Cooks in clover

small cucumbers, and put them in jars. Boil together one gallon of vinegar, eight tablespoons of salt and three of black pepper. Mix with cold vinegar two tablespoons of curry powder, four tablespoons of corn starch, and eight tablespoons of mustard. Stir this into the hot vinegar until it thickens, then pour over the cucumber. Mrs. S. Bremner. Pickled Onions. — Place small white onions in a kettle of boiling water, after removing the skins. As soon as they look clear take them out, and lay them in a towel folded double ; when all are done and quite dry, put them in jars only three-fourths full. Heat the vinegar, adding one red pepper cut in pieces, and one ounce each of whole allspice, whole black pepper, and salt, to every quart of vinegar. Mrs. E. Clift. Pickled Cabbage. — One good sized head of cabbage chopped fine, five red peppers cut in small I pieces, without the seeds; mix with these, two /tablespoons of salt, and put them in a stone jar. Heat one quart of vinegar with two ounces of white mustard seed, to boiling, and pour over the cabbage, ( stirring thoroughly. After standing over night it ) is ready for use. Mrs. James H. Ackerman. Pickled Peaches. — One quart of vinegar; seven ) pounds of sugar ; whole cinnamon, and cloves to 1 taste. Boil this down, after boiling the peaches in i it, until soft enough to take out with a fork. Mrs. IV. N. Kip. Sweet Pickled Grapes. — Pulp eight pounds of grapes, boil the pulps until the seeds separate from them, put through a colander, take out the seeds, return to the kettle, and boil with the skins. Add one cup of vinegar, four pounds of sugar, one tablespoon of cloves, one of cinnamon, and one teaspoon of mace. Mrs. Frank Hughes. CATSUPS AND PICKLES. Pickled Currants. — To five pounds of currants put four pounds of sugar, one pint of vinegar, one j tablespoon of ground cloves, two tablespoons ofj ground cinnamon and one ground nutmeg. Boil one { hour, stirring often. Mrs. F. M. Pickled Eggs. — Boil them twelve minutes, and place them immediately in cold water, which will! cause the shell to come off easily. Boil some red beets till very soft, peel and mash them fine, and put them into cold vinegar enough to cover the ' eggs; add salt, pepper, cloves and nutmeg. Put the eggs into a jar and pour the mixture over them. *. Spiced Peaches. — Ten pounds of peaches, three and a half pounds of brown sugar, one quart of vinegar, one quart of water, and two ounces each of cinnamon, cloves and allspice. Rub the peaches and stick a few cloves in them ; boil them in the vinegar, water and sugar, a few at a time to prevent them from breaking. After the peaches are all boiled and taken out of the syrup, tie the spices in thin muslin bags and boil in the syrup ; then pour it over the peaches and let it stand until the next day; then reboil the syrup, and pour over the peaches. Mrs. D. D. Naugle. Spiced Grapes. — Take the pulp from the grapes, preserving the skins. Boil the pulp, and rub it through a colander to get out the seeds, then add the skins to the strained pulp and boil with sugar, vinegar and spice. To every seven pounds of grapes use four and a half pounds of sugar, and one pint of vinegar. Spice highly with one teaspoon of cinnamon, half a teaspoon of cloves aud one nutmeg. Boil a few minutes. Miss H. M.