Choice recipes

Two dozen cucumbers, two heads cabbage chopped fine and let stand over night with two cups salt mixed in it. Fifteen long green peppers chopped fine, five dozen small silver onions. Soak peppers and onions well in salt water, drain all thoroughly, two ounces white mustard seed, two ounces celery seed, one ounce turmeric powder, one-half pound mustard dissolved in vinegar, one-half pound brown sugar, cover all with cider vinegar and boil thirty minutes. CHILI SAUCE— Mrs. Baldwin Two red peppers, eighteen ripe tomatoes, six large onions, three cups of vinegar, two tablespoons salt, six tablespoons sugar, one tablespoon mustard, one tablespoon cinnamon. Chop tomatoes, onions and peppers fine. Boil one hour; then add vinegar, mustard, salt and sugar. Seal well. HYDEN SAUCE— Miss Laughlin One gallon finely chopped cabbage, one-half gallon finely chopped green tomatoes, one quart finely chopped onions, one pint finely chopped green peppers. Remove seeds from green peppers^ sprinkle with a tea cup of salt. Let stand about six hours and then bag and hang up to drain. Let hang all night. In morning place on stove two quarts vinegar, two pounds brown sugar, two ounces turmeric, one tablespoon celery seed, one tablespoon cinnamon, four tablespoons ground mustard. Heat to boiling and add the chopped greens. Set on back of stove and simmer twenty minutes. Set in small jars and cover with grated horseradish. PICKLES 45 ADELE^S PICKLES— Miss Laughlin Pick small cucumbers fresh from vine, put in a jar and cover with water, allowing one pint of salt to one gallon of cucumbers. Let soak over night. Next morning place one-half gallon of vinegar on stove, let come to near a boil, put pickles in and let simmer about ten minutes (be sure and not let them boil). At the same time put on the stove in another kettle one-half gallon vinegar (more or less according to how many jars are to be put up). To this vinegar add one pint sugar, one-half teaspoon alum, two tablespoons black pepper, mustard, ginger, cinnamon and mace. Tie spices up in a bag and boil slowly ten minutes. When pickles have simmered long enough pack down in glass jars. Pour over the hot spiced vinegar, put in a good piece of horseradish and five or six cloves to each jar and seal. SPICED CHERRIES -Mrs. R. H. Thomson Eight pounds Queen Anne cherries (stones removed), four pounds sugar, one-half cup vinegar, and two tablespoons cloves, just enough water to moisten sugar. Let them come to a boil, then put in two tablespoons whole cloves tied in a thin cloth. In a few minutes put in the vinegar, then remove the fruit into the jars and let the syrup boil down a little. Pour into the jars and seal. APPLE AND CRANBERRY JELLY— Mrs. Thomson Two cups apple juice, one cup cranberry, three cups sugar. When you are tired of making plain apple jelly, this is very pretty and the flavor is excellent. GEO. D. DORNIN, Manager PACIFIC DEPT. GEO. W. DORNIN, AssT. Manager Spri9(jfield pire ^^ /T\ari9e Ii75ura9ee Co/r^papy ^'The Standard'' {Boston) of Jamiary 2'jth, says: "EXCELLENT SHOWING OF THE SPRINGFIELD F & M .