Allied Cookery: British, French, Italian, Belgian, Russian

of a bushel of small green cucumbers, cover them with boiling water, and let them stand over night. Drain off the water and put them on the stove, a gallon at a time, in cold vinegar, to which add a lump of alum the size of a small hickory nut. Let them come to a boil, then take out and place in a stone jar. Have on the stove a gallon of the best cider vinegar, to which add about 2 lbs. of brown sugar, let come to a good boil. Take out the seeds of 4 red peppers and 2 green peppers, cut them in rings, cut in pieces 1 horse-radish root, pour boiling water over them, and let stand 15 minutes; drain off, add 1/2 cup of white mustard seed, a few whole cloves, and some cinnamon sticks. Then put all of this mixture on the pickles, cover them with boiling vinegar, and put away. Two or three cloves of garlic put in the jar are an addition. PRESERVED STRAWBERRIES (French) These berries will remain whole. Prepare a basin of lime water. When the lime water is cool put in the strawberries and let them stand 1/4 of an hour, then rinse them an instant in fresh water, drain them, taking care not to bruise the fruit. Take an equal amount of sugar to the amount of berries. To each pound of sugar, add 1 cup of water, boil until a very thick syrup, then add the berries. Cook 5 minutes, pour into sterilized jars and seal. RHUBARB JELLY (English) Rhubarb, sugar, and 1 teaspoonful powdered alum. Wash and cut the rhubarb in small pieces; wash again, and boil it over a slow fire with a breakfastcupful of water till well cooked and all the juice extracted; let it drip all night through a jelly bag; to each good 1/2 pint of juice add 1 lb. of sugar, and add the alum to the whole; stir till it comes to the boil, and let it boil for 10 minutes; pour into pots. TOMATO SOUP FOR CANNING (New England)