The standard book of recipes and housewife's guide, comprising as complete cook book

Pickled Beets. — Boil until quite soft ; when cool cut lengthwise to size of small cucumbers, boil equal parts vinegar and sugar with half a tablespoonful ground cloves, tied in a cloth, to each gallon ; pour boiling hot over the beets. Pickled Onions. — Peel the onions, cook in salt water till they begin to get tender. Take out of water and drain, pack in cans, take enough hot vinegar to cover them, add sugar and spices to taste. Pickled Cauliflower. — Break three heads in small clusters, lay in salted water three minutes, then drain, use small onions if liked. Boil one quart cider vinegar, and one cup sugar- together. Mix mustard, celery seeds or spices to suit taste. Put in jars, pour over vinegar while hot, seal. Pickled Cabbage. — Chop cabbage fine, take enough for one-half gallon can, put in tablespoonful of salt, let stand over night, drain and add two tablespoonfuls of mustard seed, one pod of red pepper and horseradish. Mix well, then put in can, press tightly ; then pour over cabbage enough vinegar to cover, seal in glass self-sealers Chow Chow. — Take six cucumbers just before they ripen, peel and cut in strips and remove the seed, four white onions, six •good-sized heads of cabbage, chop all fine ; let them stand in salt water over night. Then pour off the water, and add vinegar and spices to suit taste. Tomato Pickles. — Slice thin one gallon green tomatoes, salt and let stand over night ; next morning drain, chop one gallon cabbage, grate one quart horseradish. Put tomatoes on in vinegar, boil until tender, pour over cabbage, let stand till cool, and drain. Mix horseradish, celery, mustard seed and mixed spices ; then boil vinegar and sugar and pour over them. Piccalilli. — One peck green tomatoes, one dozen onions, six red peppers, one- half ounce ginger, one- quarter of an ounce of mace, one tablespoonful black pepper, one box of mustard, five cents' worth of celery seed, one pound of brown sugar ; slice onions, tomatoes, and peppers, put in a jar with salt, mix well, let stand twenty-four hours ; drain off and boil in vinegar (after adding the spices) until clear. Mixed Pickles. — One-fourth peck green tomatoes, twelve large pickles, three dozen small pickles, eight large onions, two heads cauliflower, one pint small green beans, one pint salt. Place in jar, let stand over night, rinse in cold water. Take equal parts vinegar and water, put in the ingredients, boil until tender (about ten minutes), drain, put three quarts vinegar, one pound brown sugar, one-half pound mustard seed, five cents' worth turmeric, one-fourth pound ground mustard, four tablespoonfuls black pepper, one ounce celery seed. Let come to a boil, put in jar and seal. Tomato Sweet Pickles. — Slice tomatoes, salt and let stand over night ; then drain well and place in porcelain kettle and cover with vinegar ; let come to boil, then lift out the slices with a fork and place in cans previously heated. Have a syrup ready. Two pints sugar, one of vinegar, with spices to taste ; let boil till thick and pour over tomatoes, then seal. Ripe Tomato Pickles. — For seven pounds of tomatoes, make a syrup of one quart of vinegar and four pounds of sugar. Scald, skin and drain the tomatoes. Boil them in the syrup, adding a little stick cinnamon. Must boil a long time, or until quite thick, or they will not keep unless in air-tight cans.