n. Then put in half a pint of
thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4
eggs. Bake without paste in an earthen dish.

Another.--Simmer 2 ounces of vermicelli in a cupful of milk till
tender; flavor it with a stick or two of cinnamon or other spice. Beat
up three eggs, 1 ounce of sugar, half a pint of milk and a glass of
wine. Add to the vermicelli. Bake in a slow oven.

* * * * *

HOW TO PUT UP PICKLES AND MAKE CATSUPS

HOW TO PICKLE BEET ROOTS.--Beet roots are a very pretty garnish
for made dishes, and are thus pickled. Boil the roots till they are
tender, then take off the skins, cut them in slices, gimp them in the
shape of wheels, or what form you please, and put them into a jar.
Take as much vinegar as you think will cover them, and boil it with
a a little mace, a race of ginger sliced, and a few slices of
horseradish. Pour it hot upon your roots and tie them down.

CHOW-CHOW.--Two quarts of small white onions, two quarts of gherkins,
two quarts of string beans, two small cauliflowers, half a dozen ripe,
red peppers, one-half pound mustard seed, one-half pound whole pepper,
one pound ground mustard, and, as there is nothing so adulterated as
ground mustard, it's better to get it at the druggist's; twenty or
thirty bay leaves (not bog leaves, as some one of the ladies facetiously
remarked), and two quarts of good cider, or wine vinegar. Peel the
onions, halve the cucumbers, string the beans, and cut in pieces the
cauliflower. Put all in a wooden tray, and sprinkle well with salt. In
the morning wash and drain thoroughly, and put all into the cold
vinegar, except the red peppers. Let boil twenty minutes slowly,
frequently turning over. Have wax melted in a deepish dish, and, as you
fill and cork, dip into the wax. The peppers you can put in to show to
the best advantage. If you have over six jars full, it's good to put the
rest in a jar and eat from it for every dinner. Some add a little
turmeric for the yellow color.

CORN, GREEN, PICKLING.--When the corn is a little past the tenderest
roasting ear state, pull it, take off one thickness of the husk, tie
the rest of the husk down at the silk end loosely, place the ears in
a clean cask compactly together, and put on a brine to cover them of
about two-thirds the strength of meat pickle. When ready to use in
winter, soak in cold water over night, and if this does not appear
sufficient, change the wa