a tablespoonful whole white peppers; one tablespoonful
whole black pepper; two tablespoonfuls mustard seed. Boil until tender
and can hot.

CUCUMBER PICKLE

Florence Trainer

Two dozen large cucumbers, chopped fine and salted over night; one cup
salt; four large onions; two stalks celery; one red pepper; chop all
fine. Heat three cups cider vinegar; one cup water; two cups brown
sugar; three tablespoonfuls mustard seed; three tablespoonfuls ground
mustard; one tablespoonful celery seed; one-fourth teaspoonful cayenne
pepper. When hot, pour over chopped mixture and cook ten minutes. Then
bottle.

PICKLED ONIONS

Mrs. W. L. Gregson

Peel and drop in hot brine. The third day heat the brine again and pour
over them; the sixth day make a new strong brine; the tenth day drain
and pour scalding vinegar containing a very little ginger root over
them. Let stand on the stove until thoroughly heated through, but do not
cook; pour into jars and seal hot. A little alum in the brine makes them
firmer, and white wine vinegar aids in keeping them white, but malt
vinegar adds to the flavor.

TOMATO RELISH

Mrs. A. Donald Campbell

One peck ripe tomatoes, peeled, chopped fine and drained in jelly bag
over night; in the morning add two cups chopped celery, six large onions
chopped fine; two large green peppers (without seeds), chopped fine; two
cups sugar; half cup salt; two ounces white mustard seed; one quart
cider vinegar. Mix well and bottle; it does not require heating and will
keep for years.

OIL PICKLES

Mrs. A. C. Allen

One-half peck small cucumbers; one pint silver skin onions, slice thin
and place in stone jar alternately, sprinkling salt between. Let stand
over night; pour off brine and wash thoroughly; add the following: one
teacup olive oil, two tablespoonfuls white mustard seed, two
tablespoonfuls celery seed, four pepper corns and vinegar to cover.

OIL CUCUMBER PICKLES

Mrs. E. D. Gotchy

Cut one hundred small cucumbers into thin slices; put in earthen crock
in layers with salt for four hours; drain off liquor and mix with three
pints of sliced onions, three ounces white mustard seed, three ounces
celery seed, three ounces of ground white pepper. Dissolve small lump
alum in vinegar; add to it two cups olive oil; add white vinegar enough
to cover.

PICKLES FOR IMMEDIATE USE

Mrs. S. A. Power

Mix together one cupful each of salt and dry mustard; add it to one
gallon of good vinegar,