Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

week. Another Way. Cut hard cabbage fine as for slaw, sprinkle salt through it, and let it lay under a moderate pressure for twelve hours, then drain well through a colander, slice a dozen raw onions, have a large jar in readiness, put in a layer of cabbage, strew in some of the onions, a few cloves, a tea-cupful of mustard seed, some whole black pepper, cut six half ripe red pepper pods, and sprinkle in; add a little more salt, boil vinegar and pour on sufficient to cover the mixture. Cut Cucumbers. Slice large cucumbers lengthwise--do not pare them--then cut them half an inch thick; if you have small ones, slice them across, put them in a large jar, and sprinkle them well with salt, after standing a day or two, pour off the liquid the salt has extracted, drain them, and wash the jar, and put the cucumbers in alternately, with sliced onions, mustard seed, white pepper, whole black pepper and a few cloves, pour over them strong vinegar, and tie close, keep them in a cool place, but do not allow them to freeze in severe weather, as freezing spoils the flavor of pickles. When pickles do not keep well, pour off the vinegar, and put more on, but if the vinegar is of the best quality, there is little fear of this. Putting alcohol on over paper, will prevent their moulding. Cucumber Catsup. Take full grown cucumbers, pare them, and cut out the lines of white pith, which are on three sides; cut them in slices about half an inch thick; to six cucumbers, put one onion, sliced fine; then sprinkle them with salt, placing the fruit in layers, with salt between;--next morning, press the liquor from them; put them in _small jars,_ and fill up with strong vinegar, seasoned with pepper, mustard seed, and salt, if necessary. The small jars are recommended--as the cucumbers do not keep well after they have been exposed to the air. Tomato Catsup. Take a peck of ripe tomatoes, wash and cut out the stems, but do not peel them;