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



 Take 25 small cucumbers, 1 quart of small onions, 1 quart of green tomatoes (cut fine), 1 quart of string beans (cooked tender), 2 heads of celery and 2 heads of cauliflower. Sprinkle with salt enough to make a weak brine, cover with cold water and let stand 24 hours. Let come to a boil in the same water and drain in a colander. Let 3 quarts of vinegar come to a boil, mix 1/2 ounce of tumeric and 3 cups of sugar. Let boil again, and while hot pour over the vegetables.

Sister Martha Reiff Tobias, Camden, Ind.

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