The Mena weekly star., 1896-10-14
REASONABLE sAvoRlEs.
x,,.L,ed Wainuts Butternuts-ve tarian Beef Tea.

tarian Beef Tea.
 Now is the time to think of picklino ..aln,,ts or butternuts. It IS a favorite s.vorv. and there is marked differ ance between the bought and home made to the credit of the latter.
 Re careful to secure the nuts when tbev are young, before they harden and s,ecome woody. Prick them all over xv;th knitting needle, holding the wal mt on the prong of fork, to avoid staining the hands. Next make a strong brine consisting of four pounds of salt to a gallon of water. Drop the nuts in this and allow them to remain there for not less than week. Then drain them off. lay on dishes or trays and place them in the sun for two or three days i'll they become black. Next pack the nuts in clean dry jars, being careful not 4o fill them even with the top.
 Put in pan sufficient vinegar to cover the pickles; allow two ounces of allspice and one ounce of ginger to each nuart of vinegar; the spice should be tied up in a small piece of muslin, and placed in a pan with the vinegar. Boil for about ten minutes, then pour the Iiouid (while hot) over the nuts.W When cold. cork and seal The pickle will be ready for use in three weeks and will keep almost any length of time.
 Pickled onions should be made about the end of August. The following is q very simple recipe and furnishes a de- Iicious savory:
 Procure some pickling onions. Take off the outside skin with the fingers. then peel with silver knife; on no ac- count use a steel one, or after all your trouble (for it is painful Job), instead of having onions of nice yeIlowy color after they are pickled, they will have turned black. Have ready some clean dry jars or pickle bottles, and as you peel the onions drop them in. Pour over enough cold vinegar to cover them. and allow large teaspoonful of allspice to each pint of vinegar. The spice should be tied up in a piece of muslin, an,l placed in the center of the jar. Should the jars hold under or over pint Il will be quite easy for you to regulate the amount of spice. Cork and seal Keep in dry place; they will be ready for use in ten days or fortnight. This pickle will keep we'll for six months but after that the onions gradually lose their crispness.
 Vegetarian Beef Tea.-The following recipe is said to make very savory bev' craze, and by yegetarians is declared to be vastly superior in sustaining properties" to beef tea made from meat
 Half pound of haricot beans should be washed and put to stew in an earth enware jar containing a quart of hot water. Half a small onion should b. added, and the ingredients must sim mer steadily for three hours, wher about pint and half of liquid vii remain. The mealy part of the bean: must not be allowed to break into thI liquid and the beans must be strained off when the mixture is removed iron the fire. The remaining balf of th' small onion should then be sliced ant fried with an ounce of butter ans sprinlkled with pepper and salt. Int slices when Drowned should be addet to the broth, which must then b' strained again.
 Fish Pudding. son.e cold fish separate it from the skin end bones cut it into very small pieces, mix i with a little oiled butter and whit pepper, beat three eggs to froth witt half pint of milk and mix it with tn fish. Butter the dish, pour the mixtur in, bake gently for an hour. Tn change of seasoning. especially if it b of pungent character, greatly alter the taste of the h.-Clevcland Leader