ANYONE CAN COOK Page 83

MUSTARD PICKLES
By MRS. R. G. LEGGE

2 doz. small cucumbers 3 green peppers
4 large onions 3 doz. small pickling onions
1 large cauliflower 2 heads celery

3 red peppers

Cut above in small pieces. Let stand overnight in salt brine. Drain in
morning. Standard brine is 3 cups water 1 cup rock salt.

4 cups white sugar Y4 cup mustard
34 oz. mustard seed 3% tsp tumeric powder
1144 cups flour % gal. white vinegar

14 oz. celery seed

Make paste of flour and a little cold vinegar. Add to hot vinegar with
remaining spices and the sugar. Boil for a few minutes before adding
drained vegetables. Do not cook after vegetables have been added. Mix
mustard sauce and vegetables well and seal while hot.

PULSIFER PICKLE
By MRS. PULSIFER

1 pt. cucumbers 3 red peppers
1 pt. onions 3 green peppers
1 pt. cauliflower

Put through food chopper. Add 4 cups water and 1 cup salt. Let stand
overnight, then drain off water.

Add following sauce and cook for 5 minutes:

3 cups vinegar 4 tbsp. tumeric
3 cups water 1 tsp. celery seed
1 cup sugar 4 tbsp. mustard

14 cup flour

Bottle at once and cover with paraffin wax.

S/11//

Peter Piper Picked a Peck of pickled peppers.

T. H. BARBAREE

@ REAL ESTATE
@ INSURANCE

mamrccm gs at

213 Columbia Street Phone 2690