French Pickles

200 cucumbers, sliced and sprinkled with salt, stand over night. In morning cover with vinegar, 4 cups brown sugar, 10c white mustard seed, 10c celery seed, 5c tumeric powder, 6 green peppers, 1 dozen onions, sliced with cucumbers. Cook until it turns yellow.

Cucumber Pickles And Spiced Vinegar

(Mrs. Hirschberg.)

Secure smallest cucumbers; wash, and measure enough water to cover well. Add to water salt until brine will bear an egg. Scald, skim, and pour over pickles. Cover and let stand one week. Every other day take out pickles, wash, wipe dry with rough towel and return to brine. At end of week, take same amount vinegar as you had brine. To 1 gallon vinegar add 1 quart brown sugar and boil. Fill quart jars with the pickles and to each quart add 1 small red pepper pod, 1/2 dozen black pepper berries, 2 teaspoons garlic, chopped fine, 1/2 dozen allspice, 2 cloves, 2 teaspoons white mustard seed, 3 teaspoons celery seed. Pour the hot vinegar over them, and seal. The vinegar spiced by this recipe makes the best of seasoning later for French salad dressing.

Sliced Cucumber Pickles

(Mrs. E. F. Gorton.)

3 dozen large cucumbers (green), 1 dozen medium onions. Peel and slice both - slices to be between a sixteenth and a Quarter of an inch in thickness. Put into salt over night. A large layer of cucumbers, then sprinkle thick with salt; a layer of onions, salt, etc., until jar is filled. In the morning drain and cook in weak vinegar until tender; then drain again. Take 3 pints good vinegar, 2 cups granulated sugar, 1 teaspoon cinnamon (ground), 1 teaspoon celery seel, 2 teaspoons chopped red pepper, 1 tablespoon mustard seed. A very little black pepper. Heat pickles thoroughly in this. Put in jars and pour over them the heated vinegar.

Sweet Pickle. Water Melon Or Ripe Cucumbers

(Mrs. E. F. Gorton.)

6 pounds of fruit, 3 pounds granulated sugar, 1 quart (scant) of good vinegar, a bag of whole spices. If melon is used, cut off rind and scrape off soft inside. Cut in pieces a little larger than for table use. (They shrink.) If cucumbers are used, take large yellow ripe ones, peel, cut out soft inside, and cut parts remaining into any shape you like. Weigh fruit before boiling, then put in kettles and cover with cold water. Allow same to boil until pieces begin to look transparent (not soft). Remove, drain and plunge into ice water till perfectly cold. Drain and lay on soft cloth and press as dry as possible. Bring vinegar, sugar and spices to a hard boil; put in fruit, and boil until tender (but not too soft.) Remove fruit, and boil syrup down until quite thick - for half an hour, or till rich. Put fruit into stone jars with spice bags and pour boiling syrup over them.

Chopped Cucumber Pickles

(Mrs. Ives.)

3 dozen cucumbers, 18 onions, 1 1/2 teacups salt, 1 teacup mustard seed, 1/2 teacup ground pepper, 2 tablespoons celery seed. Chop cucumbers and onions fine. Mix with salt and let drain over night. The next morning mix with the other ingredients and cover with good cider vinegar. Do not cook.