Cucumber Chow-Chow

1 doz. large cucumbers, 4 large onions, and 1 small sharp pepper, cut fine, and lightly salted over night. In the morning squeeze out, add 1 small bunch of celery cut fine, some celery seed, and yellow mustard seed. Cover with vinegar and heat all together, but do not let come to a boil. Jar hot.

Mrs. Wm. Shultz.

Cucumber Chow-Chow

1 1/2 doz. large cucumbers, cut into small pieces, 3 sweet peppers, red or green, 1/4 peck of white onions, Salt cucumbers and onions over night, separately, using £ pint of salt. In the morning drain as dry as possible, add 1 lb. of sugar, 1/4 oz. of celery seed, 1/4 oz. mustard seed, and 1/2 pk. ripe tomatoes to the cucumbers and onions and peppers, cover with vinegar and boil until tender, and thick. About 5 minutes before removing from fire add 2 table-spoonfuls of mustard moistened with vinegar. Stir well while boiling.

Mrs. Kate W. Himes, New Oxford, Pa.

Cucumber Pickles

Soak pickles over night in salt water. In morning put in brass kettle and cover with good cider vinegar. Use mustard and celery seed to your own judgment. Piece alum size of pea, also few slices horse-radish. Put on fire until pickles are green, remove at once, pour out of brass kettle and bottle.

Mary Zinn.

Cucumber Pickles

To 100 cucumbers, medium size, take teacupful fine salt. Wash cucumbers, pack in stone jar; sprinkle salt over them. Scald with boiling water to cover, let stand over night. Drain or dry them; pack in glass jars, spice with red pepper pods, whole black pepper grains, sliced horse-radish, and 1/2 cup small onions. Boil pure cider vinegar, cover cucum-bers and seal.

Mrs. McC. Davidson.

Cold Catsup

Pare 1/2 pk. tomatoes without scalding, cut them as fine as you like. Then drain and add 1 qt. wine vinegar, 1 red pepper, 2 tablespoonfuls black mustard seed, 3 tablespoonfuls yellow mustard seed, a little grated horse-radish, salt and cayenne pepper to taste. Mrs. N. B. Carver.

Tomato Catsup

1 pk. tomatoes, boiled and strained through a sieve. Add 1/2 cup black pepper, 1/4 cup celery seed, 1/2 teaspoonful ground cloves. Tie these in a bag. 4 onions cut fine, 1/2 cup salt, 1 1/2 pts. vinegar, 3/4 lb. brown sugar.

Mrs. Harry Schriver.

Tomato Catsup

1 pk. ripe tomatoes, 1 oz. salt, 1/2 oz. mace, 1 table-spoonful black pepper, 1 teaspoonful cayenne, 1 tablespoonful cloves, 7 tablespoonfuls ground mustard, 1 tablespoonful celery seed. Boil tomatoes and press through a fine sieve, return to fire, add seasoning and boil at least 5 hrs. Add a pint strong vinegar, bottle and seal and keep in a cool dark place.

Mrs. C. M. Stock.

Mixed Pickle

1/4 pk. string beans, 1/4 pk. green tomatoes, 1 qt. small onions, 1 qt. cucumbers, 2 heads cauliflower, or a little cabbage, 4 peppers, red and green, 2 stalks celery, 1 pt. lima beans, 5 cts. worth of celery seed, 1 oz. ground mustard, 5 cts. worth of mustard seed, a little tumeric, if desired. Cut vegetables fine. Boil in salt water separately until tender, and drain. Add 2 qts. vinegar, 1 1/2 lbs. brown sugar, boil a little then add vegetables and spices. Heat thoroughly and seal.

Mrs. Samuel Basehoar.