=Frizzled Beef.=—Sliver smoked beef, pour on boiling water to freshen it, then pour off the water, and frizzle the beef in butter. =Veal Cheese.=—Prepare equal quantities of sliced boiled veal and boiled smoked tongue, or ham sliced. Pound each separately in a mortar, moistening with butter as you proceed. Then take a stone jar, or tin can, and mix them in it, so that it will, when cut, look mottled and variegated. Press it hard, and pour on melted butter. Keep it covered in a dry place. To be used at tea in slices. =A Codfish Relish.=—Take thin slivers of codfish, lay them on hot coals, and when done to a yellowish brown, set them on the table. =Another Way.=—Sliver the codfish fine, pour on boiling water, drain it off, and add butter and a very little pepper, and heat them three or four minutes, but do not let them fry. =Salt Herrings.=—Heat them on a gridiron, remove the skin, and then set them on the table. CHAPTER IX. PICKLES. Do not keep pickles in common earthenware, as the glazing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, but not the sharpest kind, as it injures the pickles. Wine or cider vinegar is reliable. Much manufactured vinegar is sold that ruins pickles and is unhealthful. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Add a table-spoonful of alum and a tea-cup of salt to each three gallons of vinegar, and tie up a bag with pepper, ginger-root, and spices of all sorts in it, and you have vinegar prepared for any kind of common pickling, and in many cases all that is needed is to throw the fruit in and keep it in till wanted. Keep pickles only in wood or stone ware. Any thing that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones, take them out, scald the vinegar, and pour it hot over the pickles. Keep enough vinegar to cover them well. If it is weak, take fresh vinegar, and pour on hot. Do not boil vinegar or spice over five minutes. =Sweet Pickles=, (a great favorite.)—One pound of sugar, one quart of vinegar, two pounds of fruit. Boil fifteen minutes, skim well, put in the fruit and let it boil till half cooked. For peaches, flavor with cinnamon and mace; for plums and all dark fruit, use allspice and cloves. =To pickle Tomatoes.=—As you gather them, leave an inch or more of stem; throw them into cold vinegar. When you have enough, take them out, and scald some spices, tied in a bag, in good vinegar; add a little sugar, and pour it hot over them. =To pickle Peaches.=—Take ripe but hard peaches, wipe off the down, stick a few cloves into them, and lay them in _cold_ spiced vinegar. In three months they will be sufficiently pickled, and also retain much of their natural flavor.