Green Tomato Pickle

Slice 1 peck green tomatoes, salt and drain over night;

1 dozen medium sized onions, sliced and salted over night,

2 dozen, more if liked, cucumbers, sliced. Dilute enough vinegar to cover all ingredients. Sweeten and spice to taste with mixed spices. Bring to a boil and add tomatoes, let get hot and add onions, let get hot and add cucumbers, bring to a boil and seal. These are improved by adding a few green nasturtium seed and a few red sweet peppers cut in rings. Amanda Sherertz, Marion, 111.

Cucumber Pickles

3 Quarts of sliced cucumbers, 1 quart of sliced onions, 1/2 pint of salt. Let these three stand 1 hour. 3 Pints of vinegar, 1 teaspoon of cayenne, 1 tablespoon of mustard, 1 tablespoon of black pepper, 2/3 of a pint of sugar, 1 teaspoon of ginger, 1 teaspoon of celery salt, 1 teaspoon of tumeric. Mix and boil 5 minutes, then can.

Mrs. Leila MAXEY.

Cherry Pickles

Let cherries stand in vinegar over night. Then take as much sugar as cherries, let stand till dissolved, then seal.

Mrs. Lane, McLeansboro, 111.

Spiced Apples

1 Peck apples, 2 quarts vinegar, 4 pounds sugar, 2 tablespoons whole cloves, 2 tablespoons allspice, 4 tablespoons stick cinnamon (broken), J teaspoon salt. Select ripe, hard, sweet apples, peel, quarter and core. Heat the vinegar and spices, then add apples and cook slowly until apples can be pierced with fork. Put apples in cans, let vinegar boil down and pour over the apples; seal.

Clara M. Harvey.

Sweet Pickled Peaches

1 Peck peaches, 11/2 quarts vinegar, 3 pounds sugar, 2 ounces stick cinnamon, cloves. Boil sugar, vinegar and cinnamon for 10 minutes. Scald and skin peaches. Stick each peach with 4 cloves. Cook half the peaches at a time in boiling syrup until soft. Clara M. Harvey.

Sweet Pickled Pears

Follow recipe for Sweet Pickled Peaches, using pears instead of peaches. Clara M. Harvey.

Ripe Tomato Pickle

3 Pints tomatoes peeled and chopped, 1 cup chopped celery, 4 tablespoons of chopped red pepper, 4 tablespoons chopped onions, 4 tablespoons salt, 6 tablespoons sugar, 6 tablespoons mustard seed, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, 1 teaspoon grated nutmeg, 2 cups vinegar. Mix ingredients in order given. Put in stone jar and cover. This mixture must stand a week before using, but may be kept a year. Fannie Merritt Farmer.

—The Boston Cooking School Cook Book.

Ripe Cucumber Pickle

■

Cut cucumber in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to the boiling point, then let stand on back of range 2 hours. Remove from alum water and chill in ice water. Make a syrup by boiling 5 minutes 2 pounds of sugar, 1 pint vinegar with 2 tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook 10 minutes. Remove cucumbers to stone jar, and pour over syrup. Scald syrup 3 successive mornings and return to cucumbers.

Fannie Merritt Farmer. - Boston Cooking School Cook Book.

Pepper Relish

2 Large heads cabbage, 10 onions, medium size, 1 dozen red peppers, 1 dozen green peppers, 1 dozen yellow peppers, 1 ounce white mustard seed, 3 quarts vinegar, 3 pints sugar. Chop cabbage, onions and peppers very fine, add salt and let stand over night. Pour boiling water over mustard seed and let stand 5 minutes. Bring vinegar and sugar to a boil and pour over mixture. Do not cook. Seal.

Mrs. C A. Taylor.

Chili Sauce

12 Medium-sized ripe tomatoes, 1 pepper finely chopped, 1 onion finely chopped, 2 cups vinegar, 3 tablespoons sugar, 1 tablespoon salt, 2 teaspoons cloves, 2 teaspoons cinnamon,

2 teaspoons allspice, 2 teaspoons grated nutmeg. Peel and slice tomatoes. Add onion and pepper, the dry ingredients blended; add vinegar, heat slowly to the boiling point and cook 2 1/2 hours over a slow lire. Clara M. Harvey.