For first course, he ate six dozen pickles - and in a trice everything on the table had disappeared!

- Jack the Giant Killer.

THE sharp, spicy flavors of pickles, catsups, and sauces often whet the appetite and render many cold dishes, especially cold meats, more acceptable to the palate.

Mixed Pickle

1 quart large cucumbers cut in cubes 1 quart small cucumbers left whole 1 quart small silver-skinned onions

1 quart green tomatoes chopped coarse

2 red sweet peppers chopped fine

1 large cauliflower broken in small pieces

Wash the vegetables and pour over them a weak brine solution made of a quart of water and a cup of salt. Let stand twenty-four hours; bring to a boil in same solution; drain and make the dressing.

Mixed-Pickle Dressing

6 tablespoons mustard 1 tablespoon turmeric

1 cup flour

2 cups sugar

2 quarts vinegar

Mix the ingredients thoroughly and cook until thick. Stir in the pickles; heat thoroughly; empty into glass jars and stand away until needed.

Pickled Peppers

Cut the stems out in a round circle with a sharp knife and lay them aside to replace later. Fill the peppers with a mixture of finely chopped cabbage, grated horseradish, mustard seed and salt. Wash the peppers in cold water; fill them; replace the stem; tie them with a soft cord to keep the lids in; pack them in stone jars and fill up with cold sharp vinegar. They will be ready for use in two weeks.

Pickled Tomatoes

4 quarts tomatoes

8 blades mace

1 teaspoon whole cloves

1 teaspoon allspice

2 small red peppers sliced Cider vinegar

Choose the small pear-shaped or cherry tomatoes; wash and dry them; put them in glass jars that can be made air-tight. Fill the jars three fourths full; add the spices and peppers and fill to the top with cold vinegar. Set in a cool dark place. This pickle will be ready in three weeks' time.

Pickled Cucumbers

100 small cucumbers 1 pint salt

Alum size of a nutmeg Boiling water

1 tablespoon mustard seed 1 tablespoon whole allspice

1 root horseradish

2 small red peppers

Boiling vinegar

Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water. Cover the jar tightly and let stand for twenty-four hours; remove the cucumbers; dry them and place them in another jar in layers alternately with the spices and grated horseradish. Have the jar about two thirds full of cucumbers and pour over them sufficient boiling vinegar to fill the jar. When cold, cover closely and stand away.

Pickled Nasturtium Seeds

1 cup vinegar 3 peppercorns

1 tablespoon salt Nasturtium seeds

Pour the vinegar into a large mouth pint bottle. Add the salt and peppercorns. Gather the nasturtium seeds on a dry day, and wipe them clean with a damp cloth. Add them to the vinegar. If there are not enough to fill the bottle, it will do no harm to add to them from day to day. When full, seal the tops by dipping them into melted sealing wax or paraffin. They will be ready for use in a few months. Serve in sauce with lamb or mutton.