CORN SALAD.—Take one dozen ears of corn, (cut corn from cobs), one large head of cabbage chopped quite fine, not quite a half box of mustard, one cup sugar, one tablespoon chopped peppers, two tablespoons salt, mix with about four cups of good vinegar and boil about ten minutes, first mix the mustard with some of the vinegar. If too thick when done add more vinegar. Put in jars while hot. Will keep all winter, very nice with meat and potatoes.—Mrs. Paul Leonhardy.
MIXED PICKLES.—Two quarts green tomatoes chopped, one quart cabbage chopped, one quart onions chopped, two green peppers chopped, one quart brown sugar, one tablespoon each of cinnamon, cloves, celery seed, white mustard seed. Salt to taste. Boil about twenty minutes.—Mrs. D. E. Plier.
PRESERVED GREEN TOMATOES.—Take one peck of green tomatoes, peel and slice them, slice four lemons without removing the skins, put to this quantity six pounds of granulated sugar, and boil until transparent, and the syrup thick.—Mrs. George Bruegger.
OIL PICKLES.—(Sliced). Slice but do not pare medium sized cucumbers, sufficient to fill a gallon jar. Sprinkle one half cup of salt through the sliced cucumbers and stand in cool place two or three hours, then drain from the salt. Use one ounce black mustard seed, one ounce white mustard seed, one ounce celery seed, or one cup of finely minced celery, one half pint of olive oil, two onions chopped fine. Spread the cucumbers in the jar in layers sprinkling the seeds over them and spreading with part of the olive oil repeating the layers until the jar is filled, then cover all with cold, strained vinegar. Cover and set aside for future use.—Contributed.
SPICED BEETS.—Boil beets tender, lay in cold water, remove skins and unless small, slice and pack in fruit cans. Boil one cup of vinegar, three cups of water, one cup of sugar and spices to suit taste. Pour hot over the beets and seal.—Contributed.
UNCOOKED CHILI SAUCE.—Skin one peck of ripe tomatoes and chop them fine, add two cups skinned and chopped onions, two cups chopped celery, two cups sugar, one cup salt, four tablespoons white mustard seed, two teaspoons ground cloves, six or eight red peppers chopped fine, two teaspoons of ground black pepper and one quart of pure vinegar. Seal in air tight bottle.—Contributed.
PICKLES.—To a gallon of rain water add one cup of salt. Boil it and cover a gallon jar of pickles with the brine, drain off water, bring to a boil and turn over pickles for nine successive mornings. Then take out the pickles, pack in jars with layers of mixed spices. Boil enough vinegar (diluted if very strong) and add one cup of sugar to each gallon of vinegar and add a piece of alum size of a small walnut. Pour hot over the pickles in the jar, cover and put a weight on them and store in a dry, cool place. Good.—Contributed.
EASY PICKLES.—Take pickles of uniform size (about three inches long) wash and pack in fruit jars as tightly as you can. Add one cup of salt, one cup of sugar, an ounce of mixed white and black mustard seed, an ounce of whole cloves and cinnamon bark mixed or any spices preferred and alum the size of a walnut to one gallon of vinegar. Bring to a good boil, then turn over the pickles in the jars and seal. A piece of horse radish root is nice placed in each jar.—Contributed.
WATER MELON PICKLES.—Peel and cut the water melon rind into small cubes and boil it until tender and clear in water to cover, with alum the size of a pea. Drain and boil again in a syrup made of one pint of diluted vinegar and three pints of sugar. Add cloves and cinnamon in spice bag, to suit taste. Pour over the pickles, bring to a boil and cover pickles for three days in succession. Then seal.—Contributed.
CANNED CURRANT JUICE.—Express juice from currants by mashing through colander. Mix one pound of sugar with each pint of juice. Cook five minutes and seal. Use one tablespoon of canned juice to a glass of ice water and fill with crushed ice. Raspberry, strawberry and cherry juices may be canned likewise using a little less sugar.