change. The plums being acid and the pears insipid, they i combine very nicely. Apples and plums can be combined in j the same way. Allow % lb sugar to each lb of fruit. — [Mrs. ; W. S. G., Mo. . ; Picklin^^^Sour and Sweet VERY housewife who can procure or has at her disposal the necessary ingredients, is, ^ or should be, interested in pickling recipes, since pungent and spicy relishes are generally considered necessary adjuncts to- a well equipped table. They can be made at home at small expense and with little trouble and expenditure of time. The bulk of pickling is done in the cooler months of fall, and if only therefor alone, the work is or would seem to be much less laborious than the can- ning and preserving, which must be done during the warm summer season, when most of the fruit ripens. When the directions call for air-tight sealing, the usual canning pre- cautions should be carefully observed. Good vinegar, sugar and spices are as necessary to success as good fruit and vegetables, for however fine the latter may be, if the former are of an inferior quality, the finished product will be most unsatisfactory. Among the following are a choice variety of pickJing recipes, sour, sweet and spicy, which can be varied or modified to suit individual tastes. To Salt Down Cucumbers For Pickles Have ready a perfectly clean jar, crock, or keg — whether the receptacle is glass, stone, or wood is immaterial, as long as it is clean and does not leak. Use only good, firm cucum- bers, not too large, and cut them from the vines with a pair of sharp scissors, leaving about ^/^ inch stem on each. Never pull them from the vines, and always handle them carefully so as not to bruise them. Wash clean and wipe dry. Put a 2 or 3-inch layer of coarse salt in the bottom of the keg, then a layer of closely packed cucumbers, cover with salt, and pro- ceed in this way until all the cucumbers are used, topping ofC with a layer of salt, and over that a layer of freshly picked grape leaves. Use plenty salt — there is more danger in using" too little than too much. Pour in cold, hard water to cover, put a clean white cloth over the top, tucking in the edges snugly down the sides, then put in an inverted plate, or a hard board to fit, and weigh it down with a large, clean stone✪ Pickling Cucumbers^ 249 250 FARM AND HOME COOK BOOK to keep the cucumbers well under brine. Cover the keg and i set away In a cool place. Cucumbers may be added from time j to time as they are gathered, with some more salt, until the ■ crock is full. Be careful to keep the cucumbers always well ' under the brine, and if there should be too much brine, throw ) some of it away. When removing cloth, plate, and stone, do \ so carefully, and if any scum has gathered, wash thoroughly ; before returning to the crock. When the pickles are wanted \ for table use, take out enough to last about one week, freshen j them in clear, cold ■\\fater baths, until they are plump and just I right to the taste, changing the water frequently and tasting i a pickle occasionally to see if it is too salty. The pickles are i then ready to be put in cold vinegar with any preferred spices, : and in about 10 hours or less they will be ready for use. A ] small bunch of dill put in the vinegar imparts a delightful j flavor. Cover the jar, and set in a cool place. — [A. G., Mass.

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change. The plums being acid and the pears insipid, they i combine very nicely. Apples and plums can be combined in j the same way. Allow % lb sugar to each lb of fruit. — [Mrs. ; W. S. G., Mo. . ; Picklin^^^Sour and Sweet VERY housewife who can procure or has at her disposal the necessary ingredients, is, ^ or should be, interested in pickling recipes, since pungent and spicy relishes are generally considered necessary adjuncts to- a well equipped table. They can be made at home at small expense and with little trouble and expenditure of time. The bulk of pickling is done in the cooler months of fall, and if only therefor alone, the work is or would seem to be much less laborious than the can- ning and preserving, which must be done during the warm summer season, when most of the fruit ripens. When the directions call for air-tight sealing, the usual canning pre- cautions should be carefully observed. Good vinegar, sugar and spices are as necessary to success as good fruit and vegetables, for however fine the latter may be, if the former are of an inferior quality, the finished product will be most unsatisfactory. Among the following are a choice variety of pickJing recipes, sour, sweet and spicy, which can be varied or modified to suit individual tastes. To Salt Down Cucumbers For Pickles Have ready a perfectly clean jar, crock, or keg — whether the receptacle is glass, stone, or wood is immaterial, as long as it is clean and does not leak. Use only good, firm cucum- bers, not too large, and cut them from the vines with a pair of sharp scissors, leaving about ^/^ inch stem on each. Never pull them from the vines, and always handle them carefully so as not to bruise them. Wash clean and wipe dry. Put a 2 or 3-inch layer of coarse salt in the bottom of the keg, then a layer of closely packed cucumbers, cover with salt, and pro- ceed in this way until all the cucumbers are used, topping ofC with a layer of salt, and over that a layer of freshly picked grape leaves. Use plenty salt — there is more danger in using" too little than too much. Pour in cold, hard water to cover, put a clean white cloth over the top, tucking in the edges snugly down the sides, then put in an inverted plate, or a hard board to fit, and weigh it down with a large, clean stone^ 249 250 FARM AND HOME COOK BOOK to keep the cucumbers well under brine. Cover the keg and i set away In a cool place. Cucumbers may be added from time j to time as they are gathered, with some more salt, until the ■ crock is full. Be careful to keep the cucumbers always well ' under the brine, and if there should be too much brine, throw ) some of it away. When removing cloth, plate, and stone, do \ so carefully, and if any scum has gathered, wash thoroughly ; before returning to the crock. When the pickles are wanted \ for table use, take out enough to last about one week, freshen j them in clear, cold ■\\fater baths, until they are plump and just I right to the taste, changing the water frequently and tasting i a pickle occasionally to see if it is too salty. The pickles are i then ready to be put in cold vinegar with any preferred spices, : and in about 10 hours or less they will be ready for use. A ] small bunch of dill put in the vinegar imparts a delightful j flavor. Cover the jar, and set in a cool place. — [A. G., Mass.

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