Sweet Cucumber Pickles.—­Select small cucumbers.  Wash well but do not peel.  Put into a crock one cup of salt and 4 quarts of cucumbers.  Cover with boiling water and let stand over night.  In the morning remove from the brine, put in a granite kettle, cover with vinegar to which has been added mustard seeds, whole cloves, stick cinnamon, two cups of sugar and other desired seasonings.  Let it come to the boiling point, but not boil.  Seal while hot.

Green Tomato Pickles.—­Remove a thin slice from each end of the green tomatoes.  Slice and sprinkle one peck of tomatoes with one cup of salt and let stand over night.  Drain, boil 15 minutes in two quarts of boiling water and one quart of vinegar.  Drain again.  Cook for 10 minutes the following:  one gallon of vinegar, 2 pounds or less of sugar, 1 red pepper, 10 teaspoon mustard seed, 3/4 cup cinnamon bark, and any other seasonings desired.  Add the tomatoes and simmer for about one hour, stirring occasionally.  The spices should be removed; this is easily accomplished if they are tied in a muslin bag.  Pack in sterilized jars.

SOME HINTS ON CHAFING DISH COOKERY.

The Use of the Chafing Dish and Some Favorite Recipes.

Within recent years the chafing dish has become very familiar to us.  It is, however, not a recent invention, for in the time of Louis XIV it was very commonly used.  To the housekeeper who wishes to save herself and to serve her guests with food at its best, the chafing dish comes as an acceptable friend for use at the breakfast table in the preparation of eggs and dishes which should be served immediately.  Toast can be served fresh and hot by using a toaster over the burner of a chafing dish.  At luncheon a hot dish can easily take the place of the cold meat course if the chafing dish is at hand.  However, the chief use of the chafing dish is in the preparation of late suppers, and is largely in use by those who have limited facilities for housekeeping, such as college girls.  By those who entertain the chafing dish is looked upon as a true friend of hospitality.

Chafing dishes vary in price from the common ones made of tin which can be bought for about a dollar, to the more expensive ones made of silver.  Various wares are utilized for the chafing dish.  Among those most satisfactory are graniteware, earthenware, nickel, copper and aluminum.

[828 Mothers’ remedies]

To get satisfactory results with the chafing dish you must have certain parts.  There should be a pan to use for hot water, and it should be furnished with a handle.  The cooking pan or blazer, as it is called, should have a handle also.  Until one becomes an expert the hot water pan should be in constant use but later one need only use the hot water pan for keeping food warm.  The burner should be carefully looked after and be in readiness.  Alcohol, electricity and gas are all used as fuel, but denatured or wood