Rhubarb Pickle

1 quart stewed rhubarb 1 quart chopped onions 1 tablespoon ginger.

1 quart sugar 1 quart vinegar 1 tablespoon salt.

Cook half an hour. Before taking off fire, add a little cinnamon, allspice and cloves.

Margaret Dow, Toronto, Can. University of Toronto.

Mustard Pickles

1 quart large cucumbers sliced.

1 quart large onions, sliced.

2 heads raw cauliflower, cut in sections.

2 quarts tiny cucumbers, whole.

2 quarts small onions, whole.

3 green peppers 3 red peppers.

Cover with brine made of one cup salt to one gallon of boiling water. Let stand twenty-four hours.

Paste.

1 cup flour.

4 cups sugar.

1/2 gallon cider vinegar.

1/4 pound dry mustard 1/2 ounce tumeric 1/2 ounce celerv seed.

Cook paste ten minutes. Cook all together ten minutes. Drain salt water off pickles and add to paste. Seal in pint mason jars. Makes about eleven pints.

Helen Mc Illvaine, Los Angeles, Calif. University of Southern California.

Pepper Pickles

6 onions.

6 red peppers.

1 cup sugar.

6 green peppers 1 1/2 cup vinegar 1 spoon salt.

Put onions and peppers through grinder together. Then pour boiling water over and let stand five minutes and drain. Add the vinegar, sugar and salt. Cook twenty minutes and seal while hot.

Viola Thurmond, Seattle, Wash. University of Washington.

Yummy Pickles

(Uncooked).

1/2 peck ripe tomatoes 3 ripe peppers 3 green peppers Large bunch celery (cut in bits).

10 cents worth white mustard seed 1 tablespoon ground black pepper 3/4 cup salt.

Dice vegetables and add seasoning mixed with vinegar. Pour over all.

Gladys Murphy, Chicago, Ill. Northwestern University.

Indian Relish

2 quarts green tomatoes.

(chopped and drained) 1 cup celery (chopped fine) 4 red peppers.

6 tablespoons salt 8 tablespoons sugar 6 teaspoons mustard seed 1/2 teaspoon cinnamon.

1/2 teaspoon cloves.

Combine ingredients (tomatoes, celery and peppers). Cover with two cups boiling vinegar to which has been added salt, sugar, mustard seed and spices. Bottle.

Kathryn Wilson, Evanston, Ill. Northwestern University.

Mustard Pickles

1 quart small cucumbers 1 quart small button onions 4 red peppers (cut fine).

1 quart green tomatoes 1 large cauliflower, cut into flowerettes.

Make a brine of four quarts water and one pint salt, pour it over the vegetables, and let soak twenty-four hours.

Heat just enough to scald and turn into a colander to drain. Mix one cup flour, six tablespoons ground mustard, one tablespoon tumeric with enough cold vinegar to make a smooth paste, then add one cup sugar and enough vinegar to make two quarts in all. Boil this mixture until it thickens and is smooth, stirring all the time, then add the vegetables and cook until well heated through.

Mildred Mitton, Dorchester, Mass. Boston University.

Spanish Pickles

1 peck green tomatoes thinly sliced 4 onions thinly sliced 1 cup salt 1/2 ounce cloves.

1/2 ounce allspice berries 1/2 ounce peppercorns 1/2 cup brown mustard seed 1 pound brown sugar Cider vinegar.

4 green peppers finely chopped.

Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put into a preserving kettle; add the remaining ingredients using enough vinegar to cover all. Heat gradually to boiling point and boil one-half hour.

Mary Matkin, Flatriver, Mo. University of Missouri.