37. MIXED PICKLES (_Home Cyclopedia_).--Three hundred small cucumbers, four green peppers, sliced fine, two large or three small heads of cauliflower, three heads of white cabbage sliced fine, nine large onions sliced, one large horseradish, one quart green beans cut one inch long, one quart green tomatoes sliced; put this mixture in a pretty strong brine twenty-four hours; drain three hours; then sprinkle in one-fourth pound black and one-fourth pound white mustard seed; also one tablespoonful black ground pepper; let it come to a boil in just vinegar enough to cover it, adding a little alumn; drain again, and when cold put in one-half pint ground mustard; cover the whole with good cider vinegar; add turmeric enough to color if you like. ACCESSORY RECEIPTS. 38. CAULIFLOWER SAUCE (_Good Living_).--Use either white or cream sauce, adding to it the flowerets of cauliflower previously boiled tender. Serve with boiled fowl, veal sauté, etc. 39. CAULIFLOWER SAUCE (_To accompany No. 19_).--One pint of thick Bechamel sauce, a quarter of a pound of grated Parmesian cheese, two tablespoonfuls of grated Gruyère cheese, two tablespoonfuls of cream, a little dust of cayenne pepper and a pinch of salt; mix well together, and use. 40. TOMATO SAUCE (_To accompany No. 14_).-- 6 large tomatoes, or 1 can, Butter, size of an egg, Bunch of parsley or thyme, 1 tablespoonful of butter, 2 chopped onions, Salt and pepper, Pinch of sugar, 2 tablespoonfuls of flour. Peel the tomatoes, and put into a sauce pan with butter, thyme, onions and parsley (and 1 clove of garlic chopped and fried in butter). Set over boiling water and stew very gently for three hours. Then press fruit and juice all through a sieve, rejecting only the seeds and herbs. Meanwhile prepare a roux, allowing 1 quart of sauce, 1 tablespoonful of butter, and 2 of flour, stirred together over the fire until light golden brown--no darker, or the color of the sauce will be injured. When the sauce is strained, remove the roux from the fire; stir in the sauce. Return it to the fire. Stir and boil 3 to 5 minutes, until rich and thick. Should the sauce be already quite thick with the pulp of the tomatoes, use less thickening. If served with fricandeau, veal sauté, or filet of beef, add the juices of the meat to the sauce. 41. WHITE SAUCE (_To accompany No. 3, etc._)-- 3 ounces of butter, 2 gills of water, 1 ounce of flour, Pepper and salt. Put 2 ounces of the butter in a stew pan; when it melts, add the flour. Stir for 1 minute or more, but do not brown. Then add by degrees the boiling water, stirring until smooth; pass it through a sieve; then add the rest of the butter, cut in pieces. When the butter is melted, serve immediately. This makes about one pint of sauce. You may add as a great improvement a little lemon juice or a few drops of vinegar. N. B.--If the sauce is to have other ingredients added it is best to have it very thick to begin with.