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MUSTARD PICKLES

2 qts. small cucumbers 1 large head of cauliflower

2 qts. small onions 6 green peppers

2 qts. green tomatoes

Cut all in small pieces and let stand over night in salt. For

dressing, 6 cupfuls of light brown sugar, 2 cupfuls of flour, % Ib.
of mustard, % oz. of turmeric powder, 1 gal. of vinegar. Mix
all together and let this come to a boil. Add the pickles after the
salt liquid has been drained off them, and let this come to a boil.
Stir them well while on the stove. Bottle hot.

—Mrs. J. L. Davidson

SWEET PICKLE

4 lbs. green tomatoes 1 rounding teaspoonful ground

4 lbs. juicy apples ginger

4 lbs. best light brown sugar 1 rounding teaspoonful ground

11g qts. vinegar cinnamon

1 cupful salt 1 tablespoonful whole cloves tied
in bag

Slice the tomatoes thin and sprinkle the salt over them layer
by layer using all the salt. Let stand over night. In the morn-
ing pour off liquor. Add 1 pint of the vinegar and scald well.
Pour off. Then add other ingredients, apples, peeled and cut in
quarters, sugar, the remaining quart of vinegar, and spices. Cook
slowly till fruit is tender, usually 1% hours. Bottle while hot.
This quantity makes 7 pints. Modern vinegar is so strong that
it should be diluted one-half for this recipe. That is 3 cupfuls
of vinegar to which is added 3 cupfuls of cold water.

—Mrs. J. W. deB. Farris

WHOLE GREEN TOMATO PICKLES

6 lbs. small tomatoes 1 large tablespoonful cloves
4 lbs. brown sugar 1 large teaspoonful ground
1 qt. malt vinegar cinnamon
1 large onion, cut fine 1 cupful salt

10 sticks cinnamon

Parboil tomatoes in salt and water until tender enough to
peel. Boil other ingredients together. Put tomatoes in crock,
pour boiling mixture over. Repeat this vinegar syrup for 3 nights.

—Miss Eva Springer
WATERMELON PICKLE

Pare and cut into slices to suit. Soak in weak solution of alum
over night, or better, for 24 hours, using the solution hot. Pour
off alum water and rinse fruit thoroughly and boil in clear water
until tender.

Make a syrup of equal parts of vinegar and sugar, some stick

cinnamon and ginger root. It will take 3 quarts vinegar and 3
Ibs. sugar to half a gallon of rind. Boil this until clear.

—Mrs. P. A. McLennan

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