Mustard Dressing

Three pints vinegar, one and one-half cups sugar, one-half cup flour, one-half pound mustard. Put mustard and sugar together with a little vinegar; stir till smooth. Heat the three pints of vinegar to a boiling point and pour over the paste.

Cook till smooth. Use for pickle - String beans, small cucum-hers, cauliflower, small unions, or anything desired - cut in small pieces. When cool pour dressing over the pickle and seal in bottles or jars. . .

Mrs. E. Waite.

Chili Sauce

One peck ripe tomatoes, peeled; ten or twelve big onions. six or eight green peppers, three re 1 peppers, three good-sized apples, one lemon, all chopped fine; one tablespoonful salt, two teaspoonfuls cayenne pepper, one teaspoonful black pepper, one teaspoonful mustard: one teaspoonful each, cinnamon, allspice, cloves; eight cupfuls brown sugar, two quarts good vinegar.

Cook well.

Mrs Joe. Biddle.