Two gallons green tomatoes, twelve gixxl size<l onions, two ciiiart'* vinegar, one quart sugar, two tablespiKUis salt, two tablespoons black pepper, one table- spiMUi each of grouml mustard, alspiee aiul cloves, mix, boil, stir until tender, seal up. Mrs. McMi lien. MIXED PICKLES. VKRY FIXE. I’se equal parts of small cucumbers, onions, beans, cauliflower and celery. Cut each up into rather coarse pieces, but do not mix. Boil cauliflow’er until nearly tender. Boil onit»ns and beaus in same manner, each in a separate dish. Put vinegar in a porcelain kettle, bring to a boil, a Id mixed spiceii ami salt to taste. Take one tal)lesp(>onful of each flour, mustard and turmeric. Hub smiMdh with vinegar or water, an 1 stir into kettle of boiling vinegar, after the w’hole C(unes t<> a b(dl pour it over the vegetable prepared as directed and mix^sl, can, and keep for winter use. .Mrs. R. Waltz. INDIA RELISH. Two good sized heads of cabbage, one- half peck green tomat(K»s, twelve big onions, six heads celery, three green and five re<l p(‘ppers choppe<l. Chop all fine, add a small cup of .salt, let stand over night, next morning drain, add one gal¬ lon of vinegar, one tablespism mustard .seed, three pounds white sugar, one table¬ spoon each of whole alspiee and whole cloves, fotir teaspo<ms turmeric. Mix with a little vinegar. First boil two hours oc* stirring casionly, add sugar when nearly cooled,add tumeric last, then boil a little, put in bottles and seal. .Mrs. C. O. Waltz. GREEN TOMATOE3 STUFFED. Take green tom itops and cut hole in top clean out inside let lie in salt-water three hours, taking a C!ip of salt to one gallon of water. Take out and drain, take cabbage and cut as much as you think will till tomatoes, season with salt, a lit¬ tle sugar, three red peppers cut fine, some celery seed and a little mustard see<l, then fill tomatot*s, and put in jars. Cover with c<dd vinegar and put in u cool, dark place. .Mrs. C. W. Berry. MANGOES. Take seeils out of ripe mangoes✪ Mangoes, or all colors. wa*<h them and pack them full of cut cabbage that has been wilted some by .salting slightly and standing a few minutes. Put them in jars, and add salt, hor.sera<lish, and pour hot vinegar over them. Weight down. .Mrs. R. Waltz. CHILLI SAUCE. Kighteen large tomatoes, two large onions, three green peppers. Chop fine. Take two and a half cups vinegar, one cup sugar, two teaspoons .salt, one tea spoon each, cinnamon, alspiee and clove.s. Ci»ok two and a half hours, and bottle May Burlison, Akron. PICKLED CELERY. Cut in small pieces and boil well in salt-water until tender. Drain off all the water, then add vinegar, sugar and spices✪ Pickled Celery to taste. Let the wlude come to a boil, then can. .Mrs. \V. Ream. PICKLED BEANS. Beans prepared (when new) like the recipe for celery✪ Pickled Beans, are nice for winter. BEETS. When beets are new and tender✪ Beets boil them tender, and put in jars with hot vinegar sea.s(med, and seal tight, very nice in the winter. Mrs. M. Ream. PEACH MANGOES. ✪ Peach Mangoes

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Two gallons green tomatoes, twelve gixxl size<l onions, two ciiiart'* vinegar, one quart sugar, two tablespiKUis salt, two tablespoons black pepper, one table- spiMUi each of grouml mustard, alspiee aiul cloves, mix, boil, stir until tender, seal up. Mrs. McMi lien. MIXED PICKLES. VKRY FIXE. I’se equal parts of small cucumbers, onions, beans, cauliflower and celery. Cut each up into rather coarse pieces, but do not mix. Boil cauliflow’er until nearly tender. Boil onit»ns and beaus in same manner, each in a separate dish. Put vinegar in a porcelain kettle, bring to a boil, a Id mixed spiceii ami salt to taste. Take one tal)lesp(>onful of each flour, mustard and turmeric. Hub smiMdh with vinegar or water, an 1 stir into kettle of boiling vinegar, after the w’hole C(unes t<> a b(dl pour it over the vegetable prepared as directed and mix^sl, can, and keep for winter use. .Mrs. R. Waltz. INDIA RELISH. Two good sized heads of cabbage, one- half peck green tomat(K»s, twelve big onions, six heads celery, three green and five re<l p(‘ppers choppe<l. Chop all fine, add a small cup of .salt, let stand over night, next morning drain, add one gal¬ lon of vinegar, one tablespism mustard .seed, three pounds white sugar, one table¬ spoon each of whole alspiee and whole cloves, fotir teaspo<ms turmeric. Mix with a little vinegar. First boil two hours oc* stirring casionly, add sugar when nearly cooled,add tumeric last, then boil a little, put in bottles and seal. .Mrs. C. O. Waltz. GREEN TOMATOE3 STUFFED. Take green tom itops and cut hole in top clean out inside let lie in salt-water three hours, taking a C!ip of salt to one gallon of water. Take out and drain, take cabbage and cut as much as you think will till tomatoes, season with salt, a lit¬ tle sugar, three red peppers cut fine, some celery seed and a little mustard see<l, then fill tomatot*s, and put in jars. Cover with c<dd vinegar and put in u cool, dark place. .Mrs. C. W. Berry. MANGOES. Take seeils out of ripe mangoes, or all colors. wa*<h them and pack them full of cut cabbage that has been wilted some by .salting slightly and standing a few minutes. Put them in jars, and add salt, hor.sera<lish, and pour hot vinegar over them. Weight down. .Mrs. R. Waltz. CHILLI SAUCE. Kighteen large tomatoes, two large onions, three green peppers. Chop fine. Take two and a half cups vinegar, one cup sugar, two teaspoons .salt, one tea spoon each, cinnamon, alspiee and clove.s. Ci»ok two and a half hours, and bottle May Burlison, Akron. PICKLED CELERY. Cut in small pieces and boil well in salt-water until tender. Drain off all the water, then add vinegar, sugar and spices to taste. Let the wlude come to a boil, then can. .Mrs. \V. Ream. PICKLED BEANS. Beans prepared (when new) like the recipe for celery, are nice for winter. BEETS. When beets are new and tender boil them tender, and put in jars with hot vinegar sea.s(med, and seal tight, very nice in the winter. Mrs. M. Ream. PEACH MANGOES.

The Pennsylvania German cook book