Spanish Pickles

Two dozen large green cucumbers, slice ½ in. thick and let stand 24 hours in salt water, 2 large heads cabbage, chop and let stand 2 hours in salt water. 2 dozen chopped onions, 2 dozen chopped green peppers, 2 oz. white mustard seed, 1 oz. celery seed, 1 oz. tumeric, 4 oz. powdered English mustard, 2 lbs. light brown sugar, 1 gal cider vinegar. Boil until thick. - Mrs. E. T. Zagelmeyer.

Watermelon Pickle

Pare and cut in pieces, about 2 by 3 inches, watermelon rinds; cover with weak alum water, poured over hot; add a small handful of salt; let stand 24 hours, then soak in rain water. Put in kettle, cover with water and boil until tender, then drain off water. Make syrup of equal parts of sugar and vinegar, add cinnamon and cloves, put in fruit and boil until clear. - Mrs. A. E. Giles.

Pickles

One dozen large sour cucumber pickles cut in meduim slices or cubes 1 teaspoon celery seed, cover with 2 cups granulated sugar. Let stand 24 hours and serve. - Mrs. M. L. Ducker.

Celery Relish

15 large ripe tomatoes, 2 red peppers, sweet, 3½ cups of vinegar, 6 tablespoons of sugar,

5 white onions,

6 stalks of celery,

2 tablespoons of salt.

Chop all quite fine, tomatoes separate, boil 1 ½ hours.

Mrs. W. I. Slemmons.

Pepper Hash

36 green peppers,

15 medium sized onions, 12 red peppers.

Put above thru food chopper, cover with boiling water. Allow to stand five minutes then drain. Then cover again with boiling water and drain. Then add 1 ½ pints of vinegar, 1 ½ cups of sugar, 3 tablespoons salt. Cook all together 1 5 minutes and seal while hot.

Mrs. P. R. McComas.

Tomato Preserves

Scald ripe tomatoes. Peel and remove seeds. Add an equal amount of sugar, let stand over night with a weight on cover. In the morning run through a colander. Boil juice until right thickness for preserves, drop in tomatoes and cook until they are done. Place in glasses or jars.

Mrs. James Ellis.

Tomato Sauce

Peel thoroughly ripe tomatoes, and take out the seeds. Put to boil with a little oil or butter, onions, salt, pepper and spices. Cook thoroughly over slow fire and strain. Will keep. - Mrs. C. P. Bourland.

Chopped Pickles

1 peck green tomatoes, 3 heads cabbage, 6 green peppers,

2 quarts ripe tomatoes, 1 dozen onions, 6 ripe peppers.

Chop all together, salt in 1 pint salt over night. Drain well in the morning. Add 1 teacup grated horseradish, 2 lbs. sugar, 1 tablespoon each white mustard seed, cloves, pepper, celery seed. Cover well with vinegar and boil 1 hour. - Mrs. J. H. Lamond, Danvers, Ill.

Dutch Pickle. (Excellent.)

1 pk. green tomatoes,

12 sour cucumber pickles, small,

3 bunches of celery,

3 green and 3 ripe peppers,

6 pts. sugar,

2 tablespoons mustard, 2 tablespoons tumeric,

2 large heads of cabbage, 2 large heads of cauliflower, 2 qts. small onions, 1 gal. vinegar, 1 cup of salt, pt. flour.

Mix and cook down. - Mrs. John Smith, Midland City, Ill.