Slice one peck of green tomatoes and one dozen large onions, and pack them in a jar in alternate layers with salt between. Let them stand 24 hours; then take them out, and drain off the brine. Add one ounce of mace, one of white ginger, one of celery seed, one-half ounce of cloves, one-half pound of white mustard seed, two tablespoonfuls of black pepper, three pounds of brown sugar and one quart of vinegar. Boil until tender. OWA) (CA Pee, Put the tomatoes into a kettle, cover them closely, and set them where they will be hot enough to burst. Take them out The Best Cooks use and endorse Eagle Baking Powder 120 Lyman’s Tea Tablets ONE MAKES A CUP OF TEA Put up in Boxes of 100 and 200 at 25 cts. and 40 cts. per box, MOST CONVENIENT FOR CAMPING AND PICNICS to cool, throw away water which rises, then pass them through a sieve, and to each quart add two-thirds of a wine glass of salt, half a teaspoonful of mustard, quarter of a teaspoonful of ginger, quarter of a teaspoonful of cayenne pepper, quarter of a wine glass of allspice, two-thirds of a tumbler of vinegar, and two onions (which should be removed after boiling). Add one wine glass of brandy, boil the mixture twenty minutes, and bottle when cold. RIPEVTOMATOTSOY. One peck of tomatoes, peeled and sliced, eight onions sliced thin, one cup of salt. Let them stand twenty-four hours; drain off all liquor, and add two quarts of vinegar, one tablespoonful each of ground mustard, ginger, cloves and allspice, and one- half tablespoonful cayenne pepper. Stew slowly two or three hours, and when nearly done, add two pounds sugar and one- fourth pound white mustard seed. CHOW-CHOW. Chop one peck green tomatoes, one-half peck ripe tomatoes, six onions, three small heads cabbage, one dozen green peppers (seeds removed), three red peppers (seeds removed.) Sprinkle with salt, and put in a coarse bag. Drain over night. In the morning put in the porcelain lined kettle with two pounds brown sugar, one-half teacup grated horse-radish, one tablespoonful each ground black pepper, and mustard, whole white mustard seed, mace and celery seed. Cover with vinegar, and boil till clearimseal ap in jars: SSE Rid your house of Bed Bugs crows tioun UG POISON One application does the work—if not, Corner Crai your money back. 25c. at all Druzgists, or J 10. qT, Lyons, and Misty sea: 4 ae 124 Blane-Mange Mese2 Benson’s Canada Prepared Corn Is an exquisite dish for the table, ard invaluable for invalids, Manufactured only by The Edwardsburg Starch Co., Ltd. CARDINAL, Ont. bY PGE DE GGe AN DIBEE TS: Boil six beets until tender, being careful to have them keep their color. Remove skins, and slice. . Boil one dozen eggs, remove shells, add to beets, and cover with vinegar, and add a little salt. Wiull be ready in one day. leh bate red Ol GAD, Fifty ripe tomatoes, twenty-five onions, twelve green peppers, one bunch of celery; chop fine, and add one and one-half gallons of vinegar, three cups of sugar, one tablespoonful each of all- spice, cloves, cinnamon, mace, two tablespoonfuls of salt. Boil two and one-half hours. OMA) “CAT St P: Take one peck tomatoes, cut out the stem end, and put ina porcelain lined. kettle. One tablespoonful each salt, ground black pepper, powdered cloves, and celery seed, one tesa an cayennne and half pound ground mustard. Boil the tomatoes until very soft, then rub through a colander first and a sieve after. Put on the stove with other ingredients (celery seed tied ina muslin bag), and boil six hours. Stir occasionally uritil last hour, then almost constantly. Pour in a stone jar, and let stand until perfectly cool, then add one pint strong vinegar. Remove the celery seed, then bottle, cork, and seal. Keep ina dark place. VIRGINTA MIXED PICK EES: ✪ Virginta Mixed Pickles

AI-modernized reading of the original text

Slice one peck of green tomatoes and one dozen large onions, and pack them in a jar in alternate layers with salt between. Let them stand 24 hours; then take them out, and drain off the brine. Add one ounce of mace, one of white ginger, one of celery seed, one-half ounce of cloves, one-half pound of white mustard seed, two tablespoonfuls of black pepper, three pounds of brown sugar and one quart of vinegar. Boil until tender. TOMATO CATSUP. Put the tomatoes into a kettle, cover them closely, and set them where they will be hot enough to burst. Take them out The Best Cooks use and endorse Eagle Baking Powder Lyman’s Tea Tablets ONE MAKES A CUP OF TEA Put up in Boxes of 100 and 200 at 25 cts. and 40 cts. per box, MOST CONVENIENT FOR CAMPING AND PICNICS to cool, throw away water which rises, then pass them through a sieve, and to each quart add two-thirds of a wine glass of salt, half a teaspoonful of mustard, quarter of a teaspoonful of ginger, quarter of a teaspoonful of cayenne pepper, quarter of a wine glass of allspice, two-thirds of a tumbler of vinegar, and two onions (which should be removed after boiling). Add one wine glass of brandy, boil the mixture twenty minutes, and bottle when cold. RIPE TOMATO SOY. One peck of tomatoes, peeled and sliced, eight onions sliced thin, one cup of salt. Let them stand twenty-four hours; drain off all liquor, and add two quarts of vinegar, one tablespoonful each of ground mustard, ginger, cloves and allspice, and onehalf tablespoonful cayenne pepper. Stew slowly two or three hours, and when nearly done, add two pounds sugar and onefourth pound white mustard seed. CHOW-CHOW. Chop one peck green tomatoes, one-half peck ripe tomatoes, six onions, three small heads cabbage, one dozen green peppers (seeds removed), three red peppers (seeds removed.) Sprinkle with salt, and put in a coarse bag. Drain over night. In the morning put in the porcelain lined kettle with two pounds brown sugar, one-half teacup grated horse-radish, one tablespoonful each ground black pepper, and mustard, whole white mustard seed, mace and celery seed. Cover with vinegar, and boil till clear, seal up in jars. [illustration: Bug Poison advertisement] ae Blane-Mange Mese2 Benson’s Canada Prepared Corn Is an exquisite dish for the table, ard invaluable for invalids, Manufactured only by The Edwardsburg Starch Co., Ltd. PICKLED BEETS. Boil six beets until tender, being careful to have them keep their color. Remove skins, and slice. . Boil one dozen eggs, remove shells, add to beets, and cover with vinegar, and add a little salt. Wiull be ready in one day. TOMATO CATSUP. Fifty ripe tomatoes, twenty-five onions, twelve green peppers, one bunch of celery; chop fine, and add one and one-half gallons of vinegar, three cups of sugar, one tablespoonful each of allspice, cloves, cinnamon, mace, two tablespoonfuls of salt. Boil two and one-half hours. TOMATO CATSUP. Take one peck tomatoes, cut out the stem end, and put ina porcelain lined. kettle. One tablespoonful each salt, ground black pepper, powdered cloves, and celery seed, one tesa an cayennne and half pound ground mustard. Boil the tomatoes until very soft, then rub through a colander first and a sieve after. Put on the stove with other ingredients (celery seed tied ina muslin bag), and boil six hours. Stir occasionally uritil last hour, then almost constantly. Pour in a stone jar, and let stand until perfectly cool, then add one pint strong vinegar. Remove the celery seed, then bottle, cork, and seal. Keep ina dark place. VIRGINTA MIXED PICK EES:

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Virginta Mixed Pickles

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