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

PICKLES

CELERY PICKLE
 
 
 Chop fine enough cabbage to fill a quart bowl, after it is salted slightly and all the water pressed out. Chop enough celery to fill a quart bowl, but do not press. Now put the two in a mixing bowl with 1/2 cup of white sugar, a tablespoonful of salt, a dessert spoon of Jamaica ginger, and a tablespoonful of white mustard seed. Mix well and add a pint of good vinegar.

Sister N. J. Roop, Warrensburg, Mo.
 
 

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