PICKLED ONIONS.
From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager
Peel carefully, by scalding, small onions; drain; place in salt and water, not too strong, for forty-eight hours; then drain again till dry. Put together one-half pint of milk and one-half pint water; place the small onions in it and allow them to scald, not boil, or they will be softened. Remove, rinse in cold water and drain. Place in a jar and pour over them white wine vinegar, with a little mace and small red peppers; no dark spice. You will have a beautifully white, mild pickled onion if this is carried out.
OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager.
Two dozen large cucumbers, sliced without paring; sprinkle with salt; place in a colander to drain for two or three hours. One dozen onions prepared in the same way, separately. Put in a stone jar, in alternate layers, sprinkling between with ground black pepper and a mixture of mustard and oil, the mixture to be made in the proportion of a small box of mustard to one-half pint of salad oil. When the jar is full, pour in enough cold vinegar to cover.