Mustard Pickles

4 quarts green tomatoes, 1 quart small onions, 1 quart cucumbers, 1 quart cauliflower, 3 green peppers. Cut all into small pieces, let stand in weak brine 24 hours. Boil in same brine until tender, pour in colander and let drain 1 hour. Cover with 6 tbsp. mustard, 1 tbsp. tumeric, 4 cups sugar, 1 cup flour. Mix these with water to form a paste, heat 2 qts. vinegar, 1 pint water, when it boils pour in the paste, cook until as thick as soft custard. Add pickles, seal in jars.

- Mrs. L. D. Trabert.

Mustard Pickles

12 large cucumbers, 18 onions and 1 carrot sliced fine. Let stand in salt water 2 hours. Drain well 1 1/2 cups vinegar and 1 heaping cup sugar boiled together. Add pickles and boil 5 minutes (no longer). Make a paste of 1 tsp. cloves, 1/4 tsp. red pepper, 1/2 tsp. tumeric, and 1/2 tsp. ground mustard. Add this to the pickles, pack in jars and seal. Celery seed may be added.

- Mrs. S. Belnap.

Nine Day Pickles

Soak 7 lbs. cucumbers, cut in chunks 1 inch long, in strong brine for 3 days, then drain and soak in clear water 3 days, changing water each day; the third day drain well, take weak vinegar enough to cover and add alum the size of a hickory nut. Cook slowly, but not boil, in vinegar for 2 hours. Drain.

To 7 lbs. cucumbers use 3 lbs. brown sugar, 3 pints vinegar, 1 oz. spices, 1 oz. cassia buds, 1 oz. celery seed. Heat and pour over pickles boiling hot. Heat each day for 3 days, third day boil syrup until quite thick, pour over pickles in glass jars and seal.

- Mrs. U. G. Buck.

Olive Cherries

1 pint cold water, 1/2 teacup vinegar, 1 tablespoon salt.

Mix the above together and pour cold over cherries packed in cans. Leave the stems on the cherries.

Ready to eat in two or three weeks.

- Mrs. L. Ermil Butler.

Green Peppers

Chopped green peppers, fried in butter are delicious when served with canned corn or peas.

- Mrs. W. E. Hosier.

Pickled Peaches

Select small sound peaches and stick with cloves. To each quart of peaches, allow 1 pint of cider vinegar and 1 cup of sugar, 1 tsp. each of allspice, cloves and cinnamon. Cook until done and seal hot.

- Mrs. Bertha Leaf.

Pickled Pears

Make a syrup of 2 lbs. of sugar to 1 qt. of vinegar, 1 tsp. cloves, 2 tsp. cinnamon, 1 grated nutmeg. Drop in the pears cut in halves and boil till tender but not broken. Place in jars. Boil vinegar 20 minutes longer and pour over fruit. Is also good for peaches and crab-apples. - Mrs. Jas. Carter.

Piccalilli

1 head cabbage, 4 qts. green tomatoes, 5 onions, 3 stalks celery, 3 red peppers, 1 tsp. each of mustard and celery seed, 1 tsp. mustard, 3 pts. vinegar, 2 lbs. brown sugar, a little black pepper. Put cabbage, tomatoes, onions and peppers through food chopper and let stand over night with 1 cup salt. In the morning, drain, dry and add the ground celery.

Put vinegar, sugar and spices on to boil and when hot add vegetables. Cook about 30 min. Stir constantly and seal in jars, hot. - Mrs. Bertha Leaf.