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By NANCY SECRIST
Squash, squash and more squash! Try these recipes with your excess.
ZUCCHINI PICKLE
Mrs. Oliver Carver
Washington, Va.
Seven or eight pounds of Zucchini Squash. Skim off almost all of the green color. Cut into one fourth inch slices. Wash and cover with water sprinkled with 4 or 5 double hands of agricultural lime. Let set for 12 or 13 hours. Wash and soak in clear water. Change three or lour times. Lay each piece of squash on a large towel roll with one end of the towel to get out all excess water. Make up a solution of 1 cup of vinegar (White House) to 1 cup of sugar. For this amount of squash you will need 10 or 12 cups of vinegar to 12 cups of sugar. Put into a large kettle or pot. Tie 4 or 5 tablespoons of mixed pickling spices; let the solution boil a white and cool. Put the slice pieces set in the solution over night. Next morning let the solution come to a boil, then add the pieces of Zucchini boil for iwo hours or until the pickle has a sheen. Put in some extra mace, and celery seed. Sterilize the jars, fill while hot.
TOSS SALAD
Mrs. W. C. Campbell
Mrs. John Paulson
Line a deep 2 inch pyrex bowl with lettuce. Put in layers of Zucchini Squash, Yellow Squash, Water Chestnuts, Cucumbers, Onions. or any raw
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