PASTE.—Six tablespoonfuls mustard, one tablespoonful turmeric, one and one-half cups sugar, one cup flour. Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar.
Pour this on pickles; mix thoroughly, and put in cans.
PICKLED ONIONS. MRS. DR. FISHER.
Peel small white onions, and boil them in milk and water ten minutes; drain off the milk and water, and pour over the onions scalding spiced vinegar.
PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will be nicely pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART.
[In this recipe, the term "mango" refers to green bell peppers.] Use either small muskmelons or sweet peppers; take out the insides, and lay them in strong salt water twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let it stand one hour; wash with clear water, and drain well; add celery seed and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone jars. Then to one gallon of good cider vinegar, add three pounds of brown sugar; heat, and pour over the mangoes; repeat the heating of vinegar two or three mornings in succession.
MIXED PICKLES. MAUD STOLTZ.
Two hundred little cucumbers, fifty large cucumbers, three tablespoonfuls black mustard seed, three tablespoonfuls white mustard seed, three tablespoonfuls celery seed, one dozen red peppers, two pounds sugar, one quart French mustard, one bottle English chow-chow, one quart little onions, vinegar to cover. Cook slowly for one hour.