No, 97—MIXED PICKLES. Very white cauliflower Small salad beans Pearl onions Red radishes Cucumbers 2 to 3 Inches long Red and green Spanish peppers Very small carrots Lemon slices Whole white pepper-corns Tarragon leaves Bay-leaves Nutmeg Pieces of horse radish Salt Good wine vinegar Preparation: Prepare each vegetable in the proper way. Break the cauliflower into little roses. Cauliflower, beans, onions and carrots should be separately cooked in salt water and drained. Put salt on the cucumbers and radishes and let stand over night, the next day rub off the salt. When all is prepared, arrange nicely according to color in jars and strew the pepper-corns, tarragon and bay-leaves, nutmeg, slices of lemon, cubes of horse radish over each layer. Then boil the vinegar, cool it and pour it over to cover well. After a few days, repeat this process with the vinegar and close the jars tightly. No. 98—DRIED PEARS. Pears Preparation: Peel the pears, cut them in halves or quarters and place on very clean baking pans. Cover the bottom of the oven with bricks and start a fire to produce moderate heat. Then place the pans on the bricks and dry the pears, turning them occasionally. This will require fully one day. Store the dried pears away in bags. No. 99—DRIED APPLES. Apples Preparation: The process of drying apples is the same as that of drying pears. See No. 98, Dried Pears. Air the apples for a few days. No. 100—SUGARED LEMON AND ORANGE RIND. 1 lb. of lemon or orange rind 2 lbs. of sugar Preparation: Peel the oranges or lemons very thin and cut the rind, pack into jars and cover thickly with sugar. Close the jars well. No. 101—GREEN COLOR FOR COLORING ICES OR OTHER FOOD. White of an egg 20 coffee beans, (raw) Preparation: Rinse the coffee beans, and set aside in the beaten white of an egg for 12 hours in a covered dish; the nicely colored white of egg will then be found convenient to color ices or other sweetmeats. No. 102—GLAZED CHESTNUTS. Good chestnuts Boiling salt water 1 lb. of sugar ½ cup of water Preparation: Boil the chestnuts in salt water until they can be easily pierced with a pin or needle. Drain the water off and take off the brown thick shell and then the thin white skin underneath. String 4 to 5 chestnuts on a toothpick or thin stick so they do not touch. Boil the water and sugar until it is jelly-like, dip the stick with chestnuts in and turn them around in the sugar, take them out and dip and turn them once more, then hand them to a second person who will turn them until the sugar is cooled. Place them in an upright position into a dish and put in a dry place until you strip them from the stick to serve. No. 103—ROASTED ALMONDS. 1 lb. of sweet almonds 1 lb. of sugar ½ vanilla bean ½ pt. of water A few drops of oil