La cuisine creole

their own liquor and half of good vinegar, make this hot, and take a stone crock, put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspice, and whole pepper alternately. If to be kept, put them in glass jars with a little sweet oil on top. Stop them and seal tight, and they will, if kept in a cool place, be good for months. COUNTRY GREEN PICKLE. One peck of tomatoes, eight green peppers to be chopped fine. They must be the vegetable or sweet pepper. Soak the tomatoes and pepper twenty-four hours in weak brine; drain ofif the brine, and add to the green tomatoes a head of finely chopped cabbage; scald ail in boiling vinegar twenty minutes. Skim it out from the vinegar, and place in a large jar, and add three pints of grated horse-radish and such other spice as y ou please. Fill the jars with strong cold vinegar and tie up for use. TOMATO SAUCE PICKLE. One gallon of tomatoes and one gallon of vinegar. Slice the tomatoes (green ones are firmest), and sprinkle sait between each layer. Let them remain thus for twelve hours, then rinse them, and put them to drain on a sieve. Put your vinegar to boil with a dozen onions eut up in it, season high with cloves, pepper and ginger, and when this boils throw in your tomatoes and let them boil flve minutes. Finish by stirring in one-quarter of a pound of mustard and a pound of sugar ; th en add a quart of vinegar and bottle it. PLAIN PEAOH PICKLE. Take eight or ten fine, nearly ripe peaches; freestone are preferred by some, but experience teaches that clings make the firmest pickle. Wipe off the down with a flannel rag, and put them into brine strong enough to bear up an egg. In two days drain them from thîs brine, and scald them in boiling vinegar, and let them stay in ail night. Next day boil in a quart of vinegar, one ounce of whole pepper, one of broken-up ginger, eight blades of mace, and two ounces of mustard seed; i>our this boiling on the peaches, and when cool, put them in jars, and pack away carefully in a cool place. PBACH PICKLES. Take ripe, sound, cling-stone peaches; remove the down with a brush like a clothes brush ; make a gallon of good vinegar hot; add to it four pounds of brown sugar; boil and skim it clear. Stick five or six cloves into each of the peaches, then pour the hot vinegar over them, cover the vessel and set it in a cold place for eight or ten days, then drain olf the vinegar, make it hot, skim it, and again turn it over the peaches; let them become cold, then put them into glass jars and secure as directed for preserves. Free-stone peaches may be used. PEACHES AND APRICOT PICKLE. Take peaches fully grown, but not mellow; cover them in strong sait and water for one week. Take them from the brine and wipe them carefully, rubbing each peach to see if it is firm. Put to a gallon of vinegar half an ounce each of cloves, pepper corns, sliced ginger root, white mustard seed, and a little sait. Scald the peaches with this boiling vinegar, repeat this three times; add half as much fresh vinegar, and cork them up in jars. Eeep them dark and cool. Light will spoil pickles or preserves as much as beat does. Apricots may be pickled in the same way. GREEN PEACHES PICKLED. Brush the down from green peaches (cling-stones) ; put them in sait and water, with grape leaves and a bit of saleratus; set them over a moderate fire to simmer slowly until they are a fine green, then take them ont, wîpe them dry, and smooth the skins ; take enough vinegar to cover them, put to it whole pepper, allspiee, and mustard seed, make it boiling hot, and turn it over the peaches. Repeat the scalding three successive days. PEACH MANGOES.