Buckeye cookery

heads cabbages, one pint grated horse-radish, one-half pound white mustard-seed, one-fourth pound ground mustard, one-half tea-cup ground black pepper, one-half pint salad oil, one ounce celery seed, one-half ounce ground cinnamon, two ounces turmeric. Slice the tomatoes and large onions, cut cabbage as for slaw, quarter cucumbers 'engthwise, cut in pieces two inches long, leaving the peel on, and add the small onions whole. Mix with salt thoroughly, let stand twenty-four hours; drain off the juice, and pour vinegar and water over pickles. Let stand a day or two, strain again as dry as possible; mix the spices well except the ground mustard, then boil - one and one-half gallons fresh apple vinegar and pour boiling hot over the pickles; do this three mornings in succession, using the same vinegar each time. The third time add one pound of sugar to the vinegar and boil, pouring over as above; also mix the oil and ground mustard together with a small portion of the vinegar, and add when cold. Oil can be omitted if not relished. —Mrs. M. B. Sperry, Nashville, Tenn. PICKLED WALNUTS. Gather walnuts (or butternuts) when soft enough to be pierced by a needle (July), prick each with a large needle well through, holding in a cloth to avoid staining the hands, cover with strong salt water (a pintand a half salt to a gallon of water), let stand two yea: ; may ; phy er hae ei nal are? ae J Hs { a Pe a 4 ‘ , Z Sod { ee ee Net a | SWEET PICKLES. co ee or three days, Ce the ace every day ; then pour over them a brine made by dissolving salt in boiling water (let it get cold before using), let stand three days, renew the brine and let it stand for three days more. Now drain and expose to the sun for two or — three days or until they become black, or put in cold water for half a day, and pack in jars not quite full. The proportions are a hundred walnuts to each gallon of vinegar. Boil vinegar eight minutes, with a tea-cup sugar, three dozen each whole cloves and allspice, a dozen and a half pepper-corns, and a dozen blades of mace. Pour the vinegar over the walnuts scalding hot. In three days draw off the vinegar, boil and pour over the walnuts again while hot, and at end of three days repeat the process. They will be fit to eat in a month, and will keep for years.— Mrs. C. T. Carson. SWEET PICKLES. if Sweet pickles may be made of any fruit that can be preserved, “Including the rinds of ripe melons and cucumbers. The proportion : of sugar to vinegar for syrup is three pints to a quart. Sweet pick- _les may be made of any preserve by boiling over the syrup and adding spices and vinegar. Examine frequently, and re-scald the syrup if there are signs of fermentation. Plums and other smoothskinned fruits should be well pricked before cooking. The principal spices for sweet pickles are cinnamon and cloves. Use ‘‘ coffee C,” best brown, or good stirred maple sugar. Sweer Picxtep BreErs. . Boil them in a porcelain kettle till they can be pierced with a silver fork; when cool cut lengthwise to size of a medium cucum- ber; boil equal parts vinegar and sugar with half a table-spoon peund cloves tied in a cloth to each gallon ; ke boiling hot over the beets.—Mrs. Samuel Woods, PICKLED CUCUMBERS. Prepare and quarter ripe cucumbers, take out seeds, clean, lay in brine that will float an egg nine days, stirring every day, take 266 | SWEET PICKLES. Rae ae) a out and put in clear water one day, ava in alum-water (a lump of alum size of a medium hulled hickory-nut to a gallon of water) over night, make syrup of a pint good cider vinegar, pound brown sugar, two table-spoons each broken cinnamon bark, mace, and pepper grains; make syrup (three pints of sugar to a quart of vin- egar) enough to cover the slices, lay them in, gy cook till tender. —Mrs. M. L. France. CURRANT Diane