Uncooked Chili Sauce

One peck of ripe tomatoes. Peel, remove seeds, chop fine and let drip one-half hour. Add nine sweet peppers, chopped fine; three bunches of celery, cut in small cubes, one-half cup ground mustard, eight cups vinegar, sugar and salt to taste. Seal. - Ida M. Ellis.

Rummage

Two quarts of green tomatoes, one quart red tomatoes, two bunches of celery, three large onions, three red sweet peppers, three green sweet peppers, one small head of cabbage; one-half coffee-cup of salt. Chop vegetables, cover with salt and let stand over night. Drain well in morning, add three pints of vinegar, two pounds dark brown sugar, one teaspoon mustard, one teaspoon pepper. Cook about one hour. - Mrs. Willard Kirk.

Chopped Pickle

One gallon cabbage, one-half gallon tomatoes, one quart of onions, one pint mangoes, two pounds brown sugar, one-half gallon vinegar, two tablespoons of salt, four tablespoons ground mustard, two table-spoons ginger, one tablespoon cloves, one ounce of celery seed, one ounce of tumeric. Boil twenty minutes. - Mrs. Charlotte Fieber.

Sweet Tomato Pickle

Fifteen pounds of sliced green tomatoes; let stand over night with a little salt sprinkled over; drain. Five pounds sugar, one quart best vinegar, one ounce cloves, two ounces cinnamon. Boil fifteen or twenty minutes; skim out and boil syrup until thicker, if preferred, but it is not necessary. (Best I ever ate.)

Plum Catsup

Three pounds plums; boil and squeeze out pulp, then add one and one-half pounds sugar, two tablespoons cinnamon, one tablespoon allspice, one tablespoon pepper and one quart vinegar. - Mrs. Chester Melrose.

Dill Pickles

Take large cucumbers and pack in a jar with alternate layers of grape leaves, having top layer of leaves and dill. Pour over this, brine strong enough to carry an egg. Weight on top. - Mrs. Fred Schoe-neman.

French Pickle

One peck of green tomatoes, one peck of sweet peppers, one peck of onions. Slice all as thin as paper. Put one teacupful of salt on each and drain in separate cheese cloth bags. Next day squeeze very dry. Put on to boil one gallon of best white wine vinegar (no other will do), six pounds of brown sugar, five cents worth cinnamon bark, not quite so much cloves; tie spices in a bag. Pour boiling hot over mixture and cook until heated through. - Mrs. W. H. Weed.

Tomato Catsup

One peck of tomatoes, six large onions; boil and strain through strainer. Add one quart of vinegar, three cups of sugar, one-third cup of salt, one-half teaspoon ginger, one-half teaspoon nutmeg, one tea-spoon mustard, three cents worth whole cloves, three cents worth cin-namon bark, and red pepper to taste. Tie cloves and cinnamon in little sack. Boil until thick; bottle and seal. - Mrs. E. J. Briswalter.

Pickled Beets

Take beets of uniform size; cook until tender. If small, leave whole, if medium size, quarter. Place in jars. Boil together one pint of good vinegar, one cup of sugar, a few cloves and stick of cinnamon. Fill up the jar and seal. - Mrs. J. B. Jolly.