Tomato Catsup

Twelve large ripe tomatoes, 2 onions, 2 tablespoons salt, 2 tablespoons sugar, 2 tablespoons cinnamon, 1 teacup vinegar, boil slowly for half day, put through sieve and bottle. 2 or 3 chilies improve it. - Mrs. Robt. E. Smith.

English Salad Pickles

Peel and slice 6 good-sized cucumbers and 3 onions. Cover with ½ cup salt and let stand well pressed down over night. In the morning throw away the liquor, add half ounce mustard seed, 2 tablespoons of celery seed (level), 5 ounces of salad oil, 1 pint cold vinegar. Will be ready to use in 48 hours, but the longer it stands the better. Keep in tight jars.

- Mary E. Thompson.

Green Tomato Sweet Pickles

One peck of green tomatoes sliced, 6 large onions, 1 cup of salt over both. Mix thoroughly and let remain over night. Pour off liquor in the morning and throw it away. Add 3 quarts of water and 1 quart of vinegar and boil 20 minutes. Drain and throw away the liquor. Take 3 pints of vinegar, 1 pint of sugar, 1 teaspoon each of allspice, cloves, cinnamon and mustard seed and 12 green peppers chopped fine. Boil from 1 to 2 hours. Seal. - Miss Frances Jeffrey.

Pickled Onions

Take small white onions. Pack in salt 24 hours. Remove from salt and cook in salted water until tender. Drain and fill pint jars with the onions. Cover with cold vinegar and seal. - Mrs. Geo. Dunham.

Sweet Cucumber Pickles

Take ripe cucumbers, cut lengthwise, take out seeds, soak in salt water 24 hours, then soak in vinegar and water 24 hours. Drain. Then make a syrup of 1 quart vinegar, 1 pound sugar, 1 ounce stick cinnamon, ½ ounce cloves, allspice (whole), and a little ginger. Seal up. - Mrs. J. C. Wright.

Hyden Pickle

Take 1 gallon of cabbage, 1 gallon of green tomatoes, 1 pint of peppers, 1 quart of onions, sprinkle with salt, drain over night. Then add 5 tablespoons mixed mustard, 2 tablespoons ground ginger, 1 tablespoonful cinnamon, 1 tablespoonful of cloves. 1 of celery seed, 3 of turmeric, and 3 pounds brown sugar. Mix well, cover with good vinegar and boil until tender. - Miss Metcalfe.

Spiced Grapes

Three pints seeded muscat grapes, 1½ cups sugar, ¼ cup of vinegar. Spiees to taste, using stick cinnamon and whole cloves. Put cloves and allspice in cheesecloth bag. Seed the grapes and pour sugar over them, allowing them to stand several hours. Place over slow fire for 15 minutes. After that boil moderately, skimming often, until the mass has sufficiently jellied. Remove spices and seal while hot.

- Mrs. A. M. Brown.

Cucumber Pickles

Three hundred small cucumbers, 2 handfuls raisins, 1 ounce white mustard seed, 1 ounce black mustard seed, a few cardamoms, a little fennel seed, ½ ounce of celery seed, handful of turmeric berries, 6 or 7 bird peppers, 1 bottle of imustard pickle, 1 pound (or more if desired) of brown sugar.

- Mrs. H. M. Coulter.

Spiced Figs

Wash and pierce with a fork enough figs for 2 quarts. Place in boiling water and cook till they look clear, drain and let stand while syrup is being prepared. Take 2 cups of sugar, 1 cup water, ½ cup vinegar, 1 tablespoon of mixed spices. Boil and then put in figs and cook till thoroughly done, drain and let stand for 15 or 20 minutes, when they can be replaced in syrup and cooked again and sealed in jars.

- Mrs. W. J. Wade.

Sweet Cucumber Pickles

Pare ripe cucumbers. Remove the seeds and soft parts. Slice into pieces of convenient size and drop into cold water in which a little salt and a teaspoon of alum have been dissolved and let stand for several hours, or over night. Then put in hot water and boil until soft enough to pierce with a silver fork. Drain and prepare a syrup made of 2 quarts of vinegar, 4 pounds of sugar and whole cinnamon and cloves or ground spices tied in a cloth. Add prepared cucumbers and boil until clear. - Mrs. Samuel A. Ellis.

Pickled Freestone Peaches

Eight pounds peaches cut in halves, not peeled, 4 pounds sugar, 1 quart vinegar, 2 ounces cinnamon. 2 ounces cloves, 2 ounces mustard seed. Cook fruit till tender. Boil down syrup one-half. Seal. - Mrs. W. R. Powell.

A-l FLOUR

The Standard

Is Made in Los Angeles by

GLOBE MILLS.