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Stuffed Peppers

Cut the tops from large peppers and remove the seeds, being careful not to break the peppers; make a brine in the proportion of two cups of salt to a gallon of water, and soak the peppers twentyfour hours. Shave cabbage fine, one head for every four peppers; sprinkle the cabbage with salt, add some water and let stand for twenty-four hours; then drain the peppers and press the water from the cabbage. Mix with the cabbage an ounce of celery seed and half a cup of white mustard seed for every twenty-four peppers; pack the peppers with this mixture, adding a little mixed spice as each pepper is packed; sew on the tops with fine cord; pack the peppers into a jar. Bring to a boil enough vinegar to cover them, adding a few whole cloves and half a pound of brown sugar; throw this over the peppers boiling hot. They will be ready to slice and serve in about two weeks.

— Mrs. Caroline A. Day