POTATO SALAD. 
Four large potatoes; boil with the skin on, peel and slice thin; add 
one bunch of celery chopped fine, two small raw onions, chopped fine. 
Mix all together, and when cold add pepper, salt, oil and vinegar to the 
taste 
POTATO CROQUETTES. 
To every cupful of mashed potato, allow a tablespoonful of melted 
butter, and beat to a cream, seasoning with pepper and salt. Beat up 
two or three eggs, according to the quantity used, and add this to 
the potato, with some minced parsley. Roll into oval balls, dip 
first into beaten egg, then in bread crumbs, and fry in hot lard. 
TOMATO CATSUP. 
Slice the tomatoes, and boil a short time. Rub them through a 
sieve, or strain through thin muslin. Salt to taste. To each gallon of 
juice, add one tablespoonful of ground cloves, one of allspice, one of 
cinnamon, two of mustard, one of black pepper, and some grated horse¬ 
radish; boil it an hour and a half, stirring it often. Set it to cool, 
then add one pintand half of good vinegar. Bottle it, sealing it close. 
Put the spices in just before it is done boiling. 
PICKLED CHERRIES. 
To every pound of cherries, allow a half a pound of loaf sugar, half 
a pint of good cider vinegar, half an ounce each of powdered cinnamon, 
mixed whole cloves and allspice, and a few blades of mace. Put the 
cherries in a jar. Boil the other ingredients five minutes in the vinegar, 
and when boiling, pour the liquor over the fruit. Cover closely for a 
week before eating. 
GREEN TOMATO PICKLE. 
Slice green tomatoes and onions, sprinkle each layer with salt, let 
them stand until next day, then press all the juice out, and season very 
highly with red and black pepper, celery, mustard seed, a little turmeric, 
and some sugar; cover with vinegar, and cook until tender. 
PICKLED CUCUMBERS. 
Half gallon vinegar, three pounds brown sugar, two tablespoonfuls 
cloves, two tablespoonfuls allspice, two tablespoonfuls mustard, two 
tablespoonfuls celery, one tablespoonful of white ginger, one tablespoon¬ 
ful cinnamon, one tablespoonful black pepper, two pods green pepper, 
four lemons sliced, a little horseradish, twelve onions, and as many cu¬ 
cumbers as the vinegar will well cover. Boil all together until the cucum¬ 
bers are tender, and they will be ready for use in a week or so. To green 
the fruit: line your brass kettle with grape leaves, and then pour weak 
vinegar on the cucumbers, cover with leaves, and boil a little while. 
TOMATO CATSUP. 
Put into a preserving kettle about one pint of water, fill up the kettle 
with ripe red tomatoes, previously washed and picked, with the skins 
on; cover closely, and set on a hot fire, frequently stirring that they 
63 
