Half bushel green tomatoes; 1 dozen each green peppers and onions; 2 hot red peppers; chop fine; sprinkle over this 1 pint salt; let stand 12 hours; drain, and cook 1/2 hour in vinegar; drain, and cover with the following dressing: 2 pounds brown sugar; 2 tablespoons cinnamon; 2 tablespoons allspice; 1/2 cup dry mustard; 1 pint grated horseradish; vinegar to make thin. Pour over the vegetables and heat hot and place in a tight jar. Fine. - Mrs. H. B. Skeele. Worthington.

Green Tomato Chow-Chow

One peck green tomatoes; 1/2 peck string beans; 1/4 peck small onions; 1/4 peck green and red peppers; 2 large heads cabbage; chop and sprinkle over them a pint of salt; let stand over night and drain. Dressing: 1 1/2 pounds brown sugar; 1 small box Colman's mustard; 4 tablespoons white mustard seed; 2 tablespoons celery seed; 2 tablespoons cloves; 2 tablespoons allspice; 1 tablespoon cinnamon; 1/2 ounce of tumeric; mix dry ingredients; add enough vinegar so that it will cover the vegetables and cook 1/2 hour. - Mrs. A. Share.

Chili Sauce

Twelve large tomatoes (ripe); 2 medium sized onions, chopped fine; 1 large sweet red pepper, also chopped; boil 1 hour slowly; then add 2 1/2 cups vinegar (if very strong weaken with water); 1 cup brown sugar; 2 tablespoons salt; 1 teaspoon each of cinnamon and ginger; 1/2 teaspoon cloves; boil two hours longer. This is fine. - Mrs. J. Livingston.