[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Pickles

“Peter Piper picked a peck of pickled peppers.”


VIRGINIA CHOW CHOW

3 heads of cabbage 1 ½ dozen onions

½ peck ripe tomatoes 1 pint salt

¼ peck green tomatoes 1 tablespoon black pepper

12 small red and green peppers seed

½ box whole mixed spices 2 pounds sugar

Chop vegetables, add salt and drain over night. Cover with vinegar, add spices and boil thirty minutes. Fill jars and seal while hot.



SLICED CUCUMBERS

3 dozen large cucumbers Vinegar (to cover)

1 dozen onions Sugar and spices to taste

Slice cucumbers and onions, soak in salt water not more than two hours. Have vinegar, sugar and spices boiling, add pickles, cook until clear and seal. --Mrs. Grace Lowrey, Trenton



SLICED CUCUMBER PICKLES

1 quart sliced cucumbers ½ cup sugar

1 quart sliced onions ½ cup olive oil

1 quart vinegar 1 teaspoon celery seed

½ cup salt ½ cup mustard seed

Mix well in jar and let stand at least twenty-four hours, then put in Mason jars and seal. This requires no cooking, keeps indefinitely and is excellent. --Mrs. C. H. Orf, Etna



GREEM TOMATOES SWEET PICKLE

½ gallon sliced green tomatoes ½ pint sugar

1 cup raisins ½ teaspoon nutmeg

1 cup walnut meats ½ teaspoon cinnamon

1 pint cider vinegar ½ teaspoon allspice

Salt the tomatoes and let stand over night, then pour warm water over them and drain off the brine. Boil tomatoes until tender, adding water as necessary. In another pan make a syrup of the vinegar, sugar and spices. When boiling add raisins and nuts. When raisins are tender, mix the raisins and nuts with boiling tomatoes and pack in jars. Pour over them the boiling syrup and seal. These are better if allowed to stand a week before using. --Mrs. John W. Evins, Lone Dell



SLICED GREEN TOMATO PICKLE

1 peck green tomatoes 2 quarts vinegar

6 big onions 2 quarts sugar

1 teacup salt 2 tablespoons spices

1 quart vinegar

Slice tomatoes and onions, add salt, let stand over night and drain. Mix one quart vinegar with two quarts of water, add pickle, let boil twenty minutes, then drain. Then add 2 quarts vinegar, sugar and spices; let all boil thirty minutes and can. --Mrs. V. E. Cope, New Truxton



PICKLED CORN

1 pint salt 9 quarts corn

Mix well, pack into stone jar and weight it so brine will cover it.

--Mrs. Geo. Baum, Rosendale



GOOSEBERRY RELISH

1 quart gooseberries 2 tablespoons vinegar

1 cup sugar Allspice, cloves and cinnamon

Boil gooseberries with sugar twenty minutes, add vinegar and spices, seal while hot.

--Mrs. Susie Devolt, Bucklin



SWEET MIXED PICKLE

1 quart green tomatoes 1 quart apples

1 quart onions 1 quart sugar

1 quart cabbage 1 quart vinegar

1 quart sweet peppers Mixed spices

Chop tomatoes and let stand a while in salt water; then drain; put all together, boil and can.

--Mrs. Tom Peery, Wellsville



FAVORITE PICKLE

1 quart cabbage, chopped fine 2 cups sugar

1 quart beets, boiled, chopped 1 tablespoon salt

fine 1 teaspoon black pepper

1 quart of grated horseradish

Cover with cold vinegar and keep from the air.

--Mrs. Grace Lowrey, Trenton



SPANISH PICKLE

2 heads cabbage 6 ripe cucumbers

1 dozen onions 1 gallon green tomatoes

1 dozen sweet peppers (with 1 quart pinto beans

seeds removed) 1 quart lima beans

3 dozen small cucumber pickles 1 quart green beans

Slice cabbage, ripe cucumbers, onions and green tomatoes, mix together and soak in salt water over night. Then bring to a boil and drain well, then add beans cooked. Mix all together without mashing it. Then add the following dressing:

4 cups sugar 4 quarts vinegar

2 cups flour Spices to taste

2 tablespoons ground mustard Turmeric to color a bright

yellow

Simmer slowly thirty minutes, stirring often, as it burns easily and seal.

--Mrs. O. L. Mudd, Montgomery City



MIXED PICKLES

2 quarts vinegar ½ cup mixed spices

½ bushel green tomatoes ½ gallon white onions

2 large heads of cabbage 25 cucumbers

1 teaspoon red pepper Sugar to taste

Slice tomatoes and let stand over night in strong salt water. Drain and let stand the next night in weak vinegar. Next day, drain and add chopped cabbage, sliced onions and cucumbers. Heat vinegar with two quarts of water, add spices and sugar, pour over vegetables. This keeps fine all winter in an open jar.

--Mrs. Murl Meighn, Galt



MIXED PICKLES

½ gallon green beans 1 quart green tomatoes,

½ gallon cabbage sliced

1 quart sliced cucumbers 1 bunch celery

Cook beans until nearly done, drain. Cook cabbage fifteen minutes, drain. Cook tomatoes until they change color. Mix all together in a large pan and cover with a syrup, same as for sweet fruit pickle. Let boil and seal.

--Mrs. Geo. Halliburton, Cherry Box





MIXED PICKLES

2 quarts cucumbers 2 quarts vinegar (not very

4 green sweet peppers strong)

1 pint onions 3 tablespoons mustard

1 quart green tomatoes 2 cups sugar

1 large head cabbage 1 cup flour

Salt 1 bunch celery or celery seed

Turmeric

Cut all vegetables fine, before measuring, sprinkle with salt and let stand over night. Drain well. Heat vinegar and spices, to which add vegetables and cook a half an hour. Mix the flour and turmeric with enough water to make a thin paste and add enough of this to the mixed pickle to make a golden yellow.

--Mrs. A. L. Johnston, Branson



MIXED PICKLES

6 quarts cucumbers 3 quarts beans

8 quarts cabbage 3 quarts corn

4 quarts green tomatoes 1 quart cauliflower

4 quarts onions 1 quart green peppers

Salt over night, having chopped fine. Drain well, then take sufficient vinegar to cover, to each quart of vinegar add:

2 pounds sugar 2 tablespoons cloves

1 tablespoon black pepper 3 tablespoons mustard

2 tablespoons cinnamon 3 tablespoons celery seed

2 tablespoons allspice

Boil one hour and seal.

--Mrs. B. C. Hoffman, Canton



MIXED PICKLES

1 gallon chopped cabbage 1 cup ground horseradish

1 gallon cucumbers ½ cup red and green peppers

1 gallon green tomatoes 2 cups vinegar

1 quart onions 2 cups sugar

1 teaspoon pepper 1 teaspoon cinnamon

2 teaspoons celery seed

Chop all of the above, cook and seal.

--Mrs. Chas. Richetts, Trenton



RIPE CUCUMBER PICKLE

Ripe cucumbers Vinegar

Salt Sugar

Mustard seed Red peppers

Peel and slice cucumbers, take out all seeds, put in salt brine strong enough to hold up an egg, let stand over night. Take out, wash off and wipe dry. To one gallon crock of cucumbers, pout on to boil one and a half quarts of vinegar. Put in cucumbers, let boil up, take out and put in jars. On top of each jar add one tablespoon of mustard seed, and a red pepper and a teaspoon of sugar. Then fill up with hot vinegar and seal. Sugar may be added to boiling vinegar.

--Mrs. Wm. Guese, New Haven



SWEET PICKLES

2 gallons cabbage 2 quarts cucumbers

1 gallon green tomatoes 2 quarts muskmelon pickles

1 gallon vinegar 2 quarts small onions

Salt Sugar

Mixed spices

Slice the tomatoes, salt and let stand over night, drain. Mix the cabbage, tomatoes, pickles and onions; heat vinegar, add sugar to taste, and spice; put in other mixture and cook.

--Mrs. Joseph Townsend, Bolckow





SWEET SLICED PICKLE

3 dozen large cucumbers Vinegar

1 dozen onions Sugar

Salt Mix spices

Slice cucumbers, soak in salt water two hours. Then add onions, sliced, vinegar, sugar and spices to taste. Boil until cucumbers are clear and seal while hot.

--Mrs. Pearly Simpson, Dunlap



PICKLED WAX BEANS

1 gallon beans 1 pint sugar

2 tablespoons salt 1 teaspoon cinnamon

1 quart cider vinegar ½ teaspoon cloves

1 pint water ½ teaspoon allspice

After being washed, stemmed and sliced, beans are put on to boil in enough water to cover, with salt added. While beans are boiling, put on to heat in a separate kettle the vinegar with a pint of water and the sugar. Tie spices in a cloth and drop into the vinegar; let this come to the boiling point. When beans are tender, drain off the water and pour the boiling vinegar over them. Let boil three minutes, seal in jars while still boiling.

--Anna Luhe, Bucklin



PICKLED ONIONS, SWEET OR SOUR

5 lbs. small whites onions ½ ounce cloves

1 quart vinegar Pepper

¼ ounce mace Sugar if desired

Peel onions, put them in salt water two days, change water once; drain in cloth. Heat vinegar with spices (and sugar if wanted sweet), add onions and seal while hot.

--Mrs. Albert Engemann, New Haven



CRAB APPLE SWEET PICKLES

8 lbs. crab apples, peeled 1 level teaspoon whole all-

4 lbs. sugar spice

1 ½ pints vinegar 1 stick cinnamon bark

1 level teaspoon whole cloves

Tie whole spices in cloth and add to vinegar and sugar. Let this come to a boil, then drop in crabs and cook until tender. Take out and if syrup is not thick enough, boil down and pour over fruit. Spices will not color your fruit if tied up in cloth and left until fruit is done.

--Mrs. Wes Wheeler, Clarence



SWEET APPLE PICKLES

10 lbs. apples Whole clove in each quarter

3 lbs. sugar of apple

3 cups vinegar Small cup mixed spices

1 cup water (pick peppers out)

Tie spices in cloth. Proceed as for other spiced pickle.

--Mrs. Martin Ellison, Clark County



PRUNE SWEET PICKLE

2 lbs. prunes 1 teaspoon each, cinnamon

1 ½ cups vinegar and cloves

3 cups sugar

Soak prunes over night, drain. Cook un spices syrup twenty minutes and can if desired.

--Mrs. Irvin M. Cobb, Odessa



SPICED TOMATOES

5 lbs. ripe tomatoes 1 pint vinegar

4 lbs. sugar 1 tablespoon spice

Cook three hours.

--Mary Kriege, St. Clair





CHERRY PICKLES

Cherries and sugar (equal Vinegar to cover

Weight)

Seed cherries and weigh. Put in jar and cover with vinegar. Let stand three days and drain off vinegar. Now cover with equal weight of sugar. Let stand three days, stirring often to dissolve sugar. Put in cans and seal.

--Jessie Huvendick, New Haven



PEACH PICKLES

8 lbs. peaches 1 pint vinegar

4 lbs. sugar 2 teaspoons cloves

Few sticks cinnamon

Cook peaches in syrup until tender, take out on platter to cool. When cool, put in jar, pour the cold syrup over and let stand twenty-four hours; then seal. This is a good rule for all kinds of fruit pickles, if wanted rich. If not, use less sugar.

--Mrs. M. Ordnung, Andrew County



CORN RELISH

1 head cabbage 4 onions

12 ears corn 1 or 2 red peppers

Chop cabbage, sprinkle with salt and let stand one hour. Boil corn and cut from cob, mix with onions and peppers, add cabbage and cover with dressing made of:

1 ½ quarts vinegar 1 cup sugar

1 tablespoon mustard 1 tablespoon flour mixed

2 teaspoons salt with

1 tablespoon celery seed 1 teaspoon turmeric (small)

Let vinegar and seasoning come to boil, then add flour mixed with turmeric. Cook all together a few minutes, then can and seal.

--Mrs. Tony Weiser, Bellflower



TOMATO CATSUP

2 quarts tomato pulp 1 tablespoon black pepper

1 onion, cut fine 1 tablespoon cinnamon

2 tablespoons salt 1 teaspoon ground cloves

3 tablespoons brown sugar ½ teaspoon cayenne pepper

2 tablespoons mustard seed 1 grated nutmeg

1 tablespoon allspice 1 pint vinegar

Boil tomatoes, onions, salt and sugar until done, then strain. Put back on stove, add all the spices, tied in a thin cloth, and boil until it will just run from the mouth of a bottle. If sealed while hot, it will keep for years.

--Mrs. E. P. Mantels, Union



RIPE TOMATO CATSUP

1 gallon tomatoes, after skins 2 tablespoons mustard

and seeds have been re- 1 tablespoon cloves

moved 3 large onions

1 red pepper 1 cup brown sugar

5 tablespoons salt 1 quart vinegar

2 tablespoons black pepper

Tie pepper, cloves and onions in a cloth and let boil in the tomato liquid; boil until it thickens.

--Mrs. R. H. Brooks, Bellflower



RIPE TOMATO CATSUP

1 gallon tomatoes, rubbed 6 small pods red pepper

through 2 teaspoons ground mustard

1 pint vinegar 1 teaspoon cinnamon

4 tablespoons sugar 1 teaspoon cloves

3 tablespoons salt 1 teaspoon allspice

1 tablespoon black pepper

--Mrs. Milas T. Lea, Everton





CHILI SAUCE

24 large ripe tomatoes 4 tablespoons salt

6 onions 1 teaspoon ginger

4 green peppers 1 teaspoon allspice

1 quart vinegar 1 teaspoon cinnamon

4 tablespoons sugar 1 teaspoon cloves

Chop the vegetables fine, boil all except the spices; when nearly done, add the spices.

--Mrs. Eva Cox, Grundy County



CHILI SAUCE

20 large ripe tomatoes 2 teaspoons ground ginger

6 good sized onions ½ teaspoon cloves

3 green peppers 6 tablespoons brown sugar

2 tablespoons salt 3 cups vinegar

3 teaspoons ground cinnamon

Chop tomatoes, onions and peppers, cook with salt and spices until tender. Then add sugar and vinegar, cook twenty minutes longer. Can while hot.



CHILI SAUCE

½ gallon green tomatoes 1 ½ cups sugar

2 onions ½ cup vinegar

1 hot green pepper 1 teaspoon cinnamon

Salt to taste 1 teaspoon cloves

Tie spices in a cloth. Peel tomatoes and slice thin, add onions, sliced thin, and salt to taste. Cook all together thoroughly and can.

--Mrs. S. B. Searls, Clarence



CHILI SAUCE

1 peck ripe tomatoes 3 cups brown sugar

¾ peck onions 1 quart vinegar

1dozen green peppers 2 tablespoons allspice

Salt to taste 3 tablespoons cloves

Celery Seed 4 tablespoons cinnamon

Cut tomatoes in small pieces, chop onions and peppers, heat tomatoes through and stir in onions and peppers; add salt, sugar, vinegar and spices and celery seed to suite taste.

--Bernice Hemming, Clark County



MEAT RELISH

3 quarts chopped beets (cooked) 2 cups sugar

1 quart raw cabbage, chopped 1 teaspoon salt

1 cup grated horseradish Vinegar

Mix all together, put in jar and cover with cold vinegar.

--Mrs. John. E. Smith, Union



BEET SALAD

1 quart beets, cooked and ground ¼ teaspoon pepper

1 quart cabbage, ground fine 1 tablespoon salt

Horseradish to flavor Sugar

Vinegar to cover well

--Mrs. Harry Sherbondy



HAYDEN RELISH

1 gallon cabbage, chopped 3 cups vinegar

1 gallon ripe tomatoes 2 hot peppers (medium size)

1 quart onions 2 tablespoons celery seed

3 tablespoons salt 1 tablespoon cinnamon

3 cups sugar

Mix salt with chopped cabbage, tomatoes and onions, let stand one hour. Squeeze out water and add other ingredients; let boil one-half hour.

--Ella Lloyd, New Cambria





UNCOOKED TOMATO RELISH

1 gallon ripe tomatoes ½ cup salt

3 cups celery (or celery seed) 2 pounds brown sugar

6 large onions 3 pints vinegar

12 green or red peppers 2 oz. white mustard seed

1 pint ground horseradish 1 tablespoon ground cinna-

mon

Prepared mustard may be useful. Chop tomatoes and drain through colander, chop celery, onions and peppers. Mix thoroughly and fill glass jars. This makes five quarts.



HEYDEN SALAD

1 gallon cabbage, chopped 4 tablespoon white mus-

1 gallon green tomatoes tard seed

1 pint ripe mango peppers 2 tablespoons ground ginger

(seeded) 1 tablespoon cinnamon

1 quart onions ½ tablespoon ground cloves

Salt 2 tablespoons turmeric

½ gallon vinegar

Measurements are for chopped vegetables. Mix vegetables with salt and let stand two hours. Press out juice and add rest of ingredients, boil one-half hour.

--Mrs. W. F. Swartz



CHICAGO HOT

1 peck ripe tomatoes ½ cup salt (scant)

2 cups copped onions ½ cup white mustard seed

2 cups chopped celery 6 green and red peppers

2 scant cups sugar (hot)

3 cups vinegar (about)

Cop tomatoes and drain over night. Add other ingredients, put in stone jar and tie muslin over top. Ready to use in two or three days.

--Mrs. A. G. Shillinglaw, Shelbina



ST. LOUIS SAUCE

1 peck ripe tomatoes 3 teaspoons cloves

2 dozen apples 6 teaspoons black pepper

2 dozen onions 4 green peppers

2 teaspoons salt 2 quarts vinegar

6 teaspoons cinnamon 5 cups brown sugar

Boil tomatoes, apples and onions, chopped fine, for one hour. Then add other ingredients and boil another hour.

--Pearl Humphreys, Springfield



MUSTARD PICKLES

1 gallon chopped cabbage 1 gallon chopped tomatoes

½ gallon chopped cucumbers ½ gallon vinegar

½ gallon onions 1 quart sugar

1 pound mustard Extra vinegar to mix mus- tard with

--Miss Maidie Magruder, Brunswick



MUSTARD RELISH

1 pint vinegar 3 teaspoons flour

1 teaspoon pepper 2 tablespoons sugar

2 teaspoons ground mustard

Dissolve all in the vinegar and boil until it thickens.

--Miss Emma Keadle, Buell





MUSTARD PICKLES

2 quarts cucumbers 1 cup flour

1 quart little button onions 6 tablespoons mustard

2 quarts green tomatoes 1 heaping teaspoon turmeric

1 large cauliflower 2 cups sugar

1 cabbage (chopped) Vinegar (2 quarts in all)

3 or 4 green peppers

Do not chop vegetables, but cut into cubes and chunks, the onions, of course, being left whole. Let these soak in salt and water over night, drain. Mix flour, sugar, spices, etc., dry, then rub smooth with a little cold vinegar; then add additional vinegar to make two quarts in all. Pour this over pickles, let boil until it thickens, seal

--Mrs. Frank Oliver, Clarence



PREPARED MUSTARD

2 tablespoons sugar 1 egg

2 tablespoons ground mustard 1 cup vinegar

1 tablespoon flour Butter size of walnut

Pinch of salt

Mix dry ingredients, add part of vinegar and beat in egg. Add remaining vinegar as it cooks, add butter last. When cooked to desired thickness, remove from fire and put in glass.

--Mount Carmel Club, Golden City



INDIAN RELISH

3 medium size onions ½ cup sugar

1 large red pepper ¼ cup salt

8 green tomatoes 1 ½ pints vinegar

8 apples ½ dessertspoon cloves and

½ pound raisins cinnamon

1 dessertspoon ginger

Chop all fine, boil half hour and seal.

--Mrs. Elmer Thomas, New Cambria



INDIAN RELISH

12 ripe tomatoes 2 cups sugar

12 apples ½ teaspoon black pepper

9 onions ½ teaspoon red pepper

1 pint vinegar ½ teaspoon cloves

1/3 cup salt ½ teaspoon ginger

Grind or chop, cook well done, seal while hot.

--Theresa Lindsey, Galt



CELERY SAUCE

30 ripe tomatoes 1 hot pepper (seeds taken

10 onions out)

6 stalks of celery 4 cups vinegar

3 red sweet peppers 3 cups sugar

2 tablespoons salt

Cut vegetables, etc., fine, mix all together, cook slowly for two hours or until it thickens.

--Mrs. H. O. Schotten, Hermann



MANGO PICKLES

3 pimentoes 1 quart cider vinegar

1 dozen green mangoes 1 ½ cups sugar

1 dozen ripe mangoes 2 tablespoons salt

1 dozen onions 2 tablespoons white mus-

tard seed

Cut mangoes and onions in fine strips, put all together, cook twenty minutes and seal.

--B. M. W. Bluff Club, Springfield





MUSTARD PICKLES

1 quart green tomatoes 6 cup vinegar

1 quart onions 1 cup flour

1 quart cucumbers 3 cups sugar

1 quart cabbage 4 level tablespoons dry mus-

2 green peppers tard

Turmeric

Slice tomatoes, onions and cucumbers, chop cabbage and peppers, mix well and cover with salt water, let stand over night, then drain. Mix flour, sugar, mustard and turmeric, add cup vinegar to make a smoother paste, then pour five cups boiling vinegar over this paste. Put chopped mixture in kettle, our hot sauce over and bring to a boil. Keep well stirried.

--Mrs. Louis Conlon, Montgomery City



MANGOES

1 large cabbage ½ cup salt

12 green peppers (without seeds) ¼ cup white mustard seed

8 onions 3 tablespoons celery seed

2 cups sugar Vinegar

Grind of chop all vegetables, mix with salt and let stand over night. Drain well and add sugar and seeds, mix well and cover with good vinegar. Do not heat vinegar. Put in glass jars and seal.

--Hattie Nutter, Granger



PEPPER PICKLES

2 dozen sweet peppers 3 tablespoons salt

3 hot peppers 3 tablespoons celery seed

12 onions ½ teacup white mustard

3 small heads cabbage seed

¾ cup horseradish 3 ½ pints vinegar

1 cup sugar

Scald ground peppers, onions and cabbage together five minutes; mix, boil five minutes, seal.

--Mrs. S. E. Messinger, Bellflower



PEPPER HASH

2 dozen seeded peppers 1 dozen green tomatoes

8 large onions 2 tablespoons salt

1 medium size cabbage 3 teacups sugar

1 ½ dozen ripe tomatoes 1 quart vinegar

Cover peppers with boiling water, let stand ten minutes, drain. Put vegetables through food chopper, mix all ingredients together, let come to a boil, seal.

--Mrs. H. M. Mason, Squibb W. P. F. C.

KGALLEY 27 CMFWYP CMFWYP

CUCUMBER PICKLES

Cucumbers 1 cup sugar

Salt Cinnamon bark

Vinegar Whole cloves

Boiling Water Celery Seed

Wash cucumbers immediately after gathering. Use two large handfuls of salt to each gallon of cucumbers, cover with hard water and let stand twenty-four hours. Take out of brine and put in weak vinegar, composed of one part vinegar to two parts water. Place on back of stove until water becomes warm, not hot. Place pickles in glass jars, invert jars until water has all drained off. Prepare last vinegar by using one pint of vinegar to two pints boiling water and a cup of sugar. Let come to a boil, add spices and celery seed; pour over pickles, seal while hot. Keep in a dark, cool place.

--Mrs. B. E. Nichols, Lamar



PEPPER RELISH

1 dozen ripe sweet peppers 3 teaspoons salt

1 dozen green sweet peppers 1 ½ cups sugar

1 dozen onions 1 pint vinegar

Grind peppers and onions, pour boiling water over them, let stand for ten minutes; drain dry, mix with salt. Heat vinegar and sugar, mix all together and boil five minutes. Put in glass jars and seal while hot. A little red pepper may be added. This is also very good if part ripe cucumbers are used.

--Miss Dena Kriege, Union



GREEN CUCUMBER PICKLES

1 peck small, fresh cucumbers 1 cup sugar

2 cups salt 1 tablespoon powdered alum

Vinegar 2 tablespoons pepper corns

1 ounce mixed spices

Wash cucumbers in cold water place in earthen jar, add salt with cold water to cover, let stand twenty-four hours. Drain from brine and scald in weak vinegar. Drain and pack in Mason jars. Boil a gallon of vinegar with sugar and spices, pour this over cucumbers and seal.

--Mrs. M. Ordnung, Andrew County



CUCUMBER PICKLES

Cucumbers To each quart vinegar

Celery 1 cup sugar

Onions ½ cup salt

Red peppers

Let cucumbers stand in cold water over night. Pack in glass jars tight and put on top of pickles in each jar a piece of celery, a small red pepper and a slice of onion. Boil vinegar with sugar and salt two minutes, pour boiling hot over pickles. Put up in this way, pickles stay brittle.

--Mrs. Emma Cheffey, Springfield



DILL PICKLES

Cucumbers Salt to make

Grape leaves brine

Dill

Dissolve salt in water until you have a brine that will float an egg, then add half as much more water as there is brine. Into a stone jar put a layer of cucumbers, then one of grape leaves, then a layer of dill, using both leave sand stems, until the jar is full. Pour the brine over all, cover with a cloth and a small plate with a weight. Remove and wash the cloth as for kraut.

--Mrs. R. E. Winters, Washington



DILL PICKLES

6 quarts cucumbers 2 quarts water

12 small red peppers ½ cup salt

12 bay leaves ¼ teaspoon alum

Dill sprigs 1 ½ cups vinegar

Horseradish (cider preferred)

Soak cucumbers in fresh water over night, drain and dry. Pack in jars with peppers, bay leaves, dill and horseradish. Boil the the water with salt and alumn; when boiling, add vinegar, pour over cucumbers in jars, seal hot. Ready for use in six weeks.

--Mrs. Geo. G. Loeffler, Syracuse





DILL PICKLES

Cucumbers 1 teacup salt

1 gallon water 1 teacup vinegar

Dill

Use cucumbers fresh from vines, wash and pack in fruit jars with a few pieces of dill. Heat water, salt and vinegar and pour boiling hot over pickles. Seal and put in sun for two weeks, then store in cellar. If they work a little while in the sun, do not be alarmed, as this will not hurt them.

--Mrs. Bernhart Mohr, Granger



SAUER KRAUT

One level tablespoon salt to each gallon cabbage

Make in early autumn when cabbage is plentiful, selecting good solid heads. Chop or cut medium fine, mix one level tablespoon (scant) of salt to each gallon of chopped cabbage, and pack in stone jars with witin three of four inches of the top. Cover very closely with a cloth, then place a plate of this (which nearly fits inside the jar) with a four or five-pound weight on the plate. (A nice, smooth rock washed and sterilized answers the purpose nicely.) Tie a cloth over top of jar and set in cellar or other cool room. If kraut becomes dry on top, add water slightly salted until liquid covers top of kraut. This prevents spoilage. After two or three weeks of fermenting it will be ready for use. To preserve sauer kraut for spring or early summer, heat to boiling point and seal in glass fruit jars. --Mrs. J. E. Hayes, New Cambria

KRAUT

Two ounces salt to every five pounds cabbage.

Select mature, sound heads of cabbage, remove all decayed of dirty leaves, chop of shred in the usual way. Mix a little sugar with the salt, just enough to give a slightly sweet taste. Fill fruit jars, packing firmly but not too tightly, allowing room for fermentation. Place rubbers and lids on jars but do not tighten. If jars are kept at about 86 degrees fermentation will usually be completed in six to eight days, when lids may be tightened and the kraut stored away.