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Pickled Cabbage and Celery

2 quarts chopped cabbage 1 cup sugar + cup celery seed 2 quarts chopped celery cup salt 1/4 cup mustard seed 3 quarts vinegar Cook all ingredients until cabbage is tender. Keep in stone crock.

Pickled Cucumbers No. 2 100 cucumbers sliced 30 small onions sliced salt olive oil vinegar mustard seed Arrange cucumbers and salt in layers and let stand over night. Arrange onions and salt in layers and let stand over night. In the morning drain; put a layer of cucumbers in an earthen crock, cover with olive oil and mustard, then a layer of onions, and so continue until all are used. Cover whole with cider vinegar; let stand covered closely for two months, when it is ready for use.