Spiced Rhubarb

21/2 pounds rhubarb 2 pounds sugar.

1/8 cup vinegar.

1 teaspoon cinnamon.

1/2 teaspoon clove.

Wipe rhubarb, skin and cut stalks in one-inch pieces. Put in preserve kettle, add remaining ingredients, bring to boiling point and let simmer until of the consistency of a marmalade. Fill jelly glasses with mixture, cool and seal.

Sweet Crabapple Pickle

3 pounds crabapples 2 cups cider vinegar 1 cup sugar.

1 1/2 teaspoons cloves.

1 1/2 teaspoons allspice berries.

1 1/2 teaspoons black pepper.

1 1/2 teaspoons ginger.

Wipe crabapples, remove stems and steam until soft. Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar and apples, bring gradually to boiling point and let simmer twenty minutes.

Spiced Celery

6 bunches celery 15 tomatoes.

1 red pepper.

2 cups sugar.

2 tablespoons salt.

1 teaspoon mustard 1 teaspoon clove 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon celery seed.

11/2 cups vinegar.

Cut off roots and leaves of celery, separate stalks and chop. Wipe, peel and chop tomatoes. Wipe and chop pepper. Mix dry ingredients and add vinegar. Combine mixtures, put in preserving kettle, bring to boiling point and let simmer one and one-half hours. Fill jars to overflow and adjust covers.

Souri

Wipe one peck green tomatoes and cut in thin slices; peel one quart onions and cut in thin slices. Sprinkle alternate layers of tomatoes and onions with one cup salt. Cover and let stand over night. In the morning drain thoroughly, put in a preserving kettle and add four green peppers, finely chopped, six cups brown sugar, six tablespoons celery-seed, six tablespoons mustard-seed and one-half ounce, each, cloves, stick cinnamon and allspice berries tied in a muslin bag. Add vinegar to just cover mixture, bring to the boiling point and let simmer two hours.

This may be given a very fresh taste by adding a small quantity of celery, cut in small pieces, whenever it is served.

Green Sliced Cucumber Pickles (Uncooked)

2 dozen 6-inch cucumbers 2 quarts boiling water 11/2 cups salt.

1 cup olive oil.

pound white mustard seed.

pound black mustard seed.

6 cups vinegar.

Wipe and thinly slice cucumbers without paring. Cover with a brine, made of water and salt, and let stand over night.

Drain thoroughly and put in a crock. Mix remaining ingredients and pour over cucumbers. Stir frequently.

Piccalilli

1/2 bushel green tomatoes 1/2 peck green peppers 1/2 peck onions 2 medium-sized cabbages 1 1/2 cups salt.

3 pounds brown sugar.

2 pounds white mustard seed 6 ounces stick cinnamon.

3 ounces cloves.

2 ounces allspice berries.

Vinegar.

Wash tomatoes and peppers, peel onions and cut cabbages in quarters. Put the vegetables, separately, through a meat-chopper, using a large knife. Sprinkle alternate layers of vegetables with salt, cover and let stand over night. In the morning drain, add sugar, mustard seed and the remaining spices, tied in a bag made of muslin or cheese-cloth. Pour over vinegar just to cover vegetables, bring to the boiling point and let simmer six hours. Remove spice bag, fill glass jars with mixture and adjust covers.

Allerton Pickles

3 pints tomato pulp 1 cup chopped celery.

4 tablespoons chopped red pepper 4 tablespoons chopped onion.

4 tablespoons salt.

6 tablespoons sugar.

6 tablespoons mustard seed.

1 tablespoon grated nutmeg.

1 teaspoon cinnamon.

1/2 teaspoon clove.

2 cups vinegar.

Wipe, peel and chop ripe tomatoes; there should be three pints. Add remaining ingredients and stir until thoroughly blended. Put in a stone jar and cover. Let stand at least one week before using. This uncooked mixture will keep six months.