Pickled Onions

Take the small silver-skinned white onions. Peel off the outer skin. Make a brine strong enough to float an egg, skim it well, and when it begins to cool pour it upon the onions. Let them stand in it (closely covered,) till quite cold. Then take them out, peel off another skin, and wash them through a cullender in cold water. Next, boil them in milk till tender all through, so that you can easily pierce them with a needle. Then drain off the milk. Measure them, and to a quart of onions allow a quart of the best cider vinegar. Boil in the vi negar two muslin bags tied up with broken-up 36 nutmeg and mace. When it has boiled, pour if hot over the onions in the jar; having laid one bag of spice at the bottom, and one in the middle. The onions should fill two thirds of the jar, and the vinegar the remainder. Finish with a table-spoonful of salad oil, and cork the jar immediately, and tie on the leather cover.

As onions pickled this way are generally much liked, it is well, when doing them, to make several jars full.

Cucumber and Onion Pickle. - To a dozen fine cucumbers allow three large onions. Pare the cucumbers and peel the onions, and cut both into thick slices. Sprinkle salt and pepper over them, and let them rest till next day. Then drain them well, and put them into a stone jar. Pour boiling vinegar over them. Close the jar, and set it in a warm place. Next day repeat the boiling vinegar, and cork the jar. Next day repeat it again, with a bag of mace, nutmeg, and ginger, boiled in the vinegar. Then cork the jar, and tie it up. When the pickle is finished, divide it in small stone jars, with sweet oil on the top of each.