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PICKLES (Mixed Sweet) Mrs. C. E, Tutt
5 doz. small firm Bring to a boil:
cucumbers 3c. vinegar
1/2 basket pickling onions 2c. sugar
3 small cauliflower 1 bag pickling spice

Cut cucumbers and cauliflower into small pieces. Leave onions
whole. Put all together in pan and sprinkle well with salt. Mix
and let stand overnight. Drain and fill sealers, Pour liquid
over mixture and seal,

LUNCH-BOX PICKLES Mrs. Vernon Swan
l qt. small cucumbers Sauce:

Il qt. green tomatoes 4c. white vinegar

1 large cucumber 1 Tbsp. mustard

6 large onions 3 c. white sugar

2 bunches celery re Tiger

1 small can pimento 1 Tbsp. turmeric

1/2 c. coarse salt

Cut the small cucumbers and tomatoes in small pieces. Peel
and cut large cucumber and onions in small pieces. Cut celery
very small. Put 1/2 c. salt over mixture and cover with

cold water. Leave overnight. In morning, scald in the brine.
Drain well and add to sauce.

Sauce: Mix flour, sugar, turmeric and mustard together. Add vinegar.

Bring to boil, Add vegetables and pimento. Let come to boil
again. Remove from stove and seal, (Watch this as it burns
easily. )

-l- Ladner, B,C,