when jars are opened in six months' time, almost as
crisp and fine as when pickles are prepared, when taken fresh from the
vines in summer. Allow jars to stand 12 hours, when screw down tops
again. Press a knife around the edge of jar tops before standing away
to be sure the jars are perfectly air-tight.

"ROT PFEFFERS" FILLED WITH CABBAGE

Cut the tops from the stem end of twelve sweet (not hot) red peppers
or "rot pfeffers," as Aunt Sarah called them. Carefully remove seeds,
do not break outside shell of peppers. Cut one head of cabbage quite
fine on a slaw-cutter; add to the cabbage 1 even tablespoonful of fine
salt, 2 tablespoonfuls of whole yellow mustard seed (a very small
amount of finely shredded, hot, red pepper may be added if liked quite
peppery). Mix all together thoroughly, fill peppers with this mixture,
pressing it rather tightly into the shells; place tops on pepper
cases, tie down with cord. Place upright in stone jar, in layers;
cover with cold vinegar. If vinegar is very strong add a small
quantity of water. Tie heavy paper over top of jar and stand away in a
cool place until used. These may be kept several months and will still
be good at the end of that time.

AN OLD RECIPE FOR SPICED PICKLES

500 small cucumbers.
2 oz. of allspice.
3 gallons vinegar.
1/4 pound of black pepper.
3 quarts salt.
1 oz cloves.
6 ounces of alum.
Horseradish to flavor.

Add sugar according to strength of vinegar. Place cucumbers and
pieces of horseradish in alternate layers in a stone jar, then put
salt over them and cover with boiling water. Allow pickles to stand 24
hours in this brine, then pour off brine and wash pickles in cold
water. Boil spices and vinegar together and pour over the pickles. In
two weeks they will be ready to use. Pickles made over this recipe are
excellent.

AUNT SARAH'S RECIPE FOR CHILI SAUCE

18 large red tomatoes.
10 medium-sized onions.
10 sweet peppers (green or red).
1 cup sugar.
3 scant tablespoonfuls salt.
1-1/2 cups vinegar (cider vinegar).

Tie in a small cheese cloth bag the following:

1 large teaspoonful whole allspice.
1 large teaspoonful whole cloves.
About the same quantity of stick cinnamon.

Chop tomatoes, onions and peppers rather finely; add vinegar, sugar
and salt and the bag of spices and cook slowly about 2-1/2 hours. Fill
air-tight glass jars with the mixture while hot. This is a
particularly fine recipe of Aunt Sarah's.

This quantity will fill