Cooking and castle-building

" Not at all," I replied. " Spicing and flavoring are matters of taste. Some like much, others less ; and I think every housewife should use her own discretion, and decide for herself about such matters. Besides, Alice, what I desire above all things is to induce women to think and experiment for themselves in the matter of cooking — to seek out many new ways and inventions, so as to secure improvements upon the old methods. Just as soon as women become convinced that this question of how best to prepare the food we eat, is a momentous one, and that she who excels in answering it deserves high rank among women, — and not only among women, but among public benefactors, — good cooks will abound." " But when will they become convinced ? " asked Emeline, with a sigh. " Not so long, at least," I answered, " as mothers allow their tables to be furnished with hotly spiced chow-chow and other such abominations, when it is so easy, by taking a little trouble, to substitute this mild tomato sauce : Take twelve ripe tomatoes ; f)eel and slice them. Chop fine, four sweet peppers, ripe or green, and two onions. Place all together in a preserving-kettle, adding two tablespoonfuls of salt, two of sugar, and a pint of vinegar. Simmer two hours, or until quite thick ; then bottle for use. Or this green tomato sauce : Take a peck of green tomatoes and ten onions ; slice and sprinkle lightly with salt. Let stand over night. In the morning drain the brine or water away from it, and put in a preserving-kettle, with three half gallons of vinegar, three sweet peppers, chopped fine, a quarter of a pound of white mustard-seed, and an ounce of cloves. Boil slowly three or four hours, stirring frequently. Half an hour before removing from the fire add one pound of sugar. Or this cucumber catsup, which is simple and easily made, yet full of pungency : Grate six green cucumbers and three onions. Add to the grated mixture a teaspoonful of salt, and half a teaspoonful of pepper. Drain oflf the juice, and, after measuring, throw it away, adding to the catsup the same quantity of vinegar. Mix well and bottle for use." "But," said Emeline, " many people prefer cu- cumber pickles, pure and simple, to all mixtures, and fancy preparations. Do you know the best method of making them ? " "Perhaps not. But this is a very excellent method : Put the freshly gathered cucumbers in a jar, sprinkle lightly with salt, and when the jar is full of cucumbers pour on as much boiling water as it will hold. After the water becomes cold, remove the cucumbers to a preserving-kettle, cover with weak vinegar, and heat to boiling point. Remove, drain, and i3ut in a jar, distributing among them pieces of sweet pepper. Cover with strong vinegar, in whJch a few cloves and a small quantity of sugar have been heated. If you wish to improve the color of the pickles, line the kettle, before placing them in it, with green cabbage or grape leaves, and put a small piece of alum in the vinegar." " But how many cloves and how much sugar do you put in them?" asked Alice.