out, then cover with vinegar and water and leave one day and night. Drain off and squeeze very dry. Then take 1 gallon good vinegar and 2 pounds sugar, let it boil and pour over the pickles. Add all the spices in a muslin bag, boil for an hour or more, add green pep- per to taste and a bunch of fresh celery if you like it. Mrs. Aurelia Patterson. CHOW-CHOW PICKLE NO. 5. 2 large cabbage. 1 cup sugar. 6 onions. 1/2 t-spoon cayenne. 8 cucumbers. 1 oz. tumeric. 1 box mustard. Chop fine the cabbage, onions and cucumbers, sprinkle with salt and let stand over night. Drain off all water, cover with good vinegar, adding mustard, sugar, cayenne and tumeric. Let simmer 1 hour. Seal. Mrs. J. W. Frederick, Marshallville, Ga. NEW ENGLAND MUSTARD PICKLE NO. 1. 2 qts. green tomatoes. 1/2 cup salt. 2 qts. small onions. 2 cups sugar. 2 small heads cabbage. l^ lb. mustard. 1 small cauliflower. I/2 oz. tumeric powder. 1/2 dozen hot green peppers. % cup flour. Slice all fine, cover with water, add salt, and let stand over- night. In the morning, let come to a boil in the brine. Drain well and cover with vinegar. Mix together mustard, tumeric powder, sugar and flour. Stir all into pickles. Flour should be made into a paste by using a little vinegar before mixing. Cook until tender, pack in jars, and seal. When cool it is ready for use. Mrs. H. C. Phipps. MUSTARD PICKLE NO. 2. 2 qts. cucumbers. 2 qts. vinegar. 2 qts. onions. 3 cups brown sugar. 2 qts. tomatoes. 1 tbls. celery seed. 2 qts. cauliflower. 1 cup flour. 2 tbls. mixed mustard. 1 t-spoon tumeric. Cut vegetables and soak in salt water over night. Cook to- gether 2 qts. of vinegar and the sugar. Add celery seed, and bro- ken up pieces of vegetables. When tender take out vegetables, and thicken vinegar with 1 cup flour, the tumeric, and mustard. Re- place pickles, and cook a few minutes. Mrs. Charles E. Myers. MIXED MUSTARD PICKLE. 1 cup flour. 1 tbls. pepper. 1 cup sugar. 1 cup vinegar. 1 tbls. tumeric. Cucumbers. Tomatoes. Beans. Cabbage. PICKLES, MARMALADES AND RELISHES 89 Cut up cabbage, cucumbers, beans, tomatoes and small onions to the quantity of about six quarts. Sprinkle lightly with salt, al- ternating layers. Let stand over night. Squeeze out all water, place in preserving kettle and let scald. Make paste of flour, vinegar, sugar, tumeric and pepper. Mix well and stir thoroughly with vinegar to make one-half gallon. Cook until slightly thick, stirring constantly. Pour over the pickle mixture, adding more vinegar if too thick. Let boil and seal hot. Mrs. J. R. McKenzie, Montezuma, Ga. MUSTARD PICKLE NO. 4. 1 qt. small cucumbers. 4 qts. water. 1 qt. small button onions. 4 green peppers, cut fine. 1 qt. green tomatoes. 1 cup flour. 6 tbls. ground mustard. 1 tbls. tumeric. 1 cup sugar. Salt. Make a brine of water and salt. Pour over the mixed vegeta- bles and let stand 24 hours, cutting vegetables fine. Place mixture over fire to boil ; then drain well. Mix flour, mustard and tumeric with enough cold vinegar to make a paste. Add sugar and suffi- cient vinegar to make two quarts in all. Place this on stove, cook until it thickens, stirring constantly. Add vegetables and cook until well heated through. Seal in glass jars. Miss Gussie Overby. CUCUMBER PICKLE. 75 cucumbers. 2 oz. allspice. 2 large onions. 2 oz. cloves. 1 t-spoon celery seed. 2 oz. mace.

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out, then cover with vinegar and water and leave one day and night. Drain off and squeeze very dry. Then take 1 gallon good vinegar and 2 pounds sugar, let it boil and pour over the pickles. Add all the spices in a muslin bag, boil for an hour or more, add green pepper to taste and a bunch of fresh celery if you like it. Mrs. Aurelia Patterson. CHOW-CHOW PICKLE NO. 5. 2 large cabbage. 1 cup sugar. 6 onions. 1/2 t-spoon cayenne. 8 cucumbers. 1 oz. tumeric. 1 box mustard. Chop fine the cabbage, onions and cucumbers, sprinkle with salt and let stand over night. Drain off all water, cover with good vinegar, adding mustard, sugar, cayenne and tumeric. Let simmer 1 hour. Seal. Mrs. J. W. Frederick, Marshallville, Ga. NEW ENGLAND MUSTARD PICKLE NO. 1. 2 qts. green tomatoes. 1/2 cup salt. 2 qts. small onions. 2 cups sugar. 2 small heads cabbage. l^ lb. mustard. 1 small cauliflower. I/2 oz. tumeric powder. 1/2 dozen hot green peppers. % cup flour. Slice all fine, cover with water, add salt, and let stand overnight. In the morning, let come to a boil in the brine. Drain well and cover with vinegar. Mix together mustard, tumeric powder, sugar and flour. Stir all into pickles. Flour should be made into a paste by using a little vinegar before mixing. Cook until tender, pack in jars, and seal. When cool it is ready for use. Mrs. H. C. Phipps. MUSTARD PICKLE NO. 2. 2 qts. cucumbers. 2 qts. vinegar. 2 qts. onions. 3 cups brown sugar. 2 qts. tomatoes. 1 tbls. celery seed. 2 qts. cauliflower. 1 cup flour. 2 tbls. mixed mustard. 1 t-spoon tumeric. Cut vegetables and soak in salt water over night. Cook together 2 qts. of vinegar and the sugar. Add celery seed, and broken up pieces of vegetables. When tender take out vegetables, and thicken vinegar with 1 cup flour, the tumeric, and mustard. Replace pickles, and cook a few minutes. Mrs. Charles E. Myers. MIXED MUSTARD PICKLE. 1 cup flour. 1 tbls. pepper. 1 cup sugar. 1 cup vinegar. 1 tbls. tumeric. Cucumbers. Tomatoes. Beans. Cabbage. Cut up cabbage, cucumbers, beans, tomatoes and small onions to the quantity of about six quarts. Sprinkle lightly with salt, alternating layers. Let stand over night. Squeeze out all water, place in preserving kettle and let scald. Make paste of flour, vinegar, sugar, tumeric and pepper. Mix well and stir thoroughly with vinegar to make one-half gallon. Cook until slightly thick, stirring constantly. Pour over the pickle mixture, adding more vinegar if too thick. Let boil and seal hot. Mrs. J. R. McKenzie, Montezuma, Ga. MUSTARD PICKLE NO. 4. 1 qt. small cucumbers. 4 qts. water. 1 qt. small button onions. 4 green peppers, cut fine. 1 qt. green tomatoes. 1 cup flour. 6 tbls. ground mustard. 1 tbls. tumeric. 1 cup sugar. Salt. Make a brine of water and salt. Pour over the mixed vegetables and let stand 24 hours, cutting vegetables fine. Place mixture over fire to boil ; then drain well. Mix flour, mustard and tumeric with enough cold vinegar to make a paste. Add sugar and sufficient vinegar to make two quarts in all. Place this on stove, cook until it thickens, stirring constantly. Add vegetables and cook until well heated through. Seal in glass jars. Miss Gussie Overby. CUCUMBER PICKLE. 75 cucumbers. 2 oz. allspice. 2 large onions. 2 oz. cloves. 1 t-spoon celery seed. 2 oz. mace.

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