Mustard Pickle

To be used with various pickles. 1 ounce each of cloves, allspice, black pepper and tumeric, 1 pound ground mustard (be sure the mustard is pure), ¾ pound sugar, 1 gallon of vinegar. Tie the spice in a thin cloth and boil in the vinegar, after reserving one quart of it to mix with the mustard. Take out the spice and stir the turmeric and mustard smooth with the boiling vinegar, first blending the mustard with the reserved cold vinegar. Pour this preparation boiling hot over the pickles. Bottle and cork tightly, or tie up closely.

French Pickles

4 quarts green tomatoes [small], 1 quart small onions, 1 quart small cucumbers, 1 small head of cabbage, shred fine; 1 head of cauliflower, picked apart; 2 dozen ears of sweet corn, cut from the cob; 1 dozen green peppers, cut fine. Let them stand twenty-four hours in a light brine, ½ the ordinary strength, then boil ten minutes in the brine and drain very dry in a colander. Pack them in glass cans and pour over them the following mustard pickle: 6 tablespoonfuls mustard, 1 teacupful of flour, 1 tablespoonful of turmeric for coloring, 2 cupfuls white sugar. Mix these with water enough to form a smooth paste. Bring to a boiling point, 5 pints of vinegar and 1 pint of water. Stir in this paste and cook until it thickens, stirring all the time. It should almost be as thick as boiled custard. Four boiling hot over the pickles and seal immediately.

Quick Mustard Pickles

Slice green cucumbers same as for the table, but not too thin. Sprinkle a very little salt on them, and let remain over night. ■ Drain; put alternate layers of mustard and cucumbers in the jar until full. Cover with vinegar, place a cloth covered with mustard over them. Tie down closely. They will be ready for use in a week. The vinegar is nice to use with meat.

Tomato Chowder

2 dozen large tomatoes, 1 dozen green peppers, 8 common-sized onions (chop fine). Add 3 cupfuls of vinegar, 1 tablespoonful salt (level), 3 tablespoonfuls sugar (heaping), 1 teaspoonful allspice, 2 teaspoonfuls cinnamon, 1 teaspoon-ful cloves. Tie the ground spices in a thin cloth. A little chopped horse-radish may be added before sealing the pickle. Boil the whole two hours slowly. It is better to seal, but will keep without.

Melon Mangoes

Take green musk-melons or nutmeg-melons. Pour over them boiling brine. Let stand one week. Then scrape the outside, cut out one section, remove the seeds and scrape the inside. Make a filling of chopped cabbage (part red cabbage improves the color), and chopped green tomatoes, little onions, radish pods, pickled nasturtium seeds, young string beans, little peppers, tiny green cucumbers and chopped horse-radish. Any or all of these may be used. The more, the nicer the mangoes. Spice with mustard seed, a few pepper-corns and two or three cloves to each melon. Moisten this mixture with vinegar and fill each melon compactly. Replace the cut section and tie up well with cotton cord. Pack the melons in a jar and cover with the following pickle: 2 quarts of vinegar cider, 2 cupfuls of brown sugar, 1 tablespoonful cinnamon, 1 teaspoonful cloves, 1 tablespoonful allspice. Let this come to a boil and pour over the melons. Twice the quantity may be made, if necessary, or ½ of it according to the amount of mangoes. Very nice. Serve in a pickle-dish. Remove the cord and lay the out section by the side. When serving give each person a portion of the melon, and a little of the filling. If too much of this filling is prepared for the quantity of melons, pour scalding, vinegar over it and use for quick pickle. The mangoes can be used in a month.