n one tablespoonful of grated horseradish, an ounce of bruised ginger
root, and five long red peppers pour half a pint of boiling vinegar.
Allow to stand, closely covered, for two days; then take five
teaspoonfuls of ground mustard, one teaspoonful of curry powder, and a
dessertspoonful of salt, and mix well together. Strain the vinegar upon
this, adding a dash of cayenne if wanted very pungent. Mix very smoothly
and keep in a corked bottle or jar.

NASTURTIUM.

[Illustration]

The flowers are used to garnish salads, the young leaves and flowers
make a lovely salad (See Flower Salad). The young buds and leaves when
tender are made into pickles and are used like capers in sauces, salads
and pickles.

NASTURTIUM PICKLES.

Gather the seeds as soon as the blossoms fall, throw them into cold salt
water for two days, at the end of that time cover them with cold
vinegar, and when all the seed is gathered and so prepared, turn over
them fresh boiling hot vinegar plain or spiced with cloves, cinnamon,
mace, pepper, broken nutmeg, bay leaves and horseradish. Cork tightly.

BOILED OKRA OR GUMBO.

[Illustration]

The long seed pod is the edible part of this plant, it can be canned or
dried for winter use. If dried let it soak an hour or so before using.
To cook, cut the pods in rings, boil them in salted water until tender
which will be in about twenty minutes. Add butter, salt, pepper and
cream. Thin muslin bags are sometimes made to hold the whole pods
without breaking. After boiling tender, pour them out, season with
butter, salt and pepper and bake for five minutes.

FRIED OKRA.

Cut it lengthwise, salt and pepper it, roll it in flour and fry in
butter, lard or drippings.

OKRA FRITTERS.

Boil the okra, cut in slices, make a batter as for batter cakes, dip the
okra in and fry in plenty of hot lard.

MRS. E. C. DUBB.

OKRA GUMBO SOUP.

Use two quarts of tomatoes to one quart of okra cut in rings; put them
over the fire with about three quarts of water and let the mixture come
to a boil; take one chicken; cut it up and fry brown with plenty of
gravy; put it in with the okra and tomatoes; add several small onions
chopped fine, a little corn and lima beans, if they are at hand, and
salt and pepper. Let all simmer gently for several hours. To be served
with a tablespoonful of rice and a green garden pepper cut fine to each
soup plate.

ONIONS.

Peel and slice onions under water to keep the vola