The standard book of recipes and housewife's guide, comprising as complete cook book

-55 Pickled Pears. — One quart of vinegar, two quarts sugar ; boil together ; pour over pears ; let stand over night. In the morning pour hot boiling syrup on pears ; let cook until tender ; put fruit in cans ; add onehalf ounce of cloves, one ounce stick cinnamon ; boil in syrup until thick. For one gallon of Pears. Pickled Peaches. — For six pounds of fruit use three of sugar, about three dozen cloves, and a pint of vinegar. Put one or two cloves into each peach . Have the syrup hot ; cook until tender. Pickled Cherries. — To every quart of cherries (fresh tart ones) add a cupful of vinegar and two tablespoonfuls of sugar, with a dozen cloves and six blades of mace. Boil the vinegar, sugar and spices five minutes, and after it has cooled strain out the spices, and pour the vinegar over the cherries, which have been placed in jars till three-quarters full. Cork or cover tight. Hidin Pickle. — Take one peck green tomatoes and a dozen medium-sized onions. Cut and slice these, and salt and mix together. Let them stand over night, then drain them well, and add one ounce each of cloves, allspice and pepper, and a quarter pound of mustard seed, also a pound of sugar and horseradish to taste. Place the mixture in an earthen vessel, cover with vinegar, and cook over a slow fire until tender. Pickled Oysters. — Put 150 oysters into a suitable vessel, and salt to taste ; then put over a slow fire, bringing the liquid to a simmer, not a boil. Take out the oysters and put into a stone pot. To the liquid in the saucepan add a pint of good vinegar, a few heads of mace, three dozen each of whole cloves and pepper, and let come to a boil. When the oysters are cold pour the liquid over them. Tomato Catsup. — Boil for half an hour three gallons of good ripe tomatoes. Strain through a sieve. Then put on and boil down to two gallons. While boiling add two ounces each of whole cloves, allspice I and cinnamon, and a quarter pound of black j pepper. When done take off, cool, add onequarter pound mustard and half a pound of | sugar. Stir well, and put in a quart of best cider vinegar for each gallon. Bottle and seal up for winter use. Apple Salad. — Take one-third more apples than celery (chopped), put in as many English walnuts or hickorynuts as you like. Dressing; Yolks of three eggs, beaten, one teaspoonful mustard, two teaspoon fuls of salt, one-fourth saltspoonful of cayenne, two tablespoonfuls sugar, one tablespoonful butter, one cup cream, one- half cup of hot vinegar. Whites of three eggs, beaten stiff; cook in a double boiler until it thickens like soft custard. Cabbage Salad. — Two quarts of chopped cabbage, two level tablespoonfuls white sugar, one of black pepper, one of mustard. Rub yolks of three hard-boiled eggs until smooth. Add two tablespoonfuls butter, slightly warmed. Mix with cabbage and add one teacup good vinegar. Serve with whites of eggs, cut in rings and placed on salad. Salt to taste. Cold Slaw with Cream Dressing. — Slice cabbage fine, season with salt. Make a dressing of one-half cup whipped cream, two tablespoonfuls sugar, four of vinegar and pour over cabbage.