PICKLE SAUCE.—­Slice green tomatoes, onions, cabbage, cucumbers, and green peppers.  Let all stand covered with salt over night.  Wash, drain and chop fine.  Be careful to keep as dry as possible.  To two quarts of the hash, add four tablespoons of American mustard seed and two of English; two tablespoonfuls ground allspice, one of ground cloves, two teaspoonfuls of ground black pepper, one teaspoonful of celery seed.  Cover with sharp vinegar, and boil slowly an hour.  Put away in stone jar, and eat when wanted.

PICKLED EGGS.—­At the season of the year when eggs are plentiful, boil some four or six dozen in a capacious saucepan, until they become quite hard.  Then, after carefully removing the shells, lay them in large-mouthed jars, and pour over them scalding vinegar, well seasoned with whole pepper, allspice, a few races of ginger, and a few cloves or garlic.  When cold, bung down closely, and in a month they are fit for use.  Where eggs are plentiful, the above pickle is by no means expensive, and is a relishing accompaniment to cold meat.

HOW TO PICKLE RED CABBAGE.—­Slice it into a colander, and sprinkle each layer with salt; let it drain two days, then put it into a jar, with boiling vinegar enough to cover it, and put in a few slices of beet-root.  Observe to choose the purple red-cabbage.  Those who like the flavor of spice will boil some pepper-corns, mustard-seed, or other spice, whole, with the vinegar.  Califlower in branches, and thrown in after being salted, will color a beautiful red.

ANOTHER.—­Choose a sound large cabbage; shred it finely, and sprinkle it with salt, and let it stand in a dish a day and night.  Then boil vinegar (from a pint) with ginger, cloves, and cayenne popper.  Put the cabbage into jars, and pour the liquor upon it when cold.

SPICED TOMATOES.—­Eight pounds tomatoes, four pounds of sugar, one quart vinegar, one tablespoon each of cloves, cinnamon and allspice, make a syrup of the sugar and vinegar.  Tie the spice in a bag and put, in syrup, take the skins off the tomatoes, and put them in the syrup, when scalded through skim them out and cook away one-half, leave the spices in, then put in your tomatoes again and boil until the syrup is thick.

TOMATO LILLY.—­Prepare one peck of green tomatoes by slicing and laying them in a jar over night, with a little salt, than chop them and cook in water until you think them sufficiently tender then take them up in a colander and drain nicely, then take two large cabbages, chop and cook same as tomatoes, then chop six green peppers and add one quart vinegar, put all in kettle together and boil a short time; add fresh vinegar and spice with one ounce each cinnamon and cloves, one pound sugar and half pint molasses.  Onions can be used instead of cabbage if preferred.