PICKLED CAULIFLOWER.

Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain carefully.  When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, allspice and white mustard.  Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar.  Cover tightly and be sure to have the vinegar cover the pickle.

PICKLED GREEN PEPPERS.

Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole).  Make a strong brine and pour over them; let them stand twenty-four hours.  Take them out of the brine, and soak them in water for a day and a night; now turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days.  Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed; mix it well and stuff the peppers hard and full; stitch up, place them in a stone jar, and pour over spiced vinegar scalding hot.  Cover tightly.

GREEN PEPPER MANGOES.

Select firm, sound, green peppers, and add a few red ones as they are ornamental and look well upon the table.  With a sharp knife remove the top, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and ground cloves.  Sew on the top.  Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes.  Do this three mornings, then seal.

CHOWCHOW. (Superior English Recipe.)

This excellent pickle is seldom made at home, as we can get the imported article so much better than it can be made from the usual recipes.  This we vouch for being as near the genuine article as can be made:  One quart of young, tiny cucumbers, not over two inches long, two quarts of very small white onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes, sliced and chopped very coarsely, two fresh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage.

After preparing these articles, put them in a stone jar, mix them together, sprinkling salt between them sparingly.  Let them stand twenty-four hours, then drain off all the brine that has accumulated.  Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole allspice, two of whole cloves, a coffee cup of sugar, and two-thirds of a teacup of best ground mixed mustard.  Pour on enough of the best cider vinegar to cover the whole well; cover tightly and simmer all well until it is cooked all through and seems tender, watching and stirring it often.  Put in bottles or glass jars.  It grows better as it grows older, especially if sealed when hot.