Pickles

200 medium-sized cucumbers. Wash and place in stone jar, 1 cup sugar, 1 cup salt, 1 cup ground mustard, 1 handful mixed spices.

Sprinkle the spices through as you pack the cucumbers in the jar. Mix the sugar, salt, mustard into a paste with vinegar to moisten and pour over the cucumbers, then fill the jar with cold vinegar. Use cider vinegar. Pickles will be brittle in 4 or 5 days.

- Mrs. 0. T. Mitchell.

Tomato Catsup

Peel 1 bushel ripe tomatoes, 2 green, hot peppers, 10 large onion; boil together until tender. Put mixture through sieve. Return to slow fire and add 2 quarts cider vinegar, 4 cups sugar, 1 oz. whole cloves, 1 oz. whole allspice, 2 oz. stick cinnamon, 1 tsp. red pepper, 1 tsp. whole pepper. Put spices in a salt bag. Cook slowly until reduced 1/3. Bottle boiling hot.

- Mrs. J. D. Wigginton.

Green Tomato Pickle

11/2pecks green tomatoes sliced 1/4 inch, 1/2 peck onions sliced; put in strong salt water in separate dishes over night. Drain well.

Bring to the boiling point 6 cups cider vinegar, 2 tbsp. cinnamon, 1 tsp. each allspice, cloves and pepper, 3 cups sugar, 2 green hot peppers; add onions and boil 5 minutes, then add tomatoes and boil until tender. Do not seal boiling hot. Place 4 small pieces of horseradish on top of each can before sealing.

- Mrs. J. D. Wigginton.

Chopped Green Tomato Pickle

Sprinkle a cup of salt over 1 pk. of green tomatoes (chopped fine), let stand over night and in the morning drain well. Add 1/2 pt. horse-radish (grated), 2 onions and 1 stalk celery (chopped fine), 1 cup sugar, 1/4 cup celery seed, 1/2 cup mustard seed, 1 tbsp. ground mustard, 2 tbsp. ground pepper, 1 tsp. cloves, cinnamon and allspice, 2 qts. hot vinegar. No cooking required.

- Mrs. C. S. Graves.

Green Tomato Chutney

1 cup raisins, 4 cups vinegar, 1/4 cup mustard seed, 1/4 cup salt, 2 cups brown sugar, 4 small onions, 6 good-sized green tomatoes. Simmer 1 hour, then add 12 sour apples, chopped fine; cook slowly until tender, seal in small jars. - Mrs. M. L. Wigginton.

Watermelon Pickle

Boil white part of melon in salted water for 1 hour. Drain; add equal parts brown sugar and vinegar, 2 tbsp. cloves tied in thin cloth, and several sticks cinnamon. Boil 20 minutes, add melon and boil 10 minutes.

- Mrs. Chas. Langill.

Wayside Mixed Pickles

2 qts. green tomatoes, 2 qts. ripe tomatoes, 3 sweet green peppers, 1 large ripe cucumber, 2 stalks celery, 3 large onions, 1 small cabbage. Chop all together and cover with 1/2 cup salt. Let stand over night. In the morning, drain well. Then add 3 qts. of vinegar, 2 lbs. brown sugar, 2 tbsp. mustard. Cook for 1 hr. and seal hot. - Mrs. W. M. Hofstetter.

World Fair Pickles

1 qt. whole small cucumbers, 1 qt. large cucumbers, sliced, 1 qt. small onions, 1 qt. green beans, boiled, 1 large cauliflower, 4 green peppers cut fine. Make a brine of 4 qts. water, 1 pt. salt. Pour over vegetables and let stand 24 hours, then scald in brine. Drain well.

Dressing

1 cup flour, 6 tbsp. mustard, 1 tbsp. tumeric, 11/2 cups brown sugar, 3 qts. vinegar. Mix flour and mustard to a thin paste and stir into the vinegar; let boil until thick. Mix with the vegetables and let all boil until heated through. Seal while hot.

- Mrs. U. G. Buck.

Spiced Cherries

Remove stones from cherries and cover with vinegar. Let stand for 24 hours. Drain, take equal parts of cherries and sugar, add 1/2 tsp. cinnamon to each 2 quarts of seeded cherries. Let stand for 2 or 3 days, or until sugar is dissolved stirring occasionally. Pack in cold jars and seal. No cooking. - Mrs. S. Belnap.

Green Tomato Mince Meat

1 peck green tomatoes and 1 peck cooking apples (ground), 4 cups vinegar, 4 cups molasses, 2 tbsp. ground cinnamon, 1 tbsp. cloves, 1 nutmeg, 2 tbsp. salt, 2 lbs. raisins, 1/2 tsp. pepper, 2 lbs. currants, 2 lbs. brown sugar, 1 lb. beef suet ground fine. Cover tomatoes with boiling water and cook 15 minutes. Drain and cover again with boiling water and cook 15 minutes. Repeat again and drain. Add other ingredients and let boil 10 minutes. Seal hot. Makes about 10 qts. - K.