28 PRESERVATION OF FOOD. 



Let stand overnight. Drain and rinse in cold water. Put the vinegar, 

 sugar, and spices together and heat to boiling-point. Add vegetables 

 and scald for 5 minutes. Lift vegetables into sterilized jars; thicken 

 the vinegar with flour and mustard which has been mixed to a paste 

 with cold vinegar. Stir vinegar while thickening and cook 5 minutes ; 

 then pour over vegetables into jars. Seal. 



Ripe Cucumber Pickle. 



(MacDonald Institute, Guelph.) 



12 large ripe cucumbers. ^ cup mixed whole spice, cloves, 

 6 to 12 onions. and allspice. 



3 pints vinegar. I tablespoon ground mustard. 

 2 cups sugar. I ,; curry-powder. 



4 tablespoons flour. 



Wash and peel cucumbers, taking out seeds and pith. Add onions 

 and sprinkle well with salt and let stand overnight. Drain and rinse 

 in cold water. Boil vinegar, sugar, and spice together in a bag. Add 

 vegetables and let scald 10 minutes. Remove vegetables to bottles and 

 thicken vinegar by adding the flour, mustard, and tumeric, which have 

 been mixed to a paste with a little cold vinegar. Pour over the 

 vegetables and seal. 



Sweet Pickle (Gherkin). 



1 quart vinegar. Some small pieces of horse- 



2 tablespoons mustard-seed. radish. 



2 whole allspice. 2 cups brown sugar. 



2 peppercorns. i teaspoon cloves. 



2 pieces ginger-root. A stick of cinnamon may be 



2 blades mace. added if desired. 



Prepare the vegetables, soak in brine overnight, drain and rinse. 

 Heat vinegar, sugar, and spices together. Let boil for 5 or 10 minutes ; 

 put vegetables in hot sterilized jars and fill to overflowing with the 

 vinegar. Seal. 



Chili Sauce (2). 



35 large tomatoes. 6 cups vinegar. 



4 small red peppers. 2^2 cups sugar. 

 10 average-sized onions. 5 tablespoons salt. 



Chop onions and peppers together, add to other ingredients, and 

 boil 3 hours. Bottle and seal. 



