Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

a piece of fine Swiss muslin or crinoline, wring out of water, spread over colander placed over a crock, and with a cup dip the juice slowly in, allowing plenty of time to run through; repeat this process twice, rinsing the muslin frequently. Allow the strained juice of four lemons to a peck of apples and three-quarters of a pound of sugar to each pint of juice. Boil the juice from ten to twenty minutes; while boiling, sift in the sugar slowly, stirring constantly, and boil five minutes longer. This is generally sufficient, but it is always safer to "try it" and ascertain whether it will jelly. This will make a clear, sparkling jelly.--_From Practical Housekeeping Cook Book._ The jelly is excellent. PICKLES AND CATSUP PICKLED ONIONS. From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager Peel carefully, by scalding, small onions; drain; place in salt and water, not too strong, for forty-eight hours; then drain again till dry. Put together one-half pint of milk and one-half pint water; place the small onions in it and allow them to scald, _not_ boil, or they will be softened. Remove, rinse in cold water and drain. Place in a jar and pour over them white wine vinegar, with a little mace and small red peppers; no dark spice. You will have a beautifully white, mild pickled onion if this is carried out. OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager. Two dozen large cucumbers, sliced without paring; sprinkle with salt; place in a colander to drain for two or three hours. One dozen onions prepared in the same way, separately. Put in a stone jar, in alternate layers, sprinkling between with ground black pepper and a mixture of mustard and oil, the mixture to be made in the proportion of a small box of mustard to one-half pint of salad oil. When the jar is full, pour in enough cold vinegar to cover. MIXED PICKLES. From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager. Take small cucumbers, onions, beans, cauliflower, broken up, and pour over boiling hot brine made