One-half dozen large ripe cucumbers, twelve onions, one red and two green peppers. Chop coarse and let stand one hour in strong brine. Drain dry, and scald in vinegar and water. Drain again and cook in syrup until clear; add one coffeecup of sugar and one of vinegar. - Mrs. H. M. Stark, Williams, Ariz.

Ripe Cucumber Pickles

Twelve ripe cucumbers, pare, take out the seeds, and cut in pieces the desired size. Place in a jar and cover with boiling water in which a good handful of salt has been put, and let remain over night. In the morning drain and put in vinegar for twenty-four hours. Cook until clear in the following: One quart of cider vinegar, two ounces cinnamon buds, one-half ounce whole cloves. - Mrs. Sloan, Manistee, Mich.

Stuffed Cucumbers

Take large cucumbers (sour, salt or dill), slit down one side and remove the seeds, then soak in clear water until fresh, changing water if necessary. Drain and wipe carefully. Fill with seeded raisins, adding to each cucumber three cloves, half a thin slice of lemon (rind and fruit), two or three thin slices citron, then tie up and squeeze out all remaining water. Make a rich sweet pickle syrup as for any sweet pickle only omitting spices. Lay cucumbers in syrup enough to cover them and cook slowly for half an hour, turning over once. Set away in a covered vessel and pickles will be ready for immediate use, though improved by standing some days. - Mrs. Lacy, Seattle, Wash.

Fine Crisp Pickles

One gallon vinegar, one cup salt, one-half cup ground mustard. Mix all together and throw in your cucumbers. Keep them under the vinegar and they will be fresh as long as kept. - Mrs. McLaity, Manistee, Mich.

Sliced Mixed Cucumber Pickles

Five dozen cucumbers (largest pickling size), one-fourth peck white onions sliced thin, five large red peppers cut in strips, one-half pound of white mustard seed, one-half pound of ground mustard, one cup granulated sugar, one-eighth pound celery seed, six sticks of horseradish (ground). Put onions and cucumbers and a layer of salt in a bag over night. Squeeze as dry as possible. Measure the brine drained off and add same amount in vinegar; add the ground mustard. Mix all ingredients well and pour over the vinegar. Seal while hot. - Mrs. Louis Wuicket, Chicago, 111.