spices of various kinds and a little sugar, if
liked, may be added. Drop the well washed cucumbers into this pickle
each day as they grow. These pickles will keep indefinitely.

DILL PICKLES

Mrs. W. T. Klenze

One hundred medium sized cucumbers; one small red pepper; one big bunch
of dill; some cherry leaves; ten quarts of water; one quart of vinegar;
two cups salt. Mason jars, two quart size. Lay cucumbers in salt water
over night (one-half cup salt to four quarts water). Boil water, vinegar
and salt; let cool over night. Drain cucumbers and place in jars in
layers between cherry leaves and dill. Pack cucumbers tight; add a small
piece of red pepper, cover with brine and screw down cover. Will keep.
One cup of mustard seeds and one cup of horseradish root, shaved fine,
may be added.

PICCALILI

Mrs. H. B. Rairden

One peck of green tomatoes; eight large onions; one cup salt; slice and
let stand over night. In the morning drain and add three quarts of water
and let come to a good boil, then drain well through a colander. Put
back in kettle and add two quarts vinegar; one pound of sugar; half
pound of white mustard; two tablespoonfuls ground pepper; two of
cinnamon; one of cloves; two of ginger; one of allspice and half a
teaspoonful of cayenne pepper. Boil all together until tender; it will
take from thirty minutes to an hour to cook. Stir it often to prevent
scorching. Seal in glass jars; add more sugar if liked sweeter.

BEET RELISH

Mrs. R. McNeil

One quart cooked beets, chopped fine; one quart cabbage, chopped fine;
one cup each of grated horseradish, chopped onion and sugar; one
teaspoonful salt; one pint vinegar. Heat vinegar, pour over all and
seal.

PEPPER RELISH

Sue C. Woodman

Twelve green peppers; twelve red peppers; ten medium onions; chop
together. Pour boiling water over and let stand five minutes; strain and
repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls salt;
one-half cup mustard seed; cook thirty minutes. Bottle.

PEPPER HASH

Mrs. John T. Gilchrist

Nine sweet peppers; one large head cabbage; six large onions; chop fine
and add one-half cup salt. Stand over night and drain in morning. Add
two cups sugar; cup white mustard seed; one tablespoonful celery seed;
vinegar to cover. Do not remove pepper seeds and do not cook. Put in
earthen jar, covered with a plate.

OLIVE OIL PICKLES

Mrs. A. J. Atwater

Forty cucumbers, dill size, scrub and slice