Spiced Beets

Boil medium-sized beets, remove skins, pack in fruit jars when sliced. Have ready boiled a quart of vinegar, I tea-spoon whole cloves, I teaspoon cinnamon bark, sugar to taste. Pour this over beets while they are warm.

Clara M. Harvey.

Cucumber Pickles

Soak small cucumbers in salt water, about 1 cup salt to gallon of water, over night. In the morning dry each one with a cloth, put in jars and cover with following mixture: For 10 quarts of pickles it requires 1 gallon of white wine vinegar, though pure cider vinegar will do but spoils the color of pickles, 1 cup salt, 1 cup dry mustard, 2 teaspoons of saccharine for sweetening. If unable to get saccharine, boil 4 cups of sugar with 1 quart of vinegar and allow to cool. Then mix all together and pour over cucumbers cold.

Mrs. M. S. Coleman.

Cucumber Pickles

1 Gallon vinegar, 1 cup sugar, I cup ground mustard, 1/2 cup salt, mix all with wooden spoon. Wash cucumbers and wipe dry and drop in. You can add from time to time. This makes 5 gallons. Mrs. W. V. Rathbone.

Spanish Pickles

1/2 Gallon chopped green tomatoes, 1/2 gallon chopped cabbage, 1/2 gallon chopped onions, 3 dozen cucumber pickles, 1 1/2 tablespoons salt, bunch of celery, 5 cents each of yellow mustard seed and tumeric, 1 cup sugar, 1 tablespoon flour stirred in thin enough to pour, 1/2 gallon vinegar. Put salt on tomatoes and let drain 24 hours. Mix well and heat to boiling point and seal. Mrs. W. V. Rathbone.

French Pickles

1 Large head of cabbage, 1/2 peck green tomatoes, 2 heads cauliflower, 6 bunches of celery, 2 quarts of pickling onions, 6 green peppers. Chop cabbage and onions together, chop tomatoes and salt over night. Next morning make a dressing of 1 gallon vinegar, 1 cup cornstarch, 1 cup white mustard seed, 3 dessert spoons ground mustard, 4 cups sugar, 1 teaspoon tumeric. Boil this then add chopped stuff, cut celery and cauliflower. Heat through and seal. This makes 10 quarts. More sugar may be added if desired.

Mrs. R. F. Brown.

Mustard Pickles

1 Quart cucumbers cut in small pieces, 1 pint onions, 2 green peppers cut small and 1 quart green tomatoes. Soak in salt water over night. Drain, put in jars and pour sufficient vinegar over to cover and let stand three days. Then take 1 cup ground mustard, 1/2 cup sugar, 1 cup flour and 1 quart of vinegar. Mix together, cook and pour boiling hot over pickles. When cold cover closely.

Bessie Parish.

German Mustard Pickles

Pare large white cucumbers thinly. Cut in quarters and with spoon scrape out all seeds, leaving only solid meat. Salt liberally and stand over night, using no water. Prepare vinegar by diluting with water, adding a little sugar and 5 cents worth white mustard seed. Wipe separately each piece of cucumber and drop in boiling vinegar, together with red and green peppers. Let cook ten or fifteen minutes or until just before turning transparent, and can. The success of these pickles depends in great measure in not overcooking. Eva Clark.

Dill Pickles

Take nice large straight cucumbers. Long, green and white spine are good varieties to select for this purpose. Gather them when they have reached good size, but before the seeds begin to swell. Soak them over night in cold water, wash them thoroughly the next day, giving them a scrubbing with a coarse brush, and pack them into a keg with alternate layers of fresh grape leaves and a few stalks of dill. Then pour a brine over them, made by dissolving 1 cup salt in one bucket water. Hold the pickles under the brine by weighting with a loose cover and stone. In warm weather the pickles will be good to use in 2 weeks time. No vinegar is needed, as the pickles will develop acidity enough to be palatable. Simply peel and cut them in slices length-wise and eat with potatoes, meat or even bread and butter. The dill is not absolutely necessary, but imparts some characteristic flavor to the pickles. Every seedman offers dill seed. A 5c packet is all you will want.

Tomato Catsup

3 Gallons of tomatoes cooked and rubbed through a sieve,

1 teaspoon cloves, 4 teaspoons each of spice and cinnamon,

2 tablespoons pepper, 1/2 teacup salt, 3 teacups sugar and a little over 1 quart of vinegar. Boil until thick and seal.

Mrs. C. A. Taylor.

Tomato Catsup

Slice 1 bushel of ripe sound tomatoes and chop 10 large onions. Mix, cook until well done, cool and run through a sieve or berry colander. Add 1/2 gallon of apple vinegar, § pints of salt, 3 pounds of brown sugar, 2 ounces each of black pepper, white mustard seed and allspice, 1/2 ounce of cloves and a handful of bay leaves. Green and red pepper to taste. Use whole spices and put them into a cheesecloth bag with the bay leaves. Make a small slit in side of whole peppers, let cook until hot enough and remove. Cook catsup 4 hours, or until thick enough, and seal.

Fannie Gaskins.

Canned Peppers

Cut tops off red mango peppers, take out seed and slice lengthwise in narrow strips. Let drain and pack in glass jars. Make hot 1 quart vinegar, 2 ounces white mustard seed, 2 cups sugar, 2 level tablespoons of salt. Boil until ingredients are dissolved and pour hot over peppers in jars and seal. Mrs. D. B. Harvey.