Peach Mangoes

(Mrs. Ives.)

Pare peaches; cut in half. Fill each side with cabbage cut very small, and white mustard seed in the cabbage. Have plenty of the mustard seed in cabbage. Then tie the halves together with strips of muslin 1/2 inch in width. Tie tight, as peaches shrink. Pack them, after wiping off carefully, into a stone jar. Then make a sweet pickle syrup and pour over them hot, each day for six or seven days. For syrup. - 1 quart vinegar, 4 or 5 pounds sugar, according to peaches. Flavor with stick cinnamon.

Sweet Pickle Peaches

Peel peaches and stick 2 or 3 cloves into each one. Make a syrup of 3 1/2 pounds of sugar, 3 pints of vinegar and some stick cinnamon. Put your peaches in a stone jar and pour boiling syrup over them. This amount will cover 7 pounds of peaches. Next morning drain off the juice and boil again and pour over the peaches. The next morning put peaches and syrup into preserving kettle and boil until you can stick a straw into the peaches. Put in jars and cover tight.

Damson Pickles

10 pounds of fruit, 6 pounds of sugar, 1 quart of vinegar, 1 teaspoon each of cloves, allspice and cinnamon. Wash damsons and put in jars. Scald your vinegar, sugar and spices and pour over damsons. Eepeat this for five mornings, and on the fifth morning boil all together 1/2 hour.

Chili Sauce

(Mrs. Mihilk.)

18 ripe tomatoes. 6 red peppers, 6 large onions, 10 ta-blespoonfuls of white sugar, 3 of salt, 5 cups of vinegar. Boil 1 1/2 hours.

Chili Sauce

(Mrs. R. Calvin Dobson.)

1 peek ripe tomatoes, scalded and peeled, sliced thin; 16 green peppers (remove seeds), 8 medium sized onions, 3 stalks of celery. Grind all, put in kettle with 2 tablespoons of salt, 2 tablespoons ground cinnamon, 1 teaspoon black pepper, 1 tablespoon ground allspice, 6 tablespoons sugar. Boil 1 hour, add 4 cups of cider vinegar. Boil until thick, stir very frequently.

Virginia Chow-Chow

2 heads of cabbage, 1/2 peck ripe tomatoes, 1/2 peck green tomatoes, 1 1/2 dozen large onions, 9 green and red peppers, 2 pounds of brown sugar, 1 pint of grated horse radish, 1 teaspoon black mustard seed, 1 teaspoon ground mustard, 1 ounce of celery seed, 1 ounce of tumeric. Chop all fine and sprinkle in layers with one pint of salt over night. Put in colander and drain thoroughly. Put in kettle with sugar and spices mixed thoroughly through, add vinegar enough to cover and let boil. Put in airtight jars.

Picallili

(M. J. V. C.)

1 peck green tomatoes, 4 peppers, 1 large head cabbage, 6 onions, 2 stalks celery, all chopped fine. Put in salt and water 1 night, using 1 cup salt, drain in the morning, cook in vinegar and part water; when tender drain well. Put 5 cents worth of mixed spice in a bag, 2 pounds brown sugar, with enough vinegar to cover well the chopped pickle. Boil the vinegar, sugar and spices together, and pour over the pickle.