Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a preserving kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot. J. H. T.

Pickled Walnuts

Gather while they are sufficiently green to put the head of a pin into them, wipe and put them in a cold brine of salt and water strong enough to hold an egg. Let them stand for six days; then change the brine and let them stand three more; then drain and pour over them a pickle of cider vinegar, with a good quantity of pepper, ginger, mustard seed and horse-radish, all boiled together, but cold. They will be good in six months. D. F. B.

Pickled Eggs

Boil two dozen eggs for thirty minutes; then plunge into cold water, remove the shells, and put into a jar. Put six cupfuls of cider vinegar and one tablespoonful of sugar into a saucepan; add one-half ounce each of mace, white ginger and cloves; boil five minutes. Let the pickle get cold and drop the eggs into it. Irene.

Pickled Mushrooms

Take two quarts of small fresh mushrooms (be sure and not get the toadstools, which are similar in looks but very poisonous), cut off the stalks and remove the skins with a piece of flannel and salt. Place them in a stew-pan with four blades of pounded mace and two teaspoonfuls of ground pepper, dredge with salt and place over a slow fire until the liquor has run from them and dried up; then add enough vinegar to cover; simmer for about two minutes, then turn into glass jars. When cold seal the jars and put in a dry place. Chef.

Pickled Oysters

Bring to a scald one gallon of large oysters in their own liquor with salt to taste, then skim out and lay them on a platter; when the liquid is cold add to it one pint of vinegar, sprigs of mace and a little pepper; when it comes to a boil pour over the oysters. A la Atlantic City.

Pickled Butternuts

Gather them the last week in June. Scald and rub off the outside skin, put them in a strong salt and water brine for nine days, keeping them closely covered from the air. Then drain and prepare the pickle as follows: For a hundred nuts take a gallon of cider vinegar, put in of black pepper and ginger root each one tablespoonful, and of ground cloves and allspice each one-half tablespoonful, also two large spoonfuls of mustard seed and horseradish. Put the nuts into jars. Heat to boiling point the vinegar and pour it boiling hot upon the nuts. Seal closely.

A. F. W.