THE HOME.

Globe, Volume XXIV, Issue 2435, 25 January 1882, Page 4

THE HOME.

Delicious Oucumbbb PBEBBEVES.-Qather fine young cucumbers, about_ the lengthy of your middle finger, and lay in strong brine on© week ; wash an:3 soak them a day and night in fresh water, changing this four times; wipe, and with a small knife slit them down one side j dig out the seeds, stuff with a mixture of chopped raisins and citron, sew up the slit with a fine thread; weigh them and make a syrup, allowing a pound of sugar to a pound of cucumber and one pint of water ; heat to a boil, skim, and drop in the fruit; simmer half an hour; take out and spread upon a dish in the sun, while you boil down the syrun with a few slices of ginger root added. When thick put in tho cucumbers again, simmer five minutes, and put in glass jars, tying them np when cold. Pickles Esaa.—Put into a small barrel or wooden tub three gallons of water, one quart of air-slaked lime, and one pint salt ; stir the mixture well, and then put in the eggs, which must bo fresh, as a bad one might spoil the rest. Eggs can be pat in from time to time as they are laid. The pickle must be stirred up once a week with a stick, taking care not to break the eggs. They will keep perfectly fresh for a year, and this plan of keening eggs through the long winter, when fowlado not lay, is extensively practised in Canada.