One and one-half pecks of green tomatoes, four green and four ripe peppers, one small head of cabbage, two onions, eight carrots, two ounces each of white and black mustard seed and celery seed, one pound of light brown sugar, one tablespoonful of ground cloves, one teaspoonful each of cinnamon
and ginger, chop fine the tomatoes, cabbage, peppers, onions, carrots, separately. After the tomatoes are chopped add one and one-half teacupfuls of salt, let it stand over night, then squeeze dry through a towel, mix all together and cover with good cider vinegar and simmer for one hour.

Two quarts of good cider vinegar, two cups of sugar, one cup of flour, twelve tablespoons of mustard, one ounce of turmeric, one ounce of curry powder. When well heated add two large heads of cauliflower, one large cabbage, four quarts of small onions, nine small red peppers, chopped, three dozen small cucumbers, if convenient, the rind of watermelon. Mix
all these ingredients together and scald. The cauliflower should be previously cooked in salt and water then cut up.

Take one dozen full-grown large cucumbers (not ripe) and put in brine for three days. On the evening of the third day, take from the brine, wipe and peel them, carefully cutting into rings and lengths as long as your forefinger. At the same time slice four heads of cabbage as for slaw, also one dozen onions and a peck of green tomatoes; give these three last a
slight sprinkling of salt and allow them to stand over night. The following morning squeeze from the brine, add the cucum- bers and the following ingredients: Two and one-half pounds of brown sugar, a twenty-five cent box of Colman's mustard, one ounce of turmeric, three ounces of white mustard seed and one ounce of celery seed. Mix these together and boil for a
full half hour with one gallon of good cider vinegar. The cucumbers, etc., will become tender and transparent. It is then done and ready to put in jars, cover with grape leaves.

Slice one peck of green tomatoes and put them into a weak brine for twelve hours, then drain and chop fine, take six large onions, one large head of cabbage and two red peppers, chop fine, then scald the whole in vinegar and water, drain that off and add cinnamon, cloves, white mustard seed and sugar to taste, fresh vinegar enough to cover.

Make a weak brine (a handful of salt to a gallon and one-half of water) when scalding hot turn over the cucumbers and cover, repeat the process three mornings in succession, taking care to skim thoroughly. On the fourth morning have ready a porcelain kettle of vinegar to which has been added a piece of alum the size of a walnut, when scalding hot put in as many cucumbers as can be covered by the vinegar. Do not let them boil but skim out as soon as scalded through, and replace with others, adding a small piece of alum. When this process is through, throw out the vinegar and replace with good cider vinegar, add spices, mustard seed and red peppers.

To one gallon best cider vinegar, not less than two years old, add one cup fine salt and one tablespoon powdered alum. Take nice fresh cucumbers, wash carefully so as not to bruise, or rub off the stems, then turn boiling water over them; when cool drain and put into vinegar. If you have not enough to fill the jar at once, add more as you get them, stirring the vinegar each time. When the jar is full if there is not sufficient vinegar to cover well, prepare more, adding salt and alum as at first. Cover and set in a cool place ten or twelve days, then turn the vinegar off, heat scalding hot, remove the scum, and turn over the pickles while hot, when a white scum rises repeat the scalding, three times is usually sufficient. At the last scalding add a few green peppers or one ounce white mustard seed, lay a clean cloth on the pickles with a weight to keep them under the vinegar, tie paper over the top. These pickles are very nice and will keep a year or more if desired.

Boil one half dozen eggs perfectly hard, shell and cut them in two, take out the yolks, mash and season them with salt, pepper and mustard and return them to the whites. Serve with bread and butter.

1 apple, pared 1/2 c. nuts, chopped 1/2 t. cinnamon 1/2 t. nutmeg 1 t. honey 1-2 T. red wine 1/4 t. allspice 1/4 t. ground cloves Chop or coarsely grate the apple and mash thoroughly with the remaining ingredients. Beat until the mixture is smooth and free of lumps. If desired, correct seasoning to taste.

A few raw beets
1 jar of water
1 fresh horseradish root
water

To make rossel, a sour condiment used to color and flavor horseradish and salad dressings, place a few raw beets in a jar of water. Cover the open jar with a thin piece of cloth. Place this in a warm place for about 3 weeks. Peek at it every 2 or 3 days so you can pick off any mold that may form. When this sours, it is ready to use. Beets from rossel are good in borscht. And now for the horseradish. Select a fresh root. Clean it and cut it into pieces. Shred this with a bit of water in your blender. If you did not make rossel, use a little salt and vinegar to make it tasty. If you made rossel, add a little at a time until you like the color and it suits your taste.

1/2 peck ripe tomatoes (ground). Let drain in cloth bag ever night. 3 onions (chopped fine), 2 medium-sized red sweet peppers, 2 bunches celery (chopped fine), 1 oz. white mustard seed, 1/8 cup salt, 2 1/2 cups vinegar, 1 lb. white sugar.

Seal in fruit cans.