Cold Catsup

One-half peck ripe tomatoes, chopped fine and drained over night with 1 small cup salt, 2 red peppers chopped fine, 1 cup onion chopped fine, 2 roots of horseradish, grated, ½ cup mustard seed, ½ cup celery seed, 1 teaspoon black pepper, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 cup sugar, 1 quart vinegar (best cider). Mix cold and seal.

- Mrs. R. F. Thaxter.

Chili Sauce

Peel and cut into small pieces 18 ripe tomatoes, 5 large onions. 6 green chilies, then add 1 cup sugar, 2 cups vinegar, 2 tablespoons salt. 1 teaspoon cloves, 1 teaspoon of cinnamon. Cook 3 hours slowly. - Mrs. C. Leslie Smith.

Tomato Catsup

Have cooked and strained through coarse sieve 2 gallons of tomatoes, then add 2 tablespoons of salt, 1 tablespoon of mustard, 1 tablespoon black pepper, 1 tablespoon cinnamon, 1 teaspoon cloves, ½ teaspoon cayenne pepper, 1 ½ pints vinegar. Boil until thick, bottle and set away.

- Mrs. 0. Leslie Smith.

To Cure Olives

Soak the olives in ¾ pound of lye to 10 gallons of water for 12 hours, then change into clear water for 1 day, then into the same quantity of lye and water as at first for another 12 hours, or until lye has almost cut into pit. Then change into clear water for 8 or 10 days, changing water twice a day until all lye is out. Then put in a water of 4 per cent salt for 3 days, then into clear water 1 day, then into solution of 6 per cent salt and water for 3 days more and again in clear water 1 day and back in solution of 8 per cent salt and water, and in a few days wash off in clear water and put in final solution of 8 per cent salt and water.

- Mrs. Charles Crawford.

Chili Sauce

Two dozen ripe tomatoes, 8 onions, 6 or 8 green peppers, 3 tablespoonfuls of salt, 3 tablespoonfuls of black pepper, 8 tablespoonfuls brown sugar, 6 cups of vinegar, celery seed :and mustard seed to suit the taste. Cook until thick.

- Mrs. W. W. Bentley.

Chili Sauce

Chop fine 12 ripe tomatoes, 2 onions and 4 green peppers. Add 3 tablespoons brown sugar, 3 cups vinegar and 2 teaspoons each mustard seed, celery seed, salt, cloves and cinnamon. Cook until thick. - Mrs. Robt. E. Smith.

Mustard Pickles

One quart green tomatoes 1 quart yellow beans (or any string bean), 1 quart cucumber pickles (small or cut), 1 quart small onions, 1 quart lima beans, 4 green peppers, 1 large head cauliflower. Boil each vegetable separately in salt water until well done, taking the seed pods from the peppers first. Paste: 1 cup granulated sugar, 1 cup flour, 3 tablespoons French mustard, 3 tablespoons turmeric powder, 2 quarts vinegar. Mix dry ingredients, then add vinegar and stir constantly until it boils. When thick as custard, mix in the vegetables and pack in jars while hot.

- Mrs. John E. Hill.

Chopped Pickles

Two quarts cabbage, 2 quarts green tomatoes, 1 pint onions, 2 green peppers, all chopped fine or put through a meat grinder. Sprinkle salt over tomatoes and let stand 10 minutes. Then drain off the water. Add to the mixture 2 tablespoons mustard, 1 tablespoon ginger, 1/2 tablespoon cloves. ½ tablespoon mace, ½ tablespoon cinnamon, 1 small cup sugar, 3 tablespoons turmeric powder, 1 tablespoon celery seed, and enough vinegar to cover. Cook until cabbage is tender. Makes-7 pints of pickles. - Mrs. Harry Raney.