more, uncover
and brown. For potatoes au gratin sprinkle each layer with grated
cheese.--Mrs. Whitehead.

Pickles, Condiments and Spiced Fruits

"Mingle, mingle, mingle, you that mingle, may."

RIPE CUCUMBER PICKLES.--Pare and seed ripe cucumbers, slice lengthwise
and cut into pieces desired size. Let them stand twenty-four hours
covered with cold vinegar. Drain, then put in fresh vinegar with two
pounds of sugar and one ounce of cassia buds to one quart of vinegar
and a tablespoonful of salt. Boil all together twenty minutes. Put in a
crock and cover closely.--Mrs. W. C. Lynch.

GREEN TOMATOES AND ONIONS.--One peck of green tomatoes sliced, and use
about one half as many onions as tomatoes and to this quantity add
three peppers (either green or red) cut in small pieces. Sprinkle
lightly with salt and let stand over night. Drain off liquor and when
dry put them in hot vinegar which has been sweetened and spiced with
cinnamon and cloves. Boil until tender. Leave spice bag in jar.--Mrs.
Lynch.

UNCOOKED MUSTARD PICKLES.--(Excellent). Four quarts small cucumbers,
four quarts small onions, three heads cauliflower, six green peppers.
Dressing: One gallon of vinegar, two pounds of brown sugar, one pound
mustard, one cup of flour. Let pickles stand over night in mild brine.
Drain and put in jar. Then make dressing as follows and pour boiling
hot over them. Boil vinegar and sugar together and thicken with flour
dissolved in cold water. Pour this while boiling over pickles, when
cold add mustard which has been dissolved in cold vinegar.--Mrs. Lynch.

PEACH PICKLE.--Make syrup by using two cups of sugar to one of vinegar.
Tie whole spices up in sacks and put in the syrup. When it comes to
boil drop in peaches from which the skins have been removed by pouring
over boiling water. Stick whole cloves in each peach. Cook until
tender. Be careful not to get mushy by over cooking. I pickle pears in
same way.--Mrs. Harry McKay.

MUSTARD PICKLE.--Get small pearl onions, cauliflower and small
cucumbers. Stand in brine for a week, changing each day. At end of time
pour off brine and rinse in cold water. Prepare the following dressing
and cook pickles for ten minutes. One and a half quarts vinegar,
thicken with cup mustard, same amount of flour and cup sugar and a
tablespoon of curry powder rubbed to paste in water, add one half cup
melted butter, stir well and bottle while hot.--Mrs. Harry McKay.

CHILI SAUCE.--One pec