The national course in home economics

Select firm, sound, green cantaloupe. With a sharp knife remove one slice, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and red pepper chopped. Replace the top and tie. Boil enough vinegar to cover adding a cupful of brown sugar and pour over the mangoes. Repeat three mornings. Mrs. D. Z. B. PEPPER MANGOES. Same as for melon mangoes, using both red and green peppers and sewing on tops, leaving out, of course, the coarsely-chopped peppers and substituting ground cloves. C. M. SUMMER PICKLES. Cut equal quantities of young onions, sour apples and fresh cucumbers into thin slices. With these fill an unglazened earthen jar which will hold a quart. Shake in with the vegetables a dessert-spoonful of salt and a teaspoonful of cayenne pepper. Pour in four tablespoonfuls of sherry and four tablespoonfuls of soy, as much vinegar as the jar will hold, and cover closely until wanted. If it is wished to make this pickle in the autumn or winter finely-minced celery may be substituted for the cucumbers. The pickle can be used the day it is made. Mrs. Fanny Martin. DILL PICKLES. To one gallon of water add a quart of vinegar and one cupful of salt, E.J.I PICKLED BEANS. Boil the beans in salted water and when nearly done lay them in a colander to drain. Then make a liquid by boiling a pound of sugar to ■:'. quart of vinegar with spices in a bag. Then pour this over the beans. Mrs. Jane Rollins- ENGLISH BEAR. Take hard yellow cucumbers, pare, scrap well, cut in shapes to suit your fancy; let remain in vinegar and salt over night; drain and boil in vinegar with small pieces of alum; put in jar. To a dozen cucumbers allow two ounces of allspice, same of mustard, one ounce of black pepper, some small onions, three whole red peppers; boil these in vinegar enough to fill the jars; pour all over the cucumbers; can be used one day after making. Mrs. Wilber. PICKLED CAULIFLOWER. Gather the cauliflowers on a fine day, selecting the whitest and firmest. After separating them into bunches scald them thoroughly in hot salt and water but do not let them boil as that would discolor them; keep them covered while cooling; place them in a colander and after sprinkling lightly with salt drain thern twenty-four hours; to twenty heads give a pickle composed of two ounces of mustard, four ounces of coriander seed, two ounces of ginger, one ounce each of nutmeg and mace, four quarts of vinegar; let these ingredients be slowly boiled together. Having the cauliflower drained, put in glass jars and cover closely, after filling with the liquor. Mrs. Thomas Jordan. MOTHER'S PICKLES. Cook in proportion one-quarter of beets to three-quarters of cabbage. Cook beets until done and chop them, but chop the cabbage raw and bring it to a good scald. Use pepper, salt and sugar, about one-half cupful of the latter. Scald vinegar and cover the pickles with this. Pack tightly in jars, and cover. If spices are used put them in a bag and scald in the vinegar. Mrs. Lily Gregory. CHOWCHOW.