Mustard Pickles

Chop fine 1 quart of cucumbers, 1 quart green tomatoes,

1 quart pickling onions, 6 green peppers, 1 heads cauliflower,

2 bunches celery. Mix well with salt and let stand over night. Drain, cover with fresh boiling water. Let stand 10 minutes, then drain. Make dressing of 1 quart vinegar, 1 1/2 cups sugar, 4 tablespoons mustard, 1 tablespoon turmeric powder, 1 1/2 cups flour mixed with vinegar. Add to vegetables, cook 10 minutes and seal hot.

Bess S. Parish.

Chili Sauce

1/2 Peck ripe tomatoes, 8 sweet green peppers, 5 onions, 2 1/2 tablespoons of salt, 1/2 cup brown sugar, 1 tablespoon ground cloves, 1/2 tablespoon ground cinnamon, 1 tablespoon celery seed, 2 cups of vinegar. Chop tomatoes after skinning, chop onions and peppers. Mix all ingredients. Cook slowly for 1 1/2 hours or until thick. Put in jars and seal. Mrs. Ed. Heister and Miss Bess Parish.

Mixed Pickles

2 Quarts sweet corn cut from cob - do not scrape, 2 quarts tiny white onions, 2 quarts each of lima and green string beans, I head cauliflower broken into pieces, 2 quarts tiny cucumber pickles, 2 quarts each of green tomatoes and cabbage, 2 bunches celery, 1 dozen sweet peppers. The beans and cauliflower should be boiled in salted water until almost tender and last 4 vegetables should be run through food chopper. If part of peppers are red and yellow makes pickles more attractive. Mix well before heating. Put in granite kettle, add 1 pound granulated sugar, 1/4 pound white mustard seed, 1/8 pound celery seed, 3 tablespoons of salt and enough good cider vinegar to cover ingredients. Boil for 1/2 hour and seal hot. Mrs. J. J. Parish.

Cucumber Pickle

3 Quarts sliced cucumbers, 1 quart sliced onions, 1/2 pint salt. Let these stand 1 hour. 3 Pints vinegar, 1 teaspoon cayenne, 1 tablespoon mustard, 1 tablespoon pepper, 2/3 pints sugar, 1 teaspoon each of ginger, celery salt and turmeric. Mix and boil 5 minutes. Can. Mrs. Lehman.

Cucumber Pickles

Cut cucumbers into halves or quarters or use whole small ones. Leave in cold water over night. In the morning pack in glass jars and put into each jar a piece of celery, small red pepper and slice of onion. To every quart of vinegar add 1/2 cup salt and 1 cup sugar, boil 2 minutes, pour while hot over pickles. Mrs. Fred Baumer.

Corn Salad Or Relish

1 Dozen ears of corn, 1 medium sized head of cabbage, 4 peppers, 2 red and 2 green, 2 level tablespoons of salt, 2 of ground mustard, 1 1/2 cups sugar, 1 quart of vinegar. Cut corn off of cobs, chop cabbage and pepper as fine as corn. Mix all together, boil 1/2 hour and bottle while hot. If corn is large, add more vinegar. Mrs. Fred Baumer.

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Ripe Cucumber Pickles

Take large ripe cucumbers before they become soft; cut in rings, pare, divide in smaller pieces and remove the seeds; cook the pieces very slightly in water salted just enough to flavor well. Drain and put in a stone jar. Prepare a vinegar as follows: 2 Pounds of sugar to 2 quarts of vinegar, a few slices of onion, some cayenne pepper, whole allspice, whole cloves, cinnamon, according to one's taste. Much cooking injures the pickle very much. The pieces should be firm and admit a silver fork with difficulty when taken from the fire, Mrs. Fred Baumer.

Cucumber Pickles

1 Gallon cucumbers, soak over night in salted water; 1 quart vinegar, 1 pint water, 3/4 cup sugar, 1 green pepper, small root horseradish. Let reach boiling point, add pickles, let all get hot through, but not boil. Seal.

Mrs. Minnie Berry.

Julienne Pickles

Scrape 6 medium size carrots, cut in lengthwise slices and into small strips. Boil until tender in salt water. Drain and let cool. Cut up 3 large white onions and 6 green tomatoes, one large red pepper and 3 sour apples. Put tomatoes, onions, pepper and apples into bowl, sprinkle with salt and let stand over night. Drain, add 1 cup sugar, 2 2 tablespoons celery seed tied up in muslin cloth, add sufficient vinegar to cover and boil 2 minutes. Then mix 1 tablespoon Coleman's mustard with little vinegar and stir into the rest. Seal in jars. Mrs. J. J. Parish.