48.  Mustard Pickles.—­One hundred small cucumbers (if you get the larger ones cut them in two), one-half peck of the tiny white onions, large head of cauliflower, one pound brown sugar, 1-1/2 cups flour, 1/2 pound mustard, five cents worth of tumeric powder, one cup salt.  The cucumbers are to be soaked in salt and water over night and drained in the morning, put in the vinegar and let come to a boil, then add your onions and cauliflower.  Take the flour, mustard and tumeric powder, work to a cream with a little vinegar, then gradually stir into the boiling vinegar to thicken it.  Boil this all about fifteen minutes.  Watch every minute as this scorches very easily.

49.  Spiced Currants.—­Steam and wash the fruit carefully, and for every four pounds of currants take two pounds of brown sugar, one pint cider vinegar, one tablespoon each of ground cinnamon, cloves, mace, nutmeg and allspice.  Put in the fruit and boil all together for a half hour.  Fill into wide mouthed bottles, lay a paper wet with vinegar over the currants and tie up the mouth of the bottle with paper.

50.  Spiced Grapes.—­Five pounds of grapes, three pounds of granulated sugar, half pint of vinegar, two teaspoonfuls each of cinnamon, allspice and cloves.  Pulp the grapes, boil skins until tender.  Cook the pulp soft and strain through a sieve, add to skins.  Put in spices, sugar and vinegar and boil thoroughly.  Seal.

51.  Ginger Pears.—­Peel a dozen large pears which are not quite ripe and cut into long, thin strips.  Add two-thirds as much sugar as you have fruit, the juice of a lemon, two-thirds cupful of water and a desertspoonful of ginger.  Boil all together until the fruit is transparent, and serve as a relish.

52.  Tomato Soye.—­One peck of ripe tomatoes, one dozen large onions, three large red peppers, one gallon best vinegar, twenty-four tablespoonfuls brown sugar, twelve teaspoonfuls ground cinnamon, twelve teaspoonfuls of salt, six teaspoonfuls of ground ginger and six teaspoonfuls of ground cloves.  Chop the tomatoes, onions and peppers fine and add the other ingredients.  Let simmer for three hours.

53.  Spanish Pickles.—­One peck of green tomatoes, one dozen onions, sprinkle with salt and let stand over night and strain off the juice.  Allow one pound of sugar, one-fourth pound whole white mustard seed, one ounce ground black pepper, one teaspoonful ginger and one of cinnamon.  Mix dry.  Put a layer of tomatoes and onions in a kettle and sprinkle with spices, then tomatoes and so on until all are used.  Cover with vinegar and let boil two hours, after which pack in jars and set in cool place.

54.  Chili Sauce.—­Take five large onions, eight green peppers, and chop fine with thirty ripe tomatoes.  Add five tablespoonfuls of brown sugar, three tablespoonfuls of salt and eight cupfuls of vinegar.  Boil all together two and a half hours and bottle for use.