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, spices of various kinds and a little sugar, if liked, may be added. Drop the well washed cucumbers into this pickle each day as they grow. These pickles will keep indefinitely.
DILL PICKLES Mrs. W. T. Klenze
One hundred medium sized cucumbers; one small red pepper; one big bunch of dill; some cherry leaves; ten quarts of water; one quart of vinegar; two cups salt. Mason jars, two quart size. Lay cucumbers in salt water over night (one-half cup salt to four quarts water). Boil water, vinegar and salt; let cool over night. Drain cucumbers and place in jars in layers between cherry leaves and dill. Pack cucumbers tight; add a small piece of red pepper, cover with brine and screw down cover. Will keep. One cup of mustard seeds and one cup of horseradish root, shaved fine, may be added.
PICCALILI Mrs. H. B. Rairden
One peck of green tomatoes; eight large onions; one cup salt; slice and let stand over night. In the morning drain and add three quarts of water and let come to a good boil, then drain well through a colander. Put back in kettle and add two quarts vinegar; one pound of sugar; half pound of white mustard; two tablespoonfuls ground pepper; two of cinnamon; one of cloves; two of ginger; one of allspice and half a teaspoonful of cayenne pepper. Boil all together until tender; it will take from thirty minutes to an hour to cook. Stir it often to prevent scorching. Seal in glass jars; add more sugar if liked sweeter.
BEET RELISH Mrs. R. McNeil
One quart cooked beets, chopped fine; one quart cabbage, chopped fine; one cup each of grated horseradish, chopped onion and sugar; one teaspoonful salt; one pint vinegar. Heat vinegar, pour over all and seal.
PEPPER RELISH Sue C. Woodman
Twelve green peppers; twelve red peppers; ten medium onions; chop together. Pour boiling water over and let stand five minutes; strain and repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls salt; one-half cup mustard seed; cook thirty minutes. Bottle.
