Miss Parloa's kitchen companion

Put one quart of vinegar on the fire in another kettle, and when it begins to boil, drop eight or ten cucumbers into it. Cook them for eight minutes, and on taking them out, lay them in a stone jar. Continue scalding the cucumbers in this way until they are all done ; then pour the hot, spiced vinegar over them. Cover closely, and when they are cold, set them away in a cool, dark place. The spice may be omitted if not liked. * Combination Pickle. This is easily and quickly made, no cooking being required. Use three quarts of ripe tomatoes, pared and chopped fine, half a pint of grated horse-radish, one pint of celery, chopped fine, half a cupful of chopped onion, eight table-spoonfuls of mustard-seed, two table-spoonfuls of chopped red peppers, eight table-spoonfuls of sugar, eight of salt, one table-spoonful of ground cinnamon, a level teaspoonful each of clove and mace, and one quart of vinegar. Mix all these ingredients thoroughly, and then pack the pickle in a stone jar. It will be ready for use in a few days, and will keep for months in a cool place, * Chow-chow. For two quarts of this pickle use one good-sized head of cauliflower (one weighing about three pounds), eight small green peppers, ten small cucumbers, about an inch and a half long, one pint of pickling onions of the smallest size (they should not be larger than a cherry), one pint of salt, one quart of vinegar, three table-spoonfuls of turn eric, a generous teaspoonful of cayenne, and one gill of water. Peel the onions, and cook them in boiling water for a quarter of an hour ; then pour off the water, and put them into a bowl. Break the cauliflower into small branches, and wash in cold water. Put the peppers, cucumbers, and cauliflower into a large bowl. Put the salt into a stew-pan with two quarts of boiling water. Boil for ten minutes. Skim this brine, and pour a part on the vegetables and a part on the onions. Let these ingredients stand in a cold place for twenty-four hours. At the end of this time pour off the brine, and put the vegetables into a preserving-kettle. Mix the mustard, tumeric, and cayenne with the water, and add to the vegetables. Now add the vinegar, and place the kettle on the fire. Heat slowly to the boiling-point, and simmer for one hour. Put the pickle into hot jars, and seal. * Albany Chow-chow. The materials are : one peck of green tomatoes, half a peck of ripe tomatoes, one dozen of small white onions, ' one dozen green "bull-nosed" peppers, four red bullnosed peppers, one peck of chopped white cabbage, one pint of salt, one quart of granulated sugar, one cupful of grated horse-radish, one table-spoonful of white pepper, one table-spoonful of powdered mace, one table-spoonful of powdered mustard, half a pint of Dutch mustard, one ounce of white mustard seed, one ounce of celery seed, and cold vinegar enough to cover the whole mass.