several cloves pressed into each.

(The number of cloves

will depend on your taste for cloves). Let cook for
8 to 10 minutes, turning to soften all sides. When
glazed and tender, pack pears into sterilized jars

and seal. Delicious! This recipe is an old-time
favorite!
Una Peardon
OLD-FASHIONED MUSTARD PICKLES
1 cauliflower (broken 1 qt. large onions,

into small pieces)

(chopped)

1 qt. small cucumbers 1 qt. small whole
(whole or cut in two) onions

3 green peppers, 3 red peppers,
(chopped) (chopped)

1 qt. large cucumbers 3/4 ¢. £iour
(chopped) 4% c. dry mustard

1 tbsp. turmeric 6 c. vinegar

3c. sugar 4% oz. celery seed

2c. water % oz. mustard seed

Cover the vegetables with hot brine and leave overnight.
(Use 1 c. coarse salt to 3 qts. water). In the morning,
drain and rinse if too salty. Mix together the 3 c.
Sugar, 2 c. water, 6 c. vinegar, the celery and mustard
seed. Add the vegetables and let come to a boil. Mean-
while make the following: Add vinegar to the flour,
mustard and turmeric to make a smooth paste. Pour this
over the vegetables. Stir well and let come to a boil.
Bottle and seal. For clear pickles, omit the mustard
paste.

Mrs. A." 8. 8als

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