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GHERKINS
2 quarts small green 2 cups salt
cucumbers 2 cups brown sugar

2 ounces mixed -
pickling spices

2 cups boiling water

2 quarts vinegar

2 tablespoons pow- 1% cup sliced horse-
dered alum radish root

Choose very small cucumbers of even size.
Wash and wipe dry. Put into a deep crock and
pour over brine made by dissolving salt in boiling
water. Let stand 24 hours and drain off brine.
Bring to boiling point and pour over cucumbers.
Let stand 24 hours. Drain and wipe cucumbers.
Cover with boiling water in which alum has been
dissolved and let stand six hours. Drain from
alum water and rinse in clear water.

Combine sugar, vinegar, spices and Horseradish
root and bring to the boiling point. Cook cucum-
bers two minutes and pack in hot sterilized jars.
Pour over boiling vinegar to cover and seal.

Gherkins are always popular and are easily
made at home. It takes several days to make
these pickles, but they are a worth-while addition
to the preserve cupboard.

RIPE CUCUMBER PICKLE

Cut cucumbers in halves lengthwise. Cover
with alum water, allowing 2 teaspoons powdered
alum to each quart of water. Heat gradually to
boiling point, then let stand in warm place two
hours. Remove from alum water and chill. in ice
water. Make a syrup by boiling 5 minutes, 2 pounds
of sugar, 1 pint vinegar with 2 tablespoons each
of whole cloves and stick cinnamon tied in a
piece of muslin. Add cucumbers and cook 10 min-
utes. Remove cucumbers to a stone jar and
pour over the syrup. Scald syrup 3 successive
mornings and return to cucumbers.

CORN RELISH

144 doz. ears corn 2 cups sugar

1 small cabbage 1 cup flour
1 bunch celery % cup salt
4 onions % tsp. mustard
2 green peppers | % tsp. cayenne

2 quarts vinegar 1% tsp. tumeric

"Cut corn from cob. Force cabbage through a
food chopper. Separate celery stalks, remove
leaves and chop. Peel onions and cut in thin
Slices. Wipe peppers and chop. Put vegetables
in preserving kettle and pour over half the vine-
gar. Mix flour, sugar, salt, mustard, cayenne and
tumeric with remaining vinegar. Combine mix~-
tures. Bring to boiling point and simmer 40 min-
utes. Fill sterilized jars and seal.

SWEET INDIAN CHUTNEY

4 cups chopped sour 1 shallot
apples 1 onion

4 cups chopped 1 tsp. salt :
raisins 1 qt. strong vinegar

10 ripe tomatoes % tsp. cayenne

14 Yb. preserved gin- pepper :
ger 14 lb. white mustard
3 lbs. light brown seed
sugar

Peel and quarter tomatoes. Combine all in-
gredients and:cook gently about 3 hours. Watch
carefully as mixture thickens, since it will burn
easily. Seal in jars.

DILL PICKLES

One hundred cucumbers, medium size. Lay m
salt water, using 144 cups salt to 4 quarts of water,
overnight. Boil 10 quarts of water, 1 quart of
vinegar and 2 cups salt 10 minutes and let stand
overnight. In the morning, drain cucumbers and
place in jars in layers with cherry, grape or fresh -
cabbage leaves between and plenty of fresh dill. —

Pack them tightly, allowing a small red pepper
for each jar, cover with the brine, being sure the
brine is covering the pickles and that there are
no air bubbles. Seal tightly.

If you like, use 1 cup of horseradish, grated,
and 1 cup of mustard seed with the dill.

CHOW-CHOW
2 quarts small green » % lb. mustard seed !
tomatoes 2 oz. tumeric r
12 small cucumbers 1% oz. allspice
3 red peppers % oz pepper
1 cauliflower 1% oz. Cloves
2 bunches celery Salt

1 pint small onions
2 quarts string beans

Prepare vegetables by washing. Cut in small
pieces, cover with salt. Let stand 24 hours and
drain. Heat vinegar and spices to boiling point
and add vegetables. Cook until soft and seal in
sterilized jars. :

PICKLED BEANS WITH MUSTARD
DRESSING

Cut in one-inch pieces 14 pounds green beans.
Roll in salted water until tender and drain. Make
following dressing:

3 pints vinegar 1 cup flour
4 cups sugar 3 tablespoons celery
1 cup dry mustard seed

1 tablespoon tumeric

Let dressing boil until thick, add beans and
mix thoroughly. Let come to boil and seal.

1 gallon vinegar

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