Mustard Pickles

Two quarts small onions, six sour pickles, two quarts green tomatoes, two quarts wax beans, four red peppers, three heads cauliflower (picked to pieces). Put all together (except pickles) and cover with one cup of salt and one gallon of water; let stand over night, then scald in brine and drain; add pickles; one tablespoon tumeric powder, four tablespoons mustard, one cup flour, three cups white sugar. Mix together and add two quarts vinegar. Boil until thick, then mix in the above in-gredients.

Mustard Pickles

One quart small cucumbers, one quart large cucumbers sliced, one quart green tomatoes sliced, one quart button onions, one large cauliflower cut into small pieces. Make brine of four quarts water and a scant pint of salt. Pour over all and let stand twenty-four hours. Heat and drain. Mix one cup flour, six tablespoons of dry mustard, one tablespoon tumeric with enough cold vinegar to make a smooth paste; add one cup sugar and enough vinegar to make two quarts in all. Boil until thick, stirring constantly. Mix with pickles.

Eleanor Q. Mitchell.

Chili Sauce

One peck tomatoes, nine onions (medium size), one quart vinegar, one and one-half cups sugar, one-fourth cup salt, one teaspoon cinnamon, one teaspoon cloves, one and one-half teaspoon allspice, one nutmeg (grated). Boil three hours. Put each quantity of cinnamon, cloves and allspice into piece of cloth. Mrs. L. Kuehn.

Chili Sauce

One dozen medium-sized ripe tomatoes, one pepper chopped fine, one onion chopped fine, two cups vinegar, three tablespoons sugar, one tablespoon salt, two tea-spoons cloves, two teaspoons cinnamon, two teaspoons allspice, two teaspoons grated nutmeg. Peel tomatoes and slice; cook with remaining ingredients for two and one-half hours.

Oil Pickles

One hundred small cucumbers (sliced), three pints small onions (peeled), two scant cups salt (let stand three hours) ; rinse and add two cups olive oil, one ounce ground white pepper, one ounce celery seed, two ounces white mustard seed, alum size walnut. Cover with vinegar and let stand until you wish to use; good as long as it lasts. If small cucumbers and onions are not in mar-ket, large ones may be used if cut many times length-wise and peeled. Makes about three or four quarts.

Myrtle M. Rogers.