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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1 quart of small cucumbers not over 2 inches long, 2 quarts of small white onions, 2 quarts of tender string beans each one cut in halves, 3 quarts of green tomatoes sliced and chopped very coarsely, and 2 heads of cauliflower cut in small pieces, or 2 heads of cabbage. Put all into a stone jar. Mix together and sprinkle salt between sparingly; let stand 24 hours, then drain off the brine and put in a kettle over the fire. Add 1 ounce of tumeric, 6 red peppers chopped coarsely, 4 tablespoonfuls of mustard seed, 2 tablespoonfuls each of celery seed, whole cloves, and whole allspice, 1 cup of sugar, and 2/3 cup of ground mixed mustard. Pour on enough vinegar to cover well, cover the kettle and simmer until all is tender, stirring of­ten. Seal in bottles or glass jars.

Sister W. S. Reichard, Hagerstown, Md.

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