Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Wash cucumbers thoroughly in cold water; place . them in a stone jar, cover with a brine strong enough to float an egg. After twelve hours, drain and place in a preserving pan, cover with vinegar and water, and a tablespoonful of pulverized alum, and place on the back of stove to scald slowly. Boil some of the best cider vinegar, and to each gallon add a cup of sugar. When the cucumbers are hot, strain them out with a skimmer, and place in jars or bottles with layers of whole spices. Cover with the boiling vinegar, and seal. TOMATO CATSUP: One peck tomatoes and one large onion, boil until tender and put through sieve. Then put in kettle and add stick cinnamon, whole cloves and allspice tied in cheese cloth bag. Add one cup sugar, one-half cup salt, one pint of vinegar and a dessert spoon of red pepper. Boil until thick and bottle. WINE CATSUP: Salt down four green tomatoes over night, press and strain through a flannel bag; to one quart juice take one-fourth ounce mace, one-fourth ounce cloves, one-fourth ounce allspice and one-eighth ounce cayenne pepper. To one gallon juice take one quart claret, maderia or sherry. Boil down one-half, adding wine and spices. FRENCH PICKLE. BESSIE V. KIMBALL. One peck green tomatoes, six large onions, sliced. Sprinkle with one cup salt and let stand over night. In the morning add two quarts of water and one quart of vinegar and let boil fifteen minutes. Then drain. Then add to the pickle two pounds brown sugar, two quarts vinegar, two tablespoonfuls of cloves (ground), two tablespoonfuls of allspice, two tablespoonfuls of ginger, two tablespoonfuls of mustard, two tablespoonfuls of cinnamon, and one teaspoonful of cayenne. Boil twenty minutes. LOVE AND TOMATOES: DR. LUELLA MILES. One peck green tomatoes, sliced and sprinkled with one-half pint of salt. Put in deep pan, with weight on top to press salt water out, and let stand five hours, or over night. Then, after squeezing very dry, put into kettle with two quarts of vinegar, two pounds sugar, one dozen good-sized onions, sliced, one teacup of chopped horseradish, five cents worth of mustard seed, one tablespoon whole allspice and one of black pepper, whole. Let cook until the tomatoes are transparent. SWEET PICKLED TOMATOES. Put eight pounds of ripe tomatoes, peeled, and four pounds brown sugar into a preserving kettle, stir often to keep from burning; boil to the consistency of molasses, then add one quart cider vinegar, one teaspoonful of mace, one of cinnamon, and half a teaspoonful of cloves, and boil five minutes longer. PICKLED PEACHES. To eight pounds fruit allow four pounds sugar. One quart vinegar. ; Two ounces stick cinnamon. Two ounces cloves. One ounce black pepper. -Select large clingstones, rub well with a coarse towel, putting a few cloves in one end, a small piece of cinnamon in the other, steam till quite tender. Make a syrup of vinegar, sugar and spices, boiled down slightly and pour over them. Seal white hot. CHOPPED. PICKLE. One peck green tomatoes. One pint green peppers. Two quarts green cucumbers, Four bunches celery and one ounce celery seed. One ounce mustard seed. Five cents worth turmeric in a bag. One large cup of brown sugar. Two heads of cabbage. One-fourth pound horseradish. Sprinkle salt over cabbage and tomatoes and let drain over night; rinse with water in the morning; put seeds and turmeric in vinegar and boil; pour over ingredients while hot. CHILI SAUCE. MRS J. A, KIMBALL.