PICKLED ONIONS.

Peel small onions until they are white.  Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold cork them close.  Keep in a dry, dark place.  A tablespoonful of sweet oil may be put in the bottles before the cork.  The best sort of onions for pickling are the small white buttons.

PICKLED MANGOES.

Let the mangoes, or young musk-melons, lie in salt water, strong enough to bear an egg, for two weeks; then soak them in pure water for two days, changing the water two or three times; then remove the seeds and put the mangoes in a kettle, first a layer of grape leaves, then mangoes, and so on until all are in, covering the top with leaves; add a lump of alum the size of a hickory nut; pour vinegar over them and boil them ten or fifteen minutes; remove the leaves and let the pickles stand in this vinegar for a week; then stuff them with the following mixture:  One pound of ginger soaked in brine for a day or two, and cut in slices, one ounce of black pepper, one of mace, one of allspice, one of turmeric, half a pound of garlic, soaked for a day or two in brine and then dried; one pint grated horse-radish, one of black mustard seed and one of white mustard seed; bruise all the spices and mix with a teacup of pure olive oil; to each mango add one teaspoonful of brown sugar; cut one solid head of cabbage fine; add one pint of small onions, a few small cucumbers and green tomatoes; lay them in brine a day and a night, then drain them well and add the imperfect mangoes chopped fine and the spices; mix thoroughly, stuff the mangoes and tie them; put them in a stone jar and pour over them the best cider vinegar; set them in a bright, dry place until they are canned.  In a month add three pounds of brown sugar; if this is not sufficient, add more until agreeable to taste.  This is for four dozen mangoes.

PICKLE OF RIPE CUCUMBERS.

This is a French recipe and is the most excellent of all the high-flavored condiments; it is made by sun-drying thirty old, full grown cucumbers, which have first been pared and split, had the seeds taken out, been salted and let stand twenty-four hours.  The sun should be permitted to dry, not simply drain them.  When they are moderately dry, wash them with vinegar and place them in layers in a jar, alternating them with a layer of horse-radish, mustard seed, garlic and onions for each layer of cucumbers.  Boil in one quart of vinegar, one ounce of race ginger, half an ounce of allspice and the same of turmeric; when cool pour this over the cucumbers, tie up tightly and set away.  This pickle requires several months to mature it, but is delicious when old, keeps admirably, and only a little is needed as a relish.