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Julian Booker Thompson recipe and travel book, 1898

Page 77d

Oatmeal Cookies Mrs Bissele's
2 cups oatmeal 1 " shortening 2 " flour salt - (lot) 1 cup sugar Water to make stiff enough to roll soft and cut out 1/2 inch thick.
SLICED CUCUMBER PICKLES.  Slice two dozen good-sized cucumbers, and boil them one hour in just enough vinegar to cover them. To one gallon of vinegar (not that in which they were boiled) put one tablespoonful each of ground ginger, cinnamon, black pepper, tumeric, horseradish, sliced garlic, and whole celery seed, one teaspoonful each of ground ginger, allspice, and cloves, half a teaspoonful of cayenne, and a cupful of sugar. Lay the sliced cucumbers in this; let them cook slowly but steadily at a low boil for two hours, and put into jars. It was a great trial to Peggy, who was not the most  patient of beings, that she could not serve her pickles at once. But the onions had to stand two months before they were ready to use, and the other pickles were obliged to ripen nearly as long. The preserves, too, were the better for keeping, but the jams and jellies were as good the day after they were made as  they were weeks later.

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Oatmeal Cookies Mrs Bissele's 2 cups oatmeal 1 " shortening 2 " flour salt - (lot) 1 cup sugar Water to make stiff enough to roll soft and cut out 1/2 inch thick. SLICED CUCUMBER PICKLES. Slice two dozen good-sized cucumbers, and boil them one hour in just enough vinegar to cover them. To one gallon of vinegar (not that in which they were boiled) put one tablespoonful each of ground ginger, cinnamon, black pepper, tumeric, horseradish, sliced garlic, and whole celery seed, one teaspoonful each of ground ginger, allspice, and cloves, half a teaspoonful of cayenne, and a cupful of sugar. Lay the sliced cucumbers in this; let them cook slowly but steadily at a low boil for two hours, and put into jars. It was a great trial to Peggy, who was not the most patient of beings, that she could not serve her pickles at once. But the onions had to stand two months before they were ready to use, and the other pickles were obliged to ripen nearly as long. The preserves, too, were the better for keeping, but the jams and jellies were as good the day after they were made as they were weeks later.