Sweet Pickles

Peel and slice ripe cucumbers the long way. Soak in brine water over night. Put in one teacupful of sugar to one pint of vinegar. Season with cinnamon.

Mrs. Low Brown.

The latter part of August procure small silver skin onions, keep in a dry place. When ready to make pickles skin them and put in strong cold brine for from four to six days. Take out and rinse in cold water. Place in a jar in alternate layers of onions and spices, mustard, cloves and cinnamon, cover with cold vinegar and seal. Mrs. Agnes Morey.

Yankee Pickles

Two cups boiled beets chopped fine, two cups raw cabbage chopped fine, one cup grated horse radish, one and a half cups brown sugar, one teaspoon cayenne pepper, one teaspoon black pepper, one teaspoon ginger, one teaspoon mustard, one tablespoon salt. Cover with good vinegar.

Lettie P. Boyd.

Mrs. Theressa Dool.

Peach Or Apple Pickles

One quart best cider vinegar, three pints sugar, boil slowly five minutes and skim. Pare fruit, put in syrup together with spices in proportion of two teaspoons whole cloves, four teaspoons cinnamon, one small piece of ginger root to each gallon of fruit. Simmer fruit till tender. Fill fruit jars, set in warm place. Boil syrup till thick, fill jars and seal.

Mrs. W. J. Graham.

Olive Oil Pickles

One hundred and twenty-five medium sized cucumbers sliced, one dozen silver skin onions sliced, one cup white mustard seed, one scant half cup celery seed and dill seed mixed, one pint of olive oil, scant pint of salt, one quart or more of cold vinegar. Stir all together and stir every day for several days. Mrs. J. H. Ramsey.

Cook the beans in salt water until tender, drain in colander and put in glass jar with stick cinnamon scattered through. Heat the vinegar, taking a cupful of sugar to a quart of vinegar. Pour this over the beans and seal.

Mrs. R. E. Fleming.

Chowchow

One peck green tomatoes chopped fine, sprinkle one cup salt over them and let stand over night. In the morning drain in colander; add eight green peppers chopped fine, one cup white sugar, cover with vinegar and boil twenty minutes. Chop fine six large onions, two bunches celery, four little red peppers, add to the other ingredients, when cool and drained one cup prepared mustard and whatever spices you like, one pint grated horse radish, put in stone jar, cover with cold vinegar and cover tightly. Mrs. Ewing.

Chowchow

Pare and seed large ripe or green cucumbers and quarter them; cut in pieces about one inch long one quart and put in salt water, one large cauliflower, one dozen onions, one quart green tomatoes, one dozen small pickles. Cut all the size of the cucumbers; break and cook done one quart of beans in salt water; add one quart celery: scald each one separately in salt water; drain each one; pour brine off the cucumbers; scald and drain; put all in a jar. Take two quarts of cider vinegar, two and a half cupfuls of sugar and put on stove to boil; then take one-half quart vinegar, one cupful flour, six tablespoonfuls ground mustard and stir well together. Six green peppers, ground cinnamon buds; boil together until tender, then put away air tight. For the above get ten cents worth of mustard and five cents worth of each of the spices, a little celery seed if you can't get celery.

Mrs. J. A. Harvey.

Aunt Lizzie Baxter.

Mrs. E. C. Bartlitt.

Chili Sauce

Eight quarts of tomatoes, three cups of peppers, two cups of onions, three cups of sugar, one cup salt, one and a half quarts of best vinegar, three teaspoonfuls of cloves, three teaspoonfuls of cinnamon, two teaspoonfuls each of ginger and nutmeg. Chop tomatoes, onions and peppers. Cook two hours then add rest of ingredients. Cook one hour more. Then can in pint Mason jars. Mrs. W. N. Boyer.

Chili Sauce

Twelve large ripe tomatoes, three ripe or green peppers, two onions, two tablespoonfuls salt, two tablespoonfuls of sugar, one tablespoonful of cinnamon, three cupfuls of vinegar. Peel tomatoes and onions, chop fine, add pepper and other ingredients and boil one and a half hours. Put in stone or glass jars. Nannie A. Foote.

Celery Sauce

Six pounds of celery, chopped fine, one small onion, chopped fine; sprinkle this with salt, let stand a few hours, then drain well; put in a crock to mix. Half ounce of mustard seed, one green and one red pepper, cut fine, then half ounce of ground mustard mixed with good vinegar; pour over this and seal up. Mrs. C. W. Rutledge.

Prepared Mustard

Three tablespoonfuls of mustard, one tablespoonful of sugar, half teaspoonful of salt, one well beaten egg, half tea-cupful of vinegar; stir the mustard into the vinegar, add the other ingredients, and have a pan of boiling water on stove. Put the mixture in an earthen bowl and place it in the hot water and stir it until it thickens. Take off and stir in while hot one tablespoonful of butter. Mrs. O. M. Hammond.

Corn Relish

Three peppers, ten cups chopped cabbage, ten cups sweet corn cut off cobs, three cups of sugar, two quarts vinegar, three tablespoons white mustard, three tablespoons of salt, two tablespoons celery seed. Cook half hour and seal while hot.

Mrs. John M. Harney.

Mrs. S. A. D. Farr.

Mrs. George W. Werts, Jr.

Gooseberry Soy

Eight pounds gooseberries, four pounds sugar, one pint vinegar, half teacup water. Boil two hours or more, until thick. Mrs. Caroline Bassett.