"Every white will have its black and every sweet its sour.".

CUCUMBER PICKLES.

Take a gallon jug htat has a large mouth. Fill the jug with medium sized cucumbers. Pour in a teacup of salt. Fill the jug with cider vinegar and cork or seal.

MRS. MICKEL.

PICKLED CHERRIES.

Put cherries with stems on in a jar and pour over cold 1 quart of vinegar with 3 tablespoons each of salt and sugar. Seal. Do not heat any of this. Use ripe cherries.

MRS. W. R. CAMPBELL.

SPICED GOOSEBERRIES.

3 quarts gooseberries; 3 pints sugar; 1/2 pint vinegar; 2 heaping teaspoons cinnamon; 1 teaspoon cloves. Boil till thick.

MISS FLORENCE MUSSON.

OLIVE OIL PICKLES.

3 quarts very thinly sliced small cucumbers, "not peeled"; 1 quart small button onions thinly sliced; sprinkle separately with salt, 1 heaping teaspoon to the quart, and let stand 12 hours, then drain 6 hours. Mix and add 1/2 pint best olive oil and 6 tablespoons white mustard seed. Put into glass cans, pouring over sufficient cold cider vinegar to fill. Seal. Will be ready for table in a few days.

MRS. J. GEORGE.

WATER MELON PICKLES.

Cut rinds in pieces from 4 to 6 inches long and about 1 inch wide. Cut every particle of pink and just enough green to remove shell. Put in brine over night. In morning drain (but never press, as this makes pickles soft and tough), and soak in fresh water 24 hours. If still melony put rinds through another process of brine and fresh water until all melon taste is gone. Then put in clear, cold water with chunk of alum size of walnut to 3 quarts of water and let come to boil. Drain and cook in fresh water until tender. Then prepare syrup of 1 part vinegar to 3 parts sugar and boil. Put in rinds and let boil up. Then put in big jar or crock. Twice a week until the ninth time pour off syrup and let come to boil. In November make new syrup, in which put a few sticks of cinnamon and cloves and pour over pickles. Boil up once or twice and then seal. Much improved by three years' keeping.

MRS. HARLAN.

MUSTARD PICKLES.

1 quart of large green cucumbers cut in small pieces; 1 quart of small green cucumbers left whole; 1 quart of green tomatoes cut in small pieces; 1 cauliflower; 2 red peppers cut fine; let these stand in weak brine 24 hours, scald in same water and drain well. Make a dressing as follows:
DRESSING.--6 tablespoons of mustard; 1 teaspoon of tumeric powder; 1 1/2 cups of sugar; 1 cup of Challenge flour; 2 quarts of vinegar. Stir well together and scald over a kettle of water until it thickens; pour over the pickles and mix well; heat thoroughly and seal in glass jars.

MRS. ARTHUR S. HENDERSON.

SEASON'S END PICKLES.

1 gallon cabbage; 1 gallon green tomatoes; 1 quart green beans; 1 head cauliflower; 1 quart hulled beans (lima, kidney or corn beans); 100 small pickles or 1 quart canned pickles; 12 large onions; 1 quart small onions; 6 carrots; 10 cents celery; 5 cents white mustard seed; 3 pounds brown sugar; 2 tablespoons black pepper; 1 gallon cider vinegar; salt to taste. Chop fine tomatoes, cabbage, large onions. Let remain in salt water over night. Cook cauliflower, carrots, beans and little onions until nearly done. Chop everything fine except the little pickles, little onions and hulled beans. Cook 20 minutes and can. This makes 12 quarts.

MRS. C. L. CAMPBELL.

MUSTARD PICKLES.

1 1/2 gallons vinegar; 1/4 pound of English mustard; 1/2 ounce of tumeric; 1 ounce mustard seed; 1 cup sugar; 1 gill of olive oil; 1 tablespoon salt. Mix the mustard and tumeric with a little cold vinegar until smooth, then stir into the boiling vinegar; stir till it begins to thicken; then add sugar and oil and salt. Turn over the pickles while it is hot. This covers 5 or 6 quarts of pickles--cucumbers, onions, cauliflower, beans and celery.

MRS. R. LAWRENCE.

CUCUMBER PICKLES.

1/2 pound salt, 1/2 pound ground mustard, 2 ounces white ginger root, 4 ounces mustard seed, 2 ounces whole black pepper, 2 ounces stick cinnamon, 2 gallons vinegar cold. This fills four gallon jar of pickles.

MISS ELIZABETH MICKEL.

CHOW CHOW.

1 bushel green tomatoes; 1 dozen onions, all chopped together; sprinkle over all 1 pint salt and let stand over night. In the morning drain and add 1 dozen peppers; cover with vinegar; cook slowly for 1 hour and drain. Take 2 pounds brown sugar, 2 tablespoons cinnamon, 1 tablespoon cloves, 1 tablespoon allspice, 1 tablespoon black pepper, 1 cup mustard, 1 pint horseradish; mix in enough vinegar until the right thickness and cook a little more.

MRS. S. BROTHERS.

COLD CHILI SAUCE.

1 peck ripe tomatoes, peeled and chopped fine; drain in colander as dry as possible; 2 cups chopped onions, 2 cups of chopped celery, 2 cups sugar, 1/2 cup salt, 4 ounces white mustard seed, 1 teaspoon ground mace or nutmeg, 1 teaspoon each black pepper and cinnamon, 4 green peppers chopped fine, 3 pints best vinegar; put in stone or glass jar; cover tight, but do not cook. Makes about five quarts.

MRS. BUNDY.

CHOPPED PICKLES.

2 gallons cabbage; 2 gallons green tomatoes, chopped; 1 cup salt. Let stand over night. Next morning drain. 6 heads celery; 12 large onions; 12 green peppers, chopped; 3 quarts vinegar (1 quart wine); 2 heaping teaspoons ground mustard rubbed in 1 pint water; 2 tablespoons celery seed; 2 tablespoons mustard seed; handful mixed spices; 6 cups brown sugar. Mix wet ingredients and let come to a boil; then mix in chopped ingredients and let all boil about 20 minutes. Put in jars and seal.

MRS. PETER HOPLEY.
Lewis, Iowa

TOMATO CATSUP

1 pk. tomatoes; 3 large onions; 1 pound brown sugar; 1/2 cup salt; 5 cents worth mixed spices; 1 teaspoon cayenne; 1 quart vinegar. Cut up tomatoes and onions; cook all ingredients except vinegar 1 hour. strain and add vinegar. cook 2 hours.