Spanish Pickle

One dozen cucumbers, soaked in salt water strong enough to hold up an egg, one peck of green tomatoes, one dozen onions, medium size; three ounces white mustard seed, one ounce celery seed, one ounce tumeric, one box of Coleman's mustard, two and one-half pounds of brown sugar, one-half pint salt to the peck. Slice tomatoes and onions thin. Mix well. Cook twenty minutes in one-half gallon good vinegar, then put up in jars. - Mrs. Malcom Eastwood.

Stuffed Mangoes

One-fourth peck green peppers, one pint green tomatoes, one head cabbage, one tablespoon pepper seeds, one quart onions, one-half tea-spoon salad oil, one-fourth cup mustard seed, one-fourth cup grated horse radish, one teaspoon sugar, twelve peppers, one-half teaspoon prepared mustard. Chop peppers, tomatoes, cabbage and onions separately; put in crocks and salt down over night. Extract seeds from peppers and cover with brine over night; drain and rinse next morning. Drain brine from chopped ingredients and mix well, adding named articles; fill peppers and wrap with strings. Cover with boiling vinegar, to which one cup of sugar (brown) has been added. - Mrs. Amaryn Gilbert.

Chicago Hot

One-half peck ripe tomatoes, chopped fine and drain, one and one-half cups celery, chopped very fine, one cup of onions, chopped fine; one-half cup of mustard seed, one cup sugar, four or five green peppers, chopped fine; one-fourth cup salt, one tablespoon mixed spice (cinnamon, cloves and allspice). About three cups of good vinegar. No cooking. Mix well and put in glass cans and seal. Good as soon as made and better in six years. - Mrs. Marsine Martin.

Sweet Corn Relish

One dozen ears of corn, cut from cob, one small head of cabbage, four medium onions, three red peppers. Put this all through food chopper; add one quart vinegar, two tablespoons of salt, one cup sugar, one tablespoon flour, one tablespoon mustard and one teaspoon of tumeric. Boil all one-half hour and seal in glass jars.

Chili Sauce

Three quarts of tomatoes, three good-sized green peppers, two-thirds of a cup of onions, one cup of sugar, one-third cup of salt, one pint of vinegar, one red pepper, one level teaspoon of each, cloves, cin-namon; one-half level teaspoon each of ginger and nutmeg. Chop tomatoes, peppers and onions very fine. Cook until good and tender. Bottle and seal. - Mrs. Irene Batson.

Tomato Cream

Two dozen tomatoes, one dozen apples, one dozen onions (cook the onions separately). One tablespoon each of ginger, allspice and cinnamon and one teaspoon of cloves. Boil and strain through a sieve. Boil again and add one pint vinegar and one pound of sugar. Bottle while hot. - Mrs. Wm. Martin.

Chili Sauce

Eighteen large tomatoes, four onions (if small more), four red pep-pers, one green pepper, three cups vinegar, two tablespoons sugar, two tablespoons cinnamon, two tablespoons cloves. Boil one hour. - Mrs. Evert Adams.