Sweet Piccalilly.

One peek green tomatoes, 12 chili peppers, 6 medium onions. Chop tomatoes, pour over them 1 cup salt and let stand over night; then drain off, add chopped onions and peppers, 1 1/2 cups sugar, 1 cup white mustard seed, 1 teaspoon allspice, cloves, cinnamon and nutmeg. Cover with vinegar, not too strong, and boil till tender.

Mrs. M. Gale.

Ripe Tomato Relish.

Eighteen tomatoes, 2 onions, 3 or 4 peppers, 2 1/2 cups vinegar, 1 1/2 cups sugar, 1 teaspoon of all kind spices. 2 teaspoons salt. Cook 1 hour.

Mrs. F. H. Jenness.

Chili Sauce.

Three stalks of celery chopped, 24 large ripe tomatoes, 6 green peppers without seeds, 4 large onions, 3 tablespoons of salt, 8 tablespoons golden brown sugar, 6 teacups of vinegar. Chop onions and peppers fine, peel the tomatoes and cut small, put all into a kettle and boil an hour.

Mrs Hammond.

Fig Pickles (Sweet).

Secure white Pacific figs. Do not peel, simply wash. One quart vinegar (cider), 4 pounds granulated sugar, 2 teaspoons cloves, 2 teaspoons cinnamon. Boil above together for 15 minutes, then add figs to this syrup and boil till you can pick with fork. Can hot with syrup in air tight jars.

Mrs. S. J. Chapman. .

Spanish Pickles.

One large head of cabbage, chopped fine; sprinkle with salt, put in straining bag over night. Three dozen small white onions, 4 green peppers soaked in salt water over night, 1 1/2 dozen small cucumbers sliced 1/2 inch thick, 1 quart green beans, scalded. Spices: 1/2 ounze tumeric, 1/2 ounce celery seed, 1/4 pound good mustard. Place a layer of vegetables then spices alternately, cover with vinegar in which has been lissolved 3/4 pound brown sugar. Boil until it begins to thicken.

Mrs. Gilmer.

Tomato Soy.

One box (or 1/2 bushel) ripe tomatoes peeled, cut in dice; 1 dozen large onions, 3 dozen red peppers (put onions and peppers through meat chopper), 1 gallon best vinegar, 3 1/2 pounds brown sugar, 11/2 teaspoons Tabasco sauce, 15 teaspoons salt, 20 teaspoons ginger, 20 teaspoons cloves, 20 teaspoons cinnamon (spices all ground, rounding spoonfuls). Boil 3 1/2 hours, stir almost constantly after it begins to settle. Seal or put in self sealing bottles.

Mrs. Gilmer.

Chili Sauce.

Twelve ripe tomatoes sliced, 2 large peppers, 1 large onion chopped fine, 1 1/2 cups cider vinegar, 1 cup brown sugar, 2 tablespoons salt, 1 level teaspoon cloves, 1 level teaspoon allspice, 1 level teaspoon nutmeg, 1 level teaspoon ginger, pinch mustard. Mix cold and boil until thick.

Mrs. Carrie Smyser.

Mustard Pickles.

Two quarts sliced cucumbers, 2 quarts sliced cauliflower, 2 quarts sliced onions, 2 large green peppers. Soak over night in weak brine, set on stove, let come to boil, drain off brine. Add 3 cups vinegar, cook 20 minutes, let stand until cold, then add dressing as follows : Two pints of vinegar, let come to a boil. Add to this 10 tablespoons mustard, 1/2 cup flour, 2 cups sugar, 1/2 ounce tumeric, mix to smooth paste and stir into hot vinegar. Cook to consistency of thin starch.

Mrs. Offenbach