Chow Chow

One-half peck green tomatoes, two large heads of cabbage, fifteen large onions, twelve green peppers, one-half pound white mustard seed, one ounce celery seed. Cut onions, tomatoes, cabbage and peppers, and salt down over night. In morning drain and put them to soak in thin vinegar. Let remain a day or two, then drain and mix in the spices. Boil one and one-half gallons of vinegar and five pounds of brown sugar together and pour over ingredients hot. Do this three mornings; the third morning mix in one pound English mustard and one-half pint of olive oil. Put away in jars. - Mrs. Amaryn Gilbert, St. Louis.

Sweet Peach Pickle

Boil one quart of vinegar, four pounds sugar, one ounce cloves, cinnamon bark and a few blades of mace for ten minutes; add eight pounds peaches, cook until tender; take peaches and place in jars, boil syrup until thick and pour over the peaches and seal tight. - Sallie Jen-nings.

Preserved Green Tomatoes

Take one peck of green tomatoes, slice six fresh lemons without removing the skins, taking out all seeds; add six pounds of sugar (white if possible), until juice is a nice thick syrup. For flavoring, add a small piece of ginger root. - Mrs. Angie Reese, Evansville, Ind.

Spiced Beans

Cook string beans in slightly salted water until nearly tender; sweeten and spice to taste. Enough vinegar to cover the beans, when put in cans. Let vinegar come to a boil; fill jars with beans, pour hot vinegar over them until jars are full, and seal up tight.

Oil Pickle

Three hundred small cucumbers, sliced fine, three pints small white onions, sliced; mix one cup salt with sliced cucumbers; let stand one hour, put onions in cold water three hours, add a small piece of alum, dissolved in hot water to keep them firm and green. Two ounces white ground pepper, three ounces mustard, three ounces celery seed, two cups olive oil. Mix all together with hands, add enough cold cider vinegar, so that there will be plenty of liquid. Pack in glass jars as fruit. - Mrs. U. D. Staley.

Mustard Pickle

Two quarts small cucumbers, one to two quarts small onions, one to two quarts green tomatoes, four heads of cauliflower, six large green peppers, seeded. Let stand over night in salt and water. Set on stove in the morning in same water and let scald until tender, not too tender, about twenty minutes. Drain off water. One gallon cider vinegar one ounce of tumeric, twelve tablespoons of mustard. - Mrs. Chester Melrose.

Health Piccalilli

One peck green tomatoes, twelve green peppers, one head of cab-bage, one-half dozen ripe cucumbers, one-half dozen green cucumbers, six large onions, two heads of celery all chopped 'fine, and mixed with one teacup of coarse salt. Let stand twelve hours. Drain perfectly dry, and scald thoroughly in two quarts of vinegar. Drain and pack in jars. When cold pour over two quarts of vinegar to which has been added one-half cup of grated horse radish, one tablespoon of ground mace, one each of ground cinnamon, allspice, mustard and cayenne pepper, ore-half ounce each of celery seed and mustard seed. Cover with plate to keep under vinegar, and cover the top closely with thick cloth.