Muskmelon Pickle

Pare and prepare 7 lbs. of musk-melon that are turned a little yellow on the inside. Let come to a boil, 3 lbs. of light brown sugar, 1 pt. vinegar, and a little stick cinnamon; then add the fruit, and boil until clear. Will be ready for use in 2 weeks. - Mrs. A. L. Lansing, Flossmore, 111.

Pear Pickles

Select small, round ones, remove the blossom end, stick them with a fork. Allow to each qt. of pears 1 pt. of cider vinegar and 1 cup of sugar; put in a teaspoon allspice, cinnamon and cloves to boil with the vinegar; add the pear? and boil, and seal in jars. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Pickled Pears

Boil 4 lbs. sugar and 1 qt. vinegar: skim, then add 12 lbs. pears and 1/4 oz. whole cloves, 1/2 oz. stick cinnamon, peel of lemon; boil pears till tender, then put in jars; let syrup boil a little longer, then pour it over them. - Mrs. E. L. Mathews, Chicago Heights, 111.

over the beets again, then seal. This pickle will be of a rich, red color, and very delicious. - Mrs. Edgar Wilkinson. Palos, 111.

Watermelon Pickles

10 lbs. melon rind, boiled in pure water until tender; drain off the water through a colander. Make a syrup of 2 lbs. of white sugar. 1 qt. of vinegar. 1 oz. cinnamon; pour over boiling hot 3 days in succession. - Mrs. Conklin, 914 N. 5th Ave.. Maywood, 111.

Mock Mustard Pickles

Put cucumbers in salt over night, then bring to a boil and remove salt water. Take cider vinegar enough to cover cucumbers, after ascertaining quantity. Thicken with flour, add sugar, ground celery seed and tumeric to suit flavor and shade ("color) and cook. When flour is cooked, add cucumbers, take from fire and can. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Deviled Apples

For this relish use the sourest apples procurable. Peel, core and slice into a little cold water. Add equal weight apples and water, of light brown sugar. To a peck of apples allow the juice and grated rind of 3 lemons, 2 oz. of finely grated ginger, and 2 teaspoons of paprika. Boil together until the apples look transparent, then seal, while hot. in jars. This is fine to serve with meat. - Mrs. C. A. Armstrong, Oaklawn, 111.

Spiced Peaches (Pickled)

Scald 3 lbs. of sugar, 1 pt. of vinegar, 2 oz. of cinnamon, 1/2 oz. of cloves; pour over 7 lbs. of fruit, let it stand 24 hrs., then drain; scald again, pour over the fruit, letting it stand for another 24 hrs. Boil all together till fruit is tender, skim it and boil liquor until thick, pour over the fruit, and set away in jars. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Sweet Cucumber Pickles

Soak whole cucumbers 3 days in brine strong enough to float an egg. Then soak in clear water for 3 days, changing often. Cut in chunks, cook 2 hrs., in vinegar and water with grape leaves and 1 teaspoon of powdered alum. Make a syrup of 3 lbs. of sugar, 3 pts. of vinegar to each 7 lbs. of cucumbers, add 1 oz. of cassia buds, 1 oz. whole allspice, 1 oz. celery seed. Boil well and then add the chunks of cucumber. Boil a few minutes. Let stand till the next day, then draw off the syrup, heat it up and pour over the pickles, and boil down. - Mrs. D. E. Remley, Willow Springs, 111.

Green Tomato Pickle

Slice 10 lbs. green tomatoes and put in layers, sprinkling salt on each layer, let it stand all night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar, 1/4 oz. of cloves, 1/4 oz. cinnamon, 1/4 oz. black peppercorns. Tie these spices in a piece of muslin and boil slowly, until the tomatoes and onions are tender. This pickle will keep an indefinite length of time. - Mrs. Chas. Kramer, Sutton, 111.

Red Cabbage Pickles

Chop fine 1 qt. red cabbage, 1 qt. boiled red beets, 1 cup horseradish, grated, 1 qt. vinegar, 1 cup sugar. Sprinkle a little salt on cabbage. Put sugar in vinegar and let simmer on fire, then let stand to cool before adding the cabbage. - Mrs. E. D. Blaine, Belmont, 111.

Seven Day Pickle

Cut the cucumbers fresh from the vine and put into a crock; add a tablespoon of salt, and pour over enough boiling water to cover; drain each morning and add fresh salt and boiling water for seven mornings; drain again and scald in weak vinegar. Put in jars and pour over the following preparation: 1 qt. of vinegar, 2 cups brown sugar, 2 tablespoons mixed spice, boil together, and when cool pour over the pickle. If onions are desired, use small ones, and scald in weak vinegar, and mix with the cucumbers. - Mrs. M. E. Holmes, Homewood, 111.