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Show PICKLES FOR WINTER Pickles, of course, havo small food value. But they do serve to give flavor to tho meat or fish with which they are served, and so as appetizers serve a good purpose. Moreover, there is something wholesome about the pickling pick-ling process (hat makes pickles a desirable de-sirable addition to our diet. So the patriotic housewife, looking forward to a winter when it will, perhaps, per-haps, be necessary to use a good deal of ingenuity in keeping the family table ta-ble always temptingly and wholesomely wholesome-ly supplied, should use any crocks and jars that she has on hand for pickles. They don't take sugar at least they take relatively little sugar so they won't in any way draw on your canning sugar supply. Pickle anything you have on hand. If you have a vegetable garden and can gather all sorts of odds and ends of vegetables, make mixed pickles. Use string and butter beans, green tomatoes, to-matoes, little cucumbers and cauliflower, cauli-flower, with tiny onions, for mustard pickles. Pickle the same assortment without tho mustard, but with a pickling pick-ling mixture sweetened with brown sugar. The following recipes aro good, too, and worth trying. Green Tomato Pickles. Cut green tomatoes Into halves, put tbm into a ketlle and cover fbem with boiling water and throw in a handful of salt, alto slice up some smill sized onions aiU lay oa the top and let them '.Limer, not boil, until tho skins of tomatoes can be pierced with a straw, then turn each piece over downward in a colander and let all the water drain off, then use about one-half of 5 cents' worth of whole mixed spices to about seven pounds of tomatoes. Use brown sugar to suit ' the taste, but about two and one-half cups of sugar to four quarts of vinegar vine-gar to seven pounds of tomatoes. Put in vinegar, sugar and spices and let come to a boil, then put in tomatoes and let them heat through, then put into jars and seal. English Chutney. Six large green ' apples, three-quarters pound of seeded raisins, two red 1 peppers, three moderate sized onions, two tablespoonfuls of mustard seed, one-half cupful of salt, one pound of I brown sugar, three pints of vinegar and ten ripe tomatoes. Chop fine the apples (pared and cored), the tomatoes, onions and peppers, pep-pers, the latter having had the seeds removed. Place these in an open mouthed jar or crock, and add tho spices, raisins, sugar and vinegar, tho latter having been scalded and cooled. Leave for ten days, stirring every day; then set aside in a cool place until needed for use. |