LANDMARKS CLUB COOK BOOK

pound bruised mustard seed. Let vinegar boil for two or three minutes, then pour it at once on lemons, leaving them until next day. Then add a dessert spoon of chile sauce. Either seal in quart jars or cover jar with a bladder. The longer they are kept the better they are.

Mrs. M. T. Allen. MIXED PICKLE ( SPANISH).

Take one dozen and half large cucumbers out of the brine; soak four or five hours. Take two heads of cabbage chopped fine ; let it lie in salt eight hours ; three dozen seed onions, seven pods green peppers soaked in salt water. Squeeze out with your hands. Then place in kettle layer of above articles alternating with layer of seasoning, composed of two ounces white mustard seed, one ounce celery seed, half pound box of mustard, one ounce of turmeric, two pounds of brown sugar mixed with good cider vinegar. Roil half hour, till it thickens. Bottle.

Miss. Delia Clemons. SWEET PICKLES — PINEAPPLE.

Slice the fruit and also cut into small pieces. Put in a large stoneware dish. For the syrup take two pounds sugar to one pint vinegar, and spice with one heaping teaspoon each ground cinnamon and mace, half a teaspoon cloves and a piece of gin- ger. Pour this, hot, over the fruit, and let stand till the next day. Then pour it off and heat again and pour over the fruit. Repeat this for four successive days ; then put away in jars.

Mrs. Richard Rising. OYSTER COCKTAILS.

For every one hundred small oysters take four tablespoon- fuls tomato catsup, one tablespoon ful pepper vinegar, one table- spoonful Worcestershire sauce, the juice of two lemons, two or three drops of tabasco sauce and one cup of oyster liquor. Drain the oysters free from their liquor and strain the required amount before using. Mix the cocktails fully half an hour before using, and thoroughly chill.

Mrs. E. B. Millar. CALIFORNIA OYSTER COCKTAILS.

Drain liquor from the oysters, pour over them tomato cat- sup, Worcestershire sauce, a dash of tabasco and a little lemon

FRUITS, JKLLIKS, KTC. 207

juice. Thin with oyster juice to taste and serve very cold. Allow at least twenty oysters for each person.

Mrs. George J. Denis. PICKLED PEACHES.

Use yellow clingstones. Pour over them three mornings in succession a hot syrup made of one pound sugar, one pint vin- egar and a hag of spices (two tablespoonfuls whole cloves, one tablespoonful allspice, one teaspoonful mace, one handful cin- namon broken into fine pieces). The fourth morning put the peaches into the vinegar and cook them a few minutes.

Mrs. W. W. Thatchee, Hopland- PICKLED PEARS.

Ten pounds Bartlett pears, one quart vinegar, five pounds sugar, half cup mixed whole cloves, allspice, mace and stick cinnamon. (Put these in a bag and boil in the syrup). Put on to boil for half an hour; then add the pears, and when well scalded remove them and pack in glass jars. Boil the syrup down until there is enough to cover the fruit. Pour it over and seal at once.

Mrs. Kemp, Los Angeles. PLUM BUNGO.

Seven pounds little German plums, pits removed; three and one-half pounds sugar, one tablespoon cloves and one of cin- namon, one of allspice. Cook two and a half or three hours. When done, stir in one pint of vinegar.