The new Kentucky home cook book

Take three table-spoonfuls of ground mustard and one tea-spoonful of sugar; pour on boiling water, and mix to a smooth paste. When cold, add vinegar enough to make it ready for use. TO PREPARE HORSE-RADISH FOR WINTER. In the fall mix the quantity wanted in the following proportions : A coffee-cupful of grated horse-radish, two tablespoonfuls of white sugar, half a tea-spoonful of salt, and a pint of cold vinegar. Bottle, and seal. FOR GREENING PICKLES. For two gallons of pickles, take one tea-spoonful of soda; put the pickles into a preserving-kettle, sprinkling a little of the soda over each layer; cover with weak vinegar, and scald until green. Mrs. Joseph Black. SWEET PICKLE. Sweet pickle may be made of any fruit that can be preserved, including cucumbers and the rinds of ripe melons. Plums and other smooth-skinned fruit should be well pricked before cooking. Examine sweet pickles often, and scald the sirup again if there are any signs of fermentation. The usual proportions for sweet pickle are seven pounds of fruit, three pounds of sugar, and one quart of vinegar. Use coffee or best brown sugar, if preferred to white. The principal spices are cinnamon and cloves. Never use ground spices for sweet pickles. The fruit should be scalded or cooked until it is of the same color throughout, or easily pierced with a straw, and the sirup is like thin molasses. All that is necessary to keep sweet pickle is to have sirup enough to cover the fruit and to keep it well under. TJie New Kentucky Home Cook Book. 11F PEAR SWEET PICKLES. Peel and cut the pears in halves, or quarter if very large, and if small leave them whole. To seven pounds of fruit make a sirup of one quart of pure cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and half an ounce of cloves. Pour the sirup boiling hot over the fruit for three mornings; then boil the fruit in the sirup until tender. Seal up while hot. Apple pickles may be made in the same way. Miss Mary McCullough. SWEET PICKLE QUINCES. Pare and quarter the quinces; and to ten pounds of fruit add three pounds of brown sugar, one pint of vinegar, one ounce of cloves, and one ounce of cinnamon. Put into a porcelain kettle, and boil Until tender. Miss C. K. Paddock. PICKLED PLUMS OR CHERRIES. Take the fruit off the stem; puncture them with a fork, and put into a stone jar seven pounds. Make a sirup of one quart of vinegar, four pounds of sugar, one ounce of cinnamon bark, half an ounce of cloves, and half an ounce of allspice. Pour it over the fruit boiling hot for two mornings ; the third morning boil the fruit in the sirup fifteen minutes. Take out, and put into small stone jars. Boil the sirup until thick as molasses, pour it over hot, and seal up. Mrs. W. S. Moores. SPICED DAMSONS. Select large fair damsons, puncture the skins with a fork, and lay them in a stone jar. For seven pounds of fruit heat to boiling one quart of vinegar, four pounds of sugar, one ounce of cinnamon, and one ounce of cloves. Pour it over, cover closely, and set aside until next morning; then drain from the damsons all the juice, heat it to boiling, and The New Kentucky Home Cook Book.