Pickling is an important branch of home preparedness for the winter months Pickles have little food value, but they give a flavor to a meal which is liked by many. They should not be given to children.

In pickling, vegetables are usually soaked over night in a brine made of 1 c. of salt and 1 qt. of water. This brine removes the water of the vegetable and so prevents weakening of the vinegar. In the morning the brine is drained off.

A firm product is obtained if the vegetables are not cooked too long or at too high a temperature.

Spices, unless confined in a bag, give a dark color to the pickles.

Enameled, agate or porcelain-lined kettles should be used when cooking mixtures containing vinegar.

Pickles put in crocks should be wel1 covered with vinegar to prevent molding.

Instructions for some of the most commonly used methods are given herewith.

CATSUP

Two qts. ripe tomatoes, boil and strain, add 2 tb. salt, 2 c. vinegar, 2-3 c. of sugar, 1 t. of cayenne pepper. Boil until thick Pour into hot sterilized bottles. Put the corks in tightly and apply hot paraffin to the top with a brush to make an airtight seal.

CHILI SAUCE

Two doz. ripe tomatoes, 6 peppers (3 to be hot), 3 onions, 1/4 C. of sugar 2 tb. of salt, 1 t. each of cloves, nutmeg and allspice, 1 qt. vinegar. Simmer 1 hour. Pour in sterilized jars or bottles and seal while hot.

CHOW CHOW

Two pts. cucumbers (1 pt. to be small one), 1 cauliflower soaked in salted water for 1 hour, 2 green peppers, 1 qt. onions. Chop the above in small pieces. Sprinkle 1 c. of salt over them and let stand all night. Drain well in the morning.

The sauce for chow chow is made as follows: Two qts. vinegar, I/4 lb. mustard, 1 tb. of turmeric, 2-3 c. of sugar, /2 C. of flour. Make a paste of the mustard turmeric, sugar, flour and a little vinegar. Stir this into the warm vinegar and boil until thick. Then add the vegetable and simmer for 1 1/2 hrs. Stir to prevent burning. Put in cans while hot.

CUCUMBER PICKLES

One doz. cucumbers, 1 doz. small onions, 1/2 doz. sweet peppers (red and yellow). To 1 c. vinegar use 3/4 C. sugar. Pare good sized cucumbers and cut in good sized rings. Cut pimentoes in strips, clean onions, and place all in jar in salt water and let stand 3 hrs. Put vinegar, sugar and a bag of mixed spices in kettle and heat to boiling point. Add vegetables and cook 20 minutes. Place in sterilized jars and seal.