Show FOR MUSTARD PICKLES APPROVED RECIPES THAT WILL BE satisfactory method most popular has cucumber iI as the foundation chowchow chow chow keeps best when it Is stored in glass jars of ill all subjects capable 0 of tempting the interest of 0 the housewife at the moment none equals that of pickling it if the number of queries that come into a newspaper office can be used as a lasts tor for estimation the most requested recipe Is for or mustard pickles german sent gurken as tile the ku own here Is a good way to make this pickle mustard pickle e take large yellow cucumbers pare them remove the seeds cut thet them into pieces three inches long lay the P pieces feces leces on long dishes sprinkle them with salt allowing one tablespoonful of salt for or each quart of it cucumbers let them lie 12 hours then wipe them dry dri with a towel lay them in alternate alt ernat e layers in glass lars jars with the following spices allowing tor for each jar two tablespoonfuls ot of mustard seeds two bay leaves one small red pepper and it if handy a few pieces of horseradish horse radish root and a little dill boll some gome white vinegar allowing for each jar one pint add to every quart of 0 vinegar one tablespoon tablespoonful tul ot of sugar loll 1011 three minutes then set aside and when perfectly cold pour it over the cucumbers close the jars and place them in a cool place green cucumber mustard pickle to make green cucumber mustard pickle put one quart of cucumbers cut in cubes in a ba bowl wl sprinkle two tablespoonfuls 0 of salt on oil them and let them stand over night next morning drain the cucumbers in a colander cut me daum gium sized white onions in very thin slices and put them with the cucumbers in a saucepan cover with vinegar place the saucepan over the fire in the meantime mix in a bowl one cupful of sugar and two tablespoonfuls tablespoon of turmeric a little cayenne pepper and one tablespoonful tabe spoonful of english mustard mix add it to the cucumbers boil five minutes remove and fill in small jars chow chowchow chow take one pint of fine cut white celery 24 small cucumbers one quart of small peeled white onions two large heads ot of cauliflower six green peppers and two quarts of green tomatoes wash and cut the vegetables into tuch inch sized pieces taking out the seeds from the peppers place tile the vegetables into a large bowl or pan mix four quarts of 0 cold water with a halt half pound of salt pour it over the vegetables and ret let it stand over night next nest moin mordina lags place the vegetables in a kettle with the brine set them oven over the fire and as soon as they begin tol to I 1 boll bail remove drain off all the water I 1 put three quarts of vinegar with one ona pound ot of sugar over the fire mix ono ong cupful of flour a halt half pound of english mustard and a halt half ounce ot of turm turmeric eriq with cold vinegar to a paste aud and stir it into the boiling vinegar cook and stir two minutes from the time it be gins to boll pour boiling hot over the vegetables and when cold put all into blass lass jars this may also be kept in a stone jar but it Is nicer when kept in the glass jars |