"Peter Piper picked a peck of pickled peppers."

Cold Vinegar Pickles

Wash cucumbers good; then put them in a stone jar; pour boiling water over them three times, letting it get cold each time; then wipe dry and pack in jars. Then to 2 quarts cider vinegar add 1 cup of dark brown sugar; 1/2 cup of salt; 1/2 cup of Colman's mustard; pour over pickles cold. These keep without sealing. - Mrs. G. Rohletter.

Cucumber Pickles

One dozen cucumbers; 1/2 dozen onions; slice and stand in salt water for 1 hour; drain; cover with the following: 1 pint vinegar; 1 cup sugar; 1 teaspoon ginger; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon mustard seed; 1 teaspoon celery seed; 1 teaspoon cinnamon bark; 1 teaspoon tumeric. Heat and seal. - Mrs. Morris Sidebottom.

Green Tomato Pickles

One gallon green tomatoes; 6 large onions; 1 quart vinegar; 1 heaping cup brown sugar; 1 tablespoon salt; 1 tablespoon black pepper; 1 tablespoon mustard seed; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon. Slice tomatoes and onions. Put all materials together in granite kettle and stew until tomatoes look clear and are tender. Put in glass jars and seal hot. - Mrs. Penny.

Mustard Pickles

One peck cucumbers; 1 peck onions; 1/2 peck string beans; 3 heads cauliflower; 3 bunches celery; 1/2 dozen sweet peppers. Soak in strong salt water over night; drain and cut into shape. Scald in weak salt water; 3/4 pound mustard (Colman's); 2 packages Curry powder; 6 quarts vinegar; bring to boil and pour over pickles in jars. Do not seal while scalding. Thicken with little flour. - Mrs. Henry Butterworth,

Mustard Pickle

One quart small cucumbers; 1 quart large ones, pared and sliced; 1 quart small onions; 1 quart sliced green tomatoes; 1 large head cauliflower; 1/2 dozen green peppers. Put these in weak brine for 24 hours; then scald in same and drain. The dressing: 2 quarts vinegar; 1 1/2 cups sugar; 6 tablespoons ground mustard; 1 tablespoon tumeric; 1/2 cup flour. Cook until this comes to a boil; add the vegetables and let all come to a boil and seal. - Mrs. Nora Craft.

Dill Pickles

Soak pickles in salt water over night; wipe dry; put layer of pickles, layer of grape leaves and horseradish root; pack in half gallon jars. Make brine of 6 quarts water; 1 quart vinegar; 1 pint salt; pour over while boiling hot and seal. - Mrs. Raymond Dowdell.

Small Sour Pickles

For three hundred (300) small cucumbers: 1 gallon vinegar (not very strong); 1 pint salt; 1 pint sugar; 1/2 pint Coleman's dry mustard; let stand over night. Brush cucumbers while dry; wash and dry, fill jars with cucumbers; slice a little horseradish root, about 1 root for the 300 pickles; a small amount of red pepper, about 1/2 a pepper for the 300 pickles; use the fresh peppers; pour the mixture over the cucumbers and seal; use no heat. - Helen L. Hague.

Sweet Pickles

Cherries, pears, quinces and cling peaches should all be cooked until tender in plain water. Drain and use the liquid in making the sweet pickles syrup. Use 3 pints sugar to 1 quart vinegar and stick cinnamon and whole cloves; make syrup and pour over the fruit; drain the second and third day and boil down. When rich enough the third day add the fruit and boil it a few minutes and place in jars. Plums and smooth skinned fruits must be pricked. Handle fruit just as little as possible to keep it whole. - Tested.