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good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time, when clear, take them out and put in more, boil the syrup till quite rich, pour it over the peaches. Cherries can be pickled in the same way. Mrs. ANNIE LONG. “IMPERIAL PICKLE.’’ Gather small, green, well shaped cantaloupes early in summer, (carve if desired,) pack them down in brine. When ready to make, scrape out the soft pulp and seed, soak in fresh water till free from salt, boil in alum water to green, then boil in strong ginger tea till tender. Make enough syrup to cover them, of one half pound of sugar to one pint vinegar flavored with mace, cloves, cinnamon. Then boil, drop cantaloupes in and boii ten minutes. Then take them out and stuff. Place them in jar and pour over them the prepared vinegar. Prepare the stuffing as follows: for ten cantaloupes, chop (not fine) two cantaloupes thus prepared, two cans sliced pine apple, two pounds raisins, two ~ pounds citron, six pickled cucumbers, one teacup of mustard seed, tablespoonful ground celery seed. Any stuffing left may be put in the vinegar. Mrs. KE. L. BRYAN. CORNED BEEF PICKLE (FInn). Six gallons water, six quarts salt, two pounds brown sugar, two ounces salt petre, three ounces bicarb soda, one ounce of red pepper. Boil until perfectly clear. When thoroughly cold pour over the beef. This will pickle one hundred pounds of beef, which must be carefully kept under the brine. Mrs. R. B. STRUDWICK, Hillsboro, N. C. anaes MISCELLANEOUS. WELSH RAREBIT. One pound of cheese, one-half cup of alc, beer or milk, dash of cayenne, one-half teaspoonful of dry mustard, one-half teaspoonful of salt, slices of toast; grate or cut the cheese into small pieces, place it into a chafing dish with three-fourths of the milk, stir until it is entirely melted; mix the pepper, salt and mustard, and the yolks of two eggs with the remainder of the milk and add to the melted cheese just before serving, serve on slices of hot toast. Everything must be hot as the cheese quickly hardens. MRS. E. L. FULLER. FARINA. One cup of boiling water, one cup of fresh milk, one large tablespoonful of farina mixed with cold water, two teaspoonfuls of white sugar, pinch of salt, stir farina into the boiling water (slightly salted), boil fifteen minutes then add milk and boil fifteen minutes longer. Mrs. GEo. WATTS. LEAVEN (NEVER FAILS). One quart sifted flour, pour over it boiling water, stir all the time until it is of the consistency of fritters, add one egg, one teaspoonful sugar, salt and alum. When milk warm add two tablespoonfuls of leaven. Make in the morning and let it stand until next morning, when stir in meal and make into cakes to dry. Mrs. Robert W. Winston. _ To whip cream for fruits or jelly you will find it adds very much to use the white of one egg—and is not so rich. Mrs. W. H. McCABE. [ 120 ] TO WASH BLANKETS. One cake of Ivory soap cut fine and dissolved in boiling water. When ready to put the blankets in, add two tablespoons pulverized borax, and two tablespoons ammonia, and enough water to cover the blankets. Let them stay in one hour, turning them several times. Rinse in warm water, drain, and hang on the line. Pull straight after putting on the line. Do not ever wring them. CLEANSING CREAM FOR GREASE SPOTS. Four ounces castile soap, one ounce sulphur, four ounces aqua ammonia, one ounce alcohol. Cut the soap fine and dissolve in one quart soft water. Then add four quarts water and the other ingredients. Keep tightly corked. HINTS TO HOUSEKEEPERS. Every housekeeper should know: That salt should be kept in a dry place. That melted butter will not make a good cake. That veal should be white, dry and close-grained. That the colder eggs are the quicker they will froth.