MIXED MUSTAED PICKLES

One quart small cucumbers ; 1 quart large cucumbers ; 1 quart small onions; 1 large cauliflower; 2 quarts small tomatoes. Make brine as follows : 4 quarts of water to 1 pint of salt, in which soak the pickles 24 hours, then drain. For paste use 1 cup of flour; 6 tablespoons of ground mustard; cold vinegar enough to make smooth paste. Then add 1 cup of sugar and enough cold vinegar to make two quarts. Let boil until it thickens, stii-ring all the time, add vegetables and cook mixture until it boils. If small tomatoes or onions are not available, use larger ones sliced. The pickles are good if cucumbers be left out, or ripe cucumbers can be used in place of green ones. Mrs. Mart Cross.

MUSTAED PICKLES (MIXED). One cup of ground mustard ; one-quarter lb. of white mustard seed ; 3 green peppers without seeds; 2 quai-ts of small cucumbers, or larger ones cut; 3 cauliflowers; 2 quarts small onions; 5 cents worth turmeric; 1 lb. brovm sugar; 2 quarts vinegar; 1 cup of flour. Steam cauliflower, and boil onions in salted water. Cut cucumbers and let stand over night in salted water. Put peppers through chopper. Mix mustard, flour, sugar and turmeric; wet with vinegar, then boil, and add cucumbers, onions, cauliflower, pepper and mustard seed. C. E. Moore.

MUSTAED PICKLES.^

One quart large cucumbers ; 1 quart small cucumbers ; 1 quart white button onions ; 1 quart green tomatoes, cut not too small. Measure large cucumbers and tomatoes after they are sliced; 1 large cauliflower; 4 large green peppers, cut in coarse bits. Lay all in brine made of 1 cup of salt and 1 gallon of water. Soak 24 hours, then scald in fresh brine nuade the same way and drain. Make paste of 1 cup of flour; 6 table- spoons of ground mustard ; 1 ta,blespoon turmeric ; a little vinegar. Add enough vinegar to make 2 quarts in all. Let it boil and stir until smooth and thick. Add pickles while it is on the stove. Put in glass jars and seal. Mrs. H. Wade Hibbard.

46 THE USEFUL OOOK BOOK

OIL PICKLES. Two dozen good sized cuciunberis ; 6 onions. Slice both and soak 3 hours in salt water. Drain and put in cans. To each quart can put 3' tablespoons of white mustard seed; 1 tablespoon of celery seed; 8 table- spoons of good olive oil; piece of alum size of a pea. Pour vinegar on last. Minnie S. Willis.

Wash cucumbers and slice without peeling, sprinkle with plenty of salt and let stand 5 hours, then rinse thoroughly, drain and put in glass cans. Prepare vinegar as follows : To 1 quart of vinegar add half a cup of olive oil; 1 tablespoon of white mustard seed; 1 tablespoon of black mustard seed; 1 tablespoon of celery seed. Let them stand 3 weeks be- fore using. C. E. MooHE.

SWEET PICKLE PEAES. Seven lbs. of fruit; 3 lbs. of sugar; 1 pint of vinegar. Stick one clove in each pear; put about same of cinnamon. Let juice boil before putting in fruit. Boil fruit until a fork will stick in easily.

Mrs. Osteandee.

PICKLED PEACHES. Fourteen lbs. peaches ; 3 lbs. brown sugar ; 3 teaspoons of cinnamon ; 1 quart cold cider vinegar ; 3 teaspoons of cloves. Let vinegar, sugar and spices come to a boil, then put in the fruit and cook until you can stick a splint through them with care. Put them in fruit jars at once, or, if preferred, to put into jars and pour the hot vinegar over them several mornings will darken them. ilHS. E. C. Carpenter.

PEPPEE EBLISH. One dozen green peppers; 1 dozen red peppers; 16 large onions. Take seeds out of peppers and chop both peppers and onions, cover with boiling water and let stand for 5 minutes; drain, cover once more with boiling water, let stand 5 minutes longer, then drain and add 3 pints of vinegar, 3 cups of white sugar, 3 tablespoons of salt. Let all come to a boil and put up in cans. Mrs. :Mary Cross.