The new Annie Dennis cook book

It will require only half the time to soak the salt out of cucumbers that are cut in small pieces. Stuffed Cucumbers Select one dozen large, green cucumbers ; cut a small piece from one end and remove the seed with a teaspoon. Put in strong salt water and let remain over night. Then chop very fine six heads of celery, six green tomatoes, one small cabbage, and three bell peppers ; add one cup of sugar, half a cup of salt, two tablespoonfuls of mustard seed, and vinegar enough to mix together. Wash cucumbers in cold water and fill with the mixture; fasten the tops on with toothpicks, put in jars and cover with boiling spiced vinegar. Nice to serve with cold meats. Cucumber Pickle, No. 1 After soaking until fresh one gallon of cucumbers, add to them two or three onions, cut in halves, and a quarter of a pound of fresh horseradish. Make a pickle of two quarts of apple vinegar, one pound of sugar, two sticks of cinnamon, one teaspoonful each of cloves, spice and mace. Heat and pour over them while hot ; seal. Cucumber Pickle, No. 2 For two gallons of cucumbers, after they have been jsoaked fresh, take one gallon of good apple vinegar, half teacupful each of white mustard seed, celery seed and ginger ; four onions, chopped ; tablespoonf ul each of black pepper and ground cloves ; three tablespoonfuls of grated horseradish, one pound of sugar, one teacupful of syrup. Heat and pour over the cucumbers. Keep well covered. Will be ready for use in one week. Cucumber Pickle, No. 3 AAfter soaking until fresh one gallon of cucumbers, add to them two or three large onions, half dozen pieces of horseradish, two sticks of cinnamon, four inches long, one teaspoonful each of cloves and allspice. Boil two quarts of apple vinegar, with one pound of sugar, and pour over them while hot. Keep well covered. Cucumber Pickle, No. 4 For two gallons of cucumbers,, after they are soaked until fresh, take one gallon of good apple vinegar, half teacupful each of mustard and celery seed, four pieces of ginger, tablespoonful each of whole cloves and black pepper, and four pounds of sugar. Let all come to a boil, pour over the cucumbers while hot. They should be kept well covered. Cucumber Pickle, No. 5 Cut into inch pieces half gallon of cucumbers. Add to these one quart each of small onions and green tomatoes, cut in halves. Make a pickle of two quarts of vinegar, two pounds of sugar, two four inch sticks of cinnamon and one tablespoonful of allspice. Let this boil, then add to it one tablespoonful of ground mustard and one teaspoonful of turmeric mixed as in cabbage pickle. Pour over while hot. Cucumber Chow-Chow Soak cucumbers just out of brine until fresh. Cut in small pieces, scald in vinegar and drain ; put them in a stone jar and cover with one gallon of good apple vinegar, scalding hot, to which has been added one teacupful of mixed mustard seed, black and white, two ounces of white ginger, one of pepper, two of ground mustard, one teaspoonful each of mace, cloves and allspice, two teaspoonfuls of turmeric and one of grated horseradish, one head of garlic, two sliced lemons and three pounds of sugar. Mix mustard and turmeric into a smooth paste before putting into the vinegar, as in yellow cabbage pickle. Mixed Chow-Chow