FRENCH PICKLES

Slice green tomatoes with onions, add salt, let stand over night, drain thoroughly and let boil one-half hour with vinegar; sugar to taste; white mustard seed, allspice, cloves, cinnamon, ginger and little mustard.—Mrs. Cora Dixon.

GREEN PEPPER MANGOES

Secure nice large peppers; cut a slit in them and take out the seed. Slice a head of cabbage very fine, salt it as for slaw, and mix very thick with black mustard seed; fill the peppers with this dressing and sew up the slit. Lay them in a jar and pour over enough cold vinegar to cover them.

GREEN TOMATO PICKLE

Slice one peck of green tomatoes; add one cup of salt, and let them stand over night; drain the water from them and add one gallon of vinegar, one large spoon of allspice, one teaspoonful of cloves, one tablespoonful of cinnamon, a half teaspoonful of ground mustard, four cups of sugar, one cup of grated horseradish, and simmer together ten minutes; add more sugar.

SWEET TOMATO PICKLES

Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of cloves, a half ounce of allspice and a half ounce of cinnamon. Peel the fruit and boil one and a half hours; when partly cold add a half pint of vinegar. Put away in jars.

PICCALILLI

Mix tomatoes, chopped and drained, with chopped onions, red and green peppers and horseradish; add spices, sugar and a little curry powder; cover with vinegar and boil one hour.

WATERMELON PICKLES

Boil the melon until you can stick a fork through it readily. To seven pounds of fruit take three pounds of sugar, one quart of vinegar and one ounce each of cinnamon, cloves and allspice. Scald the vinegar, put sugar and spices in, and pour over the melon. Do this for three mornings.

BRINE FOR CUCUMBERS

Wash them in clear water, lay them in a jar, and sprinkle them well with salt; as you lay in fresh cucumbers, add more salt. They will make their own brine.

CHOW CHOW

Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot.

TOMATO CATSUP

Cut the tomatoes in two and boil for half an hour, then press through a hair sieve and add spices in the proportion given below, after which boil for about three hours over a slow fire. Remove from fire, turn it out, and let stand till next day, when you must add half a pint of vinegar for each peck of tomatoes. For every like amount of the vegetable, add, while boiling, one-eighth of an ounce of red and one-quarter of an ounce of black pepper. Half an ounce each of mace, allspice and cloves, and two ounces of mustard. Salt to suit, put in a little ginger, and essence of celery, if you so desire. Bottle, seal and cork and put in a dark, cool place.

MIXED PICKLES

Slice in an earthen jar one peck of green tomatoes, six large onions, and pour over them one cupful of salt. Let stand twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and cook slowly for fifteen minutes.

PICKLED CHERRIES

Stone five pounds of cherries. Take one quart of vinegar, two pounds of sugar, one-half ounce each of cinnamon and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar and vinegar together and pour hot over the cherries.

ECONOMY VINEGAR

Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make a good vinegar.

PICKLED BEETS

Take the beets when cold, slice them across. Make a liquid of half vinegar and water, a little salt and pepper, a tablespoonful of sugar and put the beets in this. This is only for present use, as if they stand too long they turn white. You can make a bag of spices and boil with them, also a few whole cloves.