Two quarts green tomatoes, two quarts green cucumbers, two quarts small onions, two heads cabbage, two heads cauliflower, one stalk celery, one-half dozen green or bell peppers. Slice each, and boil all together in water and vinegar enough to cover, putting in one teaspoonful of powdered alum. When cooked done, put them on the back of the stove to cool. Then mix together, one-fourth pound ground mustard, one-half ounce turmeric, two cups sugar, one cup flour. Smooth all gradually into a paste, using a little of the cooling vinegar; stir all together; heat to a boiling point. Pack in glass jars. Or. this will keep well in an earthen jar, having a tight cover. - Mrs. J. Selman, Williams, Ariz.

Mustard Pickles

Take medium sized cucumbers, wash thoroughly, wiping dry. To one gallon cider vinegar add two cups sugar ,one cup salt, three-fourths cup dry mustard. Put pickles into a crock and pour the mixture over cucumbers, cold. Cover the crock, putting weight on top. One gallon of vinegar will cover four gallons of pickles. - Mrs. Langton, Monroe, Mich.

Mustard Pickles

One quart large cucumbers cut fine, one quart small cucumbers, two quarts small onions, one quart green tomatoes, eight heads cauliflower, nine green peppers, sliced; one gallon vinegar, seventeen tablespoons mustard, one cup flour, three cups brown sugar, one good handful of salt, one-half pint olive oil, one-half ounce tumeric powder. - Mrs. H. M. Stark, Williams, Ariz.