French Mustard Pickle

4 Quarts Green Tomatoes (Chopped), 1 Quart Small Cucumbers l quart small onions, 1 quart cauliflower. three green peppers; let all stand in weak brine twenty-four flours; cook fifteen minutes, then drain. Dressing for same - Three cups of sugar (white), one cup of flour, six tablespoonfuls mustard, one table spoon Tumeric powder, two quarts vinegar, one quart water. Let vinegar and water come to a boil; stir in the dressing; cook thick like custard; put in the pickle a few minutes.

Mrs. Hattte Worswick.

Watermelon Pickles

Cut the lemon in oblong pieces, remove the rind and soft part near the seed. Soak over night in weak alum water, to which has been added a tablespoonful of salt; simaner in weak vine gar until tender; then drain well. Make a syrup in the proportion of 1 pint of vinegar. 3 pounds of sugar to 7 pounds fruit: two sticks cinnamon, 1 teaspoonful whole cloves. Let syrup come to the boil; add the melons: when heated through seal in cans.

Mrs. F. T. Cosper.

Peach Pickles

7 pounds peaches, 3 pounds sugar, 1 pint of vinegar, 1 cup of water; spice to taste. Boil sugar, vinegar, water. and spices: drop peaches into syrup and cook until tender: lift fruit out carefully and boil syrup about a half hour or until it is rich. Place peaches in syrup until it boils up. when take from lire and seal in glass jars.

Mbs. Judd Smith.