Mixed Pickle I

Cut into quarters, 5 qts green tomatoes, 1 doz green mangoes and 1/2 doz ripe mangoes, add 2 qts small cucumbers, 2 qts large cucumbers, sliced, 1 doz small white onions and 1/2 doz large onions, sliced, 5 bunches celery, trimmed and cut in small pieces, 2 small heads cauliflower or cabbage, trimmed and chopped, and boil all together in salt water until tender, and then drain through a colander. Make a dressing of 2 qts vinegar, 1 1/2 cups sugar and add a paste made of 3 tablesp ground mustard, 2 tablesp turmeric, 3 tablesp flour and 1/2 teasp cayenne pepper. Let boil, then drop in the drained mixed vegetables, let boil up again until all are done, and then can and seal while hot, the same as fruit.- [M. L., Pa.

Mixed Pickle II

Take 1/2 pk green tomatoes, 2 large heads cabbage, 12 large cucumbers, 1 qt small onions, 1/2 pt grated horseradish, 1/4 lb white mustard seed, 1/4 oz celery seed, 4 tablesp pepper, 2 tablesp turmeric, 1 1/2 lbs brown sugar and 3 qts cider vinegar. Chop the vegetables, sprinkle with salt and let stand over night. Next morning drain off the salt water, add the other ingredients to the vegetables, mix well, place over the fire, bring to a boil, and let boil hard about 5 minutes. Can and seal while hot.-[A. T. H., O.

Dill Pickles

Wash sound, medium sized pickles and put them to soak over night in a brine made of 1 cup salt to 2 gals water. Next morning wipe the cucumbers dry, put a layer in a jar, then a layer of freshly gathered grape leaves, another layer of cherry leaves and one of dill, then another layer of cucumbers, and so on until the jar is full. Cover with a fresh brine prepared the same as directed above, cover with a cloth, weight down with a board and stone, so that the cucumbers will be well covered with the brine, cover the jar, and set away in a cool place.-[M. S. L., Wis.

Olive Oil Pickles

Peel and slice small cucumbers, discarding seeds, and let stand 3 hours in a strong brine, then rinse thoroughly in cold water and drain. Put a layer of cucumbers in a jar, sprinkle with celery salt, white mustard and black mustard seed, and whole black pepper, then a layer of cucumbers again, and so on until the jar is full. Pour over 1/2 cup olive oil to a 1-gal jar. Cover with cold vinegar and seal. These are nice served as pickles, or may be used with canned beans or mixed with salad dressing.-[H. C. H., Mich.