Bordeaux Sauce

Two gallons of chopped cabbage, one of green tomatoes sliced, one dozen onions sliced, one ounce of turmeric, one ounce of whole allspice, the same of whole cloves, the same of ground ginger, half a pound of white mustard-seed, a gill and three-quarters of salt, one and three-quarter pounds of sugar, and a gallon of vinegar. Boil all together half an hour.

Tomato-Sauce

One peck of green tomatoes and a quarter of a peck of white onions sliced thin; sprinkle them with salt in alternate layers. Let them stand all night, then strain off the water, cover them with vinegar, and simmer gently twenty minutes. Mix together half a teacup of ground mustard, a quarter of a pound of mustard-seed, half a cup of brown sugar, a quarter of a cup of ground ginger, half a cup of good sweet oil, and any other spices you please. Stir these into the pickles when half cooked.

Pickled Peppers

Cut the stems out in a round circle with a sharp knife, and lay them aside to replace; fill the peppers with a mixture of finely-cut and chopped cabbage, horseradish either cut in slips or grated, mustard-seed and salt. Wash the peppers in cold water before you fill them; then fill, replace the piece you cut out tie them round with soft cord to keep the lids on, pack them in stone jars and fill up with cold sharp cider-_vinegar. They will be ready for use in two weeks.

Pickled Tomatoes

Take the little pear-shaped or round red tomatoes, wash them and wipe them very dry; put them in glass jars that can be made air-tight; to a quart of tomatoes put half a dozen blades of mace, a teaspoonful of whole cloves, the same of allspice, and a few little red peppers cut in rings; fill the jars three parts full of the tomatoes, and fill up with good cider-vinegar, cold. Set them in a cool dark place, and in three weeks they are ready for use. Use no salt. This pickle is very nice for flavoring ragouts, hashes, etc, etc.

Green Tomato Pickle

A peck of green tomatoes, three dozen small white onions; slice them, and put them in separate jars, sprinkling each layer profusely with salt; let them stand until next day, then drain off the liquid, Which is not to be used. Take one ounce of whole cloves, one ounce of allspice, one ounce and a half of black pepper, one ounce of yellow mustard-seed; put in a large kettle a layer of tomatoes and onions, sprinkle them with the spices, then put another layer of tomatoes and onions, more spices, and so on until all are in the kettle. Cover it with good cider-vinegar; mix in a paste a quarter of a pound of English mustard with a little vinegar, thin it, and pour over the tomatoes, etc.; stir it thoroughly through them, set the kettle on the back of the range, and let all simmer together for half an hour; then put in jars. When cold, cover closely.

Nasturtiums

Drop them as you gather them into a jar of vinegar; put a spoonful of salt in after the jar is filled.

Celery Soy

One peck of tomatoes chopped and cooked until soft; then add a teacup of salt, half an one of white pepper, a teaspoonful of cayenne pepper, four onions chopped fine, half a pound of good brown sugar. Boil one hour, add a quart of sharp cider-vinegar, boil up again; set it aside. When cold, add half a cup of celery-seed crushed, and two tablespoons of ground cloves and allspice. Let it stand all night, press through a sieve, bottle and seal.