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Chop an onion, two shallots, a little parsley and tarragon, and a few capers very fine; two yolks of hard-boiled eggs rubbed down to a paste with a tablespoon of water. Mix all these well together, and add a dessertspoon of tarragon and one of plain vinegar; beat it well with a wooden spoon, adding by degrees a spoonful of the best olive oil and mustard to your taste. This is an excellent sauce with broiled fowl, grouse, or with cold meats of all kinds. TOMATO SAUCE. Put in a stew-pan a quart can of tomatoes, two cloves, a sprig of thyme, two sprigs of parsley, half a bay leaf, three peppercorns, three allspice, two slices of carrot, one small onion, and boil about twenty minutes; then strain through a sieve. Melt in another pan one and a half ounce of butter, and as it bubbles, sprinkle in half an ounce flour; stir till well cooked. Mix with the tomato pulp, and it is ready for the table. TARRAGON VINEGAR. Fill a pickle bottle one-quarter or one-third full of sprigs of tarragon, or merely with the leaves picked off the stalks. Fill the bottle with good vinegar, and stop it down with a good cork. Let it stand a few days to make a cold infusion, and it is fit for use. No salt, spice or boiling are needed. The leaves are so full of their peculiar flavor that, after the first brewing of vinegar has been used, a second may be poured over them. This simple relish is exceedingly useful to have in store. PICKLES. P. CUCUMBER PICKLES. Make a brine of one gallon of water and one teacup of fine salt. Pour the brine hot over the cucumbers for nine mornings, then rinse in cold water, and scald in alum water ; put them in vinegar with spices, and nearly boil. Add peppers and onions if liked. CHILI SAUCE. Thirty tomatoes, three large onions, three peppers, one tablespoon allspice, cloves, cinnamon, two nutmegs, two tablespoons of salt, one quart of vinegar, one cup of sugar. Chop onions and peppers very fine, Cook tomatoes some first. Mix thoroughly. PICKLED LEMONS. Take eight lemons, thick skins, one-half pound of fine salt, two quarts of vinegar, one-quarter of an ounce each of cloves, nutmeg, mace, and cayenne, two ounces of mustard seed, and a small onion. Put all this in a muslin bag, the whole to be put in a tight, covered jar. Set in a kettle of boiling water and let it remain till the lemons are tender. It is better to keep them three months before using. MUSTARD PICKLE. One peck of green tomatoes, half as many onions, three or four cauliflowers ; boil until tender ; slice, cover with salt, and drain over night. Add one and a half boxes of mustard, two or three red peppers ; cover with vinegar, and simmer all day. GRAPES SPICED. Five pounds of fruit, four pounds of brown sugar, one pint of vinegar, one tablespoon cloves, allspice, a little pepper ; cook slowly three or four hours. PICKLED PEACHES. Take as much vinegar as will cover the quantity of peaches you have. After it has boiled sufficiently, sweeten it to your taste ; put in your spices, cloves, cinnamon, or mace. Boil together for a little while, then put in your peaches ; peeled or with the skins on, as you prefer. Boil for fifteen minutes, or until they are tender. Take them out, and boil the vinegar down until it is strong enough to keep them. Put them in a cool place. PICKLED LILY.