The housewife's aid

To each quart of vinegar, allow a light half pound of sugar, a few whole cloves, a few pieces of broken cinnamon, one teaspoonful of celery seed, and one tablespoonful white mustard seed. Tie the seed up in a white muslin bag. Boil all together a few minutes. Have the cucumbers (ready soaked) in a stone jar, with one tablespoonful of horse radish and a few slices of onion. Pour the scalding vinegar over them. The pickle will be ready for use in a few days.—Mrs. Tull. CHOPPED PICKLE 1 gallon cabbage 1 quart chopped onions 2 dozen peppers (red and green) 1 quart green tomatoes 1% pounds sugar 4 pods hot red pepper 2 stalks celery % gallon vinegar 1 ounce celery seed 1 ounce cloves 1 ounce mustard Cut up, sprinkle with 1% teacups salt, let stand over night, warm in the morning with 1 quart vinegar, pour this off. Then put on again with another quart of vinegar (or enough to cover) and seasonings, heat (not cook). Put in glass jars and seal.— Mrs. J. M. Quinn. PEPPER RELISH 1 peck each of red and green pepper. Cut out seed, wash and pour boiling water to cover well, let stand 15 minutes, then run through meat chopper, drain well. 2 cups brown sugar, 2 tablespoons salt, 2 pints of vinegar, 3 large onions and boil 30 minutes. Put in jars and seal well.—Mrs. G. C. Worthington. PEPPER HASH 6 red and 6 green sweet peppers, 1 medium size head cabbage, 1 quart vinegar, 2 cups sugar, 2 tablespoonfuls celery seed, 2 tablespoonfuls mustard seed. Salt to taste. Grind all the ingredients in food grinder, drain and add the salt, sugar, vinegar, celery and mustard seed, and let stand over night. In the morning pack in jars. No cooking or heating required.—Mrs. F. BE. Dixon. DUTCH SALAD 1 quart of cucumber pickle 1 quart of cabbage 1 quart of onions 1 quart of green tomatoes 1 quart of green bell peppers Grind all vegetables and measure after grinding, add two spoonfuls salt and boil 40 minutes, turn into bag and let drain five minutes. Then add to the following dressing and cook until it thickens—about fifteen minutes: To two quarts of vinegar add one box mustard, one cup of flour, five cents worth of tumeric and three cups of sugar. Mix all the dry ingredients and add to vinegar, then add vegetables and cook in double boiler to keep from scorching. Be sure to seal this.—Mrs. E. P. Dixon. DIXIE RELISH 3 medium cabbage 4 quarts ripe tomaties 2 quarts green tomatoes 144 dozen onions % dozen green peppers 12 red peppers Remove seed from pepper and run all through food chopper, then add 1 pint salt. Put in bag and let drip all night. Next morning put in kettle and add enough vinegar to make it a little sloppy. When it boils add 2 pounds brown sugar, 1 tablespoon white mustard seed, 1 teaspoon ground mustard, 1 ounce tumeric, 1 ounce celery seed, 2 teaspoons cloves, 2 teaspoons spice. Tie cloves and spice in thin bag and when mixture is done remove them. Cook very short while.-—Mrs. E. T. Moseley. CANTELOUPE SWEET PICKLE To each pound of fruit take one-half pound sugar and one-half pint of vinegar, add cloves, spice and whole cinnamon, put all on together. When fruit is tender take out and let syrup boil down thick, then add fruit again and let boil few minutes and take all up together.—Mrs. C. Oettinger. PEAR SWEET PICKLE 1 quart vinegar. 4 pounds of sugar to 7 pounds fruit. Let stand over night in sugar, next morning take out fruit and bring syrup to a boil, drop in fruit and bring to poil. When fruit gets transparent take out and let it stand in the sun but keep on cooking syrup, then drop fruit in and bring to a boil. Do this two or three times. Flavor with spice, cloves and cinnamon.—Mrs. H. A. Hooker. SPICED GRAPES