Chapter IX: Part 9

1 gallon of finely chopped cabbage.
1½ gallon green tomatoes.
1 pint green peppers--½ pint will do.
1 quart onions.
½ pint horseradish.
1 pound sugar.
½ gallon vinegar.
4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 tablespoonful cloves.
1 tablespoonful cinnamon.
1 tablespoonful celery-seed.
2 spoonfuls salt.

Beat the spice well, mix all together well, and boil fifteen minutes.

Black peppers can be used instead of the green, one tablespoonful ground.--_Mrs. E. C. G._

OIL MANGOES.

1 pound race ginger, well soaked, beaten and dried.
1 pound horseradish.
1 pound white mustard-seed.
1 pound black mustard-seed.
2 ounces ground mustard.
2 ounces black pepper.
2 ounces turmeric.
2 ounces cloves.
½ ounce mace.
1 ounce celery-seed.
2 pounds sugar.

Beat the ingredients together in a mortar, and mix the mustard with as much olive oil as will make a paste. Then after the mangoes have been in brine two weeks, and greened as you would cucumbers, stuff them; if any filling is left, sprinkle between the layers in the jar. Pour over as much boiling vinegar as will cover them.--_Mrs. T. C._

TO MAKE OIL MANGOES.

Put the mangoes in strong brine for five days. Wash them, and remove the seed.

Stuffing for the same.

1½ pound white mustard-seed.
¼ pound pounded ginger.
½ pound black pepper, pounded.
4 tablespoonfuls celery-seed.
3 ounces mace.

Mix these ingredients with as little oil as possible, stuff the mangoes with it, adding scraped horseradish and one blade of garlic. Pour cold vinegar over them, and one pound salt. Press the mangoes under the vinegar, and watch them closely. It is well to scald the vinegar in the spring.--_Mrs. H. T._

TO GREEN MANGOES.

After taking them from the brine, lay them in a kettle with grape-vine leaves between each layer of mangoes; a little alum sprinkled on each layer. Let them simmer all day, changing the leaves if necessary. If not green enough, put them on the second day.--_Mrs. E._

MANGOES.

To a three-gallon jar of mangoes prepared for the vinegar, take:

1 teacup black pepper.
1 ounce allspice.
½ ounce ginger.
½ ounce mace.
½ ounce cloves, beat well, but not fine.
Take one head of raw cabbage.
8 onions.
2 teacups of horseradish.
1 quart of mustard-seed.

Take half the beaten spices, and mix with the latter ingredients, also three cups of brown sugar; besides, put one teaspoonful brown sugar in each mango before you put in the stuffing.

It takes five pounds of sugar for a three-gallon jar. The balance of the sugar mix with the spice and vinegar enough to cover the pickle.--_Mrs. H. C._

STUFFING FOR SIXTY MANGOES.

1 pound black mustard-seed.
1 pound white mustard-seed.
2 pounds chopped onion.
1 ounce mace.
1 ounce nutmeg.
2 handfuls black pepper.
1 ounce turmeric, well mixed with cold water.
Pound the mace, nutmeg, and pepper.
1 cup sweet oil.
½ pound English mustard.
4 pounds brown sugar.

Mix all these well together, throwing in little bits of mango or cucumbers.

PEACH MANGOES.

Pour boiling salt water over the peaches--let them stand two days; take them out and slit them on one side, and put them in turmeric vinegar for two days. Extract the seed, stuff and sew them up, and put in the prepared vinegar. Prepare the stuffing as follows: chop some of the peaches from the turmeric vinegar, add a large quantity of mustard-seed, celery-seed, a good deal of brown sugar--one pound to two and a half pounds peaches; ground ginger, cinnamon, cloves, pepper, turmeric, and any other spices, if you like. Onions chopped fine. Vinegar to be seasoned the same way; and any of the stuffing left may be put in the vinegar.--_Mrs. C. C._

_Peach Mangoes._

Remove the stones from large white Heath peaches by cutting in halves. Stuff them with white mustard-seed, a little pounded mace, turmeric, and celery-seed. Sew them up, and drop them in with the yellow cabbage.--_Mrs. H. T._

_Peach Mangoes._

Pour boiling salt water over the peaches, let them stand two days; then take them out, slit them on the side, and put them in turmeric vinegar for two days or longer. Take them out, extract the seed, stuff them, sew them up, and put into the prepared vinegar. To prepare the stuffing:

Chop up some of the peaches, add a large quantity of white mustard-seed, a good deal of brown sugar, some ground ginger, cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of chopped onion. Vinegar, seasoned with same ingredients. Quantity of spices can be regulated by your taste.--_Miss S._

_Peach Mangoes._

Take large plum peaches, sufficient quantity to fill the jar. Peel nicely, and take out the stones. Have ready the stuffing in proportion to the peaches. Mince fine some soft peaches, preserved orange peel, preserved ginger, coriander-seed, celery-seed, a small quantity mace, cinnamon, candied strawberries, if you have them, and pickled cherries. Sew the peaches up, after stuffing them, and fill the jar. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot. Repeat this for three mornings; the fourth morning put them all on together, and boil a short time; add a few spices, cinnamon, and ginger to the syrup when you make it. They will be ready for use in a few weeks.--_Mrs. R._

PEPPER MANGOES.

With a sharp knife take the cap out of the pod, then scrape out the seed. Lay the pods in weak salt and water for one hour.

Take hard cabbage, chop them very fine, and to every quart of cabbage, add

1 tablespoonful salt.
1 tablespoonful pulverized black pepper.
2 tablespoonfuls white mustard-seed.
1 teaspoonful ground mustard.

Mix all this well together, drain the peppers, and stuff them with the mixture, and replace the cap.

Pack them closely in a stone jar, with the small end downwards. Do this until the jar is filled; then pour on them strong cold vinegar. They are ready for use in three weeks. You can use spices and sugar, if preferred.--_Mrs. W. A. S._

TO PICKLE WALNUTS.

After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well--place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.--_Mrs. S. T._

WALNUT PICKLE.

The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while--this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.--_Mrs. C. C._

_Walnut Pickle._

Gather the nuts about the 10th or 20th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar, and pour on hot the following pickled vinegar:

7 ounces ginger.
7 ounces of garlic.
7 ounces of salt.
7 ounces of horseradish.
½ ounce red pepper.
½ ounce of orange peel.
½ ounce of mace.
½ ounce of cloves, all boiled in 1 gallon strong vinegar.
1 ounce black pepper also.--_Mrs. J. H. F._

_Walnut Pickle._

Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel; make a strong liquor of vinegar, horseradish, garlic, and mace; pour on, and leave them till ready for use, in two or three weeks.--_Mrs. T._

TO PICKLE MARTINAS.

Take one gallon pot full of martinas. Make a brine strong enough to bear an egg; keep them covered for ten days. Take them out and wash them in cold water, then put them in cold vinegar. Let them remain for ten days; drain them, and put them in the jar intended for use. In half a gallon of vinegar scald a large handful of horseradish, scraped fine.

A cupful black pepper.
1 cupful ginger.
½ cupful black mustard-seed.
3 tablespoonfuls of beaten cloves.
3 onions sliced fine.
1 pod red pepper.
3 pounds brown sugar.

Pour them over the pickle, and fill with cold vinegar.--_Mrs. S. D._

PICKLED MARTINAS.

Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain and put them in the jar intended for them. In three pints of vinegar, scald:

A large handful of scraped horseradish.
1 cup allspice.
½ cup black pepper.
1 cup of ginger.
½ cup of black mustard.
3 large spoonfuls of cloves, all beaten.
3 onions sliced.
1 pod red pepper.
3 pounds brown sugar.

Pour it over the martinas, and fill up with cold vinegar.--_Miss E. T._

TO PICKLE MARTINAS.

Put the martinas in a strong brine of salt and water, let them remain a week or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them. When ready to pickle, lay them out to drain; scald the following ingredients in a gallon of vinegar, and pour over them in a jar; if not full, fill up with cold vinegar.

1 large handful of sliced horseradish.
1 teacup of allspice.
½ cup of black pepper.
½ cup of mustard-seed (black).
2 tablespoonfuls cloves.
2 pounds brown sugar.
3 or four onions, sliced.

The spices to be beaten, but not too fine. This quantity fills a two-gallon jar.--_Mrs. J. J. M._

CHOW-CHOW PICKLE.

½ peck green tomatoes.
2 large cabbages.
15 onions.
25 cucumbers.
1 plate horseradish.
½ pound mustard-seed.
1 ounce celery-seed.
2 ounces ground pepper.
2 ounces turmeric.
½ ounce cinnamon.

Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack them down overnight in salt, lightly; in the morning pour off the brine, and put them to soak in weak vinegar two days; drain again, and mix the spices. Boil half a gallon vinegar and three pounds sugar, and pour over them hot. Mix two boxes ground seed.--_Mrs. R. A._

CHOW-CHOW.

½ peck onions.
½ peck green tomatoes.
5 dozen cucumbers.

Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let them stand all night; then add:

1 ounce mace.
1 ounce white mustard-seed.
1 ounce celery-seed.
1 ounce turmeric.
1 ounce whole cloves.
3 tablespoonfuls ground mustard.
2 pounds brown sugar.
1 stalk horseradish, grated fine.

Cover all with one gallon and one pint of strong vinegar, and boil thirty minutes.--_Miss E. T._

_Chow-Chow._

½ peck onions.
½ peck green tomatoes.
3 dozen large cucumbers.
4 large green peppers.
½ pint small peppers, red and green.

Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles:

1 ounce mace.
1 ounce black pepper.
1 ounce white mustard-seed.
1 ounce turmeric.
½ ounce cloves.
½ ounce celery-seed.
3 tablespoonfuls made mustard.
2 pounds brown sugar.
With a little horseradish.

Cover with vinegar, and boil till tender, a half-hour or more. When cold, ready for use.--_Mrs. C. N._

CHOW-CHOW PICKLE.

1 gallon chopped cabbage.
4 onions.
2 pounds brown sugar.
2 pints strong vinegar.
2 tablespoonfuls black pepper.
2 tablespoonfuls of allspice.
2 tablespoonfuls of celery-seed.
½ pint mustard-seed.
1 tablespoonful ground mustard.

The cabbage and onions must stand in strong salt and water two hours, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent.--_Mrs. J. H. F._

CHOW-CHOW.

The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of:

¼ peck green tomatoes.
1 large head of cabbage.
6 large onions.
1 dozen cucumbers.
½ pint grated horseradish
½ pound white mustard-seed.
½ ounce celery-seed.
A few small onions.
½ teacup ground pepper.
Turmeric, ground cinnamon.
A little brown sugar.

Cut the cabbage, onions and cucumbers into small pieces, and pack them down in salt one night; then put in vinegar, poured over hot. Do this three mornings. The third morning, mix one box ground mustard with one-quarter pint salad oil. To be mixed in while warm.--_Mrs. O. B._

LEESBURG CHOW-CHOW.

½ peck green tomatoes.
2 large heads cabbage.
15 large white onions.
25 cucumbers.

Cut these up, and pack in salt for a night. Drain off, and then soak in vinegar and water for two days. Drain again. Mix with this, then:

1 pint grated horseradish.
½ pint small white onions.
½ pound white mustard-seed.
1 ounce celery-seed.
½ teacup ground black pepper.
½ teacup turmeric.
½ teacup cinnamon.

Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil.--_Mrs. J. B. D._

SWEET PICKLE PEACHES.

Powder cloves, mace, and allspice, and mix well together.

To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together, and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.--_Mrs. D. R._

TO PICKLE PEACHES.

1 pound peaches.
½ pound sugar.
1 pint vinegar.

Mace, cloves, cinnamon; boil the ingredients every day, for six days, and pour over the peaches.--_Mrs. F. D. G._

SPICED PEACHES.

Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quite rich; pour it over the peaches.

Cherries can be pickled in the same way.--_Mrs. C. C._

PEACHES TO PICKLE.

Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.--_Mrs. A. H._

PICKLED PEACHES

Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit.--_Mrs. G. P._

_Pickled Peaches._

Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.--_Miss E. T._

PEACH, PEAR, QUINCE AND APPLE PICKLE.

1 pound fruit.
½ pound sugar
½ pint vinegar.

Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over the fruit for nine mornings.--_Mrs. Dr. J._

SWEET PICKLE. (_Honolulu Melon._)

4 pints vinegar, very clear.
4 pints sugar.
1 ounce cloves.
1 ounce cinnamon.

Put all to boil, then drop in the melons, as much as the vinegar will cover, and boil fifteen minutes. Put them in jars, and every day, for two or three days, pour off the vinegar, boil it over, and pour on the pickles until they seem done.--_Mrs. M. W. T._

CANTALOUPE PICKLE.

Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each pound of fruit add three-quarters of a pound loaf sugar, mace, cinnamon, and white ginger to the taste, and cover with best cider vinegar. Boil till it can be pierced with a straw, then set aside, and the next day pour off, and boil the syrup until it thickens a little, and return to the fruit boiling-hot.--_Mrs. F. F. F._

_Cantaloupe Pickle._

Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three-quarters of a pound brown sugar; cloves and mace to your taste.

Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot. When cold, it is ready for use.--_Mrs. E. I._

_Cantaloupe Pickle._

Take four or five cantaloupes, quarter, and cover with vinegar; to stand twenty-four hours. Then measure off the vinegar, leaving out one quart. To each quart, add three pounds brown sugar, cinnamon, cloves, and mace to the taste. Place the spiced vinegar over the fire, and when it has boiled awhile, drop in the fruit, cooking it thirty or forty minutes.--_Mrs. R. P._

RIPE MUSKMELON PICKLES.

Take hard melons, after they are sufficiently ripe to be well flavored. Slice them lengthwise, scrape out the seed, and lay the melon in salt over night; wash and wipe dry, put them in alum water one hour, wash and wipe them again; cut them in slices and pack in jars. Pour over them a syrup of vinegar seasoned with cinnamon and cloves; put three or four pounds of sugar to one gallon vinegar, and boil until it is right thick.--_Mrs. A. C._

SWEET WATERMELON PICKLE.

Trim the rinds nicely, being careful to cut off the hard coating with the outer green. Weigh ten pounds rind and throw it in a kettle, and cover with soft water; let this boil gently for half an hour, take it off and lay it on dishes to drain. Next morning put one quart vinegar, three pounds brown sugar, one ounce cinnamon, one ounce mace, the white of one egg well beaten and thrown on top of the liquid (to clear it as you would jelly), three teaspoonfuls turmeric, all together in a kettle, and boil for a few minutes; skim off what rises as scum with the egg. Throw in the rind, and boil for twenty minutes. The peel of two fresh lemons will give a nice flavor, though not at all necessary.--_Mrs. L. W. C._

WATERMELON PICKLE.

4 pounds watermelon rind.
2 pounds sugar.
1 pint vinegar.
Mace, cloves, cinnamon, and ginger to the taste.

Peel the rind and cut in pieces; boil in ginger tea till clear, then throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off the fire, pour in the vinegar.--_Mrs. A. T._

WATERMELON RIND PICKLE.

Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.--_Mrs. C. C. McP._

PICKLE OF WATERMELON RIND.

Cut in pieces and soak the rind in weak salt and water for twenty-four hours--of course having first peeled off the outside. To seven pounds rind put three pounds sugar; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.--_Mrs. Dr. P. C._

PICKLED PLUMS.

7 pounds sweet blue plums.
4 pounds brown sugar.
2 ounces stick cinnamon.
2 ounces whole cloves.
1 quart vinegar.

Put a layer of plums and spice alternately; scald the vinegar and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together.--_Mrs. W._

TO PICKLE DAMSONS.

Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice.

With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.--_Miss D. D._

SWEET PICKLE.

Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.--_Mrs. O. B._

GERMAN PICKLE.

½ pound white sugar.
1 pound damsons.
1 pint vinegar.
1 teaspoonful cloves.
A few sticks of cinnamon.

Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.--_Mrs. R. L. P._

DAMSON PICKLE.

7 pounds fruit.
1 ounce cinnamon.
1 ounce cloves.
1 ounce mace.
1 ounce celery-seed.
3 pounds brown sugar.

Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Repeat the scalding of the vinegar for four days.--_Mrs. C. N._

COMPOSITION PICKLE.

1 gallon chopped cabbage.
½ gallon green tomatoes, sliced.
½ gallon cucumbers.
1 quart onions.

all finely chopped. Let them stew several hours, then drain off the water. Add:

4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 ounce cloves.
2 ounces turmeric.
2 ounces celery seed.
2 pounds brown sugar.
2 spoonfuls salt.
½ gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._

RAGOÛT PICKLE.

2 gallons chopped cabbage.
2 gallons green or ripe tomatoes.
5 tablespoons of mustard, ground.
3 gills mustard-seed.
2 tablespoonfuls allspice.
2 teaspoonfuls cloves.
1 gill salt.
1 pint chopped onions.
1 pound brown sugar.
Some chopped celery, or celery-seed.
3 quarts good cider vinegar.

Boil all well together, and it is ready for use.--_Miss E. T._

KENTUCKY PICKLE.

Take green tomatoes, cabbage, and onions, about equal quantities--grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it--then season with red and black pepper, mustard-seed, celery-seed, cloves, sugar.

Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._

FRENCH PICKLES.

1 peck green tomatoes.
¼ peck onions.
¼ pound white mustard-seed.
1 ounce allspice.
1 ounce cloves.
1 bottle mixed mustard.
2 tablespoonfuls black pepper.
1 tablespoonful cayenne.
1 ounce celery-seed.
1 pound brown sugar.

Slice the tomatoes and lay them in salt for twelve hours; pour off the brine.

Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._

_French Pickle._

1 gallon cabbage.
½ gallon green tomatoes.
1 quart onions.
6 pods green pepper, without the seed.
3 tablespoonfuls ground mustard, or seed.
1 tablespoonful ginger.
1 tablespoonful horseradish.
1 tablespoonful cinnamon.
1 tablespoonful cloves.
2 tablespoonfuls salt.
1 tablespoonful celery.
¼ pound sugar.
½ gallon vinegar.

Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.--_Mrs. M. McN._

SPANISH PICKLE.

4 dozen large cucumbers.
4 large green peppers.
½ peck onions.
½ peck green tomatoes.

Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. Put the whole into a preserving kettle, and add the following ingredients: sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white mustard-seed, half an ounce cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, one and a half pounds brown sugar. Cover the whole with vinegar, and boil it one hour.--_Mrs. J. J. M._

ONION PICKLE.

Peel and scald the onions in strong salt water twenty-five or thirty minutes; take them out and lay on dishes in the sun, a day or two, then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr. J._

PICKLED ONIONS.

Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them in fresh water, and let them soak one day and night. Then put the spices and vinegar on the fire, and let them come to a boil, and drop in the onions in a few minutes; add sugar to your taste.--_Mrs. A. H._

LEMON PICKLE.

Rasp the lemons a little and nick them at one end; lay them in a dish with very dry salt, let them be near the fire, and covered. They must stand seven or eight days, then put in fresh salt, and remain the same time; then wash them well, and pour on boiling vinegar, grated nutmeg, mace, and whole pepper. Whenever the salt becomes damp, it must be taken out and dried. The lemons will not be tender for nearly a year. The time to pickle them is about February.--_Mrs. A._

PICKLING FIFTY LEMONS.

Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a pot and pour on two gallons vinegar (boiling) to which has been added two pounds white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two pounds sugar, one handful horseradish scraped.

All the spices, except mustard-seed, must be pulverized.--_Mrs. H. P. C._

APPLE PICKLE.

3 pounds apples.
2 pounds sugar.
1 pint vinegar.
1 teaspoonful mace.
1 tablespoonful beaten cinnamon.
1 dozen cloves.
2 teaspoonfuls allspice.
1 tablespoonful beaten ginger.
1 tablespoonful celery-seed.

Boil until the apples are perfectly clear.--_Mrs. J. A. S._

CHERRY PICKLE.

Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and cinnamon.

Put on the fire until it is scalding hot, then pour over the cherries, and let them stand until next day, when the vinegar must be poured off them into the kettle again, and scalded as before, and poured on the cherries. Repeat this for nine mornings, and your pickle is ready for use.--_Mrs. C._

PICKLED BLACKBERRIES.

One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful nutmeg. Boil all together, gently, fifteen minutes, then add four quarts blackberries, and scald (but not boil) ten minutes more. The spices can be omitted, if preferred.--_Mrs. W._

TOMATO CATSUP.

Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let it drip for twenty-four hours. Take the residuum and thin to the proper consistency with vinegar. Then season it to your taste with garlic, salt, pepper, and spices.--_Mrs. A. A._

_Tomato Catsup._

One-half bushel tomatoes stewed sufficiently to be strained through a colander; to every gallon of pulp add three quarts strong vinegar, two tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound brown sugar, three large onions chopped fine, one tablespoonful black pepper. Boil till quite thick.--_Mrs. C. B._

_Cold Tomato Catsup._

½ peck ripe tomatoes.
½ gallon vinegar.
1 teacup salt.
1 teacup mustard, ground fine.
4 pods red pepper.
3 tablespoonfuls black pepper.
A handful celery-seed.
1 cup horseradish.

All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._

_Tomato Catsup._

1 gallon pulp of tomatoes
1 tablespoonful ginger.
2 tablespoonfuls cloves.
1 tablespoonful black pepper.
2 tablespoonfuls grated horseradish.
2 tablespoonfuls salt.
2/3 gallon vinegar.

Boil all well together, then add three pounds sugar, and boil awhile.--_Mrs. M. S. C._

_Tomato Catsup._

Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently stirring that they may not stick to the bottom. Boil about one hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste.

Stir all in, and let it come to a boil. Pour in one quart strong cider vinegar. Let it boil up once more, and take off the fire. Bottle, cork, and seal.--_Mrs. S. T._

CUCUMBER CATSUP.

Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one teaspoonful salt, one teaspoonful pepper, and as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._

_Cucumber Catsup._

Grate three cucumbers; one onion, one pint of vinegar, one tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed.

Put the catsup in bottles, with large mouths; as the cucumber settles, and is hard to get out.--_Mrs. H. T._

_Cucumber Catsup._

Chop three dozen large cucumbers and eight white onions, fine as possible, or grate them. Sprinkle over them three-fourths of a pint of salt, one-half teacup ground pepper; before seasoning, drain off all the water through a sieve; mix well with good vinegar, and bottle.--_Mrs. P. W._

_Cucumber Catsup._

One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. Grate onions and cucumbers.--_Mrs. H. D._

WALNUT CATSUP.

To one gallon vinegar:
Add 100 walnuts pounded.
2 tablespoonfuls salt.
A handful horseradish.
1 cup mustard-seed, bruised.
1 pint eschalots, cut fine.
½ pint garlic.
¼ pound allspice.
¼ pound black pepper.
A tablespoonful ginger.

If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.--_Mrs. A. C._

_Walnut Catsup._

Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks.--_Miss E. T._

_To make Catsup of Walnuts._

Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.--_Mrs. M. P._

_To make Walnut Catsup from the Leaves._

Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce powdered cloves, four ounces powdered ginger, one handful garlic sliced, six pods bruised red pepper, three handfuls horseradish root, sliced. Gather the young leaves from the walnut--cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the liquor, strain and bottle.--_Mrs. E. W._

_Bay Sauce._

Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper.

Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.

This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.--_Mrs. E. C. G._

_Bay Sauce._

One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up fine. Gather leaves of black walnut when young, cut them up fine; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks; then bottle for use. It is not good for six months. Some think two or three large onions an addition.--_Mrs. H. D._

MUSHROOM CATSUP.

Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy.

Cork and seal.--_Mrs. C._

_Mushroom Sauce._

After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.--_Mrs. J. S._

MUSHROOM CATSUP.

Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace.

Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.--_Mr. J. B. N._

_Mushroom Catsup._

Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally.

For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half.

Let it cool and bottle.--_Mrs. C. C._

HORSERADISH SAUCE.

Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one tablespoonful vinegar, four tablespoonfuls rich sweet cream. Must be prepared just before using.--_Mrs. S. T._

_Horseradish Sauce._

Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made.

CELERY VINEGAR.

Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._

_Celery Vinegar._

Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used. Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar--a handful is enough, and the vinegar or brandy poured over them; take out the herbs next day, and put in fresh. Do this for three days; then strain, cork, and seal.--_Mrs. R._

PEPPER SAUCE.

2 dozen peppers.
Twice this quantity of cabbage.
1 root of horseradish, cut up fine.
1 tablespoonful mustard-seed.
1 dessertspoonful cloves.
2 tablespoonfuls sugar.
A little mace.

Boil the spices and sugar in two quarts of best cider vinegar, and pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._

PEPPER VINEGAR.

One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.--_Mrs. Dr. J._

RED PEPPER CATSUP.

To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.--_Mrs. G. N._

CAPER SAUCE.

Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.--_Mrs. R._

_Caper Sauce._

To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.--_Mrs. S. T._

TARTAN SAUCE.

One mustardspoon of mixed mustard, salt and cayenne to the taste, the latter highly.

Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar.

Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shallot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._

MORCAN'S TARTAN SAUCE.

Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together.

Then add, drop by drop, one teacupful sweet-oil; stir until a thick mass. Add a little vinegar. Chop very fine two small cucumber pickles, two teaspoonfuls capers, two sprigs parsley, one leek or small onion, and a little celery; stir all into the dressing. This is delicious with boiled fish, either hot or cold--also cold meats, chicken or turkey.--_Mrs. S._

AROMATIC MUSTARD.

4 tablespoonfuls ground mustard.
1 tablespoonful flour.
1 tablespoonful sugar.
1 teaspoonful salt.
1 teaspoonful black pepper.
1 teaspoonful cloves.
1 teaspoonful cinnamon.

Mix smoothly with boiling vinegar, add a little salad oil, and let it stand several hours before using. It will keep any length of time.--_Mr. R. H. M._

TO MIX MUSTARD.

Take half a cup ground mustard, one tablespoonful sugar, four tablespoonfuls vinegar, olive oil, or water, whichever is preferred, one teaspoonful pepper, and one of salt.--_Mrs. P. W._

CAKE.

Before commencing to make cake, be sure that you have all the ingredients in the house, and all the implements at hand, such as trays, bowls, large dishes, large strong iron spoons, egg-beaters, etc.

Use none but the best family flour in making cake. It is a good plan to sift it before weighing or measuring it, and to let it air and sun several hours before using it; as this makes it much lighter.

It is a great mistake to set aside rancid or indifferent butter for cake-making. The butter used for the purpose should be good and fresh.

Always use granulated sugar or else powdered loaf or cut sugar; as pulverized sugar is apt to have plaster of Paris or other foreign elements in it. Never use brown or even clarified sugar in cake-making, unless it be for gingerbread.

Do not attempt to make cake without fresh eggs. Cream of tartar, soda and yeast powders are poor substitutes for these.

A fresh egg placed in water will sink to the bottom.

In breaking eggs, do not break them over the vessels in which they are to be beaten. Break them, one by one, over a saucer, so that if you come across a defective one, you will not spoil the rest by mixing it with them; whereas, if it is a good one, it will be easy to pour the white from the saucer into the bowl with the rest of the whites, and to add the yolk which you retain in the egg-shell to the other yolks.

The Dover egg-beater saves much time and trouble in beating eggs and will beat the yolks into as stiff a froth as the whites. It is well to have two egg-beaters, one for the yolks and the other for the whites. Eggs well beaten ought to be as stiff as batter. Cool the dishes that you are to use in beating eggs. In summer, keep the eggs on ice before using them, and always try to make the cake before breakfast, or as early in the morning as possible.

Some of the best housewives think it advisable to cream the butter and flour together, and add the sugar to the yolks when these are whipped to a stiff froth, as it produces yellow specks when you add the sugar sooner. The whites must always be added last.

In making fruit cake, prepare the fruit the day before. In winter time, this may be easily and pleasantly done after tea. It requires a longer time to bake fruit cake, than plain. Every housekeeper should have a close cake-box in which to put cake after cooling it and wrapping it in a thick napkin.

WHITE CAKE.

The whites of 20 eggs.
1 pound of flour.
1 pound of butter.
1 pound of almonds.

Use a little more flour, if the almonds are omitted.--_Mrs. Dr. S._

_White Cake._

1 cup of butter.
3 cups of sugar.
1 cup of sweet milk.
The whites of 5 eggs.
3 cups of flour.
3 teaspoonfuls cream of tartar.
1 teaspoonful of soda.--_Mrs. D. C. K._

SUPERIOR WHITE CAKE.

1 pound sugar.
The whites of 10 eggs.
¾ pound butter.
1 pound of flour.

Flavor with lemon or rose-water, and bake in a moderate oven.--_Mrs. F. C. W._

LEIGHTON CAKE.

1 pint butter.
1 pint cream.
2 pints sugar.
4 pints flour.
2 teaspoonfuls essence of almonds.
The whites of 12 eggs.
2 teaspoonfuls yeast powder, mixed in flour.--_Mrs. N._

WHITE MOUNTAIN CAKE.

4 cups flour.
1 cup butter.
3 cups sugar, creamed with the butter.
1 cup sweet milk.
2 small teaspoonfuls cream of tartar.
1 small teaspoonful of soda.
Whites of 10 eggs beaten very light.

Bake in jelly-cake pans; when cold, make an icing of whites of three eggs and one pound of sugar. Grate cocoanut over each layer of icing.--_Mrs. P. McG._

_White Mountain Cake._

1 pound sugar.
½ pound butter.
¾ pound of flour.
1 large teaspoonful essence of bitter almonds.
Whites of 10 eggs, whipped very stiff.

Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring.--_Mrs. D. C. K._

_White Mountain Cake._

Make four or five thicknesses of cake, as for jelly cake. Grate one large cocoanut. The juice and grated rind of two lemons or oranges. The whites of six eggs beaten very light, with one pound sugar. To this add the milk of one cocoanut, then rind and juice of one orange. Lastly, stir in the cocoanut well, and put between the cakes as you would jelly.--_Mrs. J. L._

_White Mountain Cake._

1 pound flour.
1 pound sugar.
¾ pound butter.
Whites of 16 eggs.
Wine-glass of wine or brandy.
Bake in flat pans.

Grate two cocoanuts. Beat the whites of four or five eggs to a stiff froth, and mix as much sugar as for icing. Stir in the cocoanut; spread between each layer of the cake, as jelly cake. Ice it all, or only on top, or not at all, as you please.--_Mrs. M._

_Mountain Cake._

The whites of 8 eggs.
1 cup of butter.
2 cups of sugar.
3 cups of flour.
½ cup sweet milk.
1 teaspoonful of cream of tartar.
½ teaspoonful of soda.

Mix all the ingredients well, and flavor with lemon. Bake in very shallow pans. Ice each cake separately and cover with jelly; then form a large cake, and ice over.--_Mrs. Dr. S._

SNOW MOUNTAIN CAKE.

1 cup of butter.
3 cups of sugar, creamed together.
1 cup of sweet cream.
1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled
in 3½ cups of sifted flour.
Whites of 10 eggs.

Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer with grated cocoanut.

Take the whites of three eggs for the icing, and grate one cocoanut.--_Mrs. C. M. A._

SNOW CAKE.

Whites of 10 eggs.
1½ cups of sugar.
1 cup of flour.
2 teaspoons of cream of tartar.
Salt.
Flavoring.

Rub the flour, cream tartar, sugar, and salt, well together. Add the eggs beaten light, and stir only sufficient to mix very lightly.--_Mrs. G. P._

WHITE MOUNTAIN ASH CAKE.

1 pound white sugar.
1 teacup of butter.
½ teacup sweet milk.
Whites of 10 eggs.
½ small teaspoonful of soda.
1 teaspoonful cream tartar.
3 cups of flour.
Flavor with vanilla or almond.

Bake in jelly-cake pans, with icing and cocoanut between.

_Icing for cake._--One pound fine white sugar, and whites of three eggs.--_Miss E. P._

MOUNTAIN ASH CAKE.

The whites of 8 eggs.
1 cup of butter.
2 cups of sugar.
3 cups of flour.
½ cup of sweet milk.
½ teaspoonful of soda.
1 teaspoonful cream of tartar.

Mix all the ingredients well, and flavor with lemon.

Bake in shallow pans; ice each cake separately and cover with jelly, then form a large cake and ice over.--_Mrs. P._

BRIDE'S CAKE.

1 pound flour.
¾ pounds sugar.
½ pound butter.
Whites of 14 eggs.

Cream sugar and butter together, and stir in them flour and beaten whites, very little at a time; one and a half pounds fruit, prepared and mixed with batter, will make a nice fruit cake.--_Mrs. H. D._

_Bride's Cake._

Whites of 18 eggs.
1¼ pounds sugar.
1 pound flour.
¾ pound butter.

Cream butter and sugar together; whip the eggs to a stiff froth, then add gradually, flour, butter, sugar.

Season with lemon or brandy. Bake as pound cake.--_Mrs. R. E._

_Bride's Cake._

1½ pounds flour.
1½ pounds sugar.
1-1/8 pounds butter.
Whites of 20 eggs.
½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.
Heavy plain icing. 1½ pound mould.

Insert the ring after the cake is baked.--_Miss S._

_Bride's Cake._

¾ pound flour.
½ pound butter.
14 whites of eggs.
1 pound sugar--beat in the whites.
The acid of 1 green lemon.

Double for one and a half pound cake.--_Mrs. J._

SILVER CAKE.

Whites of 8 eggs.
¼ pound of butter.
½ pound of sugar.
¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.

Cream the butter and sugar.--_Mrs. W. C. R._

_Silver Cake._

1 pound powdered sugar.
¾ pound flour.
½ pound butter.
Whites of 11 eggs.
1 teaspoonful essence of bitter almond.

Cream the butter, gradually rub in the flour, then the sugar; add the flavoring; last of all, stir in the whites of the eggs beaten to a stiff froth. Flavor the icing with vanilla or bitter almonds.--_Mrs. S. T._

_Silver Cake._

One cup sugar.
½ cup butter.
1½ cups flour.
½ cup of milk.
½ teaspoon of cream tartar, and half as much soda.
Whites of 4 eggs.

Beat the butter and eggs to a cream, then add the milk and flour with the soda and cream tartar; whisk the whites of the eggs to a froth, and stir them in gently at the last. Flavor with lemon.--_Mrs. C._

GOLD CAKE.

1 pound flour.
1 pound sugar.
¾ pound butter.
Yolks of 11 eggs.
Grated rind of an orange.
Juice of 2 lemons.
1 teaspoonful soda.

Cream the butter well, rub into it the flour. Beat the yolks well, put in the sugar, and beat again; add the orange rind and lemon juice.

Mix all together, and beat for ten minutes. Last of all, sift in the soda, stirring it in well. Requires two hours to bake in one pound cake-mould. Flavor the icing with lemon.--_Mrs. S. T._

ANGEL'S CAKE.

Whites of 8 eggs, well beaten.
1 cup of butter.
2 cups of sugar.
3 cups of flour.
1 teaspoonful cream of tartar.
½ teaspoonful of soda, dissolved in ½ cup of milk.

Mix in this way; add the sugar to the eggs, then the butter well creamed, then the flour and milk alternately. Season to taste. Bake thin, and spread icing between, on the top and sides, sprinkling grated cocoanut over the whole.--_Mrs. C._

LADY CAKE.

1 pound sugar.
½ pound of flour.
6 ounces of butter.
The whites of 14 eggs.

Season with two drops oil of bitter almond.--_Miss S._

_Lady Cake._

The whites of 8 eggs, beaten to a froth.
3 cups flour.
2 cups of sugar.
1 cup of butter, creamed with the sugar.
1 teaspoonful cream of tartar in the flour.
½ teaspoonful of soda in ½ cup sweet milk.

Beat all together, and bake in a mould or small pans. Season to taste. A little whisky or rum improves cake of all kinds.--_Mrs. Dr. C._

DELICATE CAKE.

2 cups white sugar.
2½ cups corn starch.
8 tablespoonfuls butter.
Whites of 8 eggs.
½ teaspoonful soda, dissolved in milk.
½ teaspoonful cream tartar in corn starch.

Flavor with juice of one lemon.--_Mrs. R. R._

_Delicate Cake._

One pound pulverized white sugar, seven ounces of butter (stirred to a cream).

Whites of 16 eggs, beaten stiff.

Stir in 1 pound of sifted flour.

Flavor to the taste. Bake immediately.--_Mrs. A. H._

MERRY CHRISTMAS CAKE.

2 cups sugar.
1 cup corn starch.
2 cups flour.
1 cup butter.
½ cup sweet milk.
Whites of 8 eggs.
2 teaspoonfuls baking powder.

Bake in jelly-cake pans. Between each layer when done, on sides and top, spread icing, with grated cocoanut. A very pretty dish.--_Mrs. McG._

CORN STARCH CAKE.

1 cup butter.
2 cups sugar.
1½ cups corn starch.
2 cups flour.
1 cup milk, perfectly sweet.
½ teaspoonful soda.
½ teaspoonful cream tartar.

Beat the sugar and butter together. Dissolve the soda and corn starch in the milk; put the cream tartar in the flour. Mix these well, and then add the whites of eight eggs well beaten.-_-Mrs. S._

WHITE FRUIT CAKE.

1 pound sugar.
1 pound flour.
1 pound butter.
1 pound blanched almonds.
3 pounds citron.
1 cocoanut.
Whites of 16 eggs.--_Mrs. Dr. J._

_White Fruit Cake._

1 pound pulverized sugar.
¾ pound butter.
Whites of 12 eggs, beaten very light.
1 pound flour.
2 grated cocoanuts.
2 pounds citron, cut in small pieces.
2 pounds blanched almonds, cut in thin slices.

Bake slowly.

_White Fruit Cake._

Whites of 16 eggs, beaten well.
8 ounces butter.
1 pound flour.
1 pound sugar.
1 teacup citron.
1 cup almonds.
3 cups grated cocoanut.

The citron and almonds to be cut and blanched, of course.

_White Fruit Cake_ [_superior, tried recipe_].

1 pound white sugar.
1 pound flour.
½ pound butter.
Whites of 12 eggs.
2 pounds citron, cut in thin, long strips.
2 pounds almonds, blanched and cut in strips.
1 large cocoanut, grated.

Before the flour is sifted, add to it one teaspoonful of soda, two teaspoonfuls cream tartar. Cream the butter as you do for pound cake, add the sugar, and beat it awhile; then add the whites of eggs, and flour; and after beating the batter sufficiently, add about one-third of the fruit, reserving the rest to add in layers, as you put the batter in the cake-mould. Bake slowly and carefully, as you do other fruit cake.--_Mrs. W._

BLACK CAKE.

1¼ pounds butter.
1½ pounds sugar.
1½ pounds flour.
1½ dozen eggs.
2 pounds stoned raisins.
2 pounds picked and washed currants.
1 pound sliced citron.
2 tablespoonfuls pulverized cloves.
2 tablespoonfuls nutmeg.
2 tablespoonfuls mace.
2 tablespoonfuls cinnamon.
1 tablespoonful powdered ginger.
1 teaspoonful salt.
2 wineglasses of brandy.--_Mrs. D._

_Black Cake._