Buckeye cookery

all the currants, skimmings, pieces, etc., left after making jelly, place in astone jar, cover with soft water previously boiled to purify it, let stand several days; in the meantime, take your apple peelings, without the cores, and put on in porcelain kettle, cover with water, boil twenty minutes, drain into a large stone jar; drain currants also into this jar, add all the rinsings from your molasses jugs, all dribs of syrups, etc., and when jar is full, drain off all that is clear into vinegar keg (where, of course, you have some good cider vinegar to start with). If not sweet enough, add brown sugar or molasses, cover the bung-hole with a piece of coarse netting, and set inthe sun or by the kitchen stove. In making vinegar always remember to give it plenty of air, and it is better to have the cask or barrel (which should be of oak) only half full, so that the air may pass over as large a surface as possible. Vinegar must also have plenty of material, such as sugar, molasses, etc., to work upon. Never use alum or cream of tartar, as some advise, and never let your vinegar freeze. Paint your barrel or cask if you would have it durable. Company, sickness, or other circumstances may prevent making SWEET PICKLES ‘in their season, but they can be prepared very nicely at any time, by taking iy pear, peach, plum, or apple preserves, and pouring hot spiced vinegar over ers them ; in a few days they will make a delightful relish. It very often happens in putting up cucumber pickles that you can only gather or buy a few at a time ; these can be easily pickled in the following manner: Place in a jar, Sprinkle with salt, in the proportion of a pint salt to a. peck cucumbers, cover with boiling water, let stand twenty-four hours, drain, cover with fresh hot water; after another twenty-four hours, drain, place in a jar, and cover with cold, not very strong vinegar ; continue to treat each mess in this manner, using the two jars, one for scalding and the other as a final receptacle for the pickles, until you have enough, when drain and cover with boiling cider vinegar, add spices; and in a few days they will be ready for use. Never throw away even : A CRUMB OF BREAD, but save it and put with other pieces; if you have a loaf aboue to mold, cut in thin slices, place all together in a dripping-pan and set in oven to dry, and you will find that when pounded and rolled it will be very nice for dressing, stuffing, puddings, griddle-cakes, etc. When to be used for breading meats, etc., it must be made very fine. Keep in a covered box, or in a paper bag tied securely and hung ina dry place. It is much more economical to prepare meats with a dressing of some kind, since they “ ‘go so muck further.” Sausace Toast is made by scalding the sausages in boiling water, frying to light brown, chop fine, and spread on bits of toast. Ham Bauis.—Chop fine, cold, cooked ham; add an egg for each person, and alittle flour; beat together, make into balls, and fry brown in hot butter. Corn-MrAL CakE.—Two-thirds cup butter, one cup sugar, three eggs beaten separately, two and a half cups corn meal, one and a half of flour, two of sweet milk, two tea-spoons cream tartar,.one of soda. PHILADELPHIA SCRAPPLE.—Mix potatoes (or any cold vegetables) and meats, turn into a skillet with meat gravy from previous day. Stir up until dry and crisp, resembling a very dry hash; serve in small deep dish. To CLuariry Mo.assrs.—Heat over the fire and pour in one pint of sweet milk to each gallon of molasses. The impurities rise in scum to the top, which must be skimmed off before the boiling breaks it. Add the milk ag soon as placed over the fire, mixing it thoroughly with the molasses. .