"Peter Piper picked a peck of pickled peppers."

Spiced Gooseberries

Twelve pounds fruit, either green or ripe, one pint vinegar, eight pounds sugar, one tablespoon of cloves, one tablespoon cinnamon (ground). Just cover berries with water and let them cook a long while before adding other ingredients, then cook down until like jelly. Seal in jelly glasses. Especially nice to serve with hash. - Mrs. Henry Marsh, Manistee, Mich.

French Pickles

Four quarts green tomatoes, one quart small onions, one small cabbage, one cauliflower, six green peppers. Cut all in small pieces and let stand twenty-four hours in light brine. Then drain in a colander very dry.

Paste For Pickles

Six teaspoons of ground mustard, one tablespoonful of Tunic powder to color, two cups white sugar, one cup flour, water enough to mix into a paste. Bring to a boiling heat two quarts of best vinegar, one pint of water. Cook the paste as thick as custard, add to pickle and seal in fruit jars. - Mrs. T. A. Barney, New Haven, Conn.

Sweet Mixed Pickles

One peck of green tomatoes, one peck of ripe tomatoes, four heads of cabbage, two pounds of brown sugar, one dozen green bell peppers, one dozen red bell peppers, five quarts of good cider vinegar, celery and mustard seed to taste. Chop everything up fine and mix well. Pack in jar and mix in one pint of salt, let stand twenty-four hours, then press out all moisture. Cover with the vinegar and let boil twenty minutes. Seal in glass jars. - Mrs. J. H. Copeland. Point Richmond, Calif.

Pickled Ripe Olives

Make French dressing. Use equal portions of vinegar and olive oil. Add small onion sliced, and small portion of clove of garlic. Cover ripe olives and let stand twenty-four hours. Serve olives with the dressing - Mrs. C. C. Hutchinson, Flagstaff, Ariz.

Pickled Watermelon Rind

Boil till tender, throw away the water, three quarts fruit, one quart vinegar, three pounds sugar. Boil vinegar and sugar with whole spices to taste. Heat three successive clays and pour over fruit. - Mrs. Geo. A. Cole, Middletown, Conn.

Tomato Relish

One peck ripe tomatoes; peel, chop fine and drain over night, add two cups chopped celery, six onions, three green peppers, one quart good vinegar, two pounds brown sugar, one-half cup salt, one ounce white mustard seed, one ounce cinnamon. Don't cook. Keeps always and is very good. - Mrs. Henskey, Mulliken, Mich.

Sweet Tomato Pickles

One peck green tomatoes, one dozen onions, slice, sprinkle salt through layers, let stand over night, then drain: rinse with cold water. Cook in clear vinegar until tender. Drain and put in stone jars in layers, sprinkling each layer with a little whole allspice, cloves, and black peppers, boil one quart of vinegar, two pounds brown sugar and one-half cup of ground mustard and pour over pickles. - Mrs. E. H. Ayer, Detroit, Mich.

Sliced Green Tomato Pickles

One peck green tomatoes, six large onions; slice thin, sprinkle through them one cup salt; let stand over night, drain off next morning. Take one quart vinegar and two of water; boil tomatoes and onions five minutes. Drain through colander. Put together four quarts vinegar, two pounds brown sugar, one-half pound ground mustard, two tablespoons cloves, two of cinnamon, six green peppers chopped. Pour over the tomatoes and boil fifteen minutes. - Contributed, Trout Creek, Mich.

Raspberry Vinegar

Three pounds fruit, one quart vinegar; mix. Let stand three days, strain through flannel bag without pressing. To one pint juice add one pound sugar. Do not stir, but when boiling stir sugar in quickly till dissolved. Let the whole boil three minutes. Better when cool. - Mrs. G. A. Cole, Middle-town, Conn.