, 1/2 pound of ground yellow mustard, 1 tablespoonful
turmeric powder, 3/4 cup of flour.

The seeds were removed from the cucumbers and cucumbers were cut in
inch-length pieces, or use a few medium-sized cucumbers cut in several
pieces and some quite small cucumbers. (The quantity of cucumbers when
measured should be the same as if the larger ones had been used.) One
quart of small whole onions, 6 peppers, red, green and yellow, two of
each, cut in small pieces. Place all together in an agate preserving
kettle and let stand in salt water over night. In the morning put on
the range, the vegetables in agate kettle, let boil a few minutes,
then drain well. Take three quarts of good vingar, 4 cups of sugar, if
liked quite sweet; 2 teaspoons of either celery seed or celery cut in
small pieces. Put the vinegar, sugar and celery in a preserving
kettle, stand on stove and let come to a boil; then add the other
ingredients. When boiling have ready a half pound of ground mustard,
3/4 cup of flour, 1 tablespoon of turmeric powder, all mixed to a
smooth paste with a little water. Cook until the mixture thickens. Add
all the other ingredients and boil until tender. Stir frequently to
prevent scorching. Can while hot in glass air-tight jars.

AUNT SARAH'S CUCUMBER PICKLES

Always use the cucumbers which come late in the season for pickles.
Cut small green cucumbers from vine, leaving a half-inch of stem.
Scrub with vegetable brush, place in a bowl and pour over a brine
almost strong enough to float an egg; 3/4 cup of salt to seven cups of
cold water is about the right proportion. Allow them to stand over
night in this brine. Drain off salt water in the morning. Heat a small
quantity of the salt water and pour over small onions which have been
"skinned." Use half the quantity of onions you have of cucumbers, or
less. Allow the onions to stand in hot salt water on back of range a
short time. Heat 1 cup of good sharp cider vinegar, if too sour, add
1/2 cup of water, also add 1 teaspoonful of sugar, a couple of whole
cloves; add cucumbers and onions (drained from salt water, after
piercing each cucumber several times with a silver fork). Place a
layer at a time in an agate stew-pan containing hot vinegar. Allow
them to remain a few minutes until heated through, when fill heated
glass jars with cucumbers and onions; pour hot vinegar over until jars
are quite full. Place rubbers on jars and screw on tops. These pickles
will be found,