Chunk Pickles

For every 7 pounds of cucumbers 3 pounds brown sugar 3 pints cider vinegar 1 ounce whole allspice 1 ounce cinnamon buds "Cassia

1 ounce celery seed 1/2 teaspoon alum

Method :

Soak cucumbers three days in strong water (salt). Drain and soak in clear water for two days; then cut into chunks. Cook cucumbers in water four minutes, drain well. Turn liquid over them boiling hot. Next day drain off liquid, heat up and pour it over the cucumbers. Seal hot.

Dorothy Smith, Xi

Garlic Dill Pickles

1 quart vinegar 3 quarts water 3/4 cup salt

15 cents worth of dill 4 large cloves of garlic

Method :

Boil five minutes and pour over small cucumbers which have been well washed. Fill jars and put a small piece of alum in each .jar. Seal.

Gladys Mars Becker, XI

Green Tomato Chow Chow

3/4 green tomatoes

1/4 onions, cabbage and green peppers vinegar, cloves, cinnamon, celery seed and mustard seed

Method :

Put all through grinder, mix and salt well and let stand over night. Drain through colander, cook for one-half hour in weak vinegar (part water and part vinegar), drain again and cook in vinegar with the spices to taste.

Rochester, N. Y., U. S. A.

Mustard Pickle

One quart each of cabbage, onions, green tomatoes, green cucumbers, and ripe cucumbers, and one large green pepper. Slice and boil until tender and drain dry. Mix one quart vinegar, butter size of an egg, one-half cup flour, one and one-half cups sugar, six tablespoons dry mustard and one tablespoon tumeric. Let boil and stir while hot into vegetables. Salt to taste.

Hazel Russell, Xi.

Aristocrat Pickles

1/2. cup black and white mustard seed 12 good-sized cucumbers 1 quart vinegar 6 onions

1/2. cup salad oil 3 tablespoons sugar

Method :

Slice cucumbers up fine and soak over night in salt water. Mix all ingredients and put away for use. No cooking.

Helen Shurtleff, Xi.

Pepper Relish

1 dozen red peppers 1 dozen green peppers

14 onions

Method :

Grind all through the meat grinder, then scald and let stand five minutes and drain, then scald again and let stand ten minutes and drain, then add one quart vinegar, three cups sugar, and three tablespoons salt, and boil for fifteen minutes.

Sylvia Torpe, Xi.

Cucumber Pickles

One quart basket cucumbers. Wash and soak over night in one-half cup salt water solution. Bring following to a boil and pour over cucumbers. One-fourth cup brown sugar, one-fourth cup mustard, one-fourth cup salt and one and one-half pints of vinegar. Add onions if desired. Will make six pints.

Julia Pitkin Davenport, Xi.

Grape Catsup

one basket of Concord grapes

3 pounds sugar

1 cup vinegar

2 teaspoons cloves

2 teaspoons cinnamon 1 teaspoon pepper 1 teaspoon salt

Method :

Cook grapes without water until ready to strain then add sugar and cook for fifteen minutes. Put in jelly glasses and serve with meats.

Frances Pitkin Allen, Nu.