FINE MUSTARD PICKLES

1 quart celery 1 quart onions
1 quart cucumbers 1 quart cauliflower
3 or 4 green peppers

Chop all fine (or leave in pieces). Let stand overnight in salt water
brine. Drain next morning, then pour the following dressing:

2 cups sugar 1% cup flour

14 cup mustard 1 ounce tumeric
1 egg Butter size of an egg
2 quarts vinegar Cold water |

Mix flour, mustard and tumeric to a paste with cold water. Add
egg. Boil vinegar and sugar and add this to your paste very gradually,
stirring constantly until it thickens smoothly. Add butter. Pour over
the pickles and bottle.

GRAPE CATSUP

5 lbs. grapes 214 lbs. sugar
1 pint vinegar 1 tbsp. allspice
1 tsp. cinnamon 1 tbsp. salt

1 tbsp. cloves

Boil grapes and press through collander, add the vinegar, sugar
and spices and boil until thick.

MINT RELISH

2 cups vinegar 21% cups white sugar
1 tsp. mustard 2 tsp. white pepper
Bring to a boil and cool.
1% cups sultana raisins 14 lb. green tomatoes and 6 small
11% cups chopped nuts (packed) onions put through mincer

1 Ib. chopped apples (green)

Mix, pour liquid over, let stand, pack in jars, let stand 2 weeks
before using.
MRS. QUINTON McKAY.

MILLION DOLLAR PICKLES
Slice about 24 cucumbers (don’t peel) and 12 good sized onions.
Put salt on and let stand overnight. Drain in morning and put all
together to cook until tender, seal tight.

6 cups vinegar 6 cups sugar
2 tbsp. tumeric 2 tbsp. celery seed
2 tbsp. mustard
Peppers or pimentoes may be added.
MRS. C. STEWART.

48