ak over night in salt water. Soak cucumbers
separately, rinse in cold water. One-half gallon vinegar; two
tablespoonfuls mustard seed; one tablespoonful celery seed; six cups
brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered
alum. Let the vinegar and seasoning come to a boil, add the onions and
peppers, cook five minutes; then add the cucumbers and cook five
minutes. Can hot.

MUSTARD PICKLE

Mrs. William Molt

One quart tiny cucumbers; one quart large cucumbers, cut or sliced; one
quart green tomatoes, cut in pieces; one large cauliflower, divided;
five green peppers, chopped fine; one quart button onions, cut up. To
four quarts of water add one pint salt and pour over the vegetables and
let stand twenty-four hours; then heat in same brine just enough to
scald; turn into colander and drain. Mix one-half cup flour; six
tablespoonfuls mustard; two tablespoonfuls tumeric, with enough cold
vinegar to make a smooth paste; add one cup sugar and enough vinegar to
make two quarts in all; boil this until it thickens and is smooth. Add
this to the pickles and cook until they are heated through, about
fifteen minutes; pack in Mason jars and seal.

MUSTARD PICKLES FOR TWO QUART JAR

Mrs. Wm. J. Maiden

Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; piece of
horseradish root; fill jar with vinegar. Wash and wipe pickles and pack
in jar, then pour over the above mixture.

PICKLES

Alice H. Tolmie

Slice 25 small cucumbers with a large onion, put in salt brine and let
stand for three hours, then drain and boil in following syrup: One quart
vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful
ginger, one teaspoonful each of celery seed and tumeric powder. Boil
five minutes and can.

MIXED PICKLES

Mrs. H. D. Sheldon

One quart of small cucumbers; one quart of white onions; one quart green
tomatoes; two large cauliflower; soak in weak salt water over night;
scald in same brine and drain. Paste: Six tablespoonfuls dry mustard;
one tablespoonful tumeric powder; one and one-half cups flour; two cups
brown sugar; five pints vinegar. Add vegetables to paste; heat through
and seal in cans.

CUCUMBER PICKLES

Mrs. Samuel Friedlander

Twelve long cucumbers; five large onions, sliced and salted. Let stand
over night. In morning drain well. Boil three pints vinegar; one and
one-half pounds sugar; one red pepper, cut in strips; two tablespoonfuls
dry mustard;