CO/he PURITY CaDK BGDK

Method:—Mix flour, mustard and
tumeric with 1 cup cold vinegar.
Bring remainder of vinegar to boil-
ing point; add sugar and spice; then
add flour mixture, slowly, stirring
constantly. Boil 5 minutes. Seal
in sterilized jars.

735 MUSTARD PICKLES (2)

3 quarts small onions

3 quarts gherkins or small cucumbers cut
in pieces

| cauliflower

Method:—Place onions and cu-
cumbers in cold brine (4% cup salt
to 4 cups water), and place cauli-
flower in hot brine; cover. Let
stand overnight. Drain well, and
cover with following dressing:

Dressing

| cup Purity Flour

2 tablespoons tumeric

| tablespoon mustard

2 tablespoons celery seed
2 cups white sugar

8 cups vinegar

Method:—Mix flour with tumeric,
mustard, celery seed and sugar; add
vinegar and bring to boiling point;
eook until thick. Pour while hot
over pickles. Seal in sterilized Jars.

736 CHOPPED PICKLE

12 large onions

2 red peppers

2 green peppers

| head cabbage

8 large cucumbers

8 cups vinegar

4 cups brown sugar

2 tablespoons mustard seed
4 tablespoons celery seed

| teaspoon tumeric

Method:—Wash vegetables; peel
onions; remove seeds and tongues
from peppers. Cut cabbage into
quarters and remove heart; remove
stem ends from cucumbers; put all
through food chopper. Soak 30
minutes in brine (4% cup salt to 4
cups boiling water). Drain for 3
hours; then add vinegar, sugar,
mustard and celery seed, and tu-
meric mixed with a little vinegar;
boil 20 minutes. Seal, while hot, in
sterilized Jars.

737 RIPE CUCUMBER PICKLES

3 quarts ripe cucumbers
| teaspoon mustard

14 teaspoon cayenne

14 teaspoon tumeric

14 teaspoon allspice

14 teaspoon cloves

| teaspoon cinnamon

4 cups vinegar

2 cups white sugar

Method:—Wash, peel and cut ripe
cucumbers in halves; remove seeds;
cut in pieces 2 inches long. Soak
overnight in brine (1% cup salt to 4
cups water), drain, then pack in
sterilized jars. Place spices in
cheesecloth bag, boil with vinegar
and sugar for 3 minutes, pour over
cucumbers in jars, and seal.

738 MOTHER’S PICKLES

| quart cabbage, chopped finely

1 quart boiled beets, chopped finely
| tablespoon salt

| teaspoon pepper

| cup grated horseradish

14 teaspoon red pepper

2 cups white sugar

Method:—Combine ingredients;

cover with cold vinegar; place in
jars and seal. —

PURITY FLOUR

* BEST FOR ALL YOUR BAKING +