Pickled Yellow Tomatoes

Pour into a jar 1 gal good cider vinegar salted to taste and then place in it a small cheese cloth bag containing 1/2 teasp each of whole allspice and cinnamon, 1 teasp whole cloves and a small piece of ginger root. Set the jar in a cool place and from day to day drop in carefully selected small yellow tomatoes, first pricking each tomato with a fork, to keep them from bursting. When jar is full, cover with a stout piece of brown paper and over this tie a strong piece of muslin. No cooking is needed, but be careful that the tomatoes are well covered with the vinegar.-[P. R. H., no address.

Pickled String Beans

Select tender, meaty string beans and boil them in salted water until done, then drain and drop them in a pickle made of 1 qt vinegar, 1/2 cup sugar and 2 tablesp mixed spices boiled together. Let boil up once more after the cooked beans have been added, and then seal in fruit jars while hot.-[Mrs. A. J. P., Wis.

Cauliflower Pickle

Trim and cut up cauliflower, boil in slightly salted water till tender, and for every head of cauliflower allow 2 heaping tablesp ground mustard, 1 tablesp flour, 1 teasp salt, 1/2 cup brown sugar, and a little turmeric with cider vinegar enough to cover. Let this mixture come to a boil, then pour over the cauliflower in cans or jars, and seal while hot.-[Mrs. G. W. A., Pa.

Mustard Pickle

Peel, cut lengthwise and discard seeds of 2 qts ripe, firm cucumbers, add 1/2 doz green peppers, 2 qts green tomatoes and 2 heads cauliflower, cut up, 2 qts small cucumbers and 2 qts small white onions, peeled. Cover with a weak brine and let stand 24 hours, then drain. Prepare dressing as follows: Mix to a smooth paste 12 tablesp mustard, 2 tablesp turmeric and 2 cups flour, with a little cold vinegar, then add 3 cups sugar, 4 qts vinegar, and boil all together. Drop the prepared pickles in this dressing, let heat thoroughly, and put away in pickle bottles.-[Mrs. J. L. S., Ct.

Corn Pickle or Relish

To 12 cups cut sweet corn, add 12 cups chopped cabbage, 1 cup chopped celery and 1 cup chopped onions. Boil all together in slightly salted water until tender and then drainafter which mix with a dressing prepared as follows: To 1 cup sugar add 1 tablesp each mustard, salt and turmeric, and 2 heaping tablesp flour. Mix to a paste with a little cold vinegar, then add the balance of 2 qts vinegar. Two peppers sliced in rings can also be added if liked. Boil this dressing until it thickens and the flour is done. Mix the vegetables with it and can while hot.-[Mrs. M. Z. P., Wash.

Pickled Olives

To 6 gals green olives allow 1 lb each of concentrated lye and salt, dissolve in 6 gals water, and soak the olives in this solution for 2 days, then drain and replace with a fresh solution made the same as before, and soak for 2 days more, after which drain the olives and immerse them in pure water from 5 to 8 days, according to the bitterness of the olives, changing the water every day. Finally put them in a brine made by dissolving 3 lbs salt in 4 1/2 gals water. They will keep this way for one season in a keg, but if wanted for long storage, they should be bottled and sealed.-[Mrs. C. E. G., Ariz.

Pickled Cherries

Fill a jar compactly with good, ripe cherries with the stems on, but be careful not to crush the cherries. Pour over them a syrup made by boiling together 1 cup vinegar and 1 cup sugar. Seal air-tight. These are delicious served with roast meats.- [No name.

Old Virginia Chow-Chow

Chop fine 8 qts green tomatoes, 3 small heads cabbage, 6 large onions, 6 ripe peppers and 6 green peppers, sprinkle with salt, and let stand 24 hours, then drain thoroughly and add 3 qts good cider vinegar and 1 1/2 lbs brown sugar. Boil all together 1 hour, then add 8 qts ripe tomatoes, 3 heads finely chopped celery and 1 pt horseradish and boil 15 minutes longer, after which add 1 tablesp each cloves and mustard, 2 tablesp each white mustard seed, allspice and ginger. Use the ground spices, mix all together thoroughly, and when done put up in jars and seal.-[Mrs. F. E. T., Cal.

India Relish

Trim and cut fine 2 heads cauliflower, 2 heads cabbage, 12 onions, 12 large green cucumbers and 6 green peppers. Measure and for each pt chopped vegetables, add 1 pt chopped green tomatoes. Mix well, put in a large stone jar, cover with a weak brine, and let stand over night. Next morning drain thoroughly, put in a granite vessel, cover with good cider vinegar, and add 1 lb brown sugar, 1/2 cup white mustard seed, and about a handful of mixed spices tied up in a small cheese cloth bag. Boil about 3 hours, then turn into glass jars and seal while hot.- [Mrs. M. A. C., Wash.

Pickled Berries

Put 6 qts strawberries or any other berries into a stone jar in layers, sprinkling each layer with cinnamon and cloves. When the jar is full, pour over the berries a syrup made by boiling together 1 pt vinegar and 3 pts sugar. Let stand 24 hours, pour off the syrup, boil again and pour over the berries. Let stand over night and then boil the berries and syrup together slowly for 20 minutes, pour into jars and seal.-[L. E. B., Ind.