Beet Pickles

Select tender beets of uniform size, wash them clean, but do not cut off the root ends, and allow an inch or two of the stem ends to remain on. Cover with boiling water and boil until tender, then remove from the hot water, plunge into cold water, and then with the hands rub the skins and the root and stem ends off. Cut out all specks or tough parts, and slice or cut into dice, and pack into glass jars. Fill overflowing full with boiling hot Vinegar, and seal. If a sweet pickle is desired, boil some sugar and spices with the vinegar.- [Mrs. B. G., N. Y.

Cabbage and Beet Pickle

Chop fine 2 qts beets after they are boiled and cold. Chop fine 2 qts raw red cabbage and add to the beets and cabbage, 2 cups brown sugar, 1 cup grated horseradish, 1 tablesp salt and cider vinegar enough to cover. Put up in air-tight glass jars. The beets and cabbage should be measured after being chopped, and all the ingredients should be well mixed together before packing into jars.-[Mrs. W. M. G., Ct.