The national course in home economics

PICKLED ONIONS. Select small onions of equal size, perfectly sound; peel and scald in salt water till they are tender, drain and put into glass jars; heat to boiling point sufficient vinegar to cover them, scalding with it mixed whole cloves and mace; pour it over the onions, distributing the spices among the jars; seal the jars air-tight after pouring the vinegar over the onions. Mrs. Harold Judd. SLICED GREEN TOMATO PICKLES (SOUR). Take large, smooth, green tomatoes. Cut off small slice at stem and blossom end, cut the remainder in slices. To every six tomatoes allow one onion, sliced, a little grated horseradish and one-fourth of a pepper, chopped fine. Put layers in a jar with a very slight sprinkling of salt between each layer, let stand over night. In the morning remove, drain, and pack in jars. Cover with vinegar poured over boiling hot. This is a choice recipe. Cynthia Lester. SLICED GREEN TOMATO PICKLES (SWEET). Slice one peck of green tomatoes the night before pickling, sprinkling them slightly with salt; in the morning drain off the liquor. Slice twelve large onions; take a granite kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the following spices: six red peppers coarsely chopped, one coffee-cupful of brown sugar, one tablespoonful each of ground allspice and cinnamon and one teaspoonful of cloves. Tie the spices in small muslin bags. Turn over two pints of good vinegar; boil until tender. Anna Bluer. RIPE TOMATO PICKLES (SOUR). Take large tomatoes — the yellow and red mixed; slice in inch slices. Put them in a strong brine for twenty-four hours; rinse and put down in layers, mixing with sliced onions and grated horseradish. Spice the vinegar to suit the taste (See Spiced Vinegar). Pack in cans and turn vinegar over scalding hot. Seal at once. Nellie Polard. RIPE TOMATO PICKLES (SWEET). Pare small ripe tomatoes. Cover with good vinegar, adding for every seven pounds of fruit three and one-half pounds of brown sugar, one ounce of stick cinnamon, broken, and one-half ounce of allspice and cloves; tie the spices in a cloth and simmer a few moments. Skim the tomatoes out carefully, put in a jar. boil the syrup a trifle longer and pour over them boiling hot. L. P. M. LIFE FORCES FOR THE SICK AND CONVALESCENT fr-3-^ Fresh Fruits and How to Serve Them a tJnfermented Grape Juice, (See Page 348.) (See Pages 415 to 422.) SWEETMEATS FOR SOCIAL GATHERINGS. 1. Theresa's Stuffed Prunes. 4. Oranges in Fancy Shapes. 2. Fig Bars or Almond Squares. (See Page 420.) (See Page 248.) 5. Washed Figs. (How to Serve.) ^ 3. Almond Macaroons. 6. Dates Stuffed with Blanched Almonds. (.See Page 257.) (See Page 421.) « PICKLED CABBAGE. (Red or White.) Remove the outer leaves, quarter and reject the stalk. Cut in slices one-third of an inch thick; put in a jar with salt sprinkled between the layers and let stand over night. Next morning drain dry as possible and cover with boiling hot vinegar spiced to the taste. L. A. B. SWEET PICKLED CABBAGE. Same as above only sweetened. MELON MANGOES.