TO PRESERVE CUCUMBERS

MISS M. COPELIN.

Take cucumbers from the brine and soak them three days, changing the water three times a day. Cut a slit carefully, and scrape out the seeds ; wash them afterwards, and green them with alum the size of a walnut, and grape leaves. Fill with lemon peel, mace, and whatever else you wish. Put a pound and a quarter of loaf sugar to one pound of cucumbers, and use plenty of water in making the sirup. They must be boiled till quite clear.

♦ CONSERVE.

Equal weight of sugar and rose leaves. Pound the leaves fine in a mortar ; then add the sugar. Mix thoroughly, and press in a jar.