he pickles
again. You may pack them in small glass jars if you prefer.

CHOW-CHOW

Take pickles, cauliflower, beans, little onions and a few green and red
peppers. Cut all up fine, except the onions; salt well overnight, drain
off next morning and put in a large jar. Now mix one gallon or more of
best pickling vinegar with a pound of ground mustard (wet the mustard
with cold water before using). Put in a bag the following spices:
Cloves, whole peppers and mustard seed. Boil the vinegar and spices and
then throw over pickles boiling. Add a tablespoon of curry powder, and
when cold tie up, having previously put a cloth with mustard seed over
all.

CUCUMBERS IN OIL

One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint
salt, let stand overnight, drain thoroughly in morning, add two pints of
sliced onions, then add dressing, consisting of four tablespoons of
black mustard seed, four of white mustard seed, two of celery seed,
one-half pint of best olive oil, one-half pint of white vinegar. Put
cucumbers and onions into this, add one teaspoon of powdered alum,
dissolved in a little warm water, add enough vinegar to cover it well,
let stand three weeks before using.

SWEET PICKLES

Soak five hundred tiny cucumbers in salt water for twenty-four hours,
using one-half of a cup of salt to four quarts of water. Drain, pour hot
water over them and drain very dry. Take two ounces of cloves, heads
removed, four sticks cinnamon; tie these spices in a bag and heat with
three pounds of brown sugar and one pint of cider vinegar slowly, nearly
to the boiling-point, add the pickles and remove from the stove. Put in
glass jars and cover with vinegar.

MIXED PICKLES

Wash one quart of large cucumbers, cut in cubes, one quart of small
cucumbers left whole, one quart small silver-skinned onions, one quart
small green tomatoes chopped coarse, two red peppers chopped fine, one
large cauliflower broken in small pieces; pour over them a weak brine
solution made of one quart of water and a cup of salt. Let stand
twenty-four hours; bring to a boil in same solution, drain and make the
dressing.

*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon
of turmeric, one cup of flour, two cups of sugar and two quarts of
vinegar. These ingredients must be thoroughly mixed and then cooked
until thick. Stir in the pickles; heat thoroughly; empty into glass jars
and stand away until needed.

PICKLED