Pickled Onions

Pour boiling water over small white onions, let stand until cool, then peel with a silver knife, and throw at once into cold water. Have ready some boiling salted water, cook until the onions become transparent, drain, fill the jars closely, and cover with boiling vinegar, allowing 2 cups of sugar to 1 gallon of vinegar. Into each qt. jar put 2 or 3 small red peppers and 1 teaspoon mustard seed. These onions will remain white.

Mock Olives

Make a pickle of vinegar, mustard seed and a little salt, heated boiling hot,, and pour it over green plums when they are about the size of olives. Pour off the vinegar the next dav. boil it and scald the plums again.

Mrs. C. C. L., Lockport, N. Y.

Green Pepper Mangles

Cut a slice from the tops of large green peppers, take out the seeds and white veins and stand the peppers with their tops and a teaspoon of salt inside in a dish. Cover with cold water, and let stand over night. Shave enough hard white cabbage to fill the peppers, season with salt and mustard seed, allowing 1 tablespoon each of salt and mustard seed, t teaspoon of cloves and allspice mixed equal parts, to every large head of cabbage. Drain peppers thoroughly, stuff with prepared cabbage, tie the covers on, stand closely in stone jars, and cover with cold vinegar. Mrs. W. H. Ingley.

Green Tomato Sauce

Six onions, 1 peck of green tomatoes, 1-2 of a cabbage, slice the tomatoes, and put in layers with salt in a dish and allow to stand over night. Next morning pour off all the liquor, add 2 qts. of water and 1 qt. of vinegar. Cook 5 minutes and drain. Add the chopped onions and cabbage with 3 pints vinegar, 1 tablespoon mustard, 1-2 teaspoon red pepper, 4 cups brown sug.ir. and a small bag filled with spices of all kinds. Cook to or 15 minutes or until the cabbage and onions are tender. Take out the spice bag and bottle.

Mrs. W. K. Strong.

Chow Chow

One peck green tomatoes, 2 heads cabbage, 12 green peppers, 12 large onions.

Cut fine or chop, add 8 tablespoons salt, 6 teaspoons black pepper, 6 teaspoons each allspice and white mustard, 2 lbs-brown sugar, cover all with vinegar and simmer 3 hours.

Mrs. H. J. Bridges.

Tomato Catsup

To 1 gallon of strained cooked tomatoes add 1 quart good cider vinegar, 2 tablespoons salt, 4 tablespoons mustard made smooth in a little vinegar, 1 tablespoon black pepper, 1 teaspoon red pepper, spice and sugar to taste. Boil two-hours. Mrs. H. J. Bridges.

Orange Marmalade

Cut up 12 oranges and weigh them, to every lb. of fruit add 3 pints of water, let stand over night, boil about, two hours or until tender. The third day, add a pint of sugar to every pint of pulp, and boil 2 1-2 hours. Add the juice of 4 lemons just before taking it up and put into jelly glasses. Mrs. E. J. Chapman.

Chili Sauce

Twenty-four ripe tomatoes, 7 onions, 1 cup brown sugar, 3 cups vinegar, 1-4 teaspoon red pepper, 2 tablespoons salt. 1 tablespoon each allspice, cinnamon and cloves. Boil until thick, and add 1 tablespoon mustard, bottle and seal.

Mrs. Buchanan.