Sweet Apple Pickles

1 cup sugar, 3/4 cup vinegar, 1 pint fruit, cloves and cinnamon. Mix sugar, vinegar, cinnamon and boil 20 minutes. Drop in fruit cut in half; stick whole cloves into halves. Cook until tender. Seal while hot.

- Marion Johnson.

Beet Pickles

1 cup vinegar, 1 cup water, 1 cup sugar, 6 whole allspice, a small piece of cinnamon bark. Boil together until quite a thick syrup. Fill a quart jar with freshly-cooked beets and pour the syrup over them. Seal while hot. Beets must be used the same day they are taken from the ground. - Mrs. M. E. Kurts.

Pickled Red Cabbage

Slice cabbage fine and place in a colander. Sprinkle with salt and let drain for 2 days. Put in a jar and cover with boiling vinegar. If spice is liked, use 1 oz. of whole black pepper and 1/2 oz. allspice to each quart, mixing with vinegar. - Mrs. Thomas Savage.

Cabbage, Beet And Horse Radish Pickles

1 qt. cooked beets, and 1 qt. raw cabbage, chopped fine, 2 cups sugar, 1 cup horse radish, grated, 1 tbsp. salt, 1/2 tsp. red pepper, enough vinegar to cover. Heat thoroughly, pack in jars and seal.

- S. Belnap.

Canadian Pickle

1 qt. large onions, chopped, 1 qt. large cucumbers, chopped, 1 qt. small cucumbers, whole, 1 qt. small white onions, whole, and 2 green peppers, chopped.

Cover with hot brine; let stand over night. Drain in the morning and add 5 cups brown sugar, less if desired, 1/3 gal. vinegar, 2 oz. whole mustard seed, 2 oz. celery seed. Let come to a boil. Make a paste of 2/3 cup flour, 1/4 lb. mustard, 1 tsp. tumeric powder. Pour on pickles slowly, let boil and seal.

- Mrs. Thomas Savage.

Chicago Hot

Chop 1 pk. green tomatoes, 4 red peppers, 4 green peppers, 2 cups celery, 2 cups onions. Cover with 1/2 cup salt and let stand over night. Drain well. Mix together 6 cups vinegar, 2 cups sugar, 1/2 cup white mustard seed. Pour over the first mixture. Pack in stone jars. - Mrs. U. G. Buck.

Chili Sauce

1 heaped peck ripe tomatoes, skinned and chopped, 8 large onions, sliced, 2 tbsp. cinnamon, 2 small tsp. cloves, 2 level tbsp. salt, 1 tsp. allspice, 2 1/2 cups sugar, 1 qt. vinegar, 2 level tsp. cayenne pepper. Boil together until thick. - Mrs. Bliss Langill.

Chili Sauce

18 tomatoes, 6 peppers, 6 onions, 1 lb. brown sugar, 3 tbsp. salt, 4 cups vinegar. Chop together and cook 1 hour. - Mrs. H. R. Putnam.

Chutney Sauce

16 ripe tomatoes, 12 large apples, 10 large onions, 1 pound raisins, 1/4 pound or 1/2 cup salt, 1 pound sugar, 4 red peppers and 6 cups vinegar. Chop fine and cook together slowly for 3 hours. Seal in sterilized jars.

- Mrs. Elmer A. Johnson.

Hope's Chutney

1/4 pk. ripe tomatoes, 1/8 pk. large onions, 1/4 pk. tart apples, 1 1/4 lbs. brown sugar, 1 lb. sultana raisins, 1/8 gal. vinegar, 1 oz. mixed spices, 1 small red pepper.

Chop fine and mix together. Boil until clear.

- Mrs. 0. Carlson.