Cook them until tender. Put in glass can and cover with the
following: One qt. of vinegar to 1 pound of sugar; 1 tablespoon
of mixed spices and a little salt. Boil together and pour over the
beets and seal while hot and they will keep two years and be as
nice as when canned.

Grate very fine a stick of horse-radish. With 2 tablespoons
of it mix 1 teaspoon of salt and 4 tablespoons cream; stir briskly
and add by degrees a wine glass of vinegar.

Mix together 3 teaspoons flour, 4 teaspoons dry mustard,
4 teaspoons dry sugar, small spoon of salt, and then mix in butter
the size of a walnut. Add 1/2 cup boiling water, and let boil
until thick. Then add 3 tablespoons of thick sweet cream, and
1/2 cup of vinegar.

Cover 4 or 5 hundred gherkins with boiling soft water, and
let stand for 24 hours. Then wipe each one carefully and return
to the crock. Turn over them a brine made of 1 gallon vinegar,
1 cup of salt, and 1 tablespoon of alum. Let stand a week. Then
pour off and bottle. Scald 1 gallon of vinegar sweetened and
spiced to your taste with brown sugar, cinnamon, cloves, mace
and white mustard seed, adding if you wish, peppers and horse-
radish. When this spiced vinegar is cold, fill up your bottles.

Slice 1/2 peck of green tomatoes and 6 large onions in layers,
sprinkling salt on each layer. Let them remain over night, then
pour off the brine and add 1 cup sugar, 2 teaspoons each of
ground cloves and cinnamon, 1 teaspoon of cayenne pepper,
1/2 pint vinegar. Let them boil 45 minutes. Then add 4 heaping
teaspoons mustard mixed with 1/2 pint of vinegar. Boil 15 minutes
and bottle.

Chop fine 1 peck of green tomatoes, 6 large onions, 1 large
cabbage and 3 peppers. Cook with 1/2 cup of salt for 10 minutes,
and then drain. Add 3 cups of brown sugar, 2 tablespoons each
of cinnamon and allspice, 1 tablespoon of cloves, a little black
pepper, and celery seed if you like. Cover with cold vinegar.

Take small musk melon and cut an oval piece out of one side;
take out the seeds with teaspoon, and fill this space with stuffing
of chopped onions, scraped horse-radish, mustard seed, cloves,
and whole pepper; sew in the piece. Put in jar, pour boiling vinegar, with a little salt in it, over them. Do this 3 times, then put
in fresh vinegar, cover close.

One-half peck tomatoes, 1 large pepper cut fine, 1 large onion
cut in slices, 1 tablespoonful each of ground allspice, black pepper
and celery seed, 1/4 cup of salt, 1/2 pint of vinegar. Boil all
together slowly 1 hour; cool, and bottle for use.

One qt. large cucumbers, 1 quart small cucumbers, 2 quarts onions, 4 heads cauliflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night; cook all the vegetables in brine until tender, except large cucumbers. Pour over vinegar and spices.

Take green walnuts before the shell is formed (usually in a
proper state early in August). Grind or pound them in an earthen
or marble mortar. Squeeze out the juice through a coarse cloth,
and add to every gallon of juice 1 pound of anchovies, 1 pound
salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each
ginger, cloves and mace, and the root of one horse-radish. Boil
all together till reduced to half the quantity. Pour off, and when
cold bottle tight. Use in 3 months.