Pickled Walnuts

After scraping walnuts, let them stand in salt water for 2 or 3 weeks. Scald twice quickly, so as not to soften them, and rub dry and put in jars. Pour boiling vinegar over them and let them stand 2 weeks longer. Then boil in very strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves, pepper, ginger, garlic, horseradish, and pour over walnuts and seal tightly.

Plain Cucumber Pickle

Mrs. R. J. Neely

After washing the brine from cucumbers, place in a jar and fill almost to the top with cold vinegar. Put in a kettle

1 quart of vinegar,

1 pound of sugar,

1 handful of whole black pepper,

A few cloves,

1 or 2 pods of red pepper, A little mace.

Boil till strength of spices is extracted; then pour over pickle. Tie securely to keep strength in. This amount is for 1 gallon of pickle.

Rough-And-Ready Pickle

3 dozen cucumbers, 1/2 peck green tomatoes, 1/2 dozen peppers, 1/2 dozen onions.

Salt them separately and let stand over night. Then press till perfectly dry. The peppers and onions chopped fine. Take enough vinegar to cover, and add

2 tablespoons black pepper, 2 tablespoons allspice,

3 tablespoons white mustard seed, 3 tablespoons celery seed,

1 tablespoon horseradish, 1/2 dozen cloves.

Let it come to a boil and then add cabbage, etc. Put in jar and seal.

Sliced Cucumber Pickle

E. D. P

Peel and slice separately. Sprinkle well with salt, and let them stand over night. Squeeze them through a cloth.

To 4 pounds of cucumbers, add 2 pounds of sliced onions, 2 quarts of vinegar,

1 pound of brown sugar,

8 green peppers, cut in small pieces,

2 tablespoons of celery seed, 2 tablespoons of turmeric,

6 tablespoons of white mustard seed, 2 tablespoons of grated horseradish.

Put all on fire and let it come to a good boil. When cold, add 3 tablespoonfuls of olive oil.

Spiced Vinegar

Miss Elise White

1/2 pound ginger,

1/2 pound garlic,

1/2 pound horseradish,

1/2 pound white pepper,

1/4 pound cinnamon,

3 ounces turmeric,

1/2 ounce allspice,

1/2 ounce mace,

1/2 ounce cloves.

Put in jar with 1 gallon of good vinegar. Prepare this some time before it is used.

Stuffing For Melons

E. D. P

1/2 pound of ground race ginger, 1 pound of scraped horseradish, 1 pound of white mustard seed, 1 pound of chopped onion, 1 ounce of ground mace, 1 ounce of grated nutmeg, 1/2 cup of black pepper grains,

1 tablespoon of celery seed, 1/4 pound of ground mustard,

2 ounces of turmeric.

Make into a paste with 1 pint of best salad oil. Fill each melon, putting in each a small clove of garlic. Seal tightly and pack in a jar and put a little stuffing over each layer; also a piece of alum the size of a hickory nut, and kept well covered with cider vinegar.