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



 Take 1 quart of cucumbers cut not very fine, 1 quart each of small cucumbers, onions, green tomatoes and 4 sweet peppers. Put all together and cover with a brine made of 1 gallon of water and 1 cup of salt. Soak 4 hours, then scald them in the same brine and drain.
Dressing: Take 6 tablespoonfuls of ground mustard, 1 tablespoonful of tumeric, 1 cup of flour, 2 quarts of vinegar and 2 pounds of white sugar. Mix this all together with a little vinegar and scald until smooth. Now put in the pickles, and it is ready for use.

Sister Sadie Stover, Lanark, Ill

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