3 tablespoons mustard.
1 teaspoon turmeric (mix in a little
water until smooth).

Add this slowly to vinegar mixture
and boil 3 or 4 minutes. Put the cu-
cumbers in and bring to boil again
and bottle at once.

Cook the cucumbers in the vinegar
and water, sugar and celery seed until
they begin to get clear. Then add the
flour, mustard and turmeric and just
cook a few minutes. It is not so likely
to burn in doing it this way.

—Mrs. J. Thorson.

13-DAY CUCUMBER PICKLE.

1 peck medium cucumbers.

Wash and cover with cold water. Let
stand one day, pour off water,
cover with brine.

1 lb. salt and 9 pints water. Boil and
cool and cover cucumbers. Let
stand three days.

Fifth day—Drain off water and cover
with cold water for two days.
Seventh day—Cut into rounds 1 inch
thick. Cover with equal parts of
vinegar and water and 1 table-
spoon alum powder. Let stand for

three days.

Tenth day—Drain off liquid. To each
cup of white vinegar add two cups
of white sugar and a handful of
mixed spices in a bag. Boil and
pour over the cucumbers while
hot.

Eleventh day—Drain off brine and re-
heat and pour over hot again.
Twelfth day—Drain and reheat and

pour over hot again.

Thirteenth day—Reheat and pour over
and seal in jars.

—Mrs. H. Benson.

NINE-DAY PICKLES.

Make brine with 16 cups water and
1 cup salt. Wash and peel 8 quarts
of long cucumbers, cut in strips about
3 inches long and 1 inch thick. Cover
with brine and let stand for 3 days.
Drain and cover with cool fresh water,
repeat this for 2 more days. Trans-
fer to kettle and cover with 1 pint
vinegar and water to cover with a
small piece of alum added. Bring this
to a boil and simmer for one hour.
Then drain and make syrup as fol-
lows:

5 lbs. brown sugar.

2 quarts vinegar.

1 oz. each of celery seed, allspice buds
and cinnamon sticks.

Let this boil about 30 minutes and
pour boiling hot over cucumbers. Re-
peat this for 2 more days always bring-
ing syrup to a boil and draining well
each time. Pour into crock and cover.
Will keep indefinitely.

—Mrs. E. Cheovrier.

NINE-DAY PICKLE.
1 lb. onions.
1 cauliflower.
1 lb. small cucumbers.

Prepare and put in brine for 3 days.
Then soak in water for 3 days. Drain
off water and make a syrup of 1 pint
vinegar, 1 lb. white sugar, 1 teaspoon
all spice, bring to a boil and pour over
pickles. Next day pour off syrup and
reheat and pour over pickles again.
Third day reheat again, and pour over
pickles and seal in hot sterilized jars.

Brine: 1 cup salt to 1 gallon water.
Boil.

—Mrs. T. Hannesson.

COCKTAILS AND
COOLING DRINKS

SUMMER LEMON DRINK.

2 OZ, citric acid.

1 oz. tartaric acid.

14 oz. Epsom salts.

5 Ibs. granulated sugar.

Juice and grated rind of six large
lemons. :

8 cups boiling water.

82

Mix together and bottle. This is a
refreshing, cooling drink and may be
kept indefinitely in the refrigerator.
Dilute with cold water according to
taste. —Mrs. D. Bruce Murray.

ORANGE DRINKS.
4 oranges.
6 cups sugar.