Chapter VIII: Part 8

As soon as you get the asparagus from market or your garden, throw into salt and water, after scraping the outer skin and tying up in bunches. Put on to boil one hour before dinner. After boiling thirty minutes, drain, cut in pieces half an inch long, and put in the saucepan with enough milk to cover them. Just before serving, add one tablespoonful fresh butter, in which one teaspoonful flour has been rubbed. Season with salt and pepper.--_Mrs. S. T._

_To Cook Asparagus._

Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot.--_Mrs. P. W._

TO BOIL BEETS.

Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement.--_Mrs. S. T._

TO BAKE ONIONS.

Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over them and set them to bake. Or place them whole in the baking dish with butter and bread crumbs.

TO COOK ONIONS.

Boil till tender, in milk and water. Pour melted butter over them, and serve; or chop up and stew with a little milk, butter, and salt.

TO FRY ONIONS.

Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry brown, with a large slice of fat pork. Add pepper and salt.--_Mrs. S. T._

TO DRESS RAW ONIONS.

Slice and chop fine, and put in weak salt and water till just before dinner. Then drain off and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two tablespoonfuls white sugar, one tablespoonful salt.

Lay a large lump of ice on top, and garnish with curled parsley; which, eaten after onions, is said to remove the scent from the breath.--_Mrs. S. T._

RADISHES.

As soon as taken from the ground, put in cold water. Then put red and white radishes alternately in a dish of fanciful design, ornamenting with curled parsley, in the centre and around the edges.--_Mrs. S. T._

CELERY.

Wash carefully and put in cold water to keep crisp till dinner. Remove all the green, as nothing is so ornamental as the pure white leaves of bleached celery. If the ends of the stalks have been broken, split and curl them.--_Mrs. S. T._

TO BOIL SNAPS.

Early in the morning, string round, tender snaps. Throw into water and set in a cool place, till an hour before dinner, when they must be drained and thrown into a pot where the bacon is boiling.--_Mrs. S. T._

TO BOIL SNAPS WITHOUT BACON.

Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pepper, fresh butter and a little cream.--_Mrs. S. T._

TO STEW CYMLINGS (_or Squash, as it is sometimes called_).

Peel and boil till tender. Run through a colander. To a pint of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve.--_Mrs. S. T._

TO FRY CYMLINGS.

Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.--_Mrs. S. T._

CYMLINGS FRIED WITH BACON.

Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.--_Mrs. G. B._

CYMLING FRITTERS.

After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown.

CYMLING PUDDING.

Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt.

Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top.--_Mrs. M. C. C._

TO BOIL GREEN CORN.

Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour. Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve hot.--_Mrs. S. T._

CORN PUDDING.

1 pint milk.
3 eggs, whites and yolks beaten separately.
3 tablespoonfuls melted butter.
1 dessertspoonful white sugar.
1 heaping teaspoonful cornstarch or flour.
1 teaspoonful salt.
6 ears of corn.

With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve.--_Mrs. S. T._

_Corn pudding._

One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish.--_Mrs. Dr. E._

CORN FRITTERS.

3 dozen ears corn.
6 eggs, beaten well.
3 tablespoonfuls flour
Salt to the taste.

Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.--_Mrs. Dr. J._

_Corn Fritters._

8 large ears of corn, cut three times (not grated).
2 eggs.
1 teacup sweet milk (or more, if the corn is not juicy).
2 teaspoonfuls flour.
Salt and pepper to taste.

Make the mixture the consistency of a soft batter, and fry in lard or butter.--_Mrs. A. W._

CORN FRITTERS FOR BREAKFAST.

Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry.--_Mrs. A. P._

BAKED TOMATOES.

1 quart peeled and sliced tomatoes (not scalded).
1 cup sugar.
1 tablespoonful butter.
1 dessertspoonful salt.
1 teaspoonful black pepper.
1 roll of bread.

Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.--_Mrs. S. T._

_Baked Tomatoes._

Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread on them. Spread on top a layer of heavily buttered light bread, and bake.--_Mrs. M. C. C._

STEWED TOMATOES.

Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black pepper.

Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.--_Mrs. S. T._

_Stewed Tomatoes._

Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan.--_Mrs. V. P. M._

TOMATO OMELETTE.

Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.--_Mrs. I. G._

FRIED TOMATOES.

Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed. Sprinkle with salt and pepper, take the tomatoes out, thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.--_Mrs. C. L. T._

ROPA VIGA.

Select fine ripe tomatoes. Pour boiling water over them so as to remove the skins readily. Put them in a pan of melted butter, with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.--_Mrs. A. D._

TOMATO TOAST.

Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.--_Mrs. Dr. G._

TO DRESS RAW TOMATOES.

Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together; salt and pepper to the taste; one teaspoonful prepared mustard, a little vinegar. If you like, you may add sugar.--_Mrs. R. L. O._

_To dress Raw Tomatoes._

Peel and cut in thick slices six large ripe tomatoes which have been kept on ice. Put a layer into a salad bowl, sprinkle with salt, pepper, and powdered sugar. Put in another layer, and so on, till all the tomatoes are disposed of. Pour over the top a teacup of weak vinegar. Cover the top with ice, and set in the refrigerator ten minutes before serving.--_Mrs. S. T._

LIMA BEANS.

Shell and throw into cold water. Put in boiling water an hour before dinner; add some salt; when tender, drain off the water and add a tablespoonful fresh butter. Beans are seldom cooked enough.--_Mrs. S. T._

_Lima Beans._

Shell and lay in cold water. Boil thoroughly, and then stew a little with butter, pepper, salt, and cream.--_Mrs. R._

SUCCOTASH.

1 pint shelled Lima beans.
1 quart green corn, cut from the cob.
1 quart tomatoes, prepared and seasoned as for baking.

Boil the corn and beans together till done, then drain off the water and pour in a cup of milk, a tablespoonful of butter, and salt to the taste. Let it boil up, and then pour in the tomatoes. Let all simmer an hour. Baked or stewed dishes should have cracker or brown biscuit grated on top, before sending to the table.--_Mrs. S. T._

TO FRY CUCUMBERS.

Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and fry with the cover on till light brown. Prepare exactly as egg-plant.--_Mrs. S. T._

TO DRESS CUCUMBERS RAW.

Gather early in the morning, peel, lay in cold water till just before dinner. Then drain, slice as thin as possible into ice water, which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion, sprinkled with salt and pepper. Pour a cup of weak vinegar over it and lay a lump of ice on top.--_Mrs. S. T._

OKRA.

Boil young okra till tender, in salt and water. Drain, add half a teacup of cream, and a heaping tablespoonful butter. Let it boil up, turn it out in a dish, sprinkle salt and pepper over it and serve hot.

TO BOIL IRISH POTATOES.

Old potatoes must be nicely peeled and dropped in boiling water, covered with a lid and boiled hard half an hour. Then drain off the water and set by the fire. This makes them mealy.--_Mrs. S. T._

CREAMED POTATOES.

Peel and boil white mealy potatoes, till perfectly done. Take out one at a time from the saucepan, which must be left on the fire. With a large spoon, mash perfectly fine; add salt, a heaping tablespoonful butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and send hot to the table. It is much lighter when well creamed and beaten.--_Mrs. S. T._

POTATO SNOW.

Peel and boil in a saucepan, six large mealy white potatoes. Add a little salt to the water. Take them out one by one, leaving the saucepan on the fire. Rub through a sieve into a deep dish, letting it fall in a mound. Do not touch with a spoon or the hand. Have a sauce-boat of melted butter to serve with it at table.--_Mrs. S. T._

IRISH POTATO CHIPS.

Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them.--_Mrs. R. L. O._

TO FRY SLICED POTATOES.

Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till crisp. Take up and lay on a sieve to drain. Sprinkle a little salt over them.--_Mrs. R._

POTATO CAKES.

Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make into cakes, and fry brown on both sides.--_Mrs. P. W._

POTATO PUDDING.

May be made by putting potatoes prepared exactly as above directed, in a pudding dish, and baking.--_Mrs. S. T._

POTATO HASH.

Cut cold boiled potatoes in slices. Put in a pan with boiling water, adding pepper, salt, and butter. Stew till thick, and serve.--_Mrs. Dr. G._

TO BOIL SWEET POTATOES.

Boil large, smooth potatoes till quite done. Peel and slice lengthwise. Pour melted butter over them. Some persons like a dressing of pepper, salt, butter, and cream. Others prefer butter, sifted sugar, and grated nutmeg.

TO FRY SWEET POTATOES.

Parboil and cut in thick slices, sprinkling over them pepper, salt, and sugar. Fry with a slice of fat pork. Take from the pan, sift over them pounded cracker, and serve.--_Mrs. S. T._

TO COOK INFERIOR SWEET POTATOES.

Boil till nearly done. Cut in thick slices; put a layer in the bottom of a baking dish. Put pepper, salt, sugar, bits of butter, and a teaspoonful vinegar on this layer, and so on till the dish is filled, leaving a layer of seasoning for the top. Pour over it a teacup rich milk. Put a tin plate on top and bake a few minutes. Put grated cracker, on top.--_Mrs. S. T._

TO DRESS YAMS.

Steam them till done, peel and slice them. Put in a buttered baking-dish a layer of yam, on which put sugar and some lumps of butter. Fill up the dish in this way, and when full, pour over it milk or cream, and bake brown.--_Mrs. Dr. P. C._

TO STEW EGG-PLANTS.

Put them on whole in a plenty of water, and let them simmer till tender. Then take off the skin and divide them. Mash them well in a deep dish, adding a large spoonful butter and some grated bread crumbs. Grate bread crumbs on top, and brown it.

Purple egg-plants are best.--_Mrs. M._

TO FRY EGG-PLANT.

Cut the egg-plant in thick slices, carefully paring each piece. Throw it in salt and water, and let it remain there several hours. Take from the water, drain and wipe. Then butter the slices of egg-plant, dip in beaten egg, then in grated cracker, and fry a light brown. Pepper, grate more cracker over them, and serve.--_Mrs. S. T._

EGG-PLANT PUDDING.

Quarter the egg-plant and lay it in salt and water the overnight, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a pint of egg-plant), salt, pepper, and butter to taste; enough milk to make a good batter.

Bake in an earthen dish twenty minutes.--_Mrs. R. L. O._

TO BAKE EGG-PLANT.

Parboil the egg-plant. Take out the meat and mix it with butter, pepper, salt, and bread crumbs. Fill the hulls with this mixture and bake a dark brown. Cucumbers may be prepared by the same recipe.

BURR ARTICHOKES.

Strip off the coarse outer leaves, cut the stalk, and lay several hours in cold water. Then put in boiling water, with their leaves downward. Keep covered with a plate. Boil steadily two or three hours. Serve with butter, pepper, salt, mustard, and vinegar.--_Mrs. R._

TO STEW PARSNIPS.

Peel and slice parsnips. Boil them in a covered vessel with slices of nice pork, until done, adding salt and pepper to taste.--_Mrs. G. B._

TO FRY PARSNIPS.

Peel and parboil the parsnips. Slice lengthwise, and fry with fat pork, sprinkling over them salt, pepper, and sugar. Grate bread crumbs over it and serve. Salsify may be cooked the same way.--_Mrs. S. T._

TO COOK PARSNIPS.

Boil the parsnips till thoroughly done. Serve with salt, pepper, butter, and cream; or mash the parsnips, mix with an egg batter, and season as before.

TO COOK SALSIFY.

Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown.--_Mrs. A. P._

TO STEW SALSIFY.

Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with

1 teacup vinegar.
1 teacup water.
1 tablespoonful sugar.
1 tablespoonful butter.
Salt and pepper to taste.

Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above given is for one quart salsify.--_Mrs. S. T._

_Another Way to Stew Salsify._

Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then stew in milk. Just before serving, add a tablespoonful of butter, rolled in a teaspoonful flour. Let it boil up once. Pepper and salt it, grate cracker over it and serve.--_Mrs. S. T._

TO FRY SALSIFY.

Prepare as for stewing. When perfectly tender, run through a colander. Add grated cracker, two eggs, well beaten, one tablespoonful vinegar, one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar, a little pepper. Make into oval cakes, roll in grated cracker, and fry a light brown.--_Mrs. S. T._

TO BOIL CABBAGE WITH BACON.

Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been boiling--a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage.--_Mrs. S. T._

CABBAGE BOILED WITHOUT BACON.

Prepare exactly as directed in the foregoing recipe.

Boil an hour in a large pot of boiling water. Drain, chop fine, add a tablespoonful butter, the same of cream, the same of pepper-vinegar, and salt and pepper to your taste.--_Mrs. S. T._

CABBAGE PUDDING.

Boil nice, hard, white cabbage with good bacon.

When thoroughly done, chop fine and add a large lump of butter, one teacup rich milk, three eggs beaten light, two teaspoonfuls mixed mustard; pepper and salt to the taste.

Pour in a buttered deep dish; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread.

Bake a light brown.--_Mrs. M. C. C._

_Cabbage Pudding._

Boil the cabbage till tender, chop fine and add four eggs, well beaten, one pound bread crumbs, one teacup melted butter, milk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked.--_Mrs. McD._

WARM SLAW.

Cut the cabbage very fine and sprinkle over it a tablespoonful flour. Put a piece of butter, the size of an egg, in the oven to melt. Salt and pepper the cabbage and put it in the oven with the butter. Mix half a teacup of cream with the same quantity of vinegar, pour it over the cabbage and heat thoroughly.--_Mrs. S. G._

_Warm Slaw._

Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan one-quarter pound butter, two gills water, three gills vinegar, one teaspoonful salt, and a little cayenne pepper. If you like, add a garlic, minced fine. When this mixture has come to a boil, pour it boiling hot over the cabbage, and cover it five or ten minutes, when it will be ready for use.

_Warm Slaw._

Wash the cabbage, cut fine and put on the fire with enough water to keep it from burning.

When sufficiently tender, have ready a dressing made of vinegar, pepper, salt, mustard, a spoonful of butter rolled in flour, and beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage and let it boil up.--_Mrs. Col. W._

FRIED CABBAGE.

Reserve some cabbage from dinner. Set it away till next morning. Chop fine, season with pepper and salt, and fry brown with a slice of fat bacon.

CAULIFLOWER.

Remove the outside leaves. Cut in four parts, tie them together, put in boiling water and let them simmer till the stalk is thoroughly tender, keeping it covered with water, and removing the scum. Boil two hours, drain well and serve with melted butter. You may cook broccoli by the same recipe, except that you cut it in two pieces instead of four.--_Mrs. R._

SPINACH.

Pick and soak several hours in cold water. Drain and shake each bunch. Throw in boiling water and boil till tender. Take up with a perforated skimmer. Put in a saucepan with a heaping tablespoonful butter; pepper and salt to taste. Stir in three hard-boiled eggs, chopped up. Let it simmer, stirring frequently. Put in a deep dish and cover with nicely poached eggs, buttered, peppered, and salted. Sea-kale may be prepared by the same recipe.--_Mrs. S. T._

TURNIP SALAD.

Pick early in the morning. Wash one peck and put in cold water. Have ready a pot of boiling water in which a piece of bacon has boiled several hours, and the amount of water become much reduced. Take out the bacon, put in the salad, put the bacon back on top of the salad, and boil till very tender. Dip from the pot with a perforated skimmer, lay in a deep dish, skim the fat from the liquor and pour over the salad. Cover with nicely poached eggs. Cover and send to the table hot. Any other kind of salad might be cooked by this recipe.--_Mrs. S. T._

TURNIPS.

Boil and mash through a colander. Season with a cup cream, spoonful butter, pepper, and salt, and stew quite dry. Then you may bake them.--_Mrs. Col. W._

TO STEW TURNIPS.

Peel five or six turnips and put on to boil, adding a little salt to the water. When thoroughly done, mash fine through a colander, season with a teacup of cream, or milk, a tablespoonful butter, red and black pepper, and a little more salt, if needed. Stew two or three minutes. Cabbage prepared the same way is very nice.--_Mrs. C. M. A._

RESIPEE FOR CUKIN KON-FEEL PEES.

Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock, gowge out your pees with your thum nale, like gowgin out a man's eye-ball at a kote house. Rense your pees, parbile them, then fry 'em with som several slices uv streekt middlin, incouragin uv the gravy to seep out and intermarry with your pees. When modritly brown, but not scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with raw tomarters sprinkled with a little brown shugar and the immortal dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your genral helth uv mind and body. It fattens you up, makes you sassy, goes throo and throo your very soul. But why don't you eat? Eat on. By Jings. Eat. _Stop!_ Never, while thar is a pee in the dish.--_Mozis Addums._

CORNFIELD OR BLACK EYE PEAS.

Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering close while cooking. Add a little salt, just before taking from the fire. Drain and serve with a large spoonful fresh butter, or put in a pan with a slice of fat meat, and simmer a few minutes. Dried peas must be soaked overnight, and cooked twice as long as fresh.--_Mrs. S. T._

TO BOIL DRIED PEAS.

Soak in boiling water the night before. Then next day parboil and drain. Put in fresh water with a piece of middling or ham, and boil till tender.--_Mrs. Col. W._

TO BOIL DRIED LIMA, OR OTHER BEANS.

Soak overnight. Next morning, soak in fresh water till two hours before dinner, when boil steadily in a covered saucepan two hours. Drain and add a large spoonful fresh butter, and a little salt.--_Mrs. S. T._

CORN PUT UP IN BRINE.

Late as possible in the fall prepare tender roasting ears for winter use. Strip off the outer shuck, leaving the inner, silky ones next to the grain. Have ready a nice clean wooden firkin or tub, properly scalded and sunned. Sprinkle salt over the bottom. Pack closely with corn. Wash a large flat rock and lay on the top, when nearly full. Pour strong brine over the corn, covering it well. The day before using, strip off the shuck and silk, place in a bucket of cold water (renewing the water once, or twice), and let it stand till ready to use it. Two ears soaked thus, and shaved into a pot of soup with other vegetables, will impart a delicious flavor.--_Mrs. S. T._

PICKLES AND CATSUPS.

For pickles and catsups, use the best cider vinegar, it being not only more wholesome than other kinds of vinegar, but the only sort that will keep pickles or catsup for any length of time.

In making catsup, or in scalding pickles in vinegar, if a brass kettle is used, it must be scoured with sand and ashes, washed and wiped dry, and then scoured with vinegar and salt. By attending to these directions, the brass kettle may be safely used--though the pickles or catsup must be poured from it the instant it is taken from the fire, or they will canker.

In making pickles, it is a good rule to allow two pounds of sugar to each gallon of vinegar for sour pickle, though a larger proportion must be allowed for sweet pickle.

Vinegar for pickling should be spiced and set to sun from spring to autumn. Never put pickle in a jar that has been used for butter or lard. Examine often to see if the pickle is well covered with vinegar, and if any of it has turned soft, remove it. Keep it in a dry, airy closet, and be careful not to let it freeze. Pickle is generally considered best when from six months to a year old. Some housekeepers use the same vinegar (with a slight addition) from year to year, by draining the pickle as they take it out of the jar.

PICKLE VINEGAR.

2 gallons cider vinegar.
4 ounces white pepper, beaten.
4 ounces whole allspice.
4 ounces mustard-seed.
2 ounces ground mustard.
2 ounces of mace.
2 ounces of turmeric.
2 ounces of white ginger.
2 ounces of garlic.
2 ounces of horseradish.
2 gills of celery-seed.
2 sliced lemons.
5 pounds of sugar.

This ought to be prepared several months before using, and always kept on hand ready for use.--_Mrs. S. T._

_Pickle Vinegar._

2 gallons vinegar.
1 pint black mustard-seed.
4 ounces ginger.
3 ounces allspice.
1 ounce cloves.
4 ounces whole black pepper.
1 ounce celery-seed.
3 pounds brown sugar.
2 handfuls scraped horseradish.
1 handful garlic.
3 sliced lemons.

Make in May, and sun all summer.--_Mrs. D. R._

VINEGAR FOR PICKLES.

2 gallons vinegar.
1 cup bruised ginger.
1 cup black mustard-seed.
1 cup garlic.
½ cup black pepper.
1 cup celery-seed.
½ cup of mace.
½ cup of cloves.
½ cup of turmeric.
2 pounds brown sugar.
1 pod red pepper.
1 handful horseradish.--_Mrs. P. W._

Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or anything to be put into the spiced vinegar, must be previously boiled tender in strong vinegar and salt--well pressed out--and then put into the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._

YELLOW PICKLE VINEGAR.

2 gallons of pure cider vinegar.
1 pint black mustard-seed.
1 pint white mustard-seed.
2 ounces ground mustard.
4 ounces white ginger.
3 ounces pepper.
3 ounces allspice.
1 ounce mace.
1 ounce cloves.
2 ounces turmeric.
1 large handful horseradish.
1 handful garlic.
1 spoonful salt.
1 gill celery-seed.
6 lemons.
5 pounds sugar.

The liquid should be mixed in the spring, and set in the sun.--_Mrs. T. M. C._

INGREDIENTS TO ONE GALLON GREEN PICKLE.

3 pounds of sugar.
½ ounce of mace, full weight, and beaten.
½ ounce of black pepper, full weight, and beaten.
1 ounce ginger, light weight, and beaten.
½ ounce allspice, light weight.
1/5 ounce cloves, light weight.
½ tablespoonful salt, light weight.
½ ounce celery-seed, light weight.
2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._

PREPARING PICKLES.

Vegetables for pickle should be kept in cold and strong brine till they turn yellow: then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a layer of leaves till full. Pour on them, boiling salt and water and let them boil until a bright green. Take them, while hot, and place in weak vinegar for a whole week. Then add them to the spiced vinegar. Afterwards rub on them a little turmeric. Prepare the spiced vinegar in May, and expose to the sun every day for some time.--_Mrs. R._

YELLOW PICKLE.

2 gallons vinegar.
2 pounds sugar.
1 ounce turmeric.
3 ounces allspice.
1 ounce cloves.
1 ounce mace.
1 pint mustard-seed.
2 tablespoonfuls celery-seed.

Pound all together and stir into the hot cider vinegar for several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine; cover them and leave until cold; squeeze dry and hang in the sun; when bleached, throw in plain vinegar, then into the spiced vinegar.--_Mrs. P._

_Yellow Pickle._

2½ gallons vinegar.
7 pounds sugar.
1 pound white mustard-seed.
1 bottle mustard.
1 pound white ginger.
½ pound white pepper.
½ pound turmeric.
2 ounces nutmeg.
2 ounces allspice.
2 ounces cloves.
2 ounces celery-seed.

Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced.

Scald two dozen onions, sprinkle them with salt, and let them stand a day; drain off the water and wash well with the vinegar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T. A._

_Yellow Pickle._

One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with vinegar, add one ounce turmeric, and boil one hour. Then add:

2 pounds brown sugar.
½ ounce mace.
½ ounce allspice.
½ ounce cloves.
4 tablespoonfuls mixed mustard.
1 teacup black peppercorn.
4 tablespoonfuls ground ginger.
2 tablespoonfuls celery-seed.

Boil till clear.--_Mrs. S. B._

_Yellow Pickle._

2 gallons cider vinegar.
4 ounces beaten white pepper.
4 ounces whole allspice.
4 ounces white mustard-seed.
4 ounces black mustard-seed.
2 ounces mace.
2 ounces turmeric.
2 ounces white ginger.
2 ounces ground mustard.
3 ounces garlic.
3 ounces horseradish.
2 gills celery-seed.
4 sliced lemons.
5 pounds brown sugar.

Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar.--_Mrs. S. T._

YELLOW PICKLED CABBAGE.

1 ounce turmeric.
1 gill black pepper.
1 gill celery-seed.
A few cloves.
A few pieces of ginger.
4 tablespoonfuls made mustard.
½ ounce mace.
2 pounds sugar.
1 tablespoonful allspice.

Take one peck of quartered cabbage; slice them and put a layer of cabbage and one of salt; let it remain over night. In the morning squeeze them and put on the fire with four chopped onions, and cover with vinegar; boil for an hour, then add the spices mentioned above, and let it boil an hour longer; when cold it is ready for use.--_Mrs. W. H. M._

A QUICK WAY TO MAKE YELLOW PICKLE.

Two gallons chopped cabbage, sprinkle one handful salt through it, and let stand over night. Squeeze it out dry and put into a kettle. Add one ounce of celery-seed, one ounce of turmeric, one quarter-pound of mustard-seed, (black and white mixed), five pounds brown sugar, with vinegar enough to cover the whole well.

Boil until the cabbage is tender. Put it in stone jars and keep it closely covered. It is fit for use the day after it is made.--_Mrs. J. C. W._

YELLOW PICKLE.

2 ounces black mustard-seed.
2 ounces white mustard-seed.
2 ounces celery-seed.
1 ounce coriander.
1 ounce white pepper.
1 ounce green ginger.
2 ounces turmeric.
1 pound brown sugar.

Put these in one and one-half gallons best cider vinegar, and set in the sun. This can be prepared during the winter, if you choose. Quarter your cabbages (small heads about the size of a large apple are best), and put in a tub. Make a strong brine, boil and pour over while hot. Let them stand twenty-four hours and then repeat. On the third day spread them on a board or table, salt them slightly, and let them stand in the hot sun four days, taking care that no dew shall fall on them. Put in a jar, and pour on your prepared vinegar boiling hot. This pickle will not be ready for the table till it has softened and absorbed the vinegar. You can judge of this by your taste. To make quick pickle by this recipe, you simply salt your cabbage for one night, pouring off in the morning the water drawn out by the salt. Then put in the kettle with the spices and vinegar, and boil until a straw will go through.--_Mrs. J. B. D._

CABBAGE PICKLE FOR PRESENT USE.

Boil the cabbage in salt and water till tender; lay them on dishes, drain or press them in a towel.

Boil together two gallons strong vinegar.

1 pint white mustard-seed.
4 ounces ginger.
3 ounces black pepper.
3 ounces allspice.
1 ounce mace.
1 ounce cloves.
1 ounce turmeric.
1 large handful horseradish.
1 large handful garlic.
1 ounce celery-seed.
2 pounds brown sugar.

Pour it over the cabbage boiling hot. If you have no garlic, use one pint onions chopped fine.--_Mrs. H._

CUT CABBAGE PICKLE.

Fill the jar with cut cabbage. To every gallon of cabbage put one handful horseradish.

3 tablespoonfuls black pepper.
½ tablespoonful red pepper.
3 tablespoonfuls coriander-seed.
3 tablespoonfuls celery-seed.
2 tablespoonfuls mace.
2 tablespoonfuls allspice.
1 dozen cloves.
½ teacup made mustard.
4 tablespoonfuls white mustard-seed.
1 pound sugar.
4 or 5 sliced onions.

Salt your cabbage first as for slaw, and let it stand two or three hours. Put in a porcelain kettle and cover with weak vinegar; put turmeric enough to color, boil it till tender, then drain off the weak vinegar, and cover it with strong cider vinegar, and mix the spices well through it; add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard. When cold, it is ready for use.--_Mrs. S. M._

CHOPPED CABBAGE PICKLE.

Cut the cabbage as for slaw, pour over it enough boiling brine to cover it. Chop and scald a few onions in the same way, cover both, and leave twenty-four hours; then squeeze in a cloth until free from brine. If it should taste very salt, soak in clear water for a few hours and squeeze again. Loosen and mix the cabbage and onions thoroughly. To one-half gallon cabbage put:

1 small cut onion.
1 pound brown sugar.
1 small box mustard.
½ pound white mustard-seed.
1 small cup grated horseradish.
½ ounce mace.
1 tablespoonful ground black pepper.
2 ounces celery-seed.
1 ounce turmeric.

Chopped celery and nasturtiums, if they can be had. Mix all, and cover with cold vinegar. If necessary, add more vinegar after it has stood awhile.--_Mrs. C. N._

GREEN PICKLE.

Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine, if you wish to make your pickle early in the fall; but they will keep several months, indeed all the winter, by having them always well covered with the brine.

When ready to make your pickle, drain off _every drop_ of brine, and pour boiling water over the pickles. Repeat this for three mornings in succession. Then pour off this last water, and soak the pickles two days in cold water, changing the water each morning. Next, pouring off this water, scald the pickles _three_ mornings in weak vinegar, weakening the vinegar by putting two quarts of water to one of vinegar. This is the time for greening the pickles, by putting in the jar or keg a layer of pickle, then sprinkling in a little powdered alum, and so on, till the vessel is filled; then pouring on the weakened vinegar. Only use the alum the first morning; but the other mornings pour off the vinegar and pour on a fresh quantity. All this is necessary, if you wish to have pickle perfectly free from the brine, and in a condition to keep. Fill your jars with the pickle thus prepared, and pour over them the best of vinegar, after seasoning it and letting it boil a few minutes. Seasoning to one gallon vinegar:

3 pounds brown sugar.
1 tablespoonful allspice.
1 tablespoonful of cinnamon.
1 tablespoonful of ginger.
1 tablespoonful of black pepper, all pounded.
20 drops oil of cloves, or 3 ounces of cloves.
1 ounce celery-seed.
1 pod red pepper.
2 tablespoonfuls grated horseradish.--_Mrs. C._

_Green Pickles._

Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three successive times, at intervals of two days. For a three-gallon jar take:

1 teacup black pepper.
1 teacup allspice.
½ teacup of ginger.
½ teacup of mace.
½ teacup of cloves, all beaten, but not fine.
2 heads of cabbage chopped fine.
2 teacups horseradish.
8 onions chopped fine.
1 quart mustard seed.

Take half of the beaten spices and mix with the latter ingredients, also three cups of brown sugar; stuff the mangoes with this. Add the rest to the vinegar with five pounds of sugar, and pour on the pickle hot.

This makes very superior pickle.--_Miss S. S. V._

_Green Pickle_ [_3 gallons_].

2 ounces mace.
½ pound ginger, scalded and sliced.
2 ounces cloves.
2 ounces cinnamon.
2 ounces long pepper.
2 ounces black pepper.
2 ounces allspice.
1 ounce nutmeg.
¼ pound horseradish scraped, sliced, but not _dried_.
1 ounce turmeric.
4 ounces black mustard-seed.
1 ounce coriander-seed.
2 ounces garlic, or onion.
2 pounds brown sugar.

Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and put them in a large stone jar, pouring over them a strong brine which has been boiled and skimmed--hot, but not boiling; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of the seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place.

The spices must be bruised or beaten tolerately fine before putting with pickles; and a little salad oil added is an improvement.--_Mrs. P. McG._

CUCUMBERS OR OTHER SMALL PICKLES.

2 gallons vinegar.
3 tablespoonfuls ginger.
2 tablespoonfuls celery-seed.
1 tablespoonful cinnamon.
2 tablespoonfuls turmeric.
1 tablespoonful horseradish.
1 tablespoonful garlic.
2 tablespoonfuls pepper.
1 teaspoonful cloves.
1 teaspoonful of mace.
1 teaspoonful of allspice; all the spices must be pulverized.

Add the garlic and horseradish when cold. Add two pounds sugar, which must be boiled in the vinegar and poured over the spices. One teaspoonful red pepper will improve it. Boil the vegetables in plain vinegar before putting in the spiced vinegar.

Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._

PICKLED CUCUMBERS.

½ gallon vinegar.
3 pounds brown sugar.
2 tablespoonfuls cloves.
2 tablespoonfuls allspice.
2 tablespoonfuls mustard.
2 tablespoonfuls celery.
1 tablespoonful white ginger.
1 tablespoonful cinnamon.
1 tablespoonful black pepper.
2 pods green pepper.
4 lemons sliced.
A little horseradish.
12 onions, and as many cucumbers as the vinegar will well cover.

Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit: line your brass kettle with grape-leaves, and then pour weak vinegar on the cucumbers, cover with leaves, and boil a little while.--_Mrs. E. I._

CUCUMBER PICKLE.

2 gallons good vinegar.
1 cup bruised ginger.
1 cup mustard-seed.
1 cup garlic.
2 onions chopped fine.
½ teacup black pepper.
1 teacup celery-seed.
½ ounce mace.
½ ounce cloves.
½ ounce turmeric.
1 pod red pepper.
1 handful horseradish.
3 pounds brown sugar.

After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar, and pour it over the pickle boiling hot. Do this twice; it will be ready for use in a week.--_Mrs. P. W._

BOILED CUCUMBER PICKLE.

Take fresh cucumbers (size for eating), put them in brine for a few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in pieces one inch thick. Make a seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole black pepper, about two ounces to seventy-five cucumbers. Add celery-seed, and onion chopped fine.

Take a large stone jar, put a layer of cucumber and a layer of the mixture, with plenty of brown sugar (about eight pounds to a large jar). In this way fill the jar, then cover it with strong vinegar: tie the mouth up securely, put the jar in a pot of cold water, and boil until the cucumber is tender, and they will be ready for use in a few days.--_Mrs. C. C. McP._

PICKLED CUCUMBERS.

Put them in a wooden or stone vessel, pour over strong salt and water boiling hot, put a weight on to keep them under the pickle. After three days, pour it off, boil, and turn it over again: let stand three days again; then take them out and let them lie one night in plain cold water; next day put them over the fire, but do not let them boil, allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon, peppercorns, white and black mustard-seed and grated horseradish, one tablespoonful each to every gallon vinegar, and one teaspoonful turmeric, and two and one-half pounds sugar. Fold a double piece of linen, and a soft, thick brown paper, and tie the jars tight; throw in the vinegar and keep in a dry place. A bladder and linen cloth are nice to be over the pots.--_Mrs. G. P._

SWEET CUCUMBER PICKLE.

Slice cucumbers and soak in brine a week; then soak in salt water until the salt is extracted sufficiently. Boil in strong alum water half an hour, then in ginger tea half an hour. Make a syrup of one quart good vinegar, one pint water, three pounds sugar, to four pounds cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in the cucumbers and boil till the syrup is thick enough. Add some sliced ginger.--_Mrs. S. M._

CUCUMBER SWEET PICKLE.

First lay the cucumbers in salt and water for one week or ten days; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water half an hour, and afterwards in ginger tea for one hour. Then make a syrup of one pint water, one quart vinegar, three pounds sugar to every four pounds cucumbers. Flavor with cloves, mace, and cinnamon. Boil all together until the syrup is sufficiently thickened.--_Mrs. A. C._

TO PICKLE RIPE CUCUMBERS.

Take them yellow, but not too ripe, scrape the seeds well out; lay them in salt and water twenty-four hours, then make syrup same as for peaches; in a week scald the vinegar again.--_Mrs. C._

GREEN TOMATO PICKLE.

Slice green tomatoes and onions; sprinkle each layer with salt; let them stand until next day, then press all the juice out, and season very highly with red and black pepper, celery, mustard seed, a little turmeric, and some sugar; cover with vinegar, and cook until tender.--_Mrs. M. D._

GREEN TOMATO PICKLE.

Slice and chop green tomatoes, until you have one gallon. Chop one dozen large onions. Mix and sprinkle four large spoonfuls of salt upon them, let it stand one night; next day drain off all the water, and have one quart strong vinegar, two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle; boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use.--_Mrs. L. P._

_Green Tomato Pickle._

One peck tomatoes sliced.
One dozen onions.

Sprinkle with salt, and lay by twenty-four hours; then drain them.

3 pounds sugar to one gallon vinegar.
1½ ounces ground pepper.
1 ounce whole cloves.
1 ounce mustard-seed.
1 ounce allspice.
1 cup mustard, mixed.

Put all in a kettle, with vinegar enough to cover; boil till tender.--_Mrs. S. B._

TO MAKE GREEN TOMATO SAUCE.

16 pounds tomatoes.
7 pints good cider vinegar.
4 pounds brown sugar.
½ pint celery-seed.
½ pint mustard-seed.
1½ pints onions, cut fine.
1 teacup ground mustard.
½ ounce mace.
2 ounces cinnamon.
1 ounce allspice.
½ ounce cloves.
¼ pound black pepper.

Put all of the spices in the vinegar, and boil one hour. Then put in the tomatoes, which you must slice the night before, and put one layer of salt and one of tomatoes. Drain the water off, and boil the tomatoes in the spiced vinegar till done.--_Mrs. Dr. S._

GREEN TOMATO SAUCE.

Peel and slice the tomatoes. To two gallons add:

5 tablespoonfuls ground mustard.
2½ tablespoonfuls ground black pepper.
2 tablespoonfuls ground allspice.
2 tablespoonfuls ground cloves.
3 gills white mustard-seed.
1 gill celery-seed.
1 gill salt.
1 pint onions, chopped fine.
2 quarts brown sugar.
2 quarts vinegar.

Beat all the spices, except the mustard-seed, and boil together until thick as marmalade.--_Mrs. S. T._

_Green Tomato Sauce._

2 gallons tomatoes, sliced.
3 tablespoonfuls salt.
3 gills of mustard-seed, whole.
2½ tablespoonfuls pepper.
1½ tablespoonfuls allspice.
3 tablespoonfuls mustard, beaten smooth.
1 teaspoonful cloves.
1 teaspoonful cinnamon.
1 teaspoonful celery-seed.
1 pint onions, chopped fine.
1 quart sugar.
2½ quarts vinegar.

Mix thoroughly and boil till done.--_Mrs. P. McG._

SWEET TOMATO PICKLE.

Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar; cinnamon, mace, nutmeg, to taste.

Scald the tomatoes and pour on boiling hot.--_Mrs. J. H. F._

_Sweet Tomato Pickle._

Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vinegar, one pound sugar, cinnamon, cloves and mace to your taste.--_Mrs. P._

_Sweet Tomato Pickle._

Slice one gallon green tomatoes, and put a handful salt to each layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green peppers, and from two to four onions, sliced; take two quarts vinegar, half a pint molasses, two tablespoonfuls mustard, one teaspoonful allspice, and one of cloves; heat it until it begins to boil, then put in tomatoes, onions, and peppers; let them boil ten minutes: pour into a stone jar, and seal tight. In a fortnight they will be ready for use.--_Mrs. Dr. P. C._

TO MAKE PICCALILLI.

To one-half bushel nicely chopped tomatoes, which must be squeezed dry, add two dozen onions, chopped fine, one dozen green peppers, chopped, one box ground mustard, one large root horseradish, nearly one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls allspice.

Mix thoroughly in a stone jar and cover with vinegar, making a hole in the centre to let the vinegar to the bottom.--_Mrs. B._

RIPE TOMATO PICKLE.

Puncture the tomato with a thorn or straw. Put a layer of tomatoes, with onions cut up. Sprinkle salt on them, then put another layer of tomatoes and onions, with salt sprinkled over them. When you have filled the jar or vessel with tomatoes, let them remain about a week, then lay them in dishes to drain. Give each tomato a gentle squeeze, to get the salt water out. Put them in a jar and cover with strong vinegar. Boil a small quantity of vinegar with pepper, horseradish, and such other spices as you like, and pour it over the tomatoes. To two gallons of tomatoes, use a box of mustard dissolved in the vinegar.--_Mrs. C. C._

TOMATO MARMALADE OR SAUCE FOR MEATS.

Scald and peel fully ripe tomatoes, then cut them up, if large. To twelve pounds add six pounds sugar, one tablespoonful beaten cloves, one tablespoonful spice and one tablespoonful cinnamon.

Boil all in a kettle until the syrup becomes the thickness of molasses. Then add one quart of strong vinegar and boil for ten minutes. Put away in quart jars--_Mrs. McG._

HYDEN SALAD.

1 gallon cabbage.
½ gallon green tomatoes.
¼ gallon onions,--all chopped fine.
4 tablespoonfuls salt.
2 tablespoonfuls ginger.
2 tablespoonfuls cloves.
1 tablespoonful cinnamon.
2 tablespoonfuls mustard.
1½ pounds brown sugar.
Plenty of celery-seed.
½ gallon strong vinegar.

Boil the whole one-half hour.--_Mrs. H. D._

_Hyden Salad._

Cut one gallon cabbage as for slaw, one-half gallon green tomatoes. Cut up one pint green pepper, taking out the seed carefully and cutting up the pod (do not use the seed), one quart onions cut up, and the water pressed from them and thrown away.

Mix all these, and sprinkle through them 2 tablespoonfuls salt, and let them stand over night. Then take:

2 pounds sugar.
3 large spoonfuls ginger.
3 large spoonfuls turmeric.
3 spoonfuls celery-seed.
3 spoonfuls ground mustard.
2 spoonfuls allspice.
2 spoonfuls cinnamon.
1 spoonful cloves.
1 spoonful mace.

Beat all fine, and mix with the salad; pour over the whole three quarts good vinegar, and simmer for twenty minutes. Ready for use very soon, and very good.--_Mrs. C. M. A._

_Hyden Salad._

1 gallon cabbage, chopped fine.
½ gallon green tomatoes, chopped fine.
½ pint green pepper, chopped fine.
1 pint onions, chopped fine.

Sprinkle salt, and let it stand overnight; next morning, pour boiling water over, and squeeze dry. Take:

2 ounces ginger.
4 tablespoonfuls ground mustard.
1 ounce cinnamon.
1 ounce cloves.
2 ounces turmeric.
1 ounce celery-seed.
2 pounds sugar.
2 spoonfuls salt.
½ gallon vinegar. Boil ten minutes.--_Mrs. H._

_Hyden Salad._

Cut up fine, 1 gallon cabbage.
½ gallon green tomatoes.
½ pint green pepper.
1 quart onions minced, the juice thrown away.

Add to all these:

4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 tablespoonful cinnamon.
1 tablespoonful cloves.
2 ounces of turmeric.
1 ounce celery-seed.
2 pounds sugar.
2 tablespoonfuls salt.

Mix all well together, add one-half gallon good vinegar, and boil slowly twenty minutes. Take the seed out of the green pepper. Make late in the summer.--_Mrs. R._

_Hyden Salad._