One peck cucumbers; thirty small onions; four green peppers; two red peppers; slice and soak over night in salt water. Soak cucumbers separately, rinse in cold water. One-half gallon vinegar; two tablespoonfuls mustard seed; one tablespoonful celery seed; six cups brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered alum. Let the vinegar and seasoning come to a boil, add the onions and peppers, cook five minutes; then add the cucumbers and cook five minutes. Can hot.

One quart tiny cucumbers; one quart large cucumbers, cut or sliced; one quart green tomatoes, cut in pieces; one large cauliflower, divided; five green peppers, chopped fine; one quart button onions, cut up. To four quarts of water add one pint salt and pour over the vegetables and let stand twenty-four hours; then heat in same brine just enough to scald; turn into colander and drain. Mix one-half cup flour; six tablespoonfuls mustard; two tablespoonfuls tumeric, with enough cold vinegar to make a smooth paste; add one cup sugar and enough vinegar to make two quarts in all; boil this until it thickens and is smooth. Add this to the pickles and cook until they are heated through, about fifteen minutes; pack in Mason jars and seal.

Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; piece of horseradish root; fill jar with vinegar. Wash and wipe pickles and pack in jar, then pour over the above mixture.

Slice 25 small cucumbers with a large onion, put in salt brine and let stand for three hours, then drain and boil in following syrup: One quart vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful ginger, one teaspoonful each of celery seed and tumeric powder. Boil five minutes and can.

One quart of small cucumbers; one quart of white onions; one quart green tomatoes; two large cauliflower; soak in weak salt water over night; scald in same brine and drain. Paste: Six tablespoonfuls dry mustard; one tablespoonful tumeric powder; one and one-half cups flour; two cups brown sugar; five pints vinegar. Add vegetables to paste; heat through and seal in cans.

Twelve long cucumbers; five large onions, sliced and salted. Let stand over night. In morning drain well. Boil three pints vinegar; one and one-half pounds sugar; one red pepper, cut in strips; two tablespoonfuls dry mustard; a tablespoonful whole white peppers; one tablespoonful whole black pepper; two tablespoonfuls mustard seed. Boil until tender and can hot.

Two dozen large cucumbers, chopped fine and salted over night; one cup salt; four large onions; two stalks celery; one red pepper; chop all fine. Heat three cups cider vinegar; one cup water; two cups brown sugar; three tablespoonfuls mustard seed; three tablespoonfuls ground mustard; one tablespoonful celery seed; one-fourth teaspoonful cayenne pepper. When hot, pour over chopped mixture and cook ten minutes. Then bottle.

Peel and drop in hot brine. The third day heat the brine again and pour over them; the sixth day make a new strong brine; the tenth day drain and pour scalding vinegar containing a very little ginger root over them. Let stand on the stove until thoroughly heated through, but do not cook; pour into jars and seal hot. A little alum in the brine makes them firmer, and white wine vinegar aids in keeping them white, but malt vinegar adds to the flavor.

One peck ripe tomatoes, peeled, chopped fine and drained in jelly bag over night; in the morning add two cups chopped celery, six large onions chopped fine; two large green peppers (without seeds), chopped fine; two cups sugar; half cup salt; two ounces white mustard seed; one quart cider vinegar. Mix well and bottle; it does not require heating and will keep for years.

One-half peck small cucumbers; one pint silver skin onions, slice thin and place in stone jar alternately, sprinkling salt between. Let stand over night; pour off brine and wash thoroughly; add the following: one teacup olive oil, two tablespoonfuls white mustard seed, two tablespoonfuls celery seed, four pepper corns and vinegar to cover.

Cut one hundred small cucumbers into thin slices; put in earthen crock in layers with salt for four hours; drain off liquor and mix with three pints of sliced onions, three ounces white mustard seed, three ounces celery seed, three ounces of ground white pepper. Dissolve small lump alum in vinegar; add to it two cups olive oil; add white vinegar enough to cover.

Mix together one cupful each of salt and dry mustard; add it to one gallon of good vinegar, spices of various kinds and a little sugar, if liked, may be added. Drop the well washed cucumbers into this pickle each day as they grow. These pickles will keep indefinitely.

One hundred medium sized cucumbers; one small red pepper; one big bunch of dill; some cherry leaves; ten quarts of water; one quart of vinegar; two cups salt. Mason jars, two quart size. Lay cucumbers in salt water over night (one-half cup salt to four quarts water). Boil water, vinegar and salt; let cool over night. Drain cucumbers and place in jars in layers between cherry leaves and dill. Pack cucumbers tight; add a small piece of red pepper, cover with brine and screw down cover. Will keep. One cup of mustard seeds and one cup of horseradish root, shaved fine, may be added.

One peck of green tomatoes; eight large onions; one cup salt; slice and let stand over night. In the morning drain and add three quarts of water and let come to a good boil, then drain well through a colander. Put back in kettle and add two quarts vinegar; one pound of sugar; half pound of white mustard; two tablespoonfuls ground pepper; two of cinnamon; one of cloves; two of ginger; one of allspice and half a teaspoonful of cayenne pepper. Boil all together until tender; it will take from thirty minutes to an hour to cook. Stir it often to prevent scorching. Seal in glass jars; add more sugar if liked sweeter.

One quart cooked beets, chopped fine; one quart cabbage, chopped fine; one cup each of grated horseradish, chopped onion and sugar; one teaspoonful salt; one pint vinegar. Heat vinegar, pour over all and seal.

Twelve green peppers; twelve red peppers; ten medium onions; chop together. Pour boiling water over and let stand five minutes; strain and repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls salt; one-half cup mustard seed; cook thirty minutes. Bottle.

Nine sweet peppers; one large head cabbage; six large onions; chop fine and add one-half cup salt. Stand over night and drain in morning. Add two cups sugar; cup white mustard seed; one tablespoonful celery seed; vinegar to cover. Do not remove pepper seeds and do not cook. Put in earthen jar, covered with a plate.

Forty cucumbers, dill size, scrub and slice with rind; one-half cup salt; a layer of cucumbers and a layer of salt in a crock; put weight on top and let stand for two hours; pour off water and add ten onions, four green peppers, sliced fine; two ounces mustard seed; one pint olive oil; one ounce celery seed. Pack in jars and cover with vinegar.

One peck ripe tomatoes; two cups chopped onions; two cups chopped celery; two cups sugar; one-half cup salt; four ounces white mustard seed; one teaspoonful powdered mace; one teaspoonful black pepper; one teaspoonful powdered cinnamon; four chopped green peppers; three pints vinegar. Chop the onions and peppers, add tomatoes peeled and chopped; sugar, salt, mustard seed, mace, pepper, cinnamon and vinegar. Seal and if screw top jars are used, turn upside down overnight.

Fourteen quarts of sliced ripe tomatoes; fourteen stalks celery; fourteen sprigs parsley; two bay leaves; twenty-one cloves; seven medium sized onions. Boil until tender and strain. Then blend fourteen tablespoonfuls each of butter and flour; eight tablespoonfuls salt; sixteen tablespoonfuls sugar; one-fourth tablespoonful paprika. Cook until the desired thickness; makes about eight quarts. If milk is used, add soda.

One dozen ears of corn, boil ten miutes, cut from cob; one head of cabbage; four green peppers; four red peppers; one cup sugar; three pints vinegar; one small box Coleman's mustard; one tablespoonful celery seed; salt to taste; one teaspoonful tumeric. Mix well; boil twenty minutes and seal.

Twelve ears of corn, cut from cob; twelve green peppers; two red peppers; two quarts ripe tomatoes; a head cabbage; one quart onions, chopped all together; add one quart sugar; one-half cup salt; two quarts vinegar; one ounce celery seed: one ounce mustard seed; one ounce dry mustard; one tablespoonful tumeric. Mix and boil forty minutes. Seal hot in air tight cans.

Twelve ears corn; six cucumbers; six large onions; two stalks celery; six green peppers; three red peppers; three tablespoonfuls salt; two cups sugar; three tablespoonfuls dry mustard; three tablespoonfuls flour; one-half ounce tumeric; two quarts vinegar; boil one hour and seal hot.

Two dozen ears of corn, cut from the cob; six red peppers; six green peppers; large head of cabbage; two tablespoonfuls salt; three cups sugar; two quarts vinegar (diluted); one-half pound dry mustard; add celery and onions as much as you like. Cook the salt, mustard, sugar and vinegar together; add cabbage, celery and onions. Cook a little, then add corn; let boil up and can air tight.

Four large onions; one cabbage; four green peppers; one red pepper; twenty ears of corn; one and one-half cups sugar; one-half cup salt. Make paste of and pour on above; one-half cup flour; one-half teaspoonful tumeric; three tablespoonfuls mustard; one quart vinegar. Boil twenty minutes.

Twenty-four ripe tomatoes; four white onions; three green peppers; four tablespoonfuls salt; one of cinnamon; one-half of ground cloves and allspice mixed; one teacup sugar; one pint vinegar; boil three hours, seal hot.

One peck tomatoes; six large onions; four green peppers; two red peppers; six tablespoonfuls white sugar; three tablespoonfuls salt; three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and onions, very fine; tie spices in two bags, loosely. Boil three hours, slowly.

Thirty large tomatoes; eight onions (medium), three green peppers chopped fine; two red peppers chopped fine; ten tablespoonfuls brown sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in kettle with remaining ingredients, cook slowly until thick, add vinegar when nearly done.

Four pounds of currants; one and one-half pints of vinegar; one-half pint of water; pound of brown sugar; one tablespoonful cinnamon; one teaspoonful cloves; one nutmeg. Boil slowly three hours.

One gallon of ripe tomatoes, after having been boiled and strained; one pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of black pepper; three ounces of white mustard seed ground finely; one teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half teaspoonful of allspice. Cook all together for four hours.

Cut up one peck of tomatoes over night with one cup salt. Boil well and strain. Add: One tablespoonful ground cloves; one tablespoonful allspice; one tablespoonful mace; one tablespoonful white mustard seed; one tablespoonful black pepper; one teaspoonful red pepper; one-half cup sugar; one pine white wine vinegar. Boil down one-half. Bottle.

Clean and stew four pounds of ripe currants; add two pounds of brown sugar and one pint of vinegar; boil steadily and slowly until thick; add one teaspoonful each of ground pepper, cloves and cinnamon; boil for five minutes longer. Bottle and seal.

One peck ripe tomatoes; one head of cabbage; one bunch carrots; six large onions; nine ears of corn; six stalks celery; two green peppers; one large bunch parsley. Scald the skins off the tomatoes and cut in rather large pieces; shred cabbage; peel and slice carrots; peel and chop onions; cut corn from cob; cut celery as for salad; remove the seeds from peppers, chop them and the parsley quite fine. Mix all together and boil for one hour in a porcelain or agate kettle, stirring often to prevent scorching; about ten minutes before it is done, add salt to taste. Seal hot in glass jars. Potatoes may be added to the soup in the winter.

Remove the thin rind (green), also all of the ripe melon, using only the white portion of the rind. Nine pounds fruit, three pounds sugar, one quart vinegar. After soaking the rinds over night in strong salt water and then rinsing in hot water; put the fruit, sugar and vinegar together in preserving kettle and boil until tender. Skim out fruit and put into the liquid a bag of spices and boil until a little thick; then pour over the fruit. If there is not enough syrup to cover it add a little more vinegar.

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