nger, and when cold it is fit for use. Four
tablespoonfuls of made mustard should be added with the other
ingredients.

PICKLED CAULIFLOWER.

Break the heads into small pieces and boil ten or fifteen minutes in
salt and water; remove from the water and drain carefully. When cold,
place in a jar, and pour over it hot vinegar, in which has been
scalded a liberal supply of whole cloves, pepper, allspice and white
mustard. Tie the spices in a bag, and, on removing the vinegar from
the fire, stir into each quart of it two teaspoonfuls of French
mustard, and half a cup of white sugar. Cover tightly and be sure to
have the vinegar cover the pickle.

PICKLED GREEN PEPPERS.

Take two dozen large, green, bell peppers, extract the seeds by
cutting a slit in the side (so as to leave them whole). Make a strong
brine and pour over them; let them stand twenty-four hours. Take them
out of the brine, and soak them in water for a day and a night; now
turn off this water and scald some vinegar, in which put a small piece
of alum, and pour over them, letting them stand three days. Prepare a
stuffing of two hard heads of white cabbage, chopped fine, seasoned
slightly with salt and a cup of white mustard seed; mix it well and
stuff the peppers hard and full; stitch up, place them in a stone jar,
and pour over spiced vinegar scalding hot. Cover tightly.

GREEN PEPPER MANGOES.

Select firm, sound, green peppers, and add a few red ones as they are
ornamental and look well upon the table. With a sharp knife remove the
top, take out the seed, soak over night in salt water, then fill with
chopped cabbage and green tomatoes, seasoned with salt, mustard seed
and ground cloves. Sew on the top. Boil vinegar sufficient to cover
them, with a cup of brown sugar, and pour over the mangoes. Do this
three mornings, then seal.

CHOWCHOW. (Superior English Recipe.)

This excellent pickle is seldom made at home, as we can get the
imported article so much better than it can be made from the usual
recipes. This we vouch for being as near the genuine article as can
be made: One quart of young, tiny cucumbers, not over two inches
long, two quarts of _very_ small white onions, two quarts of tender
string beans, each one cut in halves, three quarts of green tomatoes,
sliced and chopped very coarsely, two fresh heads of cauliflower, cut
into small pieces, or two heads of white, hard cabbage.

After preparing these articles, put them in a stone jar