Ripe Olives

Bruise 1/2 clove of garlic, place in quart jar; fill with ripe olives which have been drained and dried. Pill jar with pure olive oil. Let stand a few days before using. The oil may be used for several installments of olives. - Mrs. E. L. P.

Pickled Pears

Nine pounds pears, 1 quart vinegar, 4 1/2 pounds sugar, 2 sticks cinnamon, 2 tablespoons cloves. Bring vinegar, sugar and spices to a good boil before putting in pears; then add pears and boil until a pretty pink color. Bottle in jars or crocks. - Mrs. W. M.

Sweet Pickled Peaches

Pour boiling water over peaches and remove skin. Place in large stone jar. Make a syrup of 1 quart cider vinegar and 3 pints sugar; boil and skim, and pour over the fruit boiling hot 3 successive mornings. Then drain off the syrup, put the fruit in glass jars. Boil the syrup with a handful each of cloves and cinnamon until it is like molasses, and pour boiling hot over the fruit. Have enough syrup to cover well and seal. - Mrs. W. H.

Spanish Pickle

One head cabbage, 1 dozen cucumbers, 1 dozen onions, 8 quarts green tomatoes, 3 ounces white mustard seed, 1 ounce celery seed, 1 ounce tumeric (to be bought at drug store), 1 pound (Colman's) dry mustard, 2 1/2 pounds brown sugar. Boil 1 1/2 hours. Chop tomatoes, stir in 1 cup salt, put in pan with weight on top and stand over night. Drain off water in the morning, also chop cucumbers and let stand over night. Separate from tomatoes. Chop onions, cucumbers and cabbage fine; add tomatoes and put enough vinegar to cover all. Add other ingredients and boil 1 1/2 hours, stirring so as not to let it burn. - Mrs. W. B. C.

Sweet Apple Pickle

Twelve pounds of apples (sweet) pared and cored, 4 pounds sugar, 1 ounce of cinnamon bark, 1/2 ounce of cloves, 1 pint vinegar. Put spices in a cloth, tie up; then boil sugar, spices and vinegar well; add apples and boil 20 minutes; put apples in a jar and boil syrup until thick and pour over them. Pears are also good prepared the same way. Simply delicious. - Mrs. J. D.

Sweet Tomato Pickle

One peck of green tomatoes and 6 large onions sliced and sprinkled with salt and let stand over night. Drain well in the morning and add 2 quarts of water and

1 quart of vinegar and boil 15 minutes; throw this vinegar away and add 2 large heads of cauliflower, cut into small pieces,

2 pounds of sugar, 1 quart of vinegar, 1 teaspoonful each of cloves and ginger, 2 teaspoonfuls of cinnamon, 1/4 spoon of cayenne pepper, 2 tablesponfuls mustard. Boil slowly until tender; seal in jars. - Mrs. L. K.