Mustard Pickle

1 quart onions. 1 quart tomatoes. 1 quart cucumbers. 1 quart cauliflower.

2 quarts vinegar. 2/3 cupful sugar.

1/3 cupful flour. 1/4 pound ground mustard. 1/3 teaspoonful cayenne pepper. 1/3 ounce curcuma.

Chop the onions and tomatoes, slice the cucumbers, pick up the cauliflower, and put them to soak over night in a weak brine (i. e., cold water slightly salted). In the morning, drain, and boil them fifteen or twenty minutes in the vinegar and sugar, reserving a part with which to moisten the flour, mustard, pepper and curcuma. Add these and boil ten minutes longer.

The curcuma is to give it a handsome color, and is obtained at a drug store.

You can omit soaking the night before; in that case add salt while boiling.

Picalily (No. 1)

1/2 bushel green tomatoes. 1 dozen onions (large). 1 dozen green peppers.

1 pint salt. Vinegar.

2pounds brown sugar.

2 tablespoonfuls cinnamon. 1 tablespoonful allspice. 1 tablespoonful cloves. 1 tablespoonful pepper. 1/2 cupful mixed mustard. 1 pint grated horse-radish.

Chop rather fine the tomatoes, onions and peppers. Mix well together, and drain off the juice. Put in a jar with layers of salt over night. In the morning drain off all the juice, squeezing as dry as possible. Cover with vinegar, and boil slowly for one hour in a porcelain kettle. Drain off the vinegar and pack in jars. Put into a kettle the sugar and spices, the mustard and horse-radish, with enough fresh vinegar to cover the pickles. Let it come to a boil. Then pour, boiling hot, over the pickles.

When cold, cover closely.

No. 2.

1 gallon green tomatoes, chopped line.

1 quart onions, chopped fine. 1/2 pint salt.

Mix and leave it to stand over night. In the morning drain well, and add 4 green peppers, chopped fine. 4 teaspoonfuls mustard seed. 2 teaspoonfuls black pepper. 2 teaspoonfuls cloves.

2teaspoonfuls allspice.

4 teaspoonfuls celery-seed. 1 cupful sugar.

3pints cider vinegar.

Boil all for about fifteen minutes. A little ginger and cinnamon may also be added, if liked.

Pickles Without Boiling

4quarts green tomatoes.

5large onions.

Salt.

Chop coarsely, or slice the tomatoes and onions. Put them in layers with salt between and let them stand twenty-four hours. Then drain and mix in 2 ounces white mustard seed.

l 1/2 tablespoonfuls cloves (ground).

1 1/2 tablespoonfuls ginger (ground).

l 1/2 tablespoonfuls allspice.

l 1/2 tablespoonfuls pepper.

1/2 cupful mustard (dry).

Cover with cold vinegar; mix well before putting into jars, and seal it up. Excellent and very easily made. Ready for use in one month. Keeps only one year.