Oil Pickles

One hundred small cucumbers sliced thin, I quart button or silver-skin onions sliced thin. Sprinkle whole with 1/2 pint salt. Drain 6 hours. Mix with 2 gills sweet oil, 2 ounces celery seed, 1 dessert spoon black pepper. Place in jars and cover with cold vinegar.

Mixed Pickles

Four quarts small cucumbers, 2 quarts onions, 2 quarts green tomatoes, sliced fine, 2 quarts string beans, cauliflower and green peppers, as much as needed. Put all together in salt and water for 24 hours. Cut fine and scald in same water.

Dressing For Same

Six tablespoons of mustard, 5 cents' worth of tumeric, 1 1/2 cups of sugar, 1 cup of flour, 2 quarts vinegar. Take mustard, flour, sugar and tumeric and wet with a little vinegar. Stir in 2 quarts vinegar. Put it on the stove to heat and thicken.

Keep stirring to prevent sticking. If a little too thick, thin with vinegar. After filling jars with pickles, pour the dressing over while hot.

Mixed Pickles

Peel and slice 1 quart large cucumbers, 1 quart small cucumbers (whole), 1 quart celery cut in small pieces, 1 quart small silver-skin onions, 1 quart string beans, 1 large cauliflower in pieces, 6 mango peppers sliced, 2 small green peppers. Place all in weak salted water for 24 hours. Scald in same and drain.

Dressing For Same

Six tablespoons ground mustard, 1 tablespoon tumeric, 3 quarts cider vinegar, 3/4 cup sugar, 1 cup flour, 4 teaspoons celery seed. Mix well and cook enough to cook flour. Pour over pickles and seal While hot.

Quince Honey

Five lbs sugar boiled in 1 quart of water. Grate 4 quinces and mix with syrup. Cook slowly for 15 minutes.