Pickled String Beans

Remove ends and strings from beans, but keep them full length. Cover with boiling water and cook about 15 minutes; drain, rinse in cold water and drain again.

Pour over them scalding hot vinegar enough to cover. These beans will be ready to serve in 24 hours.

Sour Cucumber Pickles

Select small cucumbers, wash, sprinkle with salt and cover with cold water. Use 1 cup of salt for each gallon of water.

Allow to stand over-night or about 12 to 14 hours, then rinse and pack in fruit jars or crocks. Add green or red peppers, also whole spices. Cover with scalding vinegar. If using fruit jars, sterilize and seal carefully. If stored in an earthenware crock, place a plate with a weight on top to keep the pickles in the vinegar, then cover the jar. These pickles should keep almost indefinitely.

Ginger root, horseradish and mustard seeds may be added to the hot vinegar.

Sweet Cucumber Pickles

Prepare as for sour pickles, adding sugar to taste to the hot vinegar.

Piccalilli

4 cups green tomatoes. 2 cups red tomatoes. 1/2 small cabbage.

2 onions.

1 green pepper. 1 small red pepper.

3 cucumbers.

2/3 cup salt.

4 cups vinegar.

4 cups brown sugar.

1 teaspoon mustard.

1 teaspoon pepper.

1 teaspoon celery seed.

1 teaspoon mustard seed.

Chop the vegetables, cover with salt, and allow to stand over night. Drain and press in a cloth to remove all liquid; add vinegar, sugar and spices and let simmer until clear. This will take about an hour. Store in hot sterilized jars. Canned tomatoes may be used instead of the green ones.

Chilli Sauce

12 ripe tomatoes. 1/2 teaspoon pepper. 3 onions. 3 green peppers.

3 tablespoons sugar. 2 tablespoons salt. 2 cups vinegar. 1 teaspoon cinnamon.

Peel tomatoes and onions and chop all vegetables separately very fine. Combine ingredients and cook slowly about an hour and a half. Two quarts of canned tomatoes may replace the raw ones. If liked highly seasoned, little red chili peppers may be added.

Tomato Catsup

4 cups cooked tomatoes. 1 tablespoon salt.

1 onion grated.

2 tablespoons sugar.

1/2 teaspoon pepper.

1/2 teaspoon each cinnamon, cloves and nutmeg. 2/3 cup vinegar.

Combine and cook slowly until thick. Put through a sieve, reheat and bottle. If liked a clove of garlic may be added to the catsup.

Dill Pickles

Fill a jar with small cucumbers. Between them place a small piece of dill. For each jar add 1 tablespoon salt.

Pour cold water over the pickles, place a piece of dill on top and seal tightly as for canned fruit. Place in a warm place or in the sun until the liquid becomes cloudy. Then it will become clear again and by that time the pickles are ready for use.

Mustard Pickles

4 cups small cucumbers. 4 cups small onions. 1 green tomato.

6 large green peppers. 1 head cauliflower. 3 stalks celery.

Cut in suitable pieces and soak in weak salt water 24 hours. Then cook in same water until tender and drain. Make a dressing of

6 level tablespoons ground mustard. 1 1/2 cups sugar.

1 cup flour.

2 quarts vinegar.

Mix dry ingredients, add vinegar slowly. Cook in double boiler until thick. Pour over pickles and seal in jars.

Apple Chutney

Pare, core and cut in quarters about a dozen very sour apples. Peel and slice 3 medium-sized onions; chop fine or put through the food chopper 1 pound of seeded raisins. Mix these ingredients and add 3 cups of cider vinegar in which 1/4 cup of salt and 4 cups of sugar have been dissolved. In a cheese cloth bag tie 1 tablespoon each of mustard seed, whole cloves and small dried chili peppers. Cook all together over a slow fire until the apple and onions are tender and the chutney is a rich brown color. Seal in sterilized bottles.

Spiced Apples

Peel, core and quarter 4 cooking apples; prepare a syrup of 2 cups of sugar, 1 cup of water and 1 1/2 cups of vinegar; add to this whole spices, tied in a cheese cloth; cloves and cinnamon will be sufficient. Cook until sugar is dissolved, add apples and cook until transparent, but not broken. Chill thoroughly before serving. These will take the place of spiced peaches. To be served as a relish.