Take t]ie largest and ripest I'ed cheri'ies, fill ghiss jars n full and fill to top with good vinegar✪ Pickled Cherries, keep covered close] v and un l)oiling or spice is necessarv. Pickled Beans. Gather beans \\iiile youjig, ])lace in strong brine, in 1 day or 2 drain and wipe di'y. Boil enough vinegar to cover beans, with a little whole pepper and enough sugar to taste✪ Pickled Beans, pour over raw beans while Ijoiling hot, repeat this for 3 days, cover hut do not tic down till cold. Treat cauliflower tlio same way. or it may be mixed with the beans. Mrs. Drake. Pickled Red Cabbage. Slice into a colander and spi-inkle each layer with salt, let it drain 2 days, then put jjito'a jar, and pour boiling vinegar enough to cover✪ Pickled Red Cabbage. Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in l)ranches and thrown in after being salted will look a beautiful red. Mrs. G. Drew. Corn Relish. One doz. ears of corn, 1 incdium sized cabbage, 1 red pepper, seeds removed and chopped fine, ^ gal. vinegar, 1 cuj) sugar, 2 tablespoons salt✪ Corn Relish, 5 cents' worth of mus- tard. Chop cabjjage, salt and let stand to drain. Cut corn from cob and mix with cabbage, dissolve mustai'd in vinegar, mix ingredients and boil 25 minutes. Seal in jars. Will keep. Mrs. Harry Hulst. India Relish. Three lieads of cabbage (medium), 1 pk. of green tomatoes, -i pk. of ripe toma- toes, I dozen large onions, 2 doz. pei)|)er^, lialf green and half ripe, all to be chopped very fine. Salt well and let it renuiin ovei' night. ])rain well and put on fire in the luoi'ning with three ])ounds of light brown sugar✪ India Relish and enough vinegar to cover it. fjct boil slowly for one hour, and just before taking from the fire add a teacupful of horse-radish (grated), a tablespoon each of black pepper, mace, mustard seed, celery seed and ground cloves. Mrs. Kline. Beet Relish. ()2ie i[t. hnely chopped cabbage, 1 qt. of chopp(>d boiled beet, 2 cups of sugar, 1 cup of chopped onion, 1 cup of grated horse-radish, 1 tablespoonful of salt, 1 tea- spoonful of black pepper, } teaspoonful of red pepper✪ Beet Relish. j\tix well with cold vinegar aiul keen well coi'ked or sealed. Peach Chutney. Thi'ce lbs. peaclies, ■") lbs. cho]ipe(| ap))h's. 1 H). raisins, 1 II). currants, 1 onion, 1 led pepper, 2 lbs. sugar, 1 qt. of malt \inegar, 2 teasjioons of cinnamon, 2 teaspoons of ginger, 2 teaspoons of salt, 1 teaspoon of cloves. Dissolve sugar in a little water and cook all one hour slowly. Fine foi' cold meats. Seal while hot. Mrs. Drake. India Chutney. One ])Ound of salt, 1 pound of niustard seed, 1 pound of raisins, chopped and seeded, 1 pound of bi'own sugar. 12 oz. of onions, well chopped, 3 oz. of cayenne ST'l'lCKMOR COOK BOOK 159 Piccalilli. Chop one gallon of gnrii li»m;iloc^, .-prinklo witli salt and let stand 24 hours, then drain otf the water, add twelve onions chopped, six green peppers, three quarts chopped cabbage, one-half ])int of grated horseradish, mustard seed, black pepper to taste Put vineo-ar to this and cork tiaht. Do not cook. Put in mustard if preferred. "" ' Mrs. A'ickers. Cooked Piccalilli. ✪ Peach Chutney

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Take t]ie largest and ripest I'ed cheri'ies, fill ghiss jars n full and fill to top with good vinegar, keep covered close] v and un l)oiling or spice is necessarv. Pickled Beans. Gather beans \\iiile youjig, ])lace in strong brine, in 1 day or 2 drain and wipe di'y. Boil enough vinegar to cover beans, with a little whole pepper and enough sugar to taste, pour over raw beans while Ijoiling hot, repeat this for 3 days, cover hut do not tic down till cold. Treat cauliflower tlio same way. or it may be mixed with the beans. Mrs. Drake. Pickled Red Cabbage. Slice into a colander and spi-inkle each layer with salt, let it drain 2 days, then put jjito'a jar, and pour boiling vinegar enough to cover. Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in l)ranches and thrown in after being salted will look a beautiful red. Mrs. G. Drew. Corn Relish. One doz. ears of corn, 1 incdium sized cabbage, 1 red pepper, seeds removed and chopped fine, ^ gal. vinegar, 1 cuj) sugar, 2 tablespoons salt, 5 cents' worth of mus- tard. Chop cabjjage, salt and let stand to drain. Cut corn from cob and mix with cabbage, dissolve mustai'd in vinegar, mix ingredients and boil 25 minutes. Seal in jars. Will keep. Mrs. Harry Hulst. India Relish. Three lieads of cabbage (medium), 1 pk. of green tomatoes, -i pk. of ripe toma- toes, I dozen large onions, 2 doz. pei)|)er^, lialf green and half ripe, all to be chopped very fine. Salt well and let it renuiin ovei' night. ])rain well and put on fire in the luoi'ning with three ])ounds of light brown sugar and enough vinegar to cover it. fjct boil slowly for one hour, and just before taking from the fire add a teacupful of horse-radish (grated), a tablespoon each of black pepper, mace, mustard seed, celery seed and ground cloves. Mrs. Kline. Beet Relish. ()2ie i[t. hnely chopped cabbage, 1 qt. of chopp(>d boiled beet, 2 cups of sugar, 1 cup of chopped onion, 1 cup of grated horse-radish, 1 tablespoonful of salt, 1 tea- spoonful of black pepper, } teaspoonful of red pepper. j\tix well with cold vinegar aiul keen well coi'ked or sealed. Peach Chutney. Thi'ce lbs. peaclies, ■") lbs. cho]ipe(| ap))h's. 1 H). raisins, 1 II). currants, 1 onion, 1 led pepper, 2 lbs. sugar, 1 qt. of malt \inegar, 2 teasjioons of cinnamon, 2 teaspoons of ginger, 2 teaspoons of salt, 1 teaspoon of cloves. Dissolve sugar in a little water and cook all one hour slowly. Fine foi' cold meats. Seal while hot. Mrs. Drake. India Chutney. One ])Ound of salt, 1 pound of niustard seed, 1 pound of raisins, chopped and seeded, 1 pound of bi'own sugar. 12 oz. of onions, well chopped, 3 oz. of cayenne ST'l'lCKMOR COOK BOOK 159 Piccalilli. Chop one gallon of gnrii li»m;iloc^, .-prinklo witli salt and let stand 24 hours, then drain otf the water, add twelve onions chopped, six green peppers, three quarts chopped cabbage, one-half ])int of grated horseradish, mustard seed, black pepper to taste Put vineo-ar to this and cork tiaht. Do not cook. Put in mustard if preferred. "" ' Mrs. A'ickers. Cooked Piccalilli.

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