Spanish Pickle

(Mrs. Luther.)

2 dozen ripe cucumbers cut in large pieces (green cucumbers may be used), chop fine 2 heads cabbage, 3 dozen small onions, 8 green peppers, 6 stalks celery. Let stand in salt water 24 hours, drain and place in kettle, 1 ounce white mustard seed, 1 ounce celery seed.

French Tomato Pickle

(Mrs. Troxel.)

1 peck green tomatoes, 6 onions, nicely sliced; sprinkle 1 teacup of salt over and stand all night, then drain well and scald in weak vinegar 10 or 15 minutes, drain again and scald with 2 quarts strong vinegar. 1 pound sugar, 2 tablespoons curry powder, 2 tablespoons tumeric, 2 teaspoons cinnamon, 2 teaspoons cloves, 2 teaspoons allspice, 2 teaspoons mustard. Simmer all together slowly a few minutes. This is a beautiful rich pickle.

Chopped Tomato Pickle

1 peck green tomatoes, 1/2 dozen onions, 1 small head cabbage, 3 green peppers, 1 large bunch celery. Chop all fine and stir in 1 cup salt, 1 tablespoon ground mustard, 3/4 teaspoon cayenne pepper, 3 tablespoons ground cinnamon, 1 tablespoon ground cloves. Stir well and cook slowly for 2 hours.

Green Tomato Pickles

(Mrs. G. H. Campbell.)

1 peck green tomatoes sliced over night, sprinkle with salt; in morning dram in colander, slice 1 quart onions, 1 quart green beans, 1 pound brown sugar; cover with vinegar, put in a porcelain kettle, add tablespoon of celery salt, celery seed, mustard seed, and tumeric powder enough to make the vinegar yellow, handful of whole allspice. Cook all afternoon.

Cold Vinegar Pickles

(Edna Sampsell.)

Scrub small cucumbers. Make brine strong enough to hold up an egg. Let encumbers stand in this brine 24 hours. Spiee pure cider vinegar with dill and pepper, cloves, horseradish, black pepper. Heat to the boiling point. Let cool and cover the pickles. Put in each jar a little of each spice.

Oil Pickles

(Mrs. H. B. Clarke.)

100 small sliced cucumbers, 1 1/2 cups salt, 3 pints small white onions sliced. Put layer of cucumbers, onions and salt in colander and let stand over night. Wash and drain them; add 3 ounces white mustard seed, 1 ounce celery seed, 2 cups best olive oil. Put in a jar and cover with vinegar. A little sugar improves and hardens them.

Pickled Girkins

(Mrs. Byron L. Smith.)

Soak 300 small girkins in brine over night. 1 handful of small green peppers, 1 quart small onions, 3 tablespoons white mustard seed, 3 tablespoons black mustard seed, 3 tablespoons celery seed, 7 small handfuls of juniper berries, 2 pounds brown sugar, 1/2 gallon cider vinegar. Put the mixture on the stove and let it come to a scald, not boil. Scald until thoroughly seasoned. When ready to bottle, add to this 1 quart bottle of Cross & Black-wells Chow-Chow, to which add 1/2 pound of ground white mustard, mixed with a little cold vinegar.

Onion And Cucumber Pickle

(Mrs. John Glass.)

3 dozen small cucumbers, 3 quarts small onions. Slice and sprinkle with salt and let stand over night. Rinse and drain well in cold water. Make a dressing of: 1 quart vinegar, 1/2 cup sugar, 1/2 cup flour, 2 level tablespoons mustard, 1 level tablespoon celery seed, 1 teaspoon tumeric, a little cayenne. Cook until thick. Then add cucumbers and onions and cook 1/2 honr. Put in bottles and seal.