rock, pour over the mixture and add enough
vinegar to cover. Mix well.

[DOMESTIC SCIENCE 827]

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' REMED