Mixed Pickles.

One quart small onions, 1 quart small green tomatoes. 1 head cabbage, 1 teaspoon celery seed, 2 cups sugar, 2 quarts cider vinegar, 1 quart small cucumbers, 1 large cauliflower, 4 tablespoons mixed spices, 4 tablespoons ground mustard, 1/2 cup flour. Scald each vegetable in salt water. Wet mustard, flour and sugar together, stir into vinegar while boiling. Mix all together and pour over vegetables.

Mrs. Countryman.

Chow Chow.

Two heads of cabbage, 40 cucumbers, 1 quart of little white onions, 15 onions, 20 very small cucumbers, 1 quart of string beans. Cut cabbage, large onions and large cucumbers in pieces. Mix with beans, small onions and cucumbers. Do not cut the latter. Salt down over night. In the morning drain and put to soak in equal parts of vinegar and water for a day or two. Drain again and mix in 1/2 pound sliced horse-radish, 1/2 teacup ground pepper. Boil 5 quarts of vinegar and 1 pound of brown sugar; pour over while hot. Repeat this for three mornings. The third morning add 3/4 pound ground mustard in almost 1 pint of salad oil well mixed. Stir through the pickle. Also mix in 1/2 pound mustard seed, 1 ounce celery seed, 1 ounce tumeric. This can be divided if desired.

Mrs. Matthews.

Chow Chow.

One and a half qts. green tomatoes, 2 onions, 1 1/2 qts. ripe tomatoes, 3 red peppers. Chop fine and add 1/2 cup salt. Let stand over night, drain and add 1 quart vinegar, 1 pint sugar, 1/2 teaspoon each of cloves and cinnamon, 1/2 cup of mustard seed. Cook 1/2 hour.

Alyce S. Newton.

Peach Pickles.

Seven pounds cling stone peaches peeled, 3 pounds granulated (cane) sugar, 1 pint strong vinegar, 1 ounce each of cinnamon, cloves and mace. Boil vinegar and sugar together three consecutive days and pour over fruit. The fourth day cook all together until peaches are tender. Enclose spices in thin tarlatan bags.

Miss Clayton.

Tomato Catsup.

Half bushel tomatoes peeled, 1/2 ounce (or 1 rounded tablespoon) of whole cloves, 2 dozen small bird peppers, 4 tablespoons whole mustard, a little pounded ginger root, 8 small garlic cloves, 2 ounces allspice, 8 bay leaves. 8 inches stick cinnamon, 8 medium sized onions, 1 cup brown sugar. Boil 3/4 hours and strain through wire sieve. Return to the fire and boil until thick. Then add 1 quart vinegar, boil 15 minutes and add 4 level tablespoons salt and 2 teaspoons white pepper. Bottle and seal while hot.

Mrs. H. M. Clayton.

Raw Tomato Catsup.

One peck ripe tomatoes pared and mashed fine, 2 roots horseradish grated, 1 teacup brown sugar, 2 ounces celery seed, 4 ounces brown mustard seed, 1 ounce grated cloves, 2 ounces ground cinnamon, 1 teacup onions minced fine, 1 teacup salt, 4 ounces yellow mustard, 1/2 ounce each of black and red pepper, 1 ounce of ground mace, 1 quart of vinegar. Mix well, bottle and cork tight.

Mrs. Burson.

Chili Sauce.

One quart ripe tomatoes, scant 1/2 cup vinegar, 1 tea-spoon salt, 1/2. teaspoon cloves, 1 tablespoon sugar, 2 onions chopped fine, 1 teaspoon cinnamon, 1/2 teaspoon pepper, 1/2 teaspoon mustard. Cook slowly 3 hours.

Mrs. Gilliland