La cuisine creole

Take a quarter of a peck each, of green tomatoes, pickling-beans, and white onions (scald the onions separately), add one dozen cucumbers, green peppers, and a head of cabbage chopped. Season with ground mustard, celery seed, and sait to taste. Pour over these the best cider vinegar to cover them, and let ail boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar. Bottle and seal up carefully in wide-mouthed glass jars. PICKLED CAULIFLOWER. Take large, ripe, full-blown cauliflowers; divide the pieces equally and throw them into a kettle of boiling water; boil them until a lîttle soft, but not as much as if for the table. Take the pieces out and let them cool m then scald an ounce of mace to each quart of good cider vinegar, and pour it hot on the cauliflower. Spices such as are usually used in pickling, improve this receipt, and should be tied in a bag and thrown in with the pickle at the last, remembering not to use dark spices, as they discolor the cauliflower. White pepper, white mustard seed and ginger are the spices suitable for this pickle. PICKLED LEMONS. They should be small and have a thick rind. Rub them hard with a piece of flannel, then slit them through the rind in four quarters, but not through the pulp; fill the slits with sait hard pressed in, set them upright in a crock four or five days, until the sait melts. Turn them each day in their own liquid until they get tender. Make the pickle to cover them of vinegar, some of the brine of the lemons, pepper and ginger ; boil this pickle and skim it well, and when cold put it over the lemons with two ounces of mustard seed and two cloves of garlic, to six lemons. This is fine for flsh when the lemons are all used. TO PICKLE ONIONS. Peel the onions, boil some strong sait and water and put it over them, cover, and let them stand twenty-four hours, then take them up with a skimmer; make some vinegar boiling hot, put to it whole pepper and mustard seed, and pour it over the onions to cover them; when cold cover close. PREMIUM MUSTARD PICKLE. Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong sait water for three days; then put them into fresh cold water for a day or two, then scald them in plain vinegar and set them by in a place to cooL Take a gallon of vinegar, add to it one ounee of white mustard seed, two ounees of turmeric, three of sliced ginger, two of shredded horse-radish, onehalf pound of mustard, three pounds of brown sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper, eloves, mace, and one teaspoonful of cayenne pepper. Boil ail these ingredients for fifteen minutes and pour it on the cucumbers, gherkins, or other scalded vegetable you may wish to pickle. WALNUT PICKLE. Pick the walnuts about the fourth of July. They should be so soft that a pin can be run through them. Lay them in sait and water ten days, change the water two or three times during the ten days. Kub off the outside with a coarse cloth and proceed to finish the pickle. For one hundred nuts, make a pickle of two quarts of vinegar, one ounce of ground pepper, same of ginger, half an ounce of mace, cloves, nutmegs and mustard seed. Put thèse spices in a bag, lay it in the vinegar and boil ail together a few minutes; then set the pickle away for use. If the vinegar is not very strong, add fresh vinegar to the last scalding of the pickles. PICKLED OYSTERS. Take fine large oysters, put them over a gentle fire in their own liquor, and a small lump of butter to each hundred oysters. Let them boil ten minutes, when they are plump and white ; take them f rom their liquor with a skimmer and spread them on a thickly folded cloth. When they are firm and cold take half as much of