need processing as the crock method. Store in a cool place. It will be ready to use in about 2 weeks and, if stored in a cool enough place, it will keep several months. % SAUERKRAUT DE LUXE 15 pounds cabbage 3 pounds carrots 3 bunches celery 1 ~—scup dairy salt Whole pickling spice (optional) Select firm, mature heads of cabbage. Wash, quarter and remove the cores withsharpknife, Wash carrots and shred fine, or grate on a coarse grater. Wash celery stalks and chop fine. Mix all vegetables lightly but thoroughly with salt and spices. Place in clean, sterilized earthenwarecrock. Press down firmly with wooden potato masher, being careful not to bruise cabbage. When salt is dissolved and juice starts to run, the brine should reach almost to top of container. Cover with clean, white muslin cloth. Place plate on cloth and weigh it down so that brine touches bottom of plate. Keep at room temperature for fermentation, which is complete when bubbles cease to come to the top. Then store in crock in cool place. HOSTESS SHELF PICKLES HUNGARIAN PEPPERS Peppers 1 gallon water 1 cup Salt 1 cup vinegar 1 clove garlic 1 grape leaf 1 bunch dill Wash peppers thoroughly and make two small slits in each one. Place the peppers in a brine (1 gallon water to 2 cups salt.) Placea weight ontoptohold peppers under surface. Next day drain well and pack peppers into sterilized jars. Make a pickling solution of water, salt, vinegar, garlic, grape leaf and dill. Bring to the boil, pour over peppers and seal at once. PICKLED EGGS 21/2 pints vinegar 1/2 ounce ginger 1/2 ounce black peppercorns 11/2 dozen eggs 1 dozen whole allspice 1/2 dozen whole cloves 1 teaspoon salt ’ Start eggs cooking in cold water and simmer 30 minutes. Chill immediately under running cold water, Peel. Simmer vinegar, spices, salt about 15 minutes. Pour over hard-cooked eggs and seal in hot, sterilized jars, Let stand 30 days before using. PICKLED BEETS OR CARROTS quart (4 cups) vinegar pint (2 cups) sugar teaspoon salt teaspoon cloves tablespoon white mustard seed . tablespoon cinnamon teaspoon allspice Combine ingredients and bring slowly to a boil. Pour over cooked beets or young, cooked carrots in sterilized jars. Seal, ee ee 14 1 gph aap * SWEET PICKLED BEETS quarts hot, cooked beets, sliced, whole or halved tablespoon broken stick cinnamon tablespoons mustard seed teaspoon salt cups white sugar pint liquid in which beets cooked pint vinegar Tie cinnamon and mustard in cotton bag and place in the combined salt, sugar, beet juice and vinegar. Boil for 10 minutes. Add beets and simmer gentlyfor 10 minutes, Seal in hot, sterilized jars. a Oe wo PICKLED HORSERADISH 1 cup grated horseradish 1/2 teaspoon salt 2 tablespoons sugar Cold vinegar Mix sugar, salt and enough vinegar to cover grated horseradish. Mix well and sealinverysmall, cold, clean jars. SWEET GHERKINS quarts gherkins cup Salt quart boiling water pints vinegar cups sugar teaspoons whole allspice tablespoons celery seed tablespoons stick cinnamon f Wash, freshly-picked gherkins and place in a crock or jar. Make a brine of the salt and water, let it cool and then pour over gherkins. Let stand 12hours. Drain off brine; wash well in fresh water. Make a syrup of the vinegar, sugar and spices, tied in a bag; cool slightly and pour over gherkins. S in hot, sterilized jars. opens OF ee Ee wD ‘ie no MIXED PICKLE STICKS 10 medium cucumbers 6 large carrots 6 Sweet red peppers ( green peppers cups sugar tablespoons mustard seed teaspoons turmeric 1 tablespoon salt 4 cups cider vinegar 3 tablespoons celery seed Cut cucumbers in 2 inch julienne sticks, Cover with salt brine (1/2 cup salt to 1 quartwater.) Let stand overnight. Rinse and drain. Pare carrots; cut in 2 inch julienne sticks. Cook in small amount of salted boiling water for 2 minutes. Remove seeds from peppers; cut in sticks. Mix remaining ingredients and pour over vegetables. Heat just to boiling. Seal in hot, sterilized jars. Makes 8 pints. MUSTARD PICKLES large cauliflower quarts string beans medium carrots quarts gherkins quarts onions head celery, chopped green peppers red peppers cups white sugar o pound mustard A cup flour tablespoons turmeric quarts cider vinegar WS oOrFN NW Ob Fe be lg oe Ww bw