How To Make Chow-Chow

Cucumbers or Tomatoes-Gallon ..................1/2

Cabbage-Gallon ............................................1/2

Onions-Dozen .............................1

Green Peppers-Dozen....................................1/2

Ground Mustard-Cupful .......................1/2

White Mustard Seed-Cupful..........................1/2

Turmeric (optional)-Tablespoonfuls ..........3

Celery Seed-Tablespoonfuls ........................3

Mace-Tablespoonfuls ....................................1

Ground Cinnamon-Tablespoonfuls..............1

Red Pepper ......................................................1

Sugar-Pounds ................................................1

Vinegar enough to cover all.

Chop cucumbers or tomatoes, also the cabbage, sprinkle with salt and let stand for 6 hours; then press out the water; pour boiling water over the onions (sliced fine) and let them stand awhile; then drain, mix with the cabbage and cucumbers, add the spices; and mix all well together; boil the sugar in enough vinegar to cover the whole, and pour boiling hot over the pickles. More sugar can be added if desired.

Mrs. B. F. Montague

How To Make Pickles

Green Tomatoes - Peck . . ............... 1/2

Cabbage Heads ........................ 2

Onions ...............................12

Cucumbers............................25

Horse-radish (grated) - Pints ............ 1

White Mustard Seed - Pound ............ 1/2

Black Pepper (ground) - Teacupful ....... 1/2

Celery Seed - Ounces ................... 1

Tumeric - Tablespoonfuls................ 1

Vinegar - Gallon ....................... 1/2

Brown Sugar - Pounds.................. 3

Mustard (medium size) - Boxes .......... 2

Cinnamon to taste.

Cut all in small pieces, pack in salt over night and draw off in the morning; soak two days in vinegar and water, again draw off and mix in the spices; boil vinegar and sugar and pour in while hot; repeat three mornings, then mix mustard and 1/2 pint of salad oil; add when cool. MRS. LEO. D. HEARTT.

How To Make Universal Pickle

Vinegar - Quarts ..............................................6

Salt - Pounds ..................................................1

Good Mustard - Pounds ..................................1

Cloves - Ounces ..............................................1

Stick Ginger - Ounces ....................................1

Mace - Ounces ..................................................1

Black Pepper - Ounces....................................1

Allspice - Ounces ............................................1

Tumeric - Ounces ...................................1

1 tablespoonful of Powdered Capsicum if you wish it very hot.

Let vinegar and salt come to a boil; then add the mustard and tumeric after mixing to thin paste with cold vinegar. Tie spices in muslin bags and drop in vinegar while at boiling point. Keep in stone jar closely covered. Add sufficient sugar to suit the taste.

This mixture will keep indefinitely, and cucumbers or any vegetable may be gathered, washed and dropped into it and it will be ready for use in two or three weeks' time. This is especialy nice for cabbage quartered and packed firmly in the mixture.