GOOSEBERRY CONSERVE

2 qts. berries, 1 J oranges, 1 lb. seeded raisins, 5 cups sugar, squeeze juice from oranges, put rind through meat grinder, mix ingredients, boil 20 minutes. Mrs. F. Guderian.

CONSERVE SUPERBE. 1 box currants, 1 box gooseberries, 2 oranges. Pulp of both and rind of one boiled tender and put through meat grinder. Mix, add sugar lb. for lb. Boil until thick.

Mrs. David.

BAR LE DUC. Boil 1J cups water and 6 cups sugar until it threads. Then add 1 pt. strained honey and boil 3 minutes longer. Then add 3 qts. large currants and boil 3 minutes and simmer 10 minutes. Mrs. Frank T. Corriston.

CHERRY CONSERVE. To 1 box cherries take the juice of 1 lemon and \ orange chopped fine, f lbs. sugar to 1 lb. of mixture. Let cook about 20 minutes or until thick. Mrs. Capps.

QUINCE HONEY. Pare, core, and run through meat grinder. Take equal parts sugar and quince, let stand over night, in morning cook fifteen minutes. Not too thick.

Mrs. H. W. Gibson.

TO CAN GREEN BEANS, PEAS, ASPARAGUS AND CARROTS.

Beans, peas, asparagus, carrots. Place in a wire basket and plunge into boiling water while you count 20, add to water a piece of bicarbonate of soda the size of a large bean to 1 gal. water. Throw them quickly into cold water a few moments and drain, fill jar to about an inch from the top, add a tsp. salt, stand jars on top of a rack in a boiler, sur- round with cold water half way, cover the boiler and boil for an hour, screw the lids down tightly.

Mrs. W. J. Moorhead.

CANNED CORN. 9 cups corn, \ cup sugar, f cup water, not quite f cup salt. Cut corn from cob; do not scrape the cob. Boil twenty minutes and can as you would fruit. When you open a can set on back of stove with water enough to cover. Do not let boil, but heat through. Then pour off water and add milk and butter. The finest ever. Mrs. W. J. Byrnes.

TO CAN TOMATOES WHOLE. Select small and solid tomatoes, put into wire basket and plunge in boiling water quickly to peel. Pack into jars loosely, add § tsp. salt to each jar and fill to overflowing with water that has been boiled and cooled. Adjust the rubbers, lay on the tops loosely, put the jars into a boiler and surround with cold water, boil rapidly 5 or 10 minutes, then fasten each jar without lifting the lid.

Mrs. W. J. Moorhead.

11 Variety is the very spice of life.11

ENGLISH CHUTNEY. 1 lb. tart apples, 1§ lb. ripe tomatoes, 1 doz. small red peppers, 2 small white onions, \ lb. seeded raisins, good handful of mint. Chop all very fine, then add 6 tsp. salt, 2 tsp. mustard, 1 lb. white sugar. Mix together in earthen jar, pour over it 1 qt. of vinegar which has been boiled and cooled. Mix well and let stand in a cool place. C. F.

SWEET DILL PICKLE. 1 qt. dill pickles (quartered lengthwise and halved), 4 lbs. sugar, 1 qt. cider vinegar, \ box or 1 oz. mixed spices. Boil vinegar, sugar and spices to thick syrup. Put pickles in jars and pour syrup over them. Next day drain off the syrup and reheat and pour over pickles, repeat this process for 3 days. Seal. Mrs. H. W. Gibson.

CORN PICKLE. 10 cups corn cut from cob, 10 cups cabbage chopped fine, 6 red peppers (large). Heat together, \ gal. vinegar, 2 tbs. salt, 3 cups sugar, \ lb. ground mustard. Pour over cabbage and corn and let stand on back of stove and cook slowly for a short time. Then put in jars. Will keep unsealed for a long time. Mrs. John F. Willis.

CUCUMBER JELLY SALAD. Equal parts of cucumber and pineapple sliced. Make a lemon jelly, when cold add cucumbers and pineapple and pour into molds. Serve with mayonnaise dressing on lettuce leaf. Louise Burnwell.

CHICAGO HOT (A RELISH.) 1 pk. ripe tomatoes chopped fine and drain in sieve for 3 hours, 2 cups celery (chopped fine), 2 cups onions (chopped fine), 2 cups white sugar, 4 cups vinegar, | cup salt, J cup white mustard seed, 4 large red peppers (chopped fine), 4 large green peppers (chopped fine). Mix all, but do not cook. Add a little horse radish roo to each jar as a pre- servative. Do not seal. Cook and seal the tomato juice for soups. Mrs. Ernest E. Wanous.

FRENCH PICKLE. 1 peck green tomatoes, 6 onions, 6 green peppers chopped fine, 1 cup salt, let stand over night, in morning drain off brine, add 2 qts. water and 1 cup vinegar, boil 20 minutes and drain well through a colander, then take a little more than 2 qts. of vinegar, 1| lbs. sugar, \ lb. white mustard seed, 1 tbs. cloves, 1 tbs. cinnamon, boil well 20 minutes.

Mrs. John F. Willis.

HODGE PODGE. Chop equal portions \ peck each of sweet white cabbage, green tomatoes, green cucumbers and celery, 3 large green peppers, very fine. Mix all together, salt heavily, let stand 3 or 4 hours, or over night. To every 3 qts. of this add 1 qt. chopped onions. Prepare onions thus: chop fine, salt heavily, pour boiling water over them, let stand till cool, squeeze out and add to the above. Drain and pack all to- gether in a stone jar. Pour cold vinegar over to cover. Let stand 24 hours, squeeze out with hand until dry and take enough fresh vinegar to cover pickles, 2 oz. celery seed, 2 oz. mustard seed, 1 oz. whole cloves, 1 oz. whole allspice. When vinegar boils add pickle and boil not over 15 minutes, slowly, Pack in jars and tie up. Mrs. T. F. Quinby.

CUCUMBER PICKLES. 1 gal. vinegar, 1 teacup sugar, 1 teacup salt, 1 teacup ground mustard. Mix the sugar, salt and mustard together, then put in the vinegar, this will cover 200 cucumbers, put in large jar and cover with plate. Mrs. Moreau.

OIL PICKLES. 2 doz. medium sized cucumbers, slice very thin, put into bottles as soon as you slice them, sprinkle generously with mustard, celery, and whole pepper seeds and a little salt. Put into cans with vinegar and olive oil, f cup of oil to a qt. of vinegar. Always shake the bottle before dishing them for the table. Mrs. Albert Schaller,

SALAD PICKLES. 1 qt. chopped cucumbers (seeded but not peeled), 1 qt. onions, 2 qts. cabbage, 4 green peppers, chopped, \ lb, ground mustard, 1 cup flour, 3 cups white sugar, 1 tsp. tumeric (level), 3 tbs. white mustard seed, 1 tbs. celery seed. Let chopped materials stand over night covered with water and 1 cup of salt. In the morning scald up and then drain thoroughly. Take 1 pt. of vinegar and make a paste of flour, tumeric and ground mustard. Scald 5 cups of vinegar and 1 cup of water. Add sugar, celery and mustard seed. Stir in the paste until it thickens. Remove from the fire and add the chopped materials, f of an ordinary cabbage, lj qts. onions before chopping and 5 medium sized cucum- bers will make the right amount of the materials necessary.

Mrs. Emmet T. White.

COLD TOMATO CATSUP. 1J pts. vinegar, \ cup salt, 2 roots horse-radish, \ cup of dark and light mustard seed, 2 tsp. black pepper, 1 oz. celery seed, 1 onion (cut fine), 1 tsp. cloves (ground), 1 tsp. mace (ground), 2 tsp. cinnamon (ground), 1 cup sugar, 2 green peppers (chopped), \ peck (ripe) tomatoes (peeled and seeds and juice taken out) , chopped. Mix. Mrs. T. F. Quinby.

MUSTARD PICKLES. Vinegar 3 qts., little white onions 2 qts., 2 heads cauli- flower or more, ground mustard J lb., tumeric powder \ oz., green peppers 6, sugar 3 cups, flour 1 small cup, 2 qts. little pickles, beans if wanted. Boil cauliflower and onions a little, cut all up, sprinkle 1 cup salt over all, then pour over boiling water, drain off next morning. Mix mustard and tumeric powder in a little vinegar, mix flour with water, then put all together, with the vinegar, and boil, stirring well, then pour boiling hot over pickles. Mrs. Geo. H. Crosby.

RUMMAGE. 2 qts. green tomatoes, 1 qt. ripe tomatoes, 1 small cab- bage, 1 ripe cucumber, 2 bunches celery, 3 large onions, 3 green peppers, 3 red peppers, 3 pts. vinegar, 2 lbs. moist brown sugar, 1 tsp. dry mustard. Chop together and let stand over night with \ cup salt, then cook until clear.

Mrs. H. L. Wakefield.

PICKLES. Wash cucumbers, midget size, fill mason jar and add 1 tbs. salt, 1 tbs. sugar, 1 tbs. white mustard seed, a tiny red pepper, horseradish root if you have it, cover with white wine vinegar and seal. Mrs. William Moorhead.

PEPPER HASH. \\ doz. green peppers, 1 large head of cabbage, \ doz. large onions. Remove the seeds from half the peppers, then chop skins with other half. Chop other ingredients. Mix \ cup salt in above and let stand over night. Drain well and add 2 cups sugar, f cup white mustard seed, 1 tbs. celery seed. Pour cold vinegar over all and then add 1 qt. more than will cover. Mrs. H. G. Swirles.

TOMATO RELISH. 1 pk. ripe tomatoes chopped fine, pressed over night, 2 cups chopped celery, 1 cup white mustard seed, 1 cup grated horse radish, 2 cups sugar, 8 peppers, 4 red and 4 green ones, 1 small cup salt, 2 cups chopped onions, 2 tbs. mixed spices, ground, 2 cups vinegar added the last thing. Will keep without sealing. Mrs. W. J. Moorhead.

HORSE RADISH PICKLES. Small size cucumbers, soak in salt brine 48 hours. Drain, wipe dry with cloth. Pack in stone jar, 1 layer of cu- cumbers, 1 of horse radish root, alternating until jar is filled, put in 2 green peppers. If 1 peck of cucumbers is used, heat white wine vinegar to boiling point, pour over pickles. Ready for use in a few days.

PREPARED MUSTARD. 1 tbs. flour, 3 tbs. dry mustard, 1 tbs. sugar (small), 1 tsp. salt, pour boiling water over the mixture and stir until perfectly smooth, when cold add enough vinegar to thin. If kept in a covered jar this will keep indefinitely.

Mrs. W. A. Mather.

DILL PICKLES. Select small cucumbers, 1 pk. Soak over night in cold water. Take 1 gal. of white wine vinegar. Boil and cool. Have this ready the night before. In the morning change the water on the pickles, take a stiff vegetable brush and brush every one thoroughly, then put into fresh water. Now drain. Have ready qt. jars and fill them with the pickles, putting them together according to size. Add to each jar a piece of white gingerroot, 1 of horse radish root, 1 heaping tbs. salt, 1 large head of dill and 3 or 4 young grape leaves. When bottles are well filled pour about 2-3 full of vinegar and fill up with boiled, cooled, water. Seal. Set away a few weeks before using. Mrs. T. F. Quinby.

RIPE TOMATO PICKLES. 1 pk. ripe tomatoes, 1 cup chopped celery, 3 red peppers, 6 medium sized onions, 2 lbs. brown sugar, 1 cup salt, 1 cup English mustard seed, 1 qt. vinegar, 2 oz. ground cinnamon. Chop tomatoes and drain in colander, pressing out juice with a plate. Chop onions and peppers very fine. Mix all thoroughly and fill jars. Mrs. William H. Norton.

MARY'S CUCUMBER PICKLES. 100 good cucumbers, medium size, 2 onions, \ lb. black mustard seed, J lb. white mustard seed, 2 tbs. celery seed, | pt. olive oil (scant measure), enough vinegar to cover about 6 qts., slice cucumbers and onions quite thin, sprinkle about J pt. salt between each layer and let stand over night. Drain and wash. Mix the seeds with the oil, add vinegar, then pour over the cucumbers and onions. Keep in a cool place, this will make about 3 gal. Ready to use in about a week. Mrs. Charles H. Burwell.

OLIVE OIL PICKLES. 50 small cucumbers, 3 pts. small onions sliced, 1 oz. mustard seed, 1 oz. celery seed, J oz. white pepper ground fine. \ pt. olive oil. Cut onions, cover with cold water for three hours. Cut cucumbers very thin, add 1 cup salt; let stand three hours, drain and mix well together, cover with cider vinegar, let stand over night and bottle.

Mrs. J. R. Hughs.

MUSTARD PICKLES. 2 qts. cucumbers cut up, 1 qt. small onions, 1 qt. chopped green tomatoes, 1 large cauliflower (cut up), 4 green peppers (chopped). Soak this 24 hours in brine strong enough to float an egg. Scald, drain. Add § cup flour, 4 tbs. mustard, 1 tbs. tumeric and enough cold vinegar to make a smooth paste, 1 cup sugar, 1 tbs. celery seed, enough vinegar to make 2 qts. Scald all together. Mrs. R. L. Stillman.

SWEET CUCUMBER PICKLES. Select cucumbers of a uniform size. Place in stone jar in layers with salt between layers of cucumbers. Cover the top layer entirely with salt, fill jar with cold water, cover with plate and weight to keep cucumbers under water. Leave for a fortnight. Stir brine from bottom every other day. Fresh cucumbers may be added anytime. When ready to put through last process throw away brine. Ex- amine cucumbers, excluding soft ones. Fill jar with fresh water and let stand for 24 hours. Line preserving kettle with grape leaves, pack cucumbers in, sprinkle 1 tsp. powdered alum over each layer. Cover with 3 thicknesses of grape leaves. Cover with cold water, simmer (but not boil) for 4 hours. Cucumbers should be fine green (not broken). Drop into ice water immediately, let stay while you prepare vinegar for preserving them. To each qt. vinegar add 1 cup brown sugar, 1 doz. whole peppers, 6 whole cloves, boil together 5 minutes. Drain cucumbers, pack in jar, pour hot vinegar over them. Repeat scalding 3 times, allowing several days between. Cover with a tight place plate on top to keep cucumbers under vinegar. Tie wax paper on top. Let stand 2 months before using. Good for years.

Mrs. F. Guderian.

CHILI SAUCE. Chop fine, 12 large ripe tomatoes, 2 green peppers and 2 onions. Add 2 tbs. each of salt, vinegar and sugar, 1 tbs. cinnamon and a little ground cloves. Boil 1 hour and bottle. Mrs. Fred H. Boardman.

CRANBERRY CATSUP. To 1 qt. of cranberries take 1 cup of water and 2 cups vinegar. Tie in a piece of muslin a few cloves, 3 or 4 all- spice, about a dessertspoon of broken cinnamon, and some mace. Simmer all together in a preserving kettle until the fruit is perfectly soft. Press through a colander, add 1 lb. brown sugar, simmer 10 minutes longer, and seal. Grape catsup is made the same way.

CUCUMBER CATSUP. 36 ripe cucumbers, peel, seed, and chop fine. 6 or 8 white onions, 1 cup salt. Let stand six hours, drain all night, add 1 cup mustard seed and § cup peppers (chopped) . Fill jar 2-3 full of cucumbers and fill with cold vinegar and seal. Mrs. C. H. Burwell.

"Sweets to the sweet.''1 — Shakespeare.

MARSHMALLOW FUDGE. | lb. light brown sugar, f cup cream, \ lb. chocolate, \ tsp. vanilla. Boil 20 minutes, stirring briskly. Just as it is taken from the fire fold lightly in the fudge J lb. of marsh- mallows, which has been cut into halves. Pour into shallow tins and cool. When cutting marshmallows wet scissors to prevent sticking. Mrs. W. A. Mather.

GRILLED NUTS. 1 cup granulated sugar, \ cup boiling water. Boil until it threads from spoon. Remove from fire. Pour into syrup 1 cup walnut meats and stir until cold.