The Monmouth Baptist ladies' cook book

damp cloth and prick in several places. Put in hot syrup and stew till tender. Put spices in bag; put in glass jars. PICKLED PEARS. Pare fruit, cut in halves if large and core. Steam until they can be pierced with broom straw. Make syrup as for peaches, using only cinnamon. Simmer fruit in syrup, put in jars, boil down syrup and pour over fruit. SPANISH PICKLES. Mrs. A. B. Seaman. One dozen green cucumbers peeled and sliced fine, one peck green tomatoes, four heads of cabbage, small and solid ; one dozen onions, three pints cider vinegar, one ounce turmeric, one-fourth pound box Coleman's mustard, one and one-half pound of sugar. Slice all the vegetables with a cabbage slicer; put each separately in weak brine for an hour or two, drain in cheese cloth, put in layers in a kettle. Mix mustard with cold vinegar, add turmeric, then gradually boiling vinegar and sugar. Put one-third vegetables in kettle, pour on vinegar, then add another third, etc. If too moist do not use all the vinegar. Boil slowly until tender and put in glass jars hot. SPANISH PICKLES. Mrs. Don E. Gayer. Nine large cucumbers cut up in small pieces without peeling, one head of cabbage chopped fine, four green bell peppers chopped fine, one and one-half dozen small onions chopped fine. Sprinkle salt over all and let stand over night. Drain well in the morning and cover with vinegar. Add one pound of sugar, one cup of Coleman's mustard, one ounce of white mustard seed, one-half ounce of celery seed, one teaspoon of turmeric. Mix all together and boil three minutes after it begins to boil. Put in wide mouthed jars and seal. GREEX TOMATO PICKLES. Slice imperfect green tomatoes with half the same quantity of onions. Put in jar with salt. Let stand a day or two, rinse, and if too salty, soak in cold water, Boil till clear, but not tender, in good vinegar, with a little sugar. L'se mixed spices. SLICED PICKLE. Miss Anna R. Glenn. One peck green tomatoes, one dozen onions, one ounce each celery seed (twc tablespoons), ground cloves, black pepper, cinnamon, white mustard seed, three tablespoons ground mustard mixed with a little vinegar, three pints sugar. Slice tomatoes and sprinkle with one cup salt. Let stand twenty-four hours. Drain and let stand twenty-four hours again in weak vinegar, adding sliced onions. Make vinegar onehalf water, drain again, then place tomatoes and spices in layers alternately in a jar. Scald vinegar and sugar and pour over hot. Measure the brine you pour off to find the quantity of vinegar to use. SPICED GREEX TOMATO PICKLES. Mrs. J. A. Joel. Slice one-half peck of green tomatoes, a few onions sliced with them to flavor, cover with cup of salt, let stand over night. Drain through a colander, pressing out all the brine. Then add one quart of best cider vinegar, one tablespoon each of ground cloves, allspice, and cinnamon, one teaspoon pepper, one pound sugar. Boil all together ten minutes then simmer about an hour. When cold, it is ready for the table and will keep indefinitely. SWEET TOMATO PICKLES. B. Sexton. Peel smooth, green tomatoes. Soak in weak brine for a day or two. Wash and steam until done, or boil in vinegar. Make syrup as for pickled peaches and treat in same way. Put two or three cloves in each tomato. WATER MELON RINDS. Miss Linnie Brewer.