Buckeye cookery

prepared, place in a stone crock, cover with weak cider-vinegar, let remain over night; in the morning place the mangoes, and the vinegar in which they were soaked, in a porcelain kettle, boil half an hour, place in a jar, cover with good strong cider vinegar, let stand all night; in the morning drain off vinegar and boil it, adding one pint of sugar to each gallon, and pour boiling hot over the mangoes; drain off and boil the vinegar three or four times, and they are done. This is not the usual way of preparing mangoes, but it is much the best. To pickle nasturtiums, soak as collected in salt and water for twenty-four hours, drain, and put into cold vinegar; when all the seed is thus prepared, drain, and cover with fresh boiling-hot vinegar. — PEACH MANGOES. Take unpared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling » water salted to taste, let stand twenty-four hours; drop into fresh cold water and allow to remain ten or fifteen minutes; wipe very ‘dry, fill each cavity with grated horse-radish and white mustard- seed (prepared as directed in recipe for ‘“‘ Chopped Pickles), a small piece of ginger-root, and one or two cloves; sew up, and place _in a stone jar as close together as possible. Make a syrup in pro- portion of one pint sugar to three pints vinegar; pour, boiling hot, over them. They will be ready for use in a week, and are very fine. FRENCH PICKLES. One peck green tomatoes sliced, six large onions sliced; mix these and throw over them one tea-cup of salt, and let them stand over night; next day drain thoroughly and boil in one quart vinegar mixed with two quarts of water, for fifteen or twenty minutes. Then take four quarts vinegar, two pounds brown sugar, half pound white mustard-seed, two table-spoons ground allspice, and the — \ 262 PIO LES. same of cinnamon, cloves, ginger, and ground mustard ; throw all together and boil fifteen minutes—Mrs. Wm. Mappin, Mason Co., Ky. PICKLED ONIONS. Select small silver-skinned onions, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine that will float an egg for three days, drain, place in jar, first a layer of onions three inches deep, then a sprinkling of horse-radish, cinnamon bark, cloves, and a little cayenne pepper; repeat until jar is filled, in proportion of half a tea-spoon cayenne pepper, two tea-spoons each chopped horse-radish and cloves, and four table-spoons cinnamon bark, to a gallon of pickles; bring ~ vinegar to boiling point; add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions.—Estelle Woods Wilcox. PICCALILLI. One large white cabbage, fifty small cucumbers, five quarts smal) string-beans, eight smal! carrots, one dozen sticks celery, five red peppers, three green peppers, two heads cauliflower; chop fine, soak over night in salt and water, wash well, drain thoroughly, and pour over them hot vinegar spiced with mace, cinnamon and all- _/ spice; turn off vinegar and scald until safe to leave like common pickles; or seal in can while hot.—Mrs. W. L. PyFER PICKLES. Salt pickles down dry for ten days, soak in fresh water one day ; : . pour off water, place in porcelain kettle, cover with water and vin- egar, and add a tea-spoon pulverized alum (to each gallon); set over night on a stove which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse-radish and onions or garlic; boil fresh vinegar and pour over all; in two weeks they will be ready for use. These pickles are always fresh and crisp, and are made with much less trouble than in the old-fashioned way by keeping in brine.—Mrs. E. M. R. PICKLED PEPPERS. | Take large green ones (the best variety is the sweet pepper),