Pickles

To one hundred small cucumbers, one quart of small onions sliced very thin, one-half teacnp of salt sprinkled in layers, put in a colander under a heavy weight; after remaining six hours, drain, then add one gill sweet oil, one-half ounce of celery seed, one dessertspoon black ground pepper, one teaspoon black mustard seed; mix well and cover with cold cider vinegar. Put away in earthen jars.

Chow Chow

One peck green tomatoes, nine large white onions sliced and sprinkled with a little salt; cover up in an earthen dish; let it stand all night, drain and rinse; then cover with vinegar, add one teacupful whole mustard seed, allspice, cinnamon, ground mustard, black pepper, red pepper to taste; one pint brown sugar; cook all slowly four'or five hours.

Miss E, S. Buell, Decorative Art Rooms. Fancy Work of all Kinds. 1118 Washington Street, Oakland.

Piccalilli

To one peck green tomatoes sliced, add a pint of salt; cover with water and let them stand twelve hours; squeeze them out and let them remain in fresh water a few hours. Take ten or twelve green peppers and seven large onions, put them with the tomatoes and chop all fine; put them in a porcelain kettle with weak vinegar, and let them boil or scald a while; draw off the vinegar and take some good old cider vinegar, a pint of white mustard seed, and some grated horseradish, add two tablespoons brown sugar, mace, cinnamon, cloves, to your taste, and a small piece of alum; pour on the tomatoes and cover close.

Piccalilli #2

One gallon finely-chopped cabbage, one-half gallon green tomatoes, one quart green onions, one pint green peppers with seeds taken out: sprinkle salt over and let them remain over night. In the morning squeeze out the water, add four tablespoons ground mustard, two of cinnamon, two of ginger, two of celery seed, one of cloves, two pounds brown sugar, one-half gallon cider vinegar, and simmer twenty minutes. Put away in stone jars.

Grape Catsup

Take five pounds of grapes, boil and run through a colander; add two and one-half pounds of sugar, one pint vinegar, one tablespoon each of cinnamon, cloves, allspice, pepper, and one-half tablespoonful salt; boil until the catsup is a little thick.

Plum Catsup

Seven pounds of plums, four pounds of sugar, one quart of vinegar, one tablespoon each of cinnamon, allspice, mustard, ginger, one-half tablespoon cloves, salt; cook plums a little, then put through a colander; add other ingredients, and boil slowly three hours.

Chile Sauce

Twelve large ripe tomatoes, pared; two large onions, four long green peppers, four tablespoons sugar, two cups vinegar, one tablespoon salt. Chop the onions and peppers fine, and place all together in a preserving kettle; simmer about three hours. Before adding the tomatoes dip out one cupful of the juice. Seal in gem jars.

Chile Sauce

Forty-eight ripe tomatoes, eight green bell peppers, eight large onions, eight teacups of vinegar, four teacups brown sugar, eight teaspoons each of ginger, cinnamon, allspice, cloves, eight tablespoons of salt, one-half bottle Worcestershire sauce. Peel the tomatoes, chop the onions and peppers and boil together four hours; then add the other ingredients, and simmer long enough to get thoroughly mixed. Seal air tight.