"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 peck of tomatoes, one quarter as many onions, one half teacupful of salt, two and one half teacups brown sugar, one and one half quarts of vinegar, three teaspoons cloves, one tablespoon of cinnamon, two teaspoons of nutmeg and two of ginger, scant teaspoon cayenne pepper, more if taste requires. Peel and slice tomatoes and onions, add the ingredients as above and boil in porcelain or aluminum kettle three hours, simmering the last hour.—Mrs. Harry McKay.
CHOW CHOW (Excellent).—Four quarts of chopped tomatoes, four quarts of chopped cabbage, two quarts of chopped onions, sprinkle salt over, let drain over night. In the morning put over to boil one gallon of vinegar, stir one and one half pounds of mustard into enough cold vinegar to mix thoroughly, add to boiling mixture. Then stir into this the chopped mixture. Keep stirring until it comes to a boil. When cool, add two ounces of curry powder. Seal in glass cans. Will keep for years. Excellent for meats.—Mrs. A. McKay.
PICALILLI.—One peck of green tomatoes, eight large onions, seven large cucumbers, two small heads of cabbage. Pear and chop medium fine. After well mixed add three quarters cup of salt and let them stand over night. In the morning, drain well, and add two cups of water, one cup of vinegar. Boil all together twenty minutes, drain, put back into kettle, turn over them two quarts of vinegar, one pound of sugar, two tablespoonfuls of cinnamon, one teaspoonful of cloves, one teaspoonful of ginger, one teaspoonful of allspice, one half teaspoonful of cayenne pepper, one cup of chopped horseradish, one tablespoonful of curry powder. If you use curry powder use less spices. Boil fifteen minutes. Seal.—Mrs. George Bruegger.
CHILI SAUCE.—Two quarts ripe tomatoes, three green peppers, three onions, one cup of sugar, three cups of vinegar, two teaspoonfuls of salt, one teaspoonful each of cinnamon and cloves. Cook the tomatoes tender, chop the onion and peppers very fine, mix all well and cook a few minutes. Celery improves it. Bottle and seal.—Mrs. Lynch.