Manuscript Cookbook 222

Brine for meat

3 qts water 1 cup salt 1/2 cup brown sugar saltpetre size of Hazel nut boil all together put meat in jar when brine is cold pour over meat let stand 5 or 6 days when it is ready to use

Corn Relish

8 large ears corn 3 " onions 1 medium head cabbage 1 bunch celery 3 red peppers (remove seeds) 1/4 cup salt. 1 1/2 lbs brown sugar 1 1/2 qts cider vinegar. Two heaping teaspoonsfuls mustard dissolved + put in last. chop all, cut corn, boil 20 minutes + can. about 3 qts.

[F?]rench Pickle

2 qts onions sliced 1 " cucumbers " " 2/3rds cup salt, let stand over night and drain then mix with 1/2 oz celery seed " " allspice, 1 tablespoon Black pepper 1 lb Brown Sugar 1 tablespoon tumeric 1 " " mustard Cover with cold vinegar

Brine for Meat

3 qts water 1 cup salt 1/2 cup brown sugar saltpeter size of Hazel nut boil all together put meat in jar when brine is cold pour over meat, let stand 5 or 6 days Ready for use

Mrs Hames (Piccalilla)

1pk green tomatoes 1 head cabbage. 4 large onions 4 green peppers 1/2 pint salt 1 qt vinegar, let stand over night in the morning scald in the same juice and drain. Add 3 pints vinegar 4 cups brown sugar 5 cts worth white mustard seed, 5 cts worth of celery seed 1 teaspoon ginger, 1 large teaspoon Cinnamon 1 even teaspoon cloves put in 2 [?]ugs

Corn Relish

10 cups corn (cut from cob 10 " cabbage choped fine 5 large red peppers. 1/2 galon vinegar 3 cups sugar 3 tablespoons salt 4 " " white mustard seed 2 " " celery seed Mix thoroughly and cook one half hour Mrs Jones Receipt

Cucumber Pickles

1 gal vinegar 1 cup salt 1 cup of ground mustard, 2 cups sugar pack pickles in cans then pour on the above ingredients cold and seal up large cucumber[s] cut intwo