Chow-Chow

6 large white onions, 6 large sweet peppers, red and green, 1 head of cabbage, 1/2 peck green tomatoes, 2 doz. medium sized cucumbers, 1 bunch celery, 1 head of cauliflower, 1 pint small onions, and about 50 little pickles. Slice the onions, cabbage and tomatoes on slaw cutter. Cut the peppers and cucumbers into small pieces. Put all of these with the cauliflower into strong salt water and boil until tender, but not too soft. Then drain well through a sieve or colander. Put back into the kettle with the small onions, celery and little pickles. The small pickles should stand in salt water several times before adding. Add to this 1/4 pound of white mustard seed, tablespoonful of celery seed, handful each of cinnamon bark and whole allspice, some mace and pint of grated horse-radish, 1/2 gallon of cider vinegar. Mix up some yellow mustard and add half a tea-spoonful of tumeric, sweeten with brown sugar to taste. Mix all well and let come to a boil, then pack in jars, having the pickle well covered with the vinegar. Mrs. Paul Winebrenner.

Green Tomato Pickle

Slice 1/2 pk. green tomatoes, 6 or 8 red and green peppers, salt and let stand over night. Take 1 qt. vinegar, 1 cup of sugar, 1 tablespoonful whole cloves, mustard and celery seed, boil this well, squeeze tomatoes out of salt water, put in vinegar, boil 1/2 hour, bottle hot.

Mrs. J. P. Barnitz.

Green Tomato Pickle

Slice 1 pk. green tomatoes and 1 doz. onions, sprinkle with salt and let them stand 24 hours. Strain off the brine and add 3 tablespoonfuls of ginger root and the following: 3 tablespoonfuls black mustard seed, 3 tablespoonfuls white mustard seed, 2 tablespoonfuls unground allspice, 1 tablespoonful bruised cloves, 1 tablespoonful cayenne pepper, 2 tablespoonfuls black pepper, 2 tablespoonfuls celery seed, 1 tablespoonful tumeric, 1 1/2 lbs. sugar. Mix well the above spices after salting the tomatoes and onions, put in a kettle by layers. On each layer sprinkle a covering of spices and sugar. After these alternate layers of fruit and spices have been laid fill up the kettle with good cider vinegar and let it simmer on the stove until it looks clear.

Mrs. John A. Cremer.

Green Tomato Mince Meat

7 lbs. of green tomatoes, chop and drain, 3 lbs. of apples, chopped, 2 lbs. of raisins, 6 lbs. of brown sugar, 1 pint of vinegar, 2 tablespoonfuls of cinna-mon, and 1 teaspoonful each of cloves, allspice, salt and nutmeg. Pour 1 quart of cold water over the tomatoes and boil two hours. Add the rest and cook until done, - about 3/4 of an hour. This is very good for pies.

Mrs. C. P. Wolcott.

Mixed Pickles

1 qt. onions, 1 qt. lima beans, 4 sweet peppers, 1 hot pepper, 150 pickles, 4 heads cauliflower, 4 bunches celery, 3 cts. worth mustard seed, 3 cts. worth celery seed, 3 cts. worth ground mustard, 2 cts. worth tumeric, 2 qts. vinegar, 2 lbs. brown sugar, cloves and cinnamon bark. Boil each sepa-rately in salt water.

Mrs. J. J. Schmidt.