WATERMELON SWEET PICKLE.
Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until tender enough to pierce with a silver fork. Drain well, then take one quart of vinegar, two pounds sugar, and pour over the fruit. Scald the syrup and pour over the fruit for eight successive days, the ninth day add one ounce each stick cinnamon, whole cloves and allspice. Scald all together and seal up. Nicer if left to stand two or three months. — Mrs. L. A. Grover.
DRESSING FOR MEATS AND POULTRY.
ESPECIALLY FOR TURKEYS.
One-half loaf baker's bread dried and soaked in cold water; squeeze the bread well with the hands until all the water is out. Smother a small onion in a large piece of butter, but do not brown it; add this to the bread, also one pound chopped veal, one-half pound tender pork, grated half nutmeg, pepper, salt, chopped parsley, three eggs, beating the whites to a froth and adding last. — Mrs. Werner.