The new practical housekeeping

finger-root, or mace, and a pinch of sugar. Pour over the seeds oiling hot, and cork tightly. Or soak as gathered for twenty-four hours, drain, place in cold vinegar and when all are thus prepared drain and cover with boiling vinegar, not spiced. Or if putting up a quantity, let soak in brine three days, drain and finish as above. Nasturtium pickles are a delicious relish with cold meat or raw oysters, and are an excellent substitute for capers in sauces. Pickled Onions. — Select small Silver-skin onions, remove with a knife all the outer skins, so that each onion will be perfectly white and clean ; put into orine that will float an egg, for three days, then put in glass jars, and adding spices and small red peppers, or rings of large ones, fill with cold vinegar and seal; put ting tablespoon salad oil over top of each can will prevent onions turning yellow. Do not cut onions so much in peeling that they will fall apart. Some scald spices with the vinegar instead of putting in layers, while others like flavor of equal quantities white mustard, coriander and celery seed, allspice, and pepper-corns. If wanted very nice and white prepare as follows : Gather the onions, which should not be too small, when quite dry and ripe ; wipe off dirt, but do not pare ; make a strong brine of salt and water, put in the onions, change this, morning and night, for three days, and save the last brine. Take off the outside skin, and put onions in tin saucepan with equal quantities milk and the last orine ; add two tablespoons salt, put over fire, and constantly turn the onions about with a wooden skimmer, letting milk and water run through holes of skimmer, but the onions must not boil, and in stirring be careful not to hreak them. Have ready a pan with a colander, into which turn the onions to drain, covering with a cloth to keep in steam. Place on a table an old cloth two or three times double : put the onions on this when quite hot, covering closely with an old piece of blanket to keep in the steam ; let remain till next day, when they will be quite cold, and look yellow and shrivelled ; take off the shrivelled skins, when they should be as white as snow, and put in jar. Make a pickle of vinegar and spices in proportion of an ounce each bruised ginger, allspice, whole olack pepper, one grated nutmeg, quarter ounce mace, eight cloves and a teaspoon cayenne to two quarts vinegar ; boil and pour hot over the onions. Cover very closely to keep in all steam, and let stand over night. Put them into jars or bottles, cover with the spiced vinegar, put a tablespoon best olive oil on the top of each jar, tie down closely and let stand in a cool place for a month or six weeks, when thejr will be fit for use. They should be beautifully white and crisp, without the least softness, and will keep good many months. Pickled Spanish Onions are prepared hy cutting in thin slices ; put a layer in bottom of jar, sprinkle with salt and cayenne, then add another layer of onions, ^season as before, and so on until jar is full; pour in sufficient vinegar to cover the whole, and the pickle will be fit for use in a month.