Mrs. Henry C. Buckner

2 dozen cucumbers,

1/2 peck of green tomatoes,

2 large green peppers, seeds taken out,

2 dozen white onions, sliced,

1/2 peck of beans.

Slice cucumbers thick, tomatoes thin, and sprinkle them with salt. Let stand 24 hours. Wash off the salt and let them drain well.

1 pint of grated horseradish, 1 pound of white mustard seed, 5 long red peppers, 15 cents' worth of cinnamon.

Make a paste of

1 pound of mustard (Colman's),

2 ounces of turmeric,

2 ounces of celery seed,

1 pint bottle of olive oil,

4 teacups of brown sugar,

1 handful of garlic.

Put vegetables in a large pan, mix spices and paste well together, and pour boiling vinegar over all - enough to cover well. Very fine.

In place of tomatoes and beans, use cauliflower and celery.

Spanish Pickle (No. 2)

Mrs. H. C. McDowell

1/2 peck of cucumbers out of the brine, 1/2 peck of small green beans and tomatoes together,

2 dozen small onions, scalded twice in boiling salt water, Slice and salt tomatoes over night, drain well next day, Slice the cucumbers lengthwise, Take 1 box mustard seed, 2 ounces turmeric and mix well with 4 tablespoons of olive oil and put in bottom of jar. Have ready 1 ounce cinnamon,-2 ounces celery seed, 1/2 pound white mustard seed, 2 roots horseradish sliced.

Slice the tomatoes and cut onions in half. Put in layers of spices and vegetables alternately in the jar, pour over hot vinegar, allowing 1 1/2 pounds sugar to a gallon of vinegar or more, if desired. Stir well from bottom every day for a week, and it will then be ready for use.