Pickled Oysters

Mrs. Carl Hammond. Wash the oysters and scald them in strong salt and water; skim them out and throw into cold water; scald vinegar well and whole peppers; let it get cold. Put the oysters in a stone jar; make liquor to cover them of water they were scalded in, and vinegar. A cup of vinegar to one quart liquor, to be used cold.

To Pickle Martinoes Or Martynias

Mrs. E. S. Chesbrough.

Pick when soft enough to run a pin through, or from two to three inches long. Throw in brine till ready to put up. Soak in clear water one night or longer if very salt, then scald in weak vinegar; skim out and throw in cold water; then pour over them, (after draining from the water,) scalding hot vinegar and sugar in the proportion of five pounds of sugar to each gallon of vinegar, a handful of cloves and cinnamon, or whatever spices desired, scalded in the vinegar. If the martinoes are not tender enough the scalding can be repeated.

Breakfast And Supper

"Dinner may be pleasant; So may social tea ; But yet, methinks the breakfast Is best of all the three."

- Anon.