red peppers.
3 green peppers.

Pare cucumbers, then cut in inch lengths. Slice onions and peppers
quite thin. Place all in a large earthenware bowl and sprinkle over
about 1/2 cup of table salt; mix all well together, let stand four or
five hours, when place in a colander; cover with a plate and drain off
all the salt water possible or squeeze through a cheese-cloth bag.

Boil together for 10 minutes the following; 1 quart of vinegar, 1
tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved
in a little of the vinegar) and 1 scant cup of sugar. Add the
cucumbers, peppers and onions to the hot vinegar. Let come to a boil
and allow all to boil two minutes, then place in sterilised jars and
seal.

MIXED SAUCE TO SERVE WITH MEATS

Yolks of 4 eggs.
1/2 cup sugar.
1 tablespoonful mixed yellow mustard.
1 tablespoonful olive oil.
1 teaspoonful salt.
1 tablespoonful vinegar with flavor of peppers.

Thin with vinegar and boil until thick. Add 1 teaspoonful of grated
horseradish.

To flavor vinegar cover finely-cut green and red peppers with vinegar
and allow all to stand about 24 hours, then strain and use the
vinegar.

PEPPER RELISH

Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small
onions. Put all in a bowl and cover with boiling water and let stand
five minutes. Drain off, cover again with boiling water and let stand
ten minutes. Then place in an agate colander or muslin bag and let
drain over night. The following morning add 1 quart of good sour
vinegar, 1-1/2 cups sugar, 2 even teaspoonfuls salt and boil 20
minutes. While hot fill air-tight jars. This is excellent.

PICKLED RED CABBAGE

Shred red cabbage, not too fine, and sprinkle liberally with salt.
Stand in a cool place 24 hours. Then press all moisture from the
cabbage, having it as dry as possible; stand the earthen bowl
containing the cabbage in the sun for a couple of hours. Take a
sufficient quantity of vinegar to cover the cabbage. A little water
may be added to the vinegar if too sour. Add 1 cup sugar to a gallon
of vinegar and a small quantity of celery seed, pepper, mace, allspice
and cinnamon. Boil all about five minutes and pour at once over the
cabbage. The hot vinegar will restore the bright red color to the
cabbage. Keep in stone jar.

MUSTARD PICKLES

24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of
cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts
of good vinegar