Cucumber Mangoes

Soak large green cucumbers in strong brine for 2 days. Remove and stand in clear water for 2 days.

Cut slit in each, scoop out seeds, wipe dry. Fill with stoned raisins, long, thin, strips of lemon and 6 or 8 cloves. Sew up slit.

Pack cucumbers in stone jar and cover with a boiling syrup made of 1 qt. vinegar, 5 lbs. sugar, season with cinnamon, cloves and mace. For 9 successive mornings reheat syrup. - Mrs. J. Champine.

Sliced Cucumber Pickles

Peel and slice 25 large, green cucumbers, 4 large onions, sliced, sprinkle with salt and let stand 4 or 5 hours. Drain well. Cover with vinegar, add 3/4 cup sugar, 1 small tsp. mustard seed, 1/2 tsp. tumeric, 2 tbsp. celery seed. Boil 15 minutes, can and seal.

- Mrs. Bliss Langill.

Cucumber Sauce

1 peek cucumbers, 6 large onions, chopped fine. Let stand 3 hours with 1 cup salt, mixed thoroughly. Drain through a thin cloth bag, add 1 pound sugar, 1 tbsp. celery, 1 tbsp. white mustard seed. Cover with vinegar, heat thoroughly but do not boil, and can.

- Mrs. Samuel Wood.

Chow Chow

1 peck green tomatoes, sliced, 1 qt. large cucumbers sliced, 1 qt. small cucumbers, 1 qt. onions, 3 qt. cauliflower, 6 green peppers, 1 gal. vinegar, 1 oz. tumeric, 20 tbsp. mustard, 2 tbsp. flour, 2 cups sugar.

Soak the vegetables over night in a weak brine in separate vessels. Mix the tumeric, mustard, sugar, flour with a little vinegar. Heat the vinegar and when boiling add the onions and cauliflower, heat thoroughly, then add tomatoes and pickles. Cook, stirring often, until tender. 10 minutes before taking from fire add the flour, mustard and tumeric. When cold seal with 4 pieces of horseradish root on top of each jar.

- Mrs. Joanna Wigginton.

Delmonico Pickles

1/4 peck green tomatoes, sliced, 1/4 peck small onions, sliced, 4 large cucumbers, sliced, and 4 bunches of celery, chopped. Salt and let stand over night. Drain well.

1/2 gal. vinegar, 2 lbs. brown sugar, 1 oz. celery seed, 1 oz. whole cinnamon, 1 oz. cinnamon, 1 oz. tumeric, 1/4 lb. white mustard seed. Bring to the boiling point and add the tomatoes, onions, celery and cucumbers. Let simmer 2 or 3 hours. Bottle while hot.

- Mrs. N. H. Byam.

Dill Pickles

Boil together 6 quarts water, 1 quart vinegar, 1 small tsp. alum, 1 tbsp. pepper balls, 1 tbsp. allspice, 4 un-ground bay leaves. Wash pickles, dry, then pack in fruit jars using plenty of dill. Fill jars with boiling mixture and seal at once. - Mrs. G. A. Burton.

Mustard Pickles

4 quarts cut green tomatoes, including 1 cauliflower, 8 medium-sized onions and a little red pepper, cut very fine. Sprinkle salt through and let stand over night. In the morning drain, and rinse if there is too much salt, then add 2 tbsp. celery seed or more cut celery.

Take 2 cups sugar, 1 1/2 cups flour, 6 tsp. Coleman's mustard, 1 tbsp. ground cinnamon, 1/2 tbsp. ground cloves, 1 heaping tsp. tumeric powder. Mix thoroughly in little vinegar, add scant 2 quarts mild vinegar. Mix all thoroughly and cook until tender.

- Mrs. Frank Phinisey.