tie strong paper over them.

26. Ripe Cucumber Pickles.--Take twelve large cucumbers and remove the
pulp. Cut them in strips about two inches wide and four inches long. Let
these stand while you boil for a few minutes the following: 2 pounds
sugar, 1 ounce cinnamon, 1/2 ounce cloves, 1 pint vinegar. Be sure and
skim this while it is boiling, then put in the cucumbers, letting them
cook until tender. Take the cucumbers out and let the liquor boil for
fifteen minutes. Pour this over the cucumbers and cover tight.

27. Green Tomato Pickles.--Chop a peck of green tomatoes and stir in half
a cupful of salt. Let these drain over night. Then add 3 green peppers,
chopped, 1 teacup of grated horseradish, 2 quarts of vinegar, 1 teacupful
of sugar. Let this all boil, stirring occasionally, gently, until the
tomatoes are tender, then add a large spoonful of cinnamon and cloves.
These are very good and easily kept.

28. Pickled Tomatoes.--Select tomatoes that are thoroughly ripe, and let
them lie in strong salt and water for four days; then put them down in
layers in jars, mixing with them small onions and pieces of horseradish;
then pour on vinegar, cold, after having spiced it. Be sure and use plenty
of spices, cover carefully and let stand for a month before using.

29. Green Tomato Sauce, for Meats or Fish.--Slice two gallons of green
tomatoes without peeling; slice one dozen good sized onions; one quart of
sugar, two quarts vinegar, two tablespoons each of salt, ground mustard,
and ground black pepper, one tablespoonful of cloves and allspice. Mix all
together and stew until tender, stirring frequently to prevent scorching.
Put up in small glass jars.

30. Chili Sauce.--One peck ripe tomatoes, one pint vinegar, one cup sugar,
two red peppers, three sweet peppers, six large onions, one tablespoon
each of cinnamon, pepper and salt. Chop the onions and peppers fine. Boil
for two hours.

31. Tomato Relish.--One peck good ripe tomatoes, chop and drain, 3 large
onions, a peppers, red or green, 3 heads celery, chopped fine, 3/4 cup
salt, 2 pounds brown sugar, 2 oz. white mustard seed, 1 oz. cinnamon, a
pints vinegar. After the tomatoes have drained thoroughly, mix in the
balance of the recipe. Do not cook; keep in a jar. This relish cannot be
beaten. Everyone will like it.

[838 MOTHERS' REMEDIES]

32. Tomato Catsup No. 1.--Take one gallon ripe tomatoes, peel them, one
teaspoon allspice, one tablespoon mustard, one