The new home cook book

bunches of celery, a half dozen sweet peppers ; soak the whole in strong salt and water over night ; in the morning drain off the brine and scald them all in weak salt and water, but before scalding cut them into shape so that they will go easily into glass jars ; add three-quarters of a pound of mustard, two packages of curry powder, and six quarts of good vinegar; put the mustard and curry powder into the vinegar, and let it come to a boil ; put the pickles into the cans, and pour the liquid over them while hot. Do not cover while scalding. CANTELOPE PICKLES. Mrs. Earle, Take fine ripe cantelopes, wash, pare and cut into small pieces, taking out the seeds; cover them with vinegar for twenty-four hours; throw away one quart of the vinegar to each quart remaining, allow three pounds sugar to a dozen cantelopes, three ounces stick cinnamon, two ounces cloves, two ounces of allspice (spices whole), boil them with the vinegar, when well skimmed put in the fruit, boil fifteen minutes, then take out, boil and skim syrup, and pour boiling hot over the fruit. PICKLED OYSTERS. Mrs. Carl Hammond. Wash the oysters and scald them in strong salt and water ; skim them out and throw into cold water ; scald vinegar well and whole peppers; let it get cold. Put the oysters in a stone jar; make liquor to cover them of water they were scalded in, and vinegar. A cup of vinegar to one quart liquor, to be used cold. VALUABLE RECIPES. TO PICKLE MARTINOES OR MARTYNIAS. Mrs. E. S. Chesbrough. Pick when soft enough to run a pin through, or from . two to three inches long. Throw in brine till ready to put up. Soak in clear water one night or longer if verysalt, then scald in weak vinegar; skim out and throw in cold water ; then pour over them, (after draining from the water,) scalding hot vinegar and sugar in the proportion of five pounds of sugar to each gallon of vinegar, a handful of cloves and cinnamon, or whatever spices desired, scalded in the vinegar. If the martinoes are not tender enough the scalding can be repeated. BREAKFAST AND SUPPER. ** Dinner may be pleasant ; So may social tea ; But yet, methinks the breakfast Is best of all the three.'' — Anon. RELISHES. OYSTER STEW Mrs. A. S. Ewing. Strain the juice from the oysters placed in the colander into a stew pan ; let it come to a boil ; remove the scum and a clear liquor will remain ; turn cold water upon the oysters, and rinse thoroughly; add them to the liquor, with a cup of cream or milk, butter, salt and cayenne pepper. Have ready buttered dice-shaped pieces of toast upon a meat dish ; pour the oysters over, garnish with parsley, and serve hot. TOAST. Toast the bread very quickly, dip each slice in boiling (150) water (a little salt in the water) ; as soon as you have toasted it ; then spread it with butter ; cover and keep hot as you proceed. Make milk toast in the same way, keeping the milk at nearly boiling heat ; it is better to spread the butter on the bread after it is dipped in hot milk, than to melt it in the milk ; thicken what milk is left with a little corn starch, and pour over the toast when sent to the table. FEENCH TOAST. Mrs. M. J. Savage.