Virginia Cabbage Pickle

3 large heads of cabbage cut very fine, 6 red pep-pers, 1 tablespoonful celery seed, 1 tablespoonful white mustard, 1 1/2 tablespoonfuls mixed spices, 1 tablespoonful tumeric, 1/2 gal. vinegar, 3 lbs. brown sugar. Salt the cabbage for 1 hour, heat vinegar, sugar and tumeric, drain cabbage and put in hot vinegar, and heat well but not boil, then put in jars and seal. Mrs. John A. Cremer.

Mustard Pickle

1 head cabbage, 2 heads cauliflower, 1 quart lima beans, 1 quart small onions, 1/2 pk. string beans, 4 sweet peppers, 3 bunches celery, 2 teaspoonfuls tumeric, 2 teaspoonfuls mustard seed, 2 teaspoonfuls celery seed, whole cloves and a little cinnamon bark, 1 glass of German mustard, 2 quarts small pickles. Boil the cauliflower, cabbage, string beans and lima beans in salt water until tender. Salt cucum-bers, onions and peppers. Sugar to taste; vinegar to cover. Mrs. Ezra Bair.

Mustard Pickle

Take 2 qts. each of cucumbers, green tomatoes, cabbage and onions. Chop coarsely and mix all together. Boil in weak salt water until tender, then drain over night.

Dressing: - Take 2 qts. vinegar, 2 lbs. sugar, 1/8 lb. ground mustard, 1/2 cup flour, 1/2 tablespoonful tumeric. Boil and pour over pickles.

Mrs. Clayton Hollinger, Abbottstown, Pa.

Mixed Pickle

One-fourth peck of sliced green tomatoes, 2 doz. cucumbers, 1/4 peck of string beans, 1 qt. of small onions, 2 heads of cauliflower, 3 green peppers, 5 cts. worth of mustard seed, 5 cts. worth of celery seed, 1 tablespoonful of tumeric, a few whole cloves, and 1 tablespoonful of brown sugar. Salt tomatoes and cucumbers over night, drain next morning. Boil lima beans and cauliflower soft. Mix all to-gether, cover with vinegar and bring to a good boil and seal.

Mrs. Henry Miller.

Mixed Pickles

One-fourth peck string beans, 1/8 pk. green to-matoes, 1 qt. small onions, 1/4 pk. small pickles, 2 heads cauliflower, 6 peppers, red, green, and yellow, 2 stalks celery, 1 pt. lima beans, 1 pt. cabbage, cut fine, 5 cts. worth celery seed, 5 cts. worth mustard seed, 2 cts. worth tumeric powder, 2 oz. ground mustard, 2 oz. cinnamon, 5 cts. worth cloves, 2 lbs. brown sugar, 3 qts. vinegar, 5 cts. worth black pepper. Boil the lima beans, string beans, cauliflower, celery until tender in strong salt water and drain. Scald with 3 or 4 coverings of boiling water, the green tomatoes, (diced) small onions, and canteloupe. Season well with salt. Soak over night the pickles and cabbage in strong salt water, drain that off and mix all together, with the seeds. Mix well the ground spices and add; boil sugar and vinegar and pour over pickle and seal. Mrs. H. W. Hart.

Corn Chow-Chow

1 qt. of vinegar, 1 qt. of string beans, 1/2 doz. red peppers, 1 pt. of lima beans, 1 pt. of small onions, 1 doz. ears of corn, 2 tablespoonfuls of salt, 1/2 lb. of sugar, 1/4 lb. of mustard. Mix mustard and vinegar and bring to a scald. Cook separately the corn, onions, and beans till tender. Put all the ingredients together, boil only 5 minutes and seal.

Mrs. Samuel Althoff.