Four
pounds green gooseberries (not too ripe), one half ounce cayenne
pepper, two ounces garlic, two ounces dried ginger, three pounds loaf
sugar, two ounces mustard seed, two scant quarts best vinegar. Put the
berries, when picked over, into a preserving kettle with one quart of
vinegar and sugar and let simmer for an hour; pound the seeds, garlic,
etc., and add, stirring with wooden spoon; when well mixed add more
vinegar until the mass is of the proper consistency for chutney. Cool
and bottle.

CORN SALAD.--Take one dozen ears of corn, (cut corn from cobs), one
large head of cabbage chopped quite fine, not quite a half box of
mustard, one cup sugar, one tablespoon chopped peppers, two tablespoons
salt, mix with about four cups of good vinegar and boil about ten
minutes, first mix the mustard with some of the vinegar. If too thick
when done add more vinegar. Put in jars while hot. Will keep all
winter, very nice with meat and potatoes.--Mrs. Paul Leonhardy.

MIXED PICKLES.--Two quarts green tomatoes chopped, one quart cabbage
chopped, one quart onions chopped, two green peppers chopped, one quart
brown sugar, one tablespoon each of cinnamon, cloves, celery seed,
white mustard seed. Salt to taste. Boil about twenty minutes.--Mrs. D.
E. Plier.

PRESERVED GREEN TOMATOES.--Take one peck of green tomatoes, peel and
slice them, slice four lemons without removing the skins, put to this
quantity six pounds of granulated sugar, and boil until transparent,
and the syrup thick.--Mrs. George Bruegger.

OIL PICKLES.--(Sliced). Slice but do not pare medium sized cucumbers,
sufficient to fill a gallon jar. Sprinkle one half cup of salt through
the sliced cucumbers and stand in cool place two or three hours, then
drain from the salt. Use one ounce black mustard seed, one ounce white
mustard seed, one ounce celery seed, or one cup of finely minced
celery, one half pint of olive oil, two onions chopped fine. Spread the
cucumbers in the jar in layers sprinkling the seeds over them and
spreading with part of the olive oil repeating the layers until the jar
is filled, then cover all with cold, strained vinegar. Cover and set
aside for future use.--Contributed.

SPICED BEETS.--Boil beets tender, lay in cold water, remove skins and
unless small, slice and pack in fruit cans. Boil one cup of vinegar,
three cups of water, one cup of sugar and spices to suit taste. Pour
hot over the beets and seal.--Contributed.

UNCOOKED CHILI SAUCE.