Pickled Apricots

Three quarts white sugar, 1 pint vinegar, 6 cloves, a little allspice, 2 tablespoons mustard or celery seed, 1 tablespoon red pepper. Mix pepper, sugar and other dry ingredients; then add vinegar and boil a few minutes. Peel and add the apricots, not too ripe (whole or unpitted), and boil until tender; watch carefully and skim each one out separately as soon as a little soft. Fill the jars with the syrup and seal tight. - Mrs. A. E. E.

Sweet Pickled Figs

To 10 pounds white figs, 7 pounds of sugar, 1 quart vinegar, 3 sticks cinnamon and 2 cloves in each fig. Make a syrup of sugar, vinegar and cinnamon. Put in the figs and cook 5 minutes. Pour all into a crock and let stand 24 hours. Drain off syrup and boil up once and pour over the figs while boiling hot and let stand 4 8 hours. Drain off and heat syrup again, this time adding the fruit as it reaches the boiling point and let all boil up together. Return to jar or bottle as preferred, allowing them to ripen in flavor for a while before using. Will keep indefinitely.

Mustard Pickle

One hundred small cucumbers, 50 small onions, 2 quarts of water, 1/2 pint salt, 1 tablespoon tumeric powder, 1 tablespoon mustard seeds, 1 tablespoon celery seeds, 1/4 cup of flour, 3 tablespoons mustard, 1/2 cup sugar, 2 quarts vinegar, 1 cup olive oil. Let cucumbers and onions stand 24 hours in a brine made from the 2 quarts of water and 1/2 pint salt. Take out and drain. Put cucumbers in cold vinegar and set on back of stove until steam rises, after which take them out and put in onions and boil until done. Make a paste of flour and vinegar, add mustard, tumeric powder and stir into the boiling vinegar; add seeds, olive oil and pour over pickles. Seal in air tight jars. - Mrs. J. W. B.

Mustard Pickle

One quart small whole cucumbers, 1 quart large cucumbers, peeled and sliced thick, 1 quart green tomatoes sliced, 1 quart small button onions, 4 green peppers chopped, 1 large cauliflower divided into flowerettes. Make a brine of 4 quarts water and 1 pint salt; pour over the mixture of vegetables and let soak 24 hours. Heat just enough to scald it and turn into a colander to drain. Mix 1 cup flour, 6 even tablespoons ground mustard and 1 even tablespoon turmeric, with enough vinegar to make a smooth paste; then add 1 cup sugar and enough vinegar to make 2 quarts in all. Boil this mixture until it thickens and is smooth, stirring the while. Then add vegetables and cook until well heated through. - Mrs. R. W.

Damon Tomato Sauce

Twelve ripe tomatoes, 3 red peppers, 3 onions chopped fine, 3 cups vinegar, 2 tablespoons salt, 2 cups sugar, 1 teaspoon cinnamon. Cook 1 hour or longer. - Mrs. J. S.

Lettuce Leaves Genoise

Eight anchovies picked into bits, 2 hard boiled eggs cut in tiny cubes, dash paprika. Mix the above with enough mayonnaise to hold it together and put a teaspoon-ful on 8 small crisp lettuce leaves not over 2 1/2 inches long. Garnish with chopped parsley and capers or beets and serve on small plates as an appetizer. - Mrs. C. H. H.