Tomato Catsup

To 1 gallon tomatoes after being boiled and strained, add 3 tablespoons salt, 1 tablespoon each of cloves, cinnamon, allspice and black pepper, ½ small teaspoon cayenne, ½ pint good vinegar, ½ cup sugar. Boil until thick enough. Bottle while hot. - Loaned.

Mixed Pickle

Two gallons green tomatoes cut fine. 2 gallons cabbage cut fine. Sprinkle with small cup salt. Let stand over night. Squeeze out, add 5 cents worth of mixed spice, "whole," 1 gallon vinegar, ½ gill salt, l1/2 teacup sugar. Boil all 20 minutes and seal. - Mrs. C. C. Casey.

"Tomato Relish."

One peck of ripe tomatoes, 6 large mango peppers, 6 good-sized onions. Chop all fine, add 1-3 cup salt and drain. Then add 2 pounds sugar, 2 quarts vinegar, 2 tablespoons cinnamonr 1-3 cup white mustard seed, 2 cups celery (chopped fine). Cook 2 hours or longer. - Mrs. T. P. Heth.

Soy (Sauce For Meats)

One gallon green tomatoes (sliced), 6 large onions (sliced fine), 1 quart weak vinegar, 1 pint sugar, 1 tablespoon each of salt, mustard, black pepper, allspice, cloves. Boil in granite kettle till tender and seal hot. - Mrs. Atkinson.

French Mustard

Three tablespoons of mustard, 1 tablespoon sugar, yolk of 1 egg, worked together until smooth. 1 cup of vinegar, added gradually. Cook until thickened. When cool add 1 tablespoon of olive oil, a little at a time, and a pinch of salt.- Mrs. J. R. Eldred.

Corn Pickle

Thirty ears corn, 2 heads of cabbage, medium size, 3 red peppers (seeds out), 3 green peppers (seeds out), scant ¼ pound mustard, scant 1% pounds white sugar, ½ teacup salt, 1 tablespoon turmeric (fresh), 2½ quarts vinegar to suit taste. Put vinegar on and let boil. Mix turmeric and mustard with a little cold water and stir in vinegar with sugar and salt. Let boil till smooth. Put in cabbage. When it boils put in the corn and let all cook till done. Makes a nice salad served on a lettuce leaf. Put in self-sealers. - Mrs. C. C. Casey.

Dill Pickles

For dill pickles use cucumbers about 4 or 5 inches long. Lay in water over night. In the morning, wipe dry and rub each one with ground pepper and cloves. Line the bottom of the pickle jar with grape leaves, then put in a layer of the cucumbers. Add some sliced onion and a few chili peppers and sprinkle with dill. Also add the dill stalks. Then put in another layer of grape leaves, then pickles, and so alternate till jar is full. Boil salted water which is heavy enough to float an egg. When cold, pour over the cucumbers. Put a light weight over the cucumbers so they will stay under the brine. Will be done in 10 days or 2 weeks. - Mrs. Katz.

Pickled Peaches

Peel peaches, put in a stone jar. Make a syrup of 1 quart best eider vinegar to 3 pints sugar, boil and skim and pour over the fruit boiling hot three successive mornings. Then drain off the syrup, let syrup come to a boil, put in fruit until it gets heated through, put in glass jars. Use cinnamon and cloves to suit taste. - Mrs. Granville.