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CRABAPPLE PICKLES .—

6 Ibs. apples, sticking clove in each
blossom end

4 cups sugar

3 cups cider vinegar

2 cups water

1 heaping teaspoon ginger
Combine sugar, vinegar, water and ginger
and let come to a boil. Drop apples in
syrup and lift them out with a fork
when they become a little soft. Place in
jars and when all are cooked pour syrup

over the apples.
—PEARL LONG

MILLION DOLLAR PICKLE

3 quarts sliced cucumbers (1 to 1%
inches in diameter) peeled and
sliced thin

1 quart sliced onions (thin)

1 tin pimento

Soak cucumbers and onions in brine over-
night. (4 cup salt and cover with water).
Drain in morning. Make sauce of:

1 tablespoon salt

6 tablespoons flour

6 scant cups white sugar

2 teaspoons mustard

2 teaspoons tumeric

1 teaspoon celery seed
Vinegar not quite to cover.

Pour over cucumbers and onions and boil
for 15 minutes, stirring constantly. Add
minced pimento just before bottling.

—CONNIE HAMMONDS

SWEET MUSTARD PICKLES

2 quarts small onions
2 quarts cucumbers, cut. If small do
not peel. If very small cut length-
wise
2 quarts chopped celery
2 quarts cauliflower, broken into
small pieces
Cover with heaping cup of salt and boil-
ing water. Leave overnight. Drain and
run cold water through. Let drain thor-
oughly before putting into the sauce.

SAUCE
3 pints cider vinegar (hot)
2 lbs. white sugar
Butter the size of egg
Mix into a smooth paste with cold water:
1 cup flour
5 tablespoons dry mustard
2 tablespoons tumeric

Add vinegar, sugar and butter, and cook
until thickened. Add 2 red and 2 green
peppers put through chopper, and the
rest of vegetables. Boil about 10 minutes
after adding the sauce. Stir to keep from
burning. Pack into hot sterilized bottles
and seal.
—EDNA ORR

MUSTARD PICKLES

1 quart each: Small onions, small cu-
cumbers, celery and cauliflower
4 green peppers put through chopper
Brine:
1 cup coarse salt
2 quarts boiling water
Let vegetables stand in brine 24 hours.

SAUCE
3 pints cider vinegar
1 ib. brown sugar
Butter size of egg

Heat and add small cup flour, 5 table-
spoons mustard, and 4% ounce tumeric.
Stir until thick and cook vegetables in
it a few minutes till tender.

—Lucy RANDLE

MUSTARD PICKLES
Cut up:
1 quart large cucumbers, peel and re-
move coarse seeds
I pint small onions, peeled
1 quart ripe tomatoes, peeled
1 quart vinegar
Boil all together until tender.
Mix:
142 cups white sugar
1 heaping teaspoon salt
Y2 scant teaspoon cayenne
1 tablespoon mustard
1 small teaspoon tumeric
1 small teaspoon curry powder
3 tablespoons flour, mixed with a
little cold vinegar until smooth.

Add to cooked mixture. Cook until thick.
Bottle and seal.
—FLo H. Morrow

ENGLISH MUSTARD PICKLE

3 cauliflower (medium)

1 large stalk celery

1 pint small onions

4 large cucumbers

14 cup mustard
114 cups flour

1 tablespoon tumeric
24% cups sugar

Cut vegetables in not too large pieces
and sprinkle a cup of salt over them.
Cover with boiling water and let stand.
Mix mustard, flour and tumeric to a
paste with cold vinegar. Add sugar and
enough vinegar to make 2 quarts. Boil,
stirring constantly, for 15 minutes. Strain
vegetables and put into boiling mixture.
Boil 10 minutes. Bottle.

—ANNIs Ross