The national course in home economics

Peel ten large green cucumbers and half a dozen small onions, cut them into thick slices crosswise and sprinkle with salt. Let stand for a day, then drain; put them in a jar, pour over sufficient boiling vinegar to cover and keep them in a warm place for from twelve to eighteen hours. Drain off the vinegar, heat again and pour over till both the onions and cucumbers are quite green, adding a little red pepper and a speck of sugar the last time of boiling. Cover tightly and place in a cool place. P. LOCHE. PICKLED MUSHROOMS. Take two quarts of small fresh mushrooms (be sure and not get the toadstools, which are similar in looks but very poisonous), cut off the stalks and remove the skins with a piece of flannel and salt. Place them in a stew-pan with four blades of pounded mace and two teaspoonfuls of ground pepper, dredge with salt and place over a slow fire until the liquor has run from them and dried up; then add enough vinegar to cover; simmer for about two minutes, then turn into glass jars. When cold seal the jars and put in a dry place. Chef. PICKLED OYSTERS. Bring to a scald one gallon of large oysters in their own liquor with salt to taste, then skim out and lay them on a platter; when the liquid is cold add to it one pint of vinegar, sprigs of mace and a little pepper; when it comes to a boil pour over the oysters. A la Atlantic City. PICKLED BUTTERNUTS. Gather them the last week in June. Scald and rub off the outside skin, put them in a strong salt and water brine for nine days, keeping them closely covered from the air. Then drain and prepare the pickle as follows: For a hundred nuts take a gallon of cider vinegar, put in of black pepper and ginger root each one tablespoonful, and of ground cloves and allspice each one-half tablespoonful, also two large spoonfuls of mustard seed and horseradish. Put the nuts into jars. Heat to boiling point the vinegar and pour it boiling hot upon the nuts. Seal closely. A. F. W. Vinegars — How to Mdwke. There are many kinds of vinegars; those used for pickling and those used for flavoring. Pure cider vinegar and pure maple sugar vinegar are generally considered the most healthful. To impart an acid, however, to most of the commonly-used side dishes I would suggest, where practicable, the use of lemons. The latter is perfectly healthy, being a pure fruit product and as ii has not undergone the process of fermentation it naturally commends itself to every housewife who looks after the hygiene of the family. A. C. C. HOME-MADE TABLE VINEGAR. Put in an open cask four gallons of good cider and one gallon of molasses; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In four weeks it will be good vinegar. If cider cannot be obtained use rainwater although it will take longer, probably four or five weeks, to make a very sharp vinegar. N. M. Heinz. STRONG CIDER VINEGAR FOR PICKLING. Take three gallons of good cider and mix thoroughly with three pounds of honey or brown sugar, pour into a cask and let stand for six months. Vinegar will then be so strong as to make it necessary to dilute for table use. N. M. Heinz. HONEY VINEGAR.