces turmeric, 1 ounce celery seed, 5 pounds sugar.

Take the seed out of the peppers and chop the onions fine. Sprinkle salt on tomatoes and let stand awhile; strain off the juice and throw away. Add to the cabbage, etc., the spices named. Mix well with strong vinegar and boil till done.

Kentucky Chow-Chow

2 dozen cucumbers, large,

2 cabbage heads of medium size,

1/2 peck of green tomatoes,

6 large onions, 18 little ears of corn, 2 or 5 inches long,

1 large head of cauliflower, 3 or 4 peppers,

3 pounds brown sugar, 1/2 ounce turmeric,

2 ounces white mustard seed, 9, ounces celery seed,

1/2 gallon vinegar.

Chop and boil the vegetables in vinegar till they are tender. Throw away this vinegar. Take 1 gallon of fresh vinegar and add the seasoning, spices, etc.

Pour over the pickles and boil 5 minutes, or till tender. Seal in stone jars.

Yellow Pickle

Miss Elise White

Take cabbage, cauliflower, nasturtium seed, asparagus, tender corn, and beans. Put into a kettle and pour over them boiling salt water and let stand 24 hours. Make this pickle on a clear day, and press the water from each piece and lay to dry on a cloth in the hot sun. The cloth absorbs the moisture and the sun bleaches. By turning them often they become white and receive the turmeric better. One day of hot sun is enough to prepare them for the first vinegar. When dry, put in a jar and cover with cold plain vinegar, with a little turmeric. Let stand 2 weeks and add spiced vinegar. Mix the turmeric smoothly before adding to the vinegar.

Oil Mangoes

Mrs. Henry C. Buckner

1/4 pound of garlic,

1 pound of scraped horseradish,

1 pound of white mustard seed,

1 pound of black mustard seed,

1 pint little white onions,

1 ounce of long peppers,

2 ounces of black pepper,

2 ounces of allspice,

2 ounces of turmeric,

1 ounce of mace,

1 ounce of cloves,

1/4 ounce of ginger, cut up fine,

4 ounces of olive oil.

Scald the mangoes when stuffed in well-spiced vinegar.

Onion Pickle

2 gallons small white onions, 1 pint salt.

Pour on boiling water and let stand 24 hours. Then boil in sweet milk and water until coddled. Soak a day or two in weak vinegar. Heat enough vinegar to cover and add spices (except allspice, which will make onions dark), and pour over the pickle.

Pepper Mangoes

Put the peppers in strong brine for 2 weeks; then put in fresh water till free from salt. For 40 mangoes make a stuffing of

1 pound dried cabbage,

Grated onions, horseradish, ginger, mustard, 1/2 pound each, Mace, cinnamon, cloves, 1 ounce each.

Sew each pepper and put in a jar. Pour strong vinegar over. The cabbage must be dried and chopped fine. The horseradish dried and scraped well. All ingredients, except cabbage, to be pounded fine. Mix with olive oil or fresh butter.