Mustard Pickles

One quart each of small whole cucumbers, large cucumbers sliced, green tomatoes sliced, 1 large cauliflower divided into small pieces, and 6 green peppers cut fine. Make brine of 1 gallon of water and 1 pint salt, cover vegetables and let stand twenty-four hours. Heat scalding hot in the brine and drain thoroughly. Mix 1 cup flour, 6 tablespoons of ground mustard and 1 tablespoon of tumeric with enough cold vinegar to make smooth paste. Then add 1 cup of sugar, 1 tablespoon celery seed and sufficient vinegar to make 2 quarts in all. Boil this mixture until it thickens, stirring all the time. Add vegetables and cook until well heated through. Mrs. Jas. Sibley.

Sour Cucumber Pickles

Make a strong brine and steep cucumbers over night. Add to this brine a piece of alum size of your finger to harden pickles, then drain thoroughly. Pack tightly in jars and pour over them boiled cider vinegar and seal.

Mrs. Kennedy, Orosi.

Ripe Tomato Pickles

Skin 1 gal. tomatoes, to which add 2 good-sized onions, 3 peppers (hot), 1 teaspoon mustard, 11/2 allspice, 1 1/2 cinnamon, 1 cloves, 1/2 cup sugar, salt to taste, 1 cup vinegar. Boil three hours or until thick.

Mrs. R. Demaree, Orosi.

Green Tomato Pickle (Sweet)

One-half peck green tomatoes, 1 large cabbage, 10 cts. worth dry onions. Chop fine and drain over night. Spice to taste with cloves, nutmeg, cinnamon, mustard, pepper and salt, 2 cups of sugar. Mix well and cook two hours in equal amounts of vinegar and water.

Mrs. Marshall.

Melon Mangoes

Select firm, sound, green cantaloupes; with sharp knife remove one slice, take out seed, soak over night in salt water; then fill chopped cabbage and green tomatoes, seasoned with salt, mustard seed and red pepper chopped. Replace slice and tie. Boil enough vinegar to cover, adding a cupful of brown sugar and pour over mangoes. Repeat boiling three mornings. (Selected.)

Spiced Grapes

Seven lbs. grapes (after being stemmed; Concord grapes are good for this), 4 lbs. sugar, 1 pint vinegar, 11/2 tablespoons ground cloves, 1 1/2 tablespoons ground cinnamon. Put a few grapes into an earthen dish and press with a masher enough to loosen skins. Pick out skins and put into another dish. Put pulp into a kettle and boil till soft. Strain through a colander. Put vinegar over to boil. When boiling add pulp, skins, spice and sugar. Boil till skins are tender.

Pickled Olives

To each hundred pounds of olives use two 1-lb cans of Babbitt's lye and cover well with water. Twice a day draw off at bottom and pour back at top. At the end of four days draw off the water and put on fresh, using half as much lye. Leave this about three days, or till bitter is out. Remove lye and cover with water to which 51bs. salt has been added. Change this water at least once a day till lye is all out, then put on strong brine and leave.

Mrs. Abner Fraser.