Mustard Pickle

Red peppers, 3.

Tiny onions, 2 quarts.

Cauliflowers, 2.

Small cucumbers, 2 quarts.

Green tomatoes, 2 quarts.

Vinegar, 2 quarts. Flour, 1 cup. Mustard, 1 scant cup. Tumeric powder, 1 teaspoon. Sugar, 2 1/2 cups.

Salt, 1 1/2 cups.

Cut peppers fine and remove part of the seeds, halve the onions after peeling, chop cauliflowers and tomatoes and cut cucumbers in halves lengthwise. Cover all with salt and let stand over night. Drain thoroughly, add cold water and heat through but do not boil. Heat 1 1/2 quarts of the vinegar, make a paste of the flour, mustard and tumeric powder blended smooth with the remaining pint of vinegar. Add sugar to hot vinegar, then thicken with the paste and cook well. Drain vegetables and mix thoroughly in the vine-gar. May be stored in bottles or in a stone jar.

Mrs. A. K. J., South Boston.

Gooseberry Relish

Gooseberries, 5 cups. Seeded raisins, 1/2 cup. Onion, 1.

Brown sugar, 1 cup. Cayenne, 1/4 teaspoon.

Mustard, 3 tablespoons. Ginger, 3 tablespoons. Salt, 3 tablespoons. Tumeric, 1 teaspoon. Vinegar, 1 quart.

Pick over, wash and drain the gooseberries. Add raisins and onion, peeled and diced. Chop all or put through a meat grinder, add sugar, spice and seasoning. Pour over all the vinegar, bring slowly to the boiling point and simmer 45 minutes. Fill sterilized bottles and seal.

Cranberry Relish

Cranberries, 2 quarts. Sugar, 3 1/2 pounds. Seeded raisins, 1 pound. Oranges, 2.

Vinegar, 1 cup. Glinger, 1 teaspoon. Clove, 1 teaspoon. Cinnamon, 1 teaspoon.

Cook all to a marmalade, using grated rind and juice of oranges.

Mrs. W. S., Brookline.

Pepper Relish

Red peppers, 6. Green peppers, 6. Onions, 6.

Sugar, 1 cup. Salt, 2 tablespoons. Vinegar, 1 1/2 cups.

Wipe peppers and cut in halves lengthwise. Remove seeds,

pith and stem ends. Peel the onions and put peppers and onions

through the food chopper, cover with boiling water and let stand 5

minutes, then drain, add sugar, salt and vinegar and simmer for 20

minutes. Store in sterilized glass jars.

Winter Chilli Sauce

Tomatoes, 1 can. Onions, 2. Salt, 1 tablespoon. Pepper, 1 teaspoon. Sugar, 1 cup.

Vinegar, 1/2 cup. Cinnamon, 1/2 teaspoon. Nutmeg, 1/2 teaspoon. Clove, 1/2 teaspoon. Allspice, 1/2 teaspoon.

Boil all ingredients together for 10 minutes and bottle.

Mrs. H. B. C, East Boston.

Olive Oil Pickles

Cucumbers, 25.

Salt, 1/2 cup.

White mustard seed, 1/2 cup.

Brown mustard seed, 1/2 cup. Olive oil, 2-3 cup. Vinegar, 1 quart.

The cucumbers should be medium sized. Wash and slice with-out peeling. Mix all ingredients cold. Let stand 2 hours or more, stirring occasionally. This quantity will fill 2 quart jars.

M. Y. J., Pittsford Mills, Vt.

Pickled Onions

Select sound small onions of equal size, peel with a silver knife and scald in salted water till they are tender. Drain and pack in sterilized glass jars. Heat to the boiling point sufficient vinegar to cover them with a tablespoon each of whole cloves and mace. Pour vinegar over onions to overflowing, distributing spices among them, add a tiny red pepper and a little white mustard seed to each jar and seal at once.

Chilli Sauce

Ripe tomatoes, 12. Onions, 2. Green peppers, 4.

Salt, 1 tablespoon. Sugar, 1 tablespoon. Vinegar, 2 cups.

Onions, tomatoes and peppers should be large. Chop peeled tomatoes, onions and peppers fine and place all on stove to simmer for 4 hours. Mrs. 0. T., Dorchester.

Mangoes

Young, small canteloupes or musk melons, large green peppers or ripe cucumbers may be mangoed. Cut a section out of one side, remove seeds and pith and place in strong salted water for 3 days. Drain and stuff with a mixture of white cabbage, green tomatoes and small white onions, all chopped fine, with spices to taste. Tie up mangoes. Boil a few minutes in vinegar to cover with 1 tablespoon of alum to each 3 gallons of vinegar. Remove mangoes to large crock and pour over hot vinegar. J. A. C.

Tomato Catsup

Ripe tomatoes, 1 peck. Clove, 1 tablespoon. Allspice, 1 tablespoon. Cinnamon, 1 tablespoon.

Mustard, 1/4 pound. Red pepper, 1 teaspoon. White vinegar, 1 pint. Salt, 1/4 pound.

Boil tomatoes until soft and mushy, then strain. Add spices, dissolving mustard in a little of the tomato pulp, salt and vinegar. Boil all together gently for 3 hours, bottle and seal while hot.

Mrs. A. G. L., Atlantic.

Grape Catsup

Grapes, 5 pounds. Sugar, 3 pounds. Vinegar, 2 cups.

Black pepper, 1 teaspoon. Cinnamon, 1 teaspoon. Allspice, 1 teaspoon.

Wash and stem grapes, heat very slowly. When soft put through sieve, return to kettle and add remaining ingredients. Boil for 1 hour and bottle while hot.