in it.  Now take a porcelain kettle and place in it some of the sliced tomatoes, then some of the sliced onions; shake in some black pepper and some of the chopped red peppers; pour over some of the spiced vinegar; then repeat with the tomatoes, onions, etc., until the kettle is full; cover with cold, pure cider vinegar and cook until tender, but not too soft.  Turn into a jar well covered and set in a cool place.

PICKLED MUSHROOMS.

Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper, salt to taste.  Choose some nice young button mushrooms for pickling and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old.  Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute and store it away in stone jars for use.  When cold tie down with bladder and keep in a dry place; they will remain good for a length of time, and are generally considered excellent for flavoring stews and other dishes.

PICKLED CABBAGE. (Purple.)

Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar for twelve hours.  Prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon and black pepper, a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed to every pint.  Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot.  Cover and set away in a cool, dry place.  It will be good in a month.  A few slices of beetroot improves the color.

PICKLED WHITE CABBAGE.

This recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashioned, tedious method of pickling the same vegetable.  Take a peck of quartered cabbage, put a layer of cabbage and one of salt, let it remain over night; in the morning squeeze them and put them on the fire, with four chopped onions covered with vinegar; boil for half an hour, then add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonful of allspice, a few pieces of ginger, half an ounce of mace, and two pounds of brown sugar.  Let it boil half an hour longer, and when cold it is fit for use.  Four tablespoonfuls of made mustard should be added with the other ingredients.