STUFFED CUCUMBERS

Take large cucumbers (sour, salt or dill), slit down one side and remove the seeds, then soak in clear water until fresh, changing water if necessary. Drain and wipe carefully. Fill with seeded raisins, adding to each cucumber three cloves, half a thin slice of lemon (rind and frmt), t\vo or three thin slices citron, then tie up and squeeze out all remaining water. Make a rich sweet pickle syrup as for any sweet pickle only omitting spices. Lay cucumbers in syrup enough to cover them and cook slowly for half an hour, turning over once. Set away in a covered vessel and pickles will be ready for imme- diate use, though improved by standing some days. — Mrs. Lacy, Seattle, Wash.