The Twin-city housewife

of mustard. Boil all together for about ten miutes—Mrs. M. D. Stockton. Spiced Grapes Eight pounds of ripe grapes washed and dried. Remove skins, put in a kettle, cover with cold water and cook until tender. Put juice and pulp in another kettle, let come to a boil and rub through a colander. Put all in Kettle, add four pounds of sugar, one pint good vinegar, one teaspoon each of salt and pepper, two tablespoons ground cinnamon and one tablespoon of cloves. Cook until as thick as jam.—Mrs. H. L. Riggins. Hyden Salad To one gallon of cabbage add two quarts of green tomatoes, one quart of onions, one pint of green pepper (seed taken out). After chopping the ingredients fine, drain and throw away the juice. Then add four tablespoons of ground mustard, two tablespoons each of ginger, celery seed, cloves and salt, one tablespoon of cinnamon, two pounds of sugar and two quarts of vinegar. Boil together half an hour. —Mrs. C. J. Watkins. THE TWIN-CITY HOUSEWIFE sixty-three Peach Mangoes One gallon freestone peaches, one-half gallon cider vinegar, three pounds brown sugar, one cup white mustard seed, one-half cup celery seed, one teaspoon each allspice and ground mace, two small onions, two tablespoons tumeric, six slices fresh horseradish.. Drop peaches into strong salt water for twenty-four hours. Remove, dry, and stone. Boil for twenty minutes in vinegar to which have been added the sugar, mustard seed, celery seed, allspice and mace. When cold add the chopped onions, tumeric and horseradish.—Mrs. Plato T. Durham. Pepper Hash Run through meat chopper one dozen each green peppers, sweet red peppers, and small onions. Add three tablespoons salt and let Simmer ten minutes; drain and add one cup vinegar and one cup brown sugar. Let come to a boil and turn into jars. Delicious for sandwiches or with cold meats.—Mrs. Wm. M. Taylor, Jr. Pepper. Pickle One peck of large green peppers; cut a slit in the side of each and remove the seed. Soak in strong brine for three days, take out of brine and soak in cold water one day. On the fifth day stuff with cabbage and green tomatoes chopped fine and sprinkled with salt the night before. Add to them, after squeezing out the water, one pound of white mustard seed, half a pound of celery seed and spices to suit taste. A half gallon of onion chopped up and added to the cabbage and tomatoes gives a nice flavor.—Mrs. John Young. Tomato Soy One gallon green tomatoes, sliced thin, twelve large onions, sliced, two quarts of vinegar, one quart of sugar, two tablespoons each of black pepper, mustard and salt, one tablespoon each of cloves and spice. Put all in a kettle and let boil for ten minutes.—Mrs. C. B. Watson. Universal Pickles Six quarts of vinegar, one pound salt, one ounce each of cloves, allspice, ground ginger, black pepper; one tablespoon cayenne pepper; boil all together. When cold add one pound mustard and one ounce tumeric made into a smooth paste with a little cold vinegar, add sugar if you like. Every morning drop in vegetables, such as cucumbers, snaps, okra, green tomatoes, watermelon rind, etc.—Mrs. R. M. Payne. Stuffed Pepper Pickle Cut peppers around top and remove seed. Fill two three-gallon jars with the peppers, cover with clear, cold water (no salt), and let stand over night. Run six pounds of cabbage, four onions, and a few peppers that have turned red, through a meat chopper. To this add one pound white mustard seed, one cup salt, four cups sugar, one box ground mustard, and two tablespoons each of ground black pepper, ground spice, celery seed, and powdered mace. Mix thoroughly and fill peppers. Pin pepper tops on with tooth picks and pack in jars. Raise to boiling point two gallons cider vinegar and cover peppers with it. Close securely and allow to stand.—Mrs. R. H. Latham. Sweet Pickles