DELICIOUS MUSTARD PICKLES (SENFGURKEN)

Take about two dozen large, yellow pickles, pare them with a silver knife (to prevent them from turning dark), and cut lengthwise.  Now take a silver spoon and remove all the seeds and soft inner pulp.  Cut into strips about as long as your finger; sprinkle salt over them, and so on, until they are all cut up, then put in a wooden pail or large china bowl overnight.  At the same time take about two quarts of small pickling onions, scald them with boiling water, remove the skins, also with a silver knife, and salt the same as you did the pickles.  In the morning take a clean dish towel and dry each piece and lay them in a stone jar in the following manner:  First a layer of pickles then a layer of onions, and then some horseradish, sliced, between the layers; a few whole peppers, a very few bay leaves, and sprinkle mustard seed, allspice and whole cloves between each layer.  Remove the soft little heads of the cloves to prevent the pickles from turning dark; cover all with the best white wine vinegar; put a double cheese-cloth filled with mustard seed on top.  In two weeks pour off the vinegar carefully and boil, and let it get perfectly cold before pouring over the pickles again.  You may pack them in small glass jars if you prefer.

CHOW-CHOW

Take pickles, cauliflower, beans, little onions and a few green and red peppers.  Cut all up fine, except the onions; salt well overnight, drain off next morning and put in a large jar.  Now mix one gallon or more of best pickling vinegar with a pound of ground mustard (wet the mustard with cold water before using).  Put in a bag the following spices:  Cloves, whole peppers and mustard seed.  Boil the vinegar and spices and then throw over pickles boiling.  Add a tablespoon of curry powder, and when cold tie up, having previously put a cloth with mustard seed over all.

CUCUMBERS IN OIL

One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint salt, let stand overnight, drain thoroughly in morning, add two pints of sliced onions, then add dressing, consisting of four tablespoons of black mustard seed, four of white mustard seed, two of celery seed, one-half pint of best olive oil, one-half pint of white vinegar.  Put cucumbers and onions into this, add one teaspoon of powdered alum, dissolved in a little warm water, add enough vinegar to cover it well, let stand three weeks before using.

SWEET PICKLES

Soak five hundred tiny cucumbers in salt water for twenty-four hours, using one-half of a cup of salt to four quarts of water.  Drain, pour hot water over them and drain very dry.  Take two ounces of cloves, heads removed, four sticks cinnamon; tie these spices in a bag and heat with three pounds of brown sugar and one pint of cider vinegar slowly, nearly to the boiling-point, add the pickles and remove from the stove.  Put in glass jars and cover with vinegar.