MIXED PICKLES

Wash one quart of large cucumbers, cut in cubes, one quart of small cucumbers left whole, one quart small silver-skinned onions, one quart small green tomatoes chopped coarse, two red peppers chopped fine, one large cauliflower broken in small pieces; pour over them a weak brine solution made of one quart of water and a cup of salt.  Let stand twenty-four hours; bring to a boil in same solution, drain and make the dressing.

Mixed Pickle Dressing.—­Mix six tablespoons of mustard, one tablespoon of turmeric, one cup of flour, two cups of sugar and two quarts of vinegar.  These ingredients must be thoroughly mixed and then cooked until thick.  Stir in the pickles; heat thoroughly; empty into glass jars and stand away until needed.

PICKLED CAULIFLOWER

Separate flowerettes of four heads of cauliflower, add one cup of salt, and let stand overnight.  Place in colander, rinse with cold water and let drain.  Tie one-quarter of a cup of mixed pickle spices in a thin bag and boil with two quarts of vinegar and two cups of sugar, throw in the cauliflower, boil a few minutes and pour to over flowing in wide-mouthed bottles or cans.  Cork or cover and seal airtight.

PICKLED BEANS

Remove the strings and cut one pint of wax beans into one inch pieces; wash and cook in boiling salt water (one teaspoon of salt to one quart of water), until tender, but not soft.  Drain beans and save the water in which they were cooked.  Reserve enough of this bean liquor to fill cans, add one-half cup of sugar and one cup of vinegar, let just cook up add the drained beans, cook all together and pour boiling hot into the cans.  Seal at once.  Use as a salad or sweet sour vegetable.

PICKLED ONIONS

Pour hot salt water over the onions, which should be small and perfectly white.  Peel them with a silver spoon (a knife would injure their color), and let them lay in a salt brine for two days.  Then drain the onions and boil enough vinegar to cover them.  Throw the onions in the boiling vinegar and let them boil only a few minutes.  Take from the fire and lay them in glass jars, with alternate layers of whole white peppercorns and a few cloves (removing the soft heads, which would turn the onions black), a stick of horseradish sliced, and mustard seed and dill (used sparingly).  When the jars are filled heat the vinegar and add a cup of sugar to a gallon of vinegar.  Cover the jars to overflowing with the vinegar, and seal while hot.

GREEN TOMATO PICKLE (FRENCH PICKLE)

Wash thoroughly a peck of green tomatoes, eight large white onions and six green-bell peppers.  Remove the seeds from the peppers.  Slice all the vegetables very thin.  Put them in a stone jar; sprinkle a pint of salt over them, add a pint of cold water.  Cover them with a napkin and let stand overnight.