into the kettle again; turn over it two
quarts of vinegar, one pound of sugar, half a pound of white mustard
seed, two tablespoonfuls of ground pepper, two of cinnamon, one of
cloves, two of ginger, one of allspice, and half a teaspoonful of
cayenne pepper. Boil all together fifteen minutes or until tender.
Stir it often to prevent scorching. Seal in glass jars.

A most delicious accompaniment for any kind of meat or fish.

_Mrs. St. Johns._

PICKLED EGGS.

Pickled eggs are very easily prepared and most excellent as an
accompaniment for cold meats. Boil quite hard three dozen eggs, drop
in cold water and remove the shells, and pack them when entirely cold
in a wide-mouthed jar, large enough to let them in or out without
breaking. Take as much vinegar as you think will cover them entirely
and boil it in white pepper, allspice, a little root ginger; pack them
in stone or wide-mouthed glass jars, occasionally putting in a
tablespoonful of white and black mustard seed mixed, a small piece of
race ginger, garlic, if liked, horse-radish ungrated, whole cloves,
and a very little allspice. Slice two of three green peppers, and add
in very small quantities. They will be fit for use in eight or ten
days.

AN ORNAMENTAL PICKLE.

Boil fresh eggs half an hour, then put them in cold water. Boil red
beets until tender, peel and cut in dice form, and cover with vinegar,
spiced; shell the eggs and drop into the pickle jar.

EAST INDIA PICKLE.

Lay in strong brine for two weeks, or until convenient to use them,
small cucumbers, very small common white onions, snap beans, gherkins,
hard white cabbage quartered, plums, peaches, pears, lemons, green
tomatoes and anything else you may wish. When ready, take them out of
the brine and simmer in pure water until tender enough to stick a
straw through--if still too salt, soak in clear water; drain
thoroughly and lay them in vinegar in which is dissolved one ounce of
turmeric to the gallon. For five gallons of pickle, take two ounces of
mace, two of cloves, two of cinnamon, two of allspice, two of celery
seed, a quarter of a pound of white race ginger, cracked fine, half a
pound of white mustard seed, half a pint of small red peppers, quarter
of a pound of grated horse-radish, half a pint of flour mustard, two
ounces of turmeric, half a pint of garlic, if you like; soak in two
gallons of cider vinegar for two weeks, stirring daily. After the
pickles have lain in the turmeric vin