Remove the strings and cut one pint of wax beans into one inch pieces; wash and cook in boiling salt water (one teaspoon of salt to one quart of water), until tender, but not soft. Drain beans and save the water in which they were cooked. Reserve enough of this bean liquor to fill cans, add one-half cup of sugar and one cup of vinegar, let just cook up add the drained beans, cook all together and pour boiling hot into the cans. Seal at once. Use as a salad or sweet sour vegetable. PICKLED ONIONS Pour hot salt water over the onions, which should be small and perfectly white. Peel them with a silver spoon (a knife would injure their color), and let them lay in a salt brine for two days. Then drain the onions and boil enough vinegar to cover them. Throw the onions in the boiling vinegar and let them boil only a few minutes. Take from the fire and lay them in glass jars, with alternate layers of whole white peppercorns and a few cloves (removing the soft heads, which would turn the onions black), a stick of horseradish sliced, and mustard seed and dill (used sparingly). When the jars are filled heat the vinegar and add a cup of sugar to a gallon of vinegar. Cover the jars to overflowing with the vinegar, and seal while hot. GREEN TOMATO PICKLE (FRENCH PICKLE) Wash thoroughly a peck of green tomatoes, eight large white onions and six green-bell peppers. Remove the seeds from the peppers. Slice all the vegetables very thin. Put them in a stone jar; sprinkle a pint of salt over them, add a pint of cold water. Cover them with a napkin and let stand overnight. In the morning put as much of the pickle as it will hold in a colander; let cold water run over; drain the vegetables a moment, then turn them from the colander into a large preserving kettle. Repeat the process till all are in the kettle. Then add a quart of cider vinegar, a half pint of tarragon vinegar, a pound of granulated sugar, a half pound of yellow mustard seeds, four bay leaves, an ounce of stick cinnamon (broken in short lengths), six whole cloves and stand the kettle over a slow fire and let the whole simmer for an hour with the cover of the kettle drawn back two inches. Stir the mixture frequently. At the end of the hour put the pickle in a stone crock or in glass jars. PEPPER MANGOES