Some Receipes

PlCKLING CUCUMBERS.- "HoW tid you put them down ?" "By what is called the 'dry salting methods'- that is, L did not make a brine, but I covered the bottom oí the barrel with salt, then poured in a bushei of pickles, poured on them a half peck of salt, gave the barrel a shake, and repeated till it was f uil. In 24 hours they would make brine enough to cover them and would settledown till the barrel would be scarcely half full ; then I would üll up agaiu, and atill a third and fourth time, and then fit in a loóse cover or follower, and put a stone on it to keep the pijkles under brine. A 40-gallon barrel will hold from 2,500 to 4,000 pickles according to the size, and, put up in this way, 1 have kept them two or tbree years. 1 think they make a much better and more wholesome picklo if the juice is drawn out of them with salt than If made up at once."- Rural New Torker. Manchestek Pudding. - Put one and a half ounces of breid crumbs in a a sauce-pan with half a pint of new milk, set it over the fire, and stir the bread well in until it boila ; then take it and add the rind of a lemon grated, two eggs, two ounces of powdered loaf sugar, and two ounces of butter melted ; liue a pie-dish with puff paste, cover the bottom of it with preserves of any kind, pour in the mixture, and bake. Ioed Tea. - If you wish to have it perfect, and wiltout the least trace of bitter, put the tea in cold water hours bef ore i t is tobe used;the delicate flavor of the tea and abundant strength will be extracted, and there will not be a trace - if one's taste is the judge - of the tannic acid which rondéis tea so of ten disigreeable and undrinkable. You need not use more thaii the usual quantity of tea. If it is to be served at a one o'clock meal, put it in water sooi ai ter breakf ast, anc pu a f w minutes belore serving. The nest wav is to have ice broken in a pitcher, and put one lump in each glass. "Walled Oysteüs.- Make a wall one and one-half iiiches high and three quartei'3 wide of one quart of nicely raashed and well-seasoned potatoe3 just inside the raised edge of platter, glaze it by covering with ceaien egg and placing in the oven for a few minutes. Place the liquor from one quart of oysters in a porcelain kettle, let boil, skim well; then add the oysters seasoned with salt, boil up once, skim out the oysters (this liqaid can be used for soup) and add them to acream dressing made by putting s, teacup of rieh cream, butter siz8 of half an egg, and a little pepper and salt, in a pan placed within a vesselof boiling water (for a double-boiler). When hot, add two ounces of flour mixed smooth in some cream or milk, and let cook till thickened, then place oysters and dressing -within the potato and serve immediately. Bolled Mutton with Caper Sauce. - Havo ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours; if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter, aalt and pepper and two tablespoonfuls of capers, or mint sauce if preferred. Cabbage Salad. - Two quarts of flnely-chopped or sliced cabbage, two tablespooufuls of salt, two of white sug;ir, oue of black pepper and one of ground mustard; rub theyolks of four hard-boiled Bgga until smooth, add half a cup of butter slightly wsrmed; mix thoroughly with the cabbage, and add a tea-cup of good eider vinegar. Serve with the whiies of the eggs sliced and placed on the cabbage. Fresh, crisp, new cabbage sliced fine and eaten with good vinegar is easily digested, and often highly relished b those suiftring from a"weak stomach." Potato Salad. - One quart of hot poiled potatoes cut into slices, a f mail onion, and an apple flnely chopped, 1 of vinegar, three tab'epoonf uls of olive oil ; some chopped parsley. Mix these ingrediënt we)l together. and when perfectly cold servo upon a bed of fresb, crisp lettuce with a French dressing. Baketvell Pudding.- Tlie yolks of four eggs, the whites of two, beaten up well, quiirter of a pound of melted butter, two óunces of almonds beaten very fine, white sugar to taste. Take boiled potatoes, dry them, and mash very fine, quarter of a pound. Mix all the ingredients together, cover a shallow pie dish with pasee, put a layer of jam at the bottom, and pour the mixture upon it ; bake well. A Quick Breakfast Disn.- For a family oí six, take eight slicea of light bread, about üve inche3 square and three-quartera of an inch thick. Put them in a deep dish, and pour boiling water over them. As quickly as possible take out from the water, and se.t on a dish to drip. Take piece of butter (or lard) the size o? a small walnut, put it into the frying pan, and let it get hot. Dip each piece of bread separately in four eggs, previously well beaten. Put one layer in the frying-pan. When nicely browncd on both sides, lay on a dish and sprinkle white sugar over them while hot.