Slice }, hii. green tomatoes lliick, sprinkle sail hetwei'ii each layer and stand over night. In the morning put into a colander, drain and rinse with cold water. Slice ^ pk. white onions. 3| qts. vinegar, 3| lbs. granulated sugar, 2 oz. cloves, -i oz. allspice, 1 oz. stick cinnamon, h ny,. black pepper. Put spice in a bag. When pickles are hoiling put in (i lal)lespoons of mustard seed. 4 tablespoons curry jwwder, while boiling thicken with -j lb. Colman's mustard, add a little salt if necessary. Mrs. Gottstein. Mustard Pickle. Two qts. each of small wJioJe eueumhers ajid huitou onions, 1 large cauliflower divided into flov/erets, 4 green ]ieppers cut fine, make a brine of 4 qts. water and 1 pint of salt, pour it over the mixture of vcgetal)les ami let it soak for 24 hours, heat just enough to scald, place into a colander to drain. Mi\ o talilespoonfuls of Dous- man's Best I'atent flour, (i of nuistai'd and 1 of tunncric with enoiigli cold vinegar to make a smooth paste, then add i cup of sugar, !, cup of huttcr. 1 oz. whole ginger and vinegar enough to make 2 cjts. in all, boil this-mixiure until it thickens and is smooth, stirring all the time, add the vegetables and cook until well heated through. ^fliS. A. II. FORDYCE. Mustard Pickles. Twenty-four small cucnmbei's, 2 cauliilowci-s, (i (iva^n peppers, 2 qts. green toma- toes, 1 qt. onions (small if possible), stand in strong brine over night and in morning scald and pour off water. ]\[ake a dressing of 4 cups sugar, 3 qts. vinegar, ^ lb. ground mustard, l oz. celery secnl, -jV oz. turmei'ic, 1 cup Dousman's Best Patent flour; pour ovei- ])ickles while hot and put in fruit jars to keep. Mrs. p. p. PiiONSOX. Mustard Pickles. One (piari ciii iiinbers. sliced. 1 tpiai't of small whole cucumbers. 1 quart green tomatoes sliced, 1 quart small liuttou onion-, 1 lai'ge or ? small cauliflowers, divided into flowerets, 1 green peppers,✪ Mustard Pickle cul line. Make a brine of 4 (piarts of water and 1 |)int of salt; pour over the mixture and let soak 2\ hours. Heat just enough to scahl it and turn into a colander to drain. ]\lix 1 cup of Dousman's Pest Patent tloui-. S lal)l(\-]ioons of ground mustard, i ta])lespo<inful of lunueric witli enough cold vinegar to make a smooth paste, then add 1^ cups of sugai-. I'm llii^ inio 2 quaurts of boiling vinegar and cook, then add the vegetables and cook until well heated. Pe careful not to burn. Cover hightly in earthen crook or Alason jars. ^li;s. P. G. QurxN. Milwaukee. Cho^v Chow. Two (piarts small cucnml)eis. 2 quarts small silver skin onions, 3 fresh heads cauliflower, 158 SUPERIOR COOK BOOK Separate cauliflower juto small pieces, mix all these articles and sprinkle with ?alt, putting them into a stone jar, let stand 24 hours and drain. Kow put them in a kettle over fire, sprinkling through them 1 oz. turmeric powder, 6 chopped red peppers, 4 tablespoons mustard seed, 2 tablespoons celery seed, 2 of whole allspice, 2 of cloves, 1 coffeecup sugar, | of teacup of best ground mixed mustard✪ Chow Chow. Cover the wliole with best cider vinegar, cover tightly and simmer until it is all thoroughly cooked, watching and stirring often. Put in glass jars and seal wdiile hot. This improves with age. Mrs. J. M. Perkins. Pickled Cherries. ✪ Pickled Cherries

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Slice }, hii. green tomatoes lliick, sprinkle sail hetwei'ii each layer and stand over night. In the morning put into a colander, drain and rinse with cold water. Slice ^ pk. white onions. 3| qts. vinegar, 3| lbs. granulated sugar, 2 oz. cloves, -i oz. allspice, 1 oz. stick cinnamon, h ny,. black pepper. Put spice in a bag. When pickles are hoiling put in (i lal)lespoons of mustard seed. 4 tablespoons curry jwwder, while boiling thicken with -j lb. Colman's mustard, add a little salt if necessary. Mrs. Gottstein. Mustard Pickle. Two qts. each of small wJioJe eueumhers ajid huitou onions, 1 large cauliflower divided into flov/erets, 4 green ]ieppers cut fine, make a brine of 4 qts. water and 1 pint of salt, pour it over the mixture of vcgetal)les ami let it soak for 24 hours, heat just enough to scald, place into a colander to drain. Mi\ o talilespoonfuls of Dous- man's Best I'atent flour, (i of nuistai'd and 1 of tunncric with enoiigli cold vinegar to make a smooth paste, then add i cup of sugar, !, cup of huttcr. 1 oz. whole ginger and vinegar enough to make 2 cjts. in all, boil this-mixiure until it thickens and is smooth, stirring all the time, add the vegetables and cook until well heated through. ^fliS. A. II. FORDYCE. Mustard Pickles. Twenty-four small cucnmbei's, 2 cauliilowci-s, (i (iva^n peppers, 2 qts. green toma- toes, 1 qt. onions (small if possible), stand in strong brine over night and in morning scald and pour off water. ]\[ake a dressing of 4 cups sugar, 3 qts. vinegar, ^ lb. ground mustard, l oz. celery secnl, -jV oz. turmei'ic, 1 cup Dousman's Best Patent flour; pour ovei- ])ickles while hot and put in fruit jars to keep. Mrs. p. p. PiiONSOX. Mustard Pickles. One (piari ciii iiinbers. sliced. 1 tpiai't of small whole cucumbers. 1 quart green tomatoes sliced, 1 quart small liuttou onion-, 1 lai'ge or ? small cauliflowers, divided into flowerets, 1 green peppers, cul line. Make a brine of 4 (piarts of water and 1 |)int of salt; pour over the mixture and let soak 2\ hours. Heat just enough to scahl it and turn into a colander to drain. ]\lix 1 cup of Dousman's Pest Patent tloui-. S lal)l(\-]ioons of ground mustard, i ta])lespo<inful of lunueric witli enough cold vinegar to make a smooth paste, then add 1^ cups of sugai-. I'm llii^ inio 2 quaurts of boiling vinegar and cook, then add the vegetables and cook until well heated. Pe careful not to burn. Cover hightly in earthen crook or Alason jars. ^li;s. P. G. QurxN. Milwaukee. Cho^v Chow. Two (piarts small cucnml)eis. 2 quarts small silver skin onions, 3 fresh heads cauliflower, 158 SUPERIOR COOK BOOK Separate cauliflower juto small pieces, mix all these articles and sprinkle with ?alt, putting them into a stone jar, let stand 24 hours and drain. Kow put them in a kettle over fire, sprinkling through them 1 oz. turmeric powder, 6 chopped red peppers, 4 tablespoons mustard seed, 2 tablespoons celery seed, 2 of whole allspice, 2 of cloves, 1 coffeecup sugar, | of teacup of best ground mixed mustard. Cover the wliole with best cider vinegar, cover tightly and simmer until it is all thoroughly cooked, watching and stirring often. Put in glass jars and seal wdiile hot. This improves with age. Mrs. J. M. Perkins. Pickled Cherries.

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