Small Cucumber Pickles

Pour boiling water over 1/2 bushel small pickles fresh from the vines. When water has cooled and on the same day, drain pickles and sprinkle dry salt over them - 1/2 pint salt to 100 medium sized pickles. Then cover again with boiling water. The brine thus made must be boiled and poured over pickles 7 mornings, counting the first one. The eighth day, let them stand on the stove and simmer in weak vinegar until they look plump. Rinse them, dry and pack in jars with some of each of the following spices:

Cover with boiling vinegar using 4 lbs. sugar to 1 gallon vinegar 1/2 lb. white mustard 1/2 lb. black mustard 1/2 ounce allspice 1/2 ounce red pepper

1/2 ounce black pepper

1/2 ounce cinnamon

1/2 ounce horse-radish root

1/2 ounce celery seed

1 pint small onions

1/2 ounce caraway seed

1/2 ounce mace

Spices are all to be whole and then pickles do not need to be sealed. - Mrs. J. H. Bums

Chili Sauce

30 good sized ripe tomatoes 7 red peppers (hot) 10 onions

5 tablespoons salt

20 tablespoons white sugar

11 cups vinegar

Chop onions and peppers fine. Peel and slice tomatoes. Cook all together 1 1/2 hours. Bottle and keep in a cool place. - Mrs. J. H. B. Howell

Uncooked Cucumber Relish

Peel 24 large cucumbers 1/2 gallon white onions 2 large red sweet peppers Grind in food chopper - add

1 teacup salt

1 ounce white mustard seed

Mix well

Put into cheese cloth bag. Drain 24 hours. Turn into crock; add 2 tablespoons grated horse-radish and enough cold cider vinegar to cover well; stir all together, put into cans and seal. This will keep 2 or 3 months.

Chili Sauce

24 ripe tomatoes 10 green peppers 4 white onions

8 tablespoons sugar

3 tablespoons salt

4 teacups vinegar

Boil 3 hours.

Small Cucumber Pickles

Make strong salt brine and pour boiling hot over pickles 3 successive mornings. On fourth morning rinse pickles through colander with fresh water. Take 1 pint vinegar to 1 quart water, put in pickles and let simmer (not boil). Pack pickles in pint Mason jars and in each jar put:

1 teaspoon whole black peppers 1 small piece red pepper 1 small piece horse-radish

1 small piece alum 1 teaspoon white mustard seed

Boil fresh vinegar and make quite sweet to taste. Pour over pickles boiling hot and seal. - Mrs. T. X. J.

Cucumber Pickle

4 lbs. cucumbers

2 lbs. white onions

2 tablespoons white mustard seed 2 tablespoons horse-radish

1 tablespoon celery seed 6 pods red peppers 3 pints vinegar 1 lb. brown sugar

Slice cucumbers and onions, sprinkle with salt and let stand over night. Drain off water; mix with other ingredients and boil 1/2 hour; put in jars while hot. Cut cucumbers fully 1/4 inch thick. - Mrs. John Builder

Currant Relish

Stem and mash 6 lbs. currants, 6 lbs. white sugar. 6 peeled and seeded oranges, cut in small bits, 2 lbs. seeded raisins. Mix together and cook 1/2 hour. Seal while hot.

- F. L. H.