Stuffed Green Peppers (Or Mangoes)

Cut the tops from the peppers (or mangoes), remove the seeds, and cover both the tops and the peppers with a brine strong enough to hold up an egg, then leave them for three or four days. Drain and stuff them with shaved cabbage seasoned with mustard seed, celery seed, chopped onion, grated horseradish, a suspicion of mace, and a little brown sugar, all moistened with salad oil. Tie on the tops, pack in a crock, and pour over them boiling Tarragon vinegar. Seal, and do not use them before two months have elapsed.

Mixed Mustard Pickle

Slice one quart of onions, one quart of small green tomatoes, and one large peeled cucumber. Break one head of cauliflower into small pieces, and cut one quart of green or wax beans into half-inch lengths. Cover each of these with salt and water, also one quart of button onions, one quart of tiny cucumbers, and two red peppers and two green peppers shredded. The next morning boil them until they are tender, drain them and toss them together. Boil one quart of vinegar with one cupful of sugar mixed with a third of a cupful of flour and a fourth of a pound of mustard. When this is thick, add one teaspoonful of celery seed, half a cupful of butter, and one tablespoonful of turmeric. Add this to the other ingredients, and turn all into glass jars, and seal.

Tomato Catsup (Uncooked)

Chop finely half a peck of ripe tomatoes, three red and three green peppers (without seeds), four celery stalks, and two onions; add one cupful of grated horseradish in one cupful of Tarragon vinegar, half a cupful of black and white mustard seed, one cupful of brown sugar, one teaspoonful of black pepper, three tablespoon-fuls of salt, and one pint of cider vinegar. Mix this well and put into jars or bottles and seal.

Pepper Hash

Chop finely twelve green peppers, twelve sweet red peppers, and twelve very small onions; add three table-spoonfuls of salt, and let it simmer for ten minutes; then drain and add one quart of vinegar and one cupful of brown sugar. Let it come to a boil, and then turn it into jars. Use this for sandwiches.

Cucumber Catsup (Uncooked)

Peel and chop six green cucumbers (table size), add one green pepper, and two small onions minced. Drain this and add salt, pepper, and vinegar to taste, and turn it into glass jars. Use this for sandwiches.

Chili Sauce

Chop four quarts of ripe tomatoes, four medium-sized onions, and one red pepper; add two cupfuls of vinegar, three tablespoonfuls of sugar, three tablespoonfuls of salt, and two teaspoonfuls of cinnamon. Boil this one hour and turn it into jars and seal. Use with salad dressing and as a relish for cold meats.

Ripe Tomato Sweet Pickle

Peel and weigh tomatoes of uniform size, taking care that they are not overripe. Lay them carefully in a stone crock, and cover them with cold vinegar. The next day take up the tomatoes carefully in a skimmer, and lay them on a plate and place the plate in the bottom of a kettle. To half of the vinegar add sugar weighing half the weight of the tomatoes, heat this and add a bag of whole spices; pour this gently over the tomatoes, and place it over a low fire to keep very hot (not boiling) for four hours. Pack these in the crock and cover. Serve with meat.