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Mixed Mustard Pickles
1 quart small cucumbers,
1 quart large ones cut into pieces,
1 quart small onions,
1/2 quart celery chopped,
1/2 quart carrots sliced or cut into fancy shapes,
1/2 dozen red and green mangoes cut into slices,
1/2 quart shredded cabbage,
1/2 quart green tomatoes cut into small pieces,
1 pound lima beans.
Cook in weak salt water until tender, the onions, carrots, beans, celery, and green tomatoes. Put all together and mix well. Cover with dressing made as follows: Heat 2 quarts vinegar. With cold vinegar make a paste of 7 cups brown sugar, 1 ounce celery seed, 6 tablespoons dry mustard and 1 cup flour. Stir this into the hot vinegar and heat until it thickens. Pour over vegetables, heat through and can. This same dressing may be used for whole cucumbers, cauliflower or any mustard pickle.
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
~Chang Chan-Pao
If powdered sugar is sprinkled on top of each layer of a cake before filling or frosting, this will keep the filling from soaking through the cake.
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