shallots, one tablespoonful of salt, two
tablespoonfuls of pepper, a quarter of a teaspoonful of cayenne.

_Mode_.--Pare and slice the cucumbers, put them in a stone jar, or
wide-mouthed bottle, with the vinegar; slice the onions and shallots,
and add them, with all the other ingredients, to the cucumbers. Let it
stand four or five days; boil it all up, and when cold, strain the
liquor through a piece of muslin, and store it away in small bottles
well sealed. This vinegar is a very nice addition to gravies, hashes,
etc., as well as a great improvement to salads, or to eat with cold
meat.

CURRY POWDER.

To make curry powder, take one ounce of ginger, one ounce of mustard,
one ounce of pepper, three ounces of coriander seed, three ounces of
turmeric, half an ounce of cardamoms, one-quarter ounce of cayenne
pepper, one-quarter ounce of cinnamon, and one-quarter ounce of cumin
seed. Pound all these ingredients very fine in a mortar; sift them and
cork tight in a bottle.

This can be had ready prepared at most druggists, and it is much less
trouble to purchase it than to make it at home.

CURRY SAUCE.

One tablespoonful of butter, one of flour, one teaspoonful of curry
powder, one large slice of onion, one large cupful of stock, salt and
pepper to taste. Cut the onion fine, and fry brown in the butter. Add
the flour and curry powder. Stir for one minute, add the stock and
season with the salt and pepper. Simmer five minutes; then strain and
serve. This sauce can be served with a broil or _saute_ of meat or
fish.

TO BROWN BUTTER.

Put a lump of butter into a hot frying pan and toss it about until it
browns. Stir brown flour into it until it is smooth and begins to
boil. Use it for coloring gravies, and sauces for meats.

TO BROWN FLOUR.

Spread flour upon a tin pie-plate, set it upon the stove or in a
_very_ hot oven, and stir continually, after it begins to color, until
it is brown all through.

Keep it always on hand; put away in glass jars covered closely. It is
excellent for coloring and thickening many dishes.

TO MAKE MUSTARD.

Boil some vinegar; take four spoonfuls of mustard, half of a
teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of
melted butter; mix well.

FRENCH MUSTARD.

Three tablespoonfuls of mustard, one tablespoonful of granulated
sugar, well worked together, then beat in an egg until it is smooth;
add one teacupful of vinegar, a little at a time, working it