The Birmingham age-herald., 1912-10-06

onion juice be added to the gravy 1t will be relished the more by John and the boys
 s: I;
 Cider Season at Height.
 $ This Is the height of the cider season in some parts of our territory. Fam pleas ing myself by sending recipes for making 1t Into a beverage that should supersede, with sensible. reasonable people,
 Brandy, whisky, or rum,
 Or anything that makes drunk come.
 ITO KEEP CIDER SWEET AND BRISk.--Put into each barrel eight table spoonfuls of white mustard seed tied up in a muslin bag. If you bottle it put rai- sin in the bottom of each bottle.
 "A GOOD COOKING WlNE,-Mix with new cider from the press as much honey as will support an egg. Boil gently for fifteen minutes in an enameled or porcelain kettle-never in iron, brass, tin. or copper. Skim it well and let 1t cool. Then pour it into cask. In six months 1t will be ready to bottle, and you will have really excellent cooking wine. MRS. T. E. NJ
 Sweet cider for the Thanksgiving dinner finds favor with the most temperate of domestic caterers. And if the mother can make her own wine for sauces and creams. and jellies, there is so much to the good in more ways than one.
 IS: a.
 Green Pepper Mdngoes.
 In one of your cook books you give recipe for green pepper mangoes-that is' green peppers stuffed with mustard seed. etc, and picRled. l have never seen recipe for the peppers pickied plain. Yet they are nice, and much less troublesome to put up than the mangoes.
 "GREEN PEPPER PICKLES.-Cut a dozen large green peppers into thick slices crossways. Take out all the seeds before you slice them, and do not let them touch the inside walls of the peppers. Put into a crock or porcelain pan and pour salt and water over them. Leave them in this for an hour. Then drain and pack into glass jars that have been rolled in hot water to pre- vent cracking. Have ready enough scalding vinegar spiced and sweetened to taste to cover them. Pour it over them. filling the cans full. and fit on tight rubbers and tops.
 They will be fit to eat in two months, and are fine as relish to be eaten with meat, fish. or poultry.
 And here is composition of my own Wnlcn we ike. IL may De used as an &C., compartment to cold meats or as a salad, formed in molds or cut into cubes and served up on crisp lettuce leaves.
 CHERRY ASPIC.-Make pint of lem on jelly with little or no sweetening, and when 1t is ukewarm mix with 1t a pint of canned cherries. fruit and juice. The Jelly should be stiff, so that the addition of the cherries will not thin It too much. Allow for them as you would for wine or cider in making the jelly. In all you should have quart when all the ingredients are in. Set it to form in a jelly mold or in nappies if you wish to have 1t in small portions.
 In serving put portion upon leaf of heart lettuce and pour salad dressing over all. Mas. H. L. S."
 It is an Iowa member who presents her credentials in the form of two novel and attractive recipes. She is cordially well comed to the big family. and invited to favor us with further contributions.
 Onion Pickling Rccipe.
 Recently I saw in some paper-I think in yours-a recipe for pickling onions. The paper was accidentally destroyed before I could cut out the recipe. Would 1t be asking