Pickled Cauliflower

Pull the cauliflowers to pieces, leaving out all the stalk and leaves, put them in a kettle with water to cover them, and throw in a quarter of a pound of salt to every quart of water, let it heat gradually. When it boils, take out the cauliflower with a perforated skimmer, and spread it on a cloth near the fire for twenty-four hours at least. When quite dry, put the sprigs piece by piece into glass jars, and cover them with a pickle made by infusing three ounces of curry powder for three days to every quart of vinegar, or boil the vinegar with the curry powder in it and pour over hot.

How To Pickle Onions

Take the small round white onions, peel off their skins, throw them in a kettle of boiling water over the fire, put in at a time as many as will cover the top. As soon as they look clear, take them out with a perforated skimmer, and lay them on a soft towel folded double. When all are done and quite dry, put them into jars. Put vinegar sufficient for your onions over the fire in a kettle with the following spices: one ounce of horseradish the same of allspice whole, same of whole black pepper, the same of salt, to every quart of vinegar; let it come to a boil, and pour hot over the onions; Fill the jars only three parts full of onions.

Cold Tomato-Sauce

Peel half a peck of ripe tomatoes, cut them in small pieces (do not chop them, as it spoils them), drain them on a sieve for six hours; then add to them one teacup of salt, one of sugar, one of mixed black and white mustard-seed, one gill of nasturtiums, a good-sized root of horseradish cut in strips or grated, two roots of celery, or two tablespoons of celery-seed, two tablespoons of black pepper, one teaspoon of cinnamon, one of allspice, one of ground mace, and three pints of good sharp vinegar (cider); bottle, and it will be fit for use in a week, and will keep for years.

Cucumber-Sauce

One peck of cucumbers fit for the tea-table; pare off the rind and cut into dice; slice and ring four large white onions; sprinkle over all a pint of fine salt, and let them drain on a sieve for six or eight hours; then add to them one tablespoon of black pepper, a small teaspoon of cayenne, a few blades of mace - say, three or four, - one wine-glass of Madeira wine and two of good sweet oil. Put into jars and fill with sharp cider-vinegar. Fill the jars only three parts full of the cucumber, and fill up with vinegar.

Higdon

Slice and chop four quarts of green tomatoes and six onions, add one teacup of fine salt, and let them lie all night. In the morning remove the onions, and squeeze the tomatoes through a cloth strainer. Chop eight green peppers and add to the mixture four tablespoons of white mustard-seed, two tablespoons of ground cloves, two of allspice and a dessert-spoon of ground mustard. Scald two quarts of vinegar and pour over hot.

Mixed Pickle

Collect together all kinds of small vegetables - green tomatoes when the size of a nutmeg, small white onions, nasturtiums, radish-pods, young string-beans, pumpkins the size of an egg cut into dice, and any other small vegetable. Put them into a strong brine for twenty-four hours; then wipe them and put them in jars with all kinds of spice, and pour cold vinegar over them. Cover closely.