Chunk Pickles

Cut cucumbers in thick slices and put in salt water over night (or three hours will do). Drain. For one quart of cucumbers, take one pint of vinegar, one cup sugar, one teaspoon mustard seed, two teaspoons mixed spices and a little stick cinnamon. Put vinegar and sugar on fire. When hot put in cucumbers and stir until they turn color. Then put in cans and cover tightly. When they have cooled, pour off the juice and heat, pour over pickles and seal.

Louise Merriman Winner, Cleveland, Ohio.

Syracuse University.

Pickles

Small pickles are preferable. Wash cucumbers and dry perfectly.

Fill jars with pickles. Mix: 1 gallon cider vinegar 1 cup ground mustard.

1 cup sugar 1 cup salt.

Heat through and pour over the pickles in the jars. Seal while hot.

Helen Fornecker, Akron, Ohio. University of Akron.

French Pickles

20 cucumbers (not larger than three inches) sliced lengthwise.

6 onions sliced 1 pint vinegar 1 cup brown sugar.

1 teaspoon each of celery seed, mustard seed, pepper, cinnamon, salt and tumeric. Slice cucumbers, sprinkle with salt, let stand one hour. Then drain add other ingredients and let come to a boil. Seal in Mason jars.

Marguerite Richert Jones, St. Louis, Mo.

University of Wisconsin.

Spiced Prunes

1 pound prunes.

3-inch stick cinnamon.

1/2 cup cider vinegar.

Lemon.

1 teaspoon cloves.

1/2 cup brown sugar.

Soak prunes over night. Cook them slowly in the water in which they have been soaked with a bag of spices and two slices of lemon. When tender, add vinegar and brown sugar. Cook slowly until syrup is thick. Clara Jakes, La Fayette, Ind.

De Pauw University.

Spiced Currants

5 pounds currants - picked 1 pint vinegar.

4 pounds sugar 1 wine glass cloves.

1 wine glass stick cinnamon.

Boil one-half hour. Put in sterile glasses and seal.

Louise S. Woods, Oakland, Calif. University of California.

Beet Pickle

1 quart cooked beet.

1 cup horseradish.

2 cups sugar.

1 teaspoon pepper.

1 quart raw cabbage, chop fine 1 tablespoon salt 1/4 teaspoon red pepper.

Vinegar to cover.

Place chopped beets and cabbage in large bowl. Mix thoroughly the horseradish, seasonings with some vinegar and pour over mixture. Add enough more vinegar to cover pickle. Makes about one gallon. Elizabeth Banta, Low Point, Ill.

University of Illinois.

Olive Oil Pickles

Wash and slice thin.

1 quart vinegar.

1/2 cup yellow mustard seed.

1 tablespoon celery seed.

1 cup olive oil.

1/2 cup black mustard seed.

1/2 cup salt.

1/2 cup sugar.

Pour over cucumbers and let stand over night. Seal in jars. No cooking.

Rhoda Edmonds Weingartner, Kiel, Wis.

University of Wisconsin.