Pickled Watermelon

Cut the hard, green rind of the melon into thin squares or fancy shapes, after removing the peeling. Then make a syrup of equal parts of brown sugar, vinegar and water with as many kinds of whole spices as are desired - cloves, cinnamon and allspice are sufficient. Place the pieces in this juice and cook slowly until the pieces become clear and glue colored. Place in an earthen jar or glass can.

Mrs. C. F. Barker.

Pickled Onions

Pour boiling hot salt water over small onions and let stand until cool, three times - once before and twice after peeling. Then cover with spiced vinegar poured on while hot. Use pieces of horse-radish root, celery and nasturtium seed, a few red peppers, and any other prepared spices in the vinegar These pickles are crisp and brittle, and much better than the bottled onions sold in groceries.

Mrs. H. A. Mitchell, Palo Alto.

Green Tomato Soy

4 qts. of tomatoes,

4 large onions,

12 green peppers,

1 teacupful of salt,

A handful each of cloves, cinnamon and allspice, Vinegar sufficient to cover tomatoes. Slice tomatoes and onions, place them in layers in a jar, sprinkling the salt over each layer, and let them remain over night. Tie spices in a thin bag. In the morning drain the water from the tomatoes, put them in the hot spiced vinegar and cook till tender.

Mrs. E. L. PorteR

Mixed Pickles

4 green peppers, sliced thin, 150 small cucumbers, 1 head of cauliflower, 1 head of white cabbage, 2qts. of small white onions, 1 qt. of tender string beans, A root of grated horse-radish.

Slice cabbage and break cauliflower apart. Make a strong brine that will bear up an egg. Scald separately in boiling water, cabbage, cucumbers, onions, and cauliflower. Put all in the brine for twenty-four hours, except the peppers and horse-radish. To sufficient vinegar to cover all, add one-half oz. of turmeric, one oz. black mustard seed, and one teaspoon-ful black pepper.

Mrs. W. J. Hill.

Mustard Pickles

6 small green peppers,

2 qts. of little onions,

2 qts. of beans,

2 qts. of small cucumbers,

2. qts. of cauliflower. For brine use one tablespoonful of salt to one quart of water. Let them stand, twenty-four hours, drain, and they are ready for dressing. To each quart of vinegar add three ta-blespoonfuls mustard, one cupful brown sugar, one-half cupful flour, one-half oz. curry powder, same of celery seed; boil all together for five minutes, then pour over pickles. The dressing should be like thick cream.

Mrs. E. F. Hawkins.

Green Tomato Pickles

One box of green tomatoes. Slice tomatoes in three or four slices, according to size, throwing away a thin slice from each end, and put in a jar in layers, sprinkling salt between each layer. Put a weight on and let them remain over night. In the morning drain through a colander. Make the first syrup of three qts. water, two cupfuls vinegar and one cupful brown sugar. Allow syrup to boil, and then put the tomatoes in (a few at a time) and let them simmer a few minutes. Strain through a colander. Make a second syrup of two qts. water, one qt. Vinegar, two coffee cup-fuls sugar and one tablespoonful each of cloves and cinnamon. Put spices in a thin muslin bag. Heat syrup, and when boiling hot put tomatoes in (a few at a time) and boil fifteen minutes. Put in a stone jar; keep in a cool place, and in a few days they will be ready for use. Use none but best cider vinegar.

Mrs. E. B. Cahoon, Soquel.