Mustard Pickles

Slice, sprinkle with salt and let stand 3 hours 1 dozen medium-sized cucumbers and about the same amount of onions. Drain and boil in about 1 quart weak vinegar until nearly tender. Then for each quart of vinegar that it takes to cover them add the following dressing: 2 cups brown sugar, 3/4 tablespoon tumeric, 3/4 tablespoon mustard, 2 tablespoons flour and add to above and boil until thick. One small hot red pepper can be used and less mustard.

Mrs. R. J. Grier.

Mustard Pickles. 2

Six quarts small cucumbers and silver onions, 6 large green peppers, 4 red peppers, 1 cauliflower. Put cucumbers in brine 48 hours. Onions and cauliflower 24 hours. Scald (not boil) all in brine and let drain. 3 quarts cider vinegar, 9 tablespoons Coleman's mustard, 1 1/2 tablespoons tumeric, 3/4 cups sifted flour, 4 cups granulated sugar (or more). Make paste of mustard, flour and tumeric with some vinegar and add sugar. Boil until thickens and add pickles for a few minutes.

Mrs. W. H. McClenahen.

Sweet Mustard Pickles

One peck green tomatoes, 1 peck onions. Slice alternately in layers, green tomatoes and onions. Salt each layer and let stand over night. Drain off brine and use 1/2 vinegar and water enough to cover; cook until tender. Drain off and make syrup of 1/2 gallon cider vinegar, 8 cups brown sugar. 1 cup mustard, 8 teaspoons tumeric. Mix these separately with vinegar until quite thin: 1 teaspoon each ground cinnamon, cloves and allspice tied in a bag and 1/2 teaspoon each of the same spices, whole, put in loose, and 1 chopped red pepper (seeds removed). Let all come to a boil; put in pickles and boil again. Mrs. Harry M. Freed.