The national course in home economics

One-half peck of tomatoes, one-half peck of onions, six heads of cauliflower. Slice the tomatoes and onions quite small. Break the cauliflower with the fingers and sprinkle salt plentifully over them and let stand twenty-four hours. Drain well, mix one cupful of grated horseradish, one-half ounce of turmeric, one-half ounce of ground cinnamon, one-half ounce of cloves and one-half ounce of black pepper and one pint of mustard and six heads of celery cut in small pieces. Put all these ingredients in a kettle, cover with cold cider vinegar and boil slowly for two hours. Mrs. A. Robb. PICKLED BEETS. Take the beets when thoroughly cold, slice them across. Make a liquid of half vinegar and half water with a little salt and pepper and a tablespoonful of sugar and put the beets in this. This is only for present use, as if they stand too long they turn white. You can make a bag of spices and boil with them, also a few whole cloves. Mrs. a. R. Gates. PICKLED PEACHES. Pare one pound of cling peaches; to them add two-thirds of a pound of sugar and some whole spice and let stand over night; then heat gradually until the fruit is soft. Skim out the fruit and let the syrup boil down until quite thick; then add the peaches and vinegar, cloves, mace and cinnamon. Mrs. M. H. Skinner. QUICK WAY TO PEEL PEACHES FOR PICKLING. In peeling small peaches with a knife too much of the peach is wasted; take instead a wire basket, fill it with peaches and dip it into boiling water, for a moment, then into cold water for a moment and empty; continue in the same way for all. This toughens the skin and enables you to strip it off, saving much in labor and also the waste of peach. Why not, as well as tomatoes? L. B. PICKLED SWEET APPLES. Make a syrup of two cupfuls of vinegar and four cupfuls of sugar. Add a few small pieces of whole cinnamon and a few cloves. Pare, core and quarter sweet apples; drop them in the syrup and let cook till tender. Put in a jar and pour the syrup over. They are ready to eat as soon as cold and will keep for any length of time if sealed in jars. [illustration: Emily B.] PICKLED SWEET PEARS. Boil together for ten minutes one pint of cider vinegar, one and three-fourths pounds of granulated sugar. Tie in a small piece of cloth one-half dozen whole cloves, one dozen whole allspice and a few pieces of cinnamon. Put with the vinegar and boil. Select seckel pears and pare; then put into the vinegar. Boil gently until the pears look clear, then drain off the vinegar, put the pears into jars, reheat the vinegar and pour over. Seal, if desired for winter use. Mrs. N. K. B. CANTALOUPE 5WEET PICKLE. Pare the cantaloupes, remove the seeds and cut in strips. To seven pounds of fruit allow one-half as much of sugar and one pint of vinegar. Boil sugar and vinegar together, adding a few sticks of cinnamon and a few cloves; boil the strips of cantaloupe in the syrup until they look clear — several hours are required. Seal in jars. Mrs. D. Z. B. PICKLED CRAB-APPLES. Leave on the stem but remove the blossom. To five pounds of fruit add one-half as much sugar, one pint of vinegar, one-half ounce of stick cinnamon and a few cloves. Steam the crab-apples until tender. Boil the syrup ten minutes. Skim. Throw the crab-apples in and let boil five minutes. Can immediately. C. C. S.