PICKLED WATERMELON

two pounds of sugar, one ounce of cassia buds, In this poil the rind until clear and tender.

PICKLED TOMATOES. Take small, smooth tomatoes, not very ripe, scald them until the skin will slip off easily, and sprinkle salt over them. After they have stood twenty-four hours, drain off the juice and pour on a boiling hot pickle com- posed of one pound of sugar, two teaspoonfuls of cinna- mon and two teaspoonfuls of cloves to every quart of vinegar. Drain off the liquid, scald it and pour on them again, every other day for a week. They will require no further care. This is excellent.

PICKLED CABBAGE,

Slice white and red cabbage very fine, put into a jar alternately, sprinkle salt on each layer; also whole black pepper, black mustard seed, and cinnamon broken fine; then cover with cold vinegar. It will be ready

for use in twenty-four hours.

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PICKLES. 133

PICKLED CAULIFLOWER, Take the whitest full-grown cauliflower, cut off the

thick stock and split the flower into eight or ten pieces, spread them on a large dish and sprinkl: with salt ; let them stand twenty-four hours, then wash off the salt ; drain them, put them into a flat jar, scald with salt and water (allowing a quarter of a pound of salt to a quart of water), cover closely and let it stand until next day ; afterwards drain them ina hair sieve and spread in a warm place to dry for a day and night. Then put them in a glass jar and pour over them a pickle that has been prepared as follows : Mix together three ounces of cori- ander seed, three ounces of turmeric, one ounce of mus- tard seed and one ounce of ginger. Pound the whole to a fine powder; put it into three quarts of cider vine- car, set it by the fire in a stone jar and let it infuse three days. These are the proportions, but the quantity of pickle must depend on the quantity of cauliflower, which must be well covered by the liquid; pour it over the dower and secure the jar closely from the air.

CHOW-CHOW. One cauliflower cut in small pieces, one dozen small white onions, two dozen small cucumbers, one quart of string beans, one ounce of black mustard seed, one ounce of white mustard seed, one teaspoonful of cayenne pepper, 4 quarter of an ounce of turmeric, picces of horseradish cut fine and a gallon of vinegar, or more. Seald the spices and vinegar together and pour over the vegetables boiling hot ; after it is cold mix one pound of mustard in vinegar and add to the pickles.