La cuisine creole

Take eight pounds of fruit, four pounds of sugar, two quarts of vinegar, one ounce of cinnamon and one of cloves. Boil the vinegar, sugar and spices together; skim it carefully and pour it boiling on the fruit; pour it off, and skim and scald each day for three days; it will then be fit for use. If for putting away, scald it the fourth time and cork up tightly. Plums prepared in this way are superior to the old way, with sugar alone. GREEN TOMATO SWEET PICKLE. Slice tomatoes until you have seven pounds, sprinkle them with sait, and let them stand twenty-f our hours. Then soak them for the same length of time in fresh water to get the brine from them. When drained oflf and ready, allow four and a half pounds of sugar, one ounce of cinnamon, one ounce of cloves, and enough vinegar to cover them. Boil the compound together and pour it over the tomatoes; let them stand twenty-four hours, then bring ail to a boil, and tie away in jars, and keep in a cool place away from the light. CANTALOUPE SWEET PICKLE. Take a ripe cantaloupe, quarter it, remove the seeds and cut it into pieces an inch square. Put the cut pieces in a stone crock, and pour on scalding vinegar ; when it cools beat it again, and return it to the can- taloupe. Repeat this next day. On the fourth day take out the fruit and add fresh vinegar to cover it. To every quart of this vinegar add three pounds of loaf sugar, and five pounds of cantaloupe. Put to them nutmeg, cinnamon and mace, to taste. Put ail in a porcelain-lined kettle and simmer until the fruit can be pierced with a straw. Pack it in small jars and keep in a cool place. CHOPPED CABBAGE PICKLE. Put together one pint of chopped onions, three gill (or three wineglassfuls) of white mustard seed, three tablespoonfuls of ground mustard and the same of celery seed; add a pound of brown sugar and three quarts of good vinegar. Oook this compound slowly until it begins to thicken, then pour it hot upon two gallons of chopped cabbage, which should be shaved or chopped very thin. This pickle is ready to bottle for use when it has boiled fifteen minutes. ÏO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE. Cut four cabbage heads into eighths, if large, or quarters, if small; they must be white and tender. Soak it in strong brine for three days and scald it in clear water until you can pierce it with a straw. Take it out and dry it on large dishes for twenty-four hours. Then put it into strong vinegar, with powdered turmeric, sufficient to color the cabbage yellow. Let it remain in this vinegar ten days; then take it out and drain on a sieve for several hours. Hâve the following spices prepared, then pack in a jar alternately one layer of cabbage and one of spices. For each gallon of vinegar allow five pounds of sugar, three ounces of turmeric, two of ginger, four of horse radish, two of white mustard seed, one-half ounce of celery seed, quarter of an ounce of mace, two ounces of whole pepper, white if you can get ît, and four ounces of garlic. Scald the vinegar and sugar together, and pour hot on the cabbage and the spices. Cover tight, and you will have an admirable pickle. TO PICKLE RED CABBAGE. Slice the cabbage and sprinkle with sait. Let it remain three days; drain, and pour over it boiling vinegar in which you have put mace, bruised ginger, whole pepper and cloves; let it remain in this until next day. Then give one more scald, and it is ready to put up for usa The purple red cabbage is the best. CHOW-CHOW PICKLE.