Oil Pickles

1 peck medium sized cucumbers, 2 large onions chopped fine, 1 ounce black mustard seed, 1 ounce white mustard seed, 1 ounce celery seed, 1/2 pint olive oil, vinegar enough to cover. Slice the cucumbers, let stand in salt water, then drain.

Chili Sauce

12 large ripe tomatoes, 4 ripe or 3 green peppers, 2 onions, 2 tablespoons salt, 2 tablespoons sugar, 1 tablespoon cinnamon, 3 cups vinegar. Peel tomatoes and onions, chop all fine and boil 1 1/2 hours. Bottle and it will keep.

Oil Cucumber Pickle

(Mrs. Ives.)

2 dozen cucumbers, size suitable for table. Peel and slice them. Sprinkle with 1 cup salt. Let stand 3 hours, then thoroughly drain in colander for 2 hours. Sliced onions, 1 cup, 1 large red pepper, sliced, 1/4 cup white mustard seed, J cup black mustard seed, 1 teaspoon powdered alum, 1 quart white wine vinegar, I| cups olive oil. Mix well and put into Mason jars without cooking or heating.

Mustard Pickles

(Marion Carr.)

1 quart of small cucumbers, 1 quart of large ones, cut up, 1 quart button onions, 2 large cauliflower, cut in pieces, 2 quarts celery, diced, 4 red peppers, cut in strips. Make a brine of 1 cup salt to 1 gallon water. Soak in this brine 24 hours. Scald in same brine until everything is tender. Drain thoroughly. Make a paste. 12 tablespoons French mustard, 2 cups flour, moistened with vinegar, 4 quarts vinegar, brown sugar to taste. Stir over fire until smooth. Add pickles and can.

Canning Blueberries

(Grace D. Pardridge.)

Make a syrup by boiling 6 cups of sugar and 1 of water for 15 minutes, then add 9 cups of berries. Keep them under the boiling point for 15 minutes, then fill hot jars with them and screw the covers tight.

Delicious Conserve

(Mrs. George E. Moore.)

Cook 5 pounds peaches and 5 pounds sugar 30 minutes. Add 1 pineapple cut in pieces, 3 eggs, 2 ounces ginger root and cook down.

Conserve

(Mrs. Frank L. Wean.)

3 pints stewed grape pulp, boil pulp in juice and put through colander 8 cups sugar 1/2 pound raisins, juice of one orange and one lemon, 1 pint of water, 1 cup coarsely chopped walnut meats. Boil slowly for 20 minutes.

Peach Conserve

(Mrs. J. P. Smith.)

5 pounds of sugar, 5 pounds of peaches, 1 pineapple, a little green ginger root. Boil sugar and peaches a half hour and add pineapple cut fine and the ginger root cut in small pieces. Boil all until ginger is soft.

Grape Conserve

2 quarts blue grapes, cook and strain, add 5 cups sugar, boil until begins to jell. Add 1 pint nuts broken fine, 1 pound seeded and chopped raisins. Boil a few minutes. Put into jelly glasses. Fine with meats.

Cherry Conserve

(Mrs. John Glass.)

3 pounds stoned cherries, 2 pounds stoned raisins, 4 large oranges, 4 pounds sugar. Chop oranges fine. Steam raisins 20 minutes. Chop coarse. Add cherries and sugar, oranges. Boil 20 minutes, then put in tumblers like jelly.