Page images



vinegar. The strongest pickling vine- greater or less degree done over the fire. gar of white wine should always be Walnuts, artichokes, artichoke bottoms, used for pickles; and for white pickles, and beetroots are done thus, and someuse distilled vinegar. This method times onions and cauliflowers. we recommend for all such vegetables 1552. FRENCH BEANS.—The best as, being hot themselves, do not re- sort for this purpose are white runners. quire the addition of spice, and such They are very large, long beans, but as do not require to be softened by should be gathered quite young, before heat, as capsicums, chili, nasturtiums, they are half grown; they may be button onions, radish-pods, horseradish, done in the same way as described in garlic, and shalots. Half fill the jars No. 1549. with best vinegar, fill them up with 1553. ONIONS.- Onions should be the vegetables, and tie down imme- chosen about the size of marbles : the diately with bladder and leather. One silver-skinned sort are the best. Preadvantage of this plan is, that those pare a brine, and put them into it hot; who grow nasturtiums, radish-pods, let them remain one or two days, then and so forth, in their own gardens, drain them, and when quite dry, put may gather them from day to day, them into clean, dry jars, and cover when they are exactly of the proper them with hot pickle, in every quart of growth. They are very much better which has been steeped one ounce each if pickled quite fresh, and all of a size, of horseradish sliced, black pepper, allwhich can scarcely be obtained if they spice, and salt, with or without mustard be pickled all at the same time. The seed. In all pickles the vinegar should onions should be dropped in the vine- always be two inches or more above gar as fast as peeled; this secures their the vegetables, as it is sure to shrink, colour. The horseradish should be and if the vegetables are not thoscraped a little outside, and cut roughly immersed in pickle they will rounds half an inch deep. Gather not keep. barberries before they are quite ripe; 1554. RED CABBAGE.—Choose fine pick away all bits stalk, and leaf, firm cabbages—the largest are not the and injured berries, and drop them best; trim off the outside leaves ; in cold vinegar; they may be kept quarter the cabbage, take out the large in salt and water, changing the brine stalk, slice the quarters into a cullender, whenever it begins to ferment; but the and sprinkle a little salt between the vinegar is best.

layers; put but a little salt—too much 1550. THE SECOND METHOD OF will spoil the colour; let it remain in PICKLING is that of heating vinegar the cullender till next day, shake it well, and spice, and pouring them hot over that all the brine may run off; put it the vegetables to be pickled, which are in jars, cover it with a hot pickle compreviously prepared by sprinkling with posed of black pepper and allspice, of salt, or immersing in brine. Do not each an ounce, ginger pounded, horseboil the vinegar, for if so its strength radish sliced, and salt, of each half an will evaporate. Put the vinegar and ounce, to every quart of vinegar (steeped spice into a jar, bung it down tightly, as above directed); two capsicums may tie a bladder over, and let it stand on be added to a quart, or one drachm of the bob or on a trivet by the side of cayenne. the fire for three or four days; shake 1555. GARLIC AND SHALOTS.—Garit well three or four times a day. This lic and shalots may be pickled in the method may be applied to gherkins, same way as onions. French beans, cabbage, brocoli, cauli- 1556. MELONS, MANGOES, AND LONG flowers, onions, and so forth.

CUCUMBERS may all be done in the same 1551. THE THIRD METHOD OF PICK-manner. Melons should not be much LING is when the vegetables are in a more than half grown; cucumbers full



grown, but not overgrown. Cut off shalots, salt, and mustard seed, one the top, but leave it hanging by a bit of ounce each. Most pickle vinegar, rind, which is to serve as a hinge to when the vegetables are used, may a box-lid; with a marrow-spoon scoop be turned to use, walnut pickle in out all the seeds, and fill the fruit with particular; boil it up, allowing to each equal parts of mustard seed, ground quart, four or six anchovies chopped pepper, and ginger, or flour of mustard small, and a large tablespoonful of shainstead of the seed, and two or three lots, also chopped. Let it stand a few cloves of garlic. The lid which encloses days, till it is quite clear, then pour the spice may be sewed down or tied, off and bottle. It is an excellent store by running a white thread through the sauce for hashes, fish, and various other cucumber and through the lid, then, purposes. after tying it together, cut off the ends. 1559. BEET Roots. - Boil or bake The pickle may be prepared with the gently until they are nearly done; acspices directed for cucumbers, or with cording to the size of the root they will the following, which bears a nearer require from an hour and a half to two resemblance to the Indian method : hours; drain them, and when they begin To each quart of vinegar put salt, flour to cool, peel and cut in slices half an inch of mustard, curry powder, bruised gin- thick, then put them into a pickle comger, turmeric, half an ounce of each, posed of black pepper and allspice, of cayenne pepper one drachm, all rubbed each one ounce; ginger pounded, horsetogether with a large glassful of salad radish sliced, and salt, of each half an oil; shalots two ounces, and garlic half ounce to every quart of vinegar, steeped. an ounce, sliced; steep the spice in the Two capsicums may be added to a quart, vinegar as before directed, and put the or one drachm of cayenne. vegetables into it hot.

1560. ARTICHOKES.—Gather young 1557. BROCOLI OR CAULIFLOWERS. artichokes as soon as formed; throw

Choose such as are firm, and of them into boiling brine, and let them full size; cut away all the leaves, and boil two minutes; drain them; when pare the stalk; pull away the flowers cold and dry, put them in jars, and cover by bunches, steep in brine two days, with vinegar, prepared as method the then drain them, wipe them dry, and third, but the only spices employed put them into hot pickle; or merely should be ginger, mace, and nutmeg. infuse for three days three ounces 1561. ARTICEOKE BOTTOMS.-Select of curry powder in every quart of full-grown artichokes and boil them; vinegar.

not so much as for eating, but just 1558. WALNUTS.—Be particular in until the leaves can be pulled; remove obtaining them exactly at the proper them and the choke; in taking off the season; if they go beyond the middle stalk, be careful not to break it off so as of July, there is danger of their becom- to bring away any of the bottom; it ing hard and woody. Steep them a would be better to pare them with a week in brine. If they are wanted to silver knife, and leave half an inch of be soon ready for use, prick them with tender stalk coming to a point; when a pin, or run a larding-pin several times cold, add vinegar and spice, the same as through them; but if they are not for artichokes. wanted in haste, this method had better 1562. MUSHROOMS. Choose small be left alone. Put them into a kettle white mushrooms ; they should be but of brine, and give them a gentle simmer, one nights growth. Cut off the roots, then drain them on a sieve, and lay and rub the mushrooms clean with a bit them on fish drainers, in an airy place, of flannel and salt; put them in a jar, until they become black; then make a allowing to every quart of mushrooms pickle of vinegar, adding to every one ounce each of salt, and ginger, half quart, black pepper one ounce, ginger, I an ounce of whole pepper, eight blades



of mace, a bay-leaf, a strip of lemon garlic. As all these vegetables do not rind, and a wineglassful of sherry; cover come in season together, the best the jar close, and let it stand on the hob method is to prepare a large jar of or on a stove, so as to be thoroughly pickle at such time of the year as most heated, and on the point of boiling ; so of the things may be obtained, and add let it remain a day or two, till the liquor the others as they come in season. Thus is absorbed by the mushrooms and spices; the pickle will be nearly a year in then cover them with hot vinegar, close making, and ought to stand another them again, and stand till it just comes year before using, when, if properly to a boil; then take them away from the managed, it will be excellent, but will fire. When they are quite cold, divide keep and continue to improve for years. the mushrooms and spice into wide- For preparing the several vegetables, mouthed bottles, fill them up with the the same directions may be observed as vinegar, and tie them over. In a week's for pickling them separately, only take time, if the vinegar has shrunk so as this general rule—that, if possible, boilnot entirely to cover the mushrooms, ing is to be avoided, and soaking in brine add cold vinegar. At the top of each to be preferred; be very particular that bottle put a teaspoonful of salad or every ingredient is perfectly dry before almond oil; cork close, and dip in bottle putting into the jar, and that the jar is resin.

very closely tied down every time that 1563. SAMPHIRE.—On the sea coast it is opened for the addition of fresh this is merely preserved in water, or vegetables. Neither mushrooms, walequal parts of sea-water and vinegar; nuts, nor red cabbage are to be admitted. but as it is sometimes sent fresh as a For the pickle:—To a gallon of the best present to inland parts, the best way of white wine vinegar add salt three ounces, managing it under such circumstances flour of mustard half a pound, turmeric is to steep it two days in brine, then two ounces, white ginger sliced three drain and put it in a stone jar covered ounces, cloves one ounce, mace, black with vinegar, and having a lid, over pepper, long pepper, white pepper, half which put thick paste of flour and water, an ounce each, cayenne two drachms, and set it in a very cool oven all night, shalots peeled four ounces, garlic peeled or in a warmer oven till it nearly but two ounces; steep the spice in vinegar not quite boils. Then let it stand on a on the hob or trivet for two or three days. warm hob for half an hour, and allow it The mustard and turmeric must be to become quite cold before the paste is rubbed smooth with a little cold vineremoved; then add cold vinegar, if any gar, and stirred into the rest when as more is required, and secure as other near boiling as possible. Such vegetables pickles.

as are ready may be putin; when cayenne, 1564. INDIAN PICKLE.— The vege- nasturtiums, or any other vegetables tables to be employed for this favourite mentioned in the first method of pickpickle are smaīl hard knots of white ling come in season, put them in the cabbage, sliced; cauliflowers or brocci pickle as they are; any in the second in flakes; long carrots, not larger than a method, a small quantity of hot vinegar finger, or large carrots sliced (the former without spice; when cold, pour it off, and are far preferable); gherkins, French put the vegetables into the general jar. beans, small button onions, white If the vegetables are greened in vinegar, turnip radishes half grown, radish- as French beans and gherkins, this will pods, shalots, young hard apples; green not be so necessary, but will be an impoaches, before the stones begin to provement to all. Onions had better not form ; vegetable marrow, not larger be wet at all; but if it be desired not to than a hen's egg; small green melons, have the full flavour, both onions, shalots, celery, shoots of green elder, horse- and garlic may be sprinkled with salt radish, nasturtiums, capsicums, and in a cullender, to draw off all the strong




juice ; let them lie two or three hours. for pickling, never allow the vinegar to The elder, apples, peaches, and so cool in them, as it then is poisonous. forth, to be greened as gherkins. The Add a teaspoonful of alum and a tearoots, radishes, carrots, celery, are cupful of salt to each three gallons of only soaked in brine and dried. vinegar, and tie up a bag, with pepper, Half a pint of salad oil, or of mustard ginger root, spices of all the different oil, is sometimes added. It should be sorts in it, and you have vinegar prerubbed with the flour of mustard and pared for any kind of pickling. Keep turmeric.—It is not essential to Indian pickles only in wood or stone ware. pickle to have every variety of vegetable Anything that has held grease will spoil here mentioned; but all these are ad- pickles. Stir pickles occasionally, and missible, and the greater variety the if there are soft ones take them out, and more it is approved.

scald the vinegar, and pour it hot over 1565. TO PICKLE GHERKINS. the pickles. Keep enough vinegar to Put about two hundred and fifty in a cover them well. If it is weak, take pickle of two pounds, and let them fresh vinegar and pour on hot Do remain in it three hours. Put them in not boil vinegar or spice above five a sieve to drain, wipe them, and place minutes. them in a jar. For a pickle, best vine- 1568. To Make Anchovies.gar,one gallon; common salt, six ounces; Procure a quantity of sprats, as fresh as allspice, one ounce; mustard seed, one possible; do not wash or wipe them, but ounce; cloves, half an ounce; mace, just take them as caught, and for every half an ounce; one nutmeg sliced; a peck of the fish, take two pounds of stick of horseradish sliced; boil fifteen common salt, a quarter of a pound of minutes; skim it well. When cold, bay salt, four pounds of saltpetre, two pour it over them, and let stand twenty-ounces of sal-prunella, and two pennyfour hours, covered up; put them into worth of cochineal. Pound all these a pan over the fire, and let them simmer ingredients in a mortar, mixing them only until they attain a green colour. Tie well together. Then take stone jars or the jars down closely with bladder and small kegs, according to your quantity leather.

of sprats, and place a layer of the fish 1566. Pickled Eggs.- If the and a layer of the mixed ingredients following pickle were generally known alternately, until the dot is full; then it would be more generally used. We press hard down, and cover close for constantly keep it in our family, and find six months, they will then be fit for use. it an excellent pickle to be eaten with We can vouch for the excellence and cold meat, &c. The eggs should be cheapness of the anchovies made in boiled hard (say ten minutes), and ther. this manner. In fact, most of the divested of their shells; when quite cold fine Gorgona anchovies sold in the put them in jars, and pour over them oil and pickle shops are made in vinegar (sufficient to quite cover them), this or a similar manner, from British in which has been previously boiled sprats. the usual spices for pickling; tie the 1569. To Make British Anjars down tight with bladder, and chovies.-To a peck of sprats, put two keep them till they begin to change pounds of salt, three ounces of bay salt, colour.

one pound of saltpetre, two ounces of 1567. Pickling.-Do not keep prunella, and a few grains of cochineal; pickles in common earthenware, as the pound them all in a mortar, then put glazing contains lead, and combines into a stone pan or anchovy barrel, first with the vinegar. Vinegar for pickling a layer of sprats, and then one of the should be sharp, though not the sharpest compound, and so on alternately to the kind, as it injures the pickles. If you top. Press them down hard; cover them use copper, bell-metal, or brass vessels, close for six months, and they will be

[ocr errors][ocr errors]
[blocks in formation]

fit for use, and will readily produce a spirit of wine, twenty ounces. To be most excellently flavou.ed sauce. A large all mixed together. trade is done in this article, especially 1574. Honey Water.—Rectified for making anchovy paste or sauce, spirit, eight ounces; oil of cloves, oil of when a little more colouring is added. bergamot, oil of lavender, of each half

a drachm ; musk, three grains; yellow 1570. A Winter Salad.

sanders shavings, four drachms. Let it Two large potatoes, passed through kitchen stand for eight days, then add two sieve,

ounces each of orange-flower water and Unwonted softness to the salad give;

rose water. Of mordant mustard add a single spoon

1575. Honey Soap. — Cut thin Distrust the condiment which bites so soon; But deem it not, thou man of herbs, a fault

two pounds of yellow soap into a double To add a double quantity of salt;

saucepan, occasionally stirring it till it Three times the spoon with oil of Lucca is melted, which will be in a few micrown,

nutes if the water is kept boiling around And once with vinegar procured from town.

it; then add a quarter of a pound of True flavour needs it, and your poet begs palm oil, a quarter of a pound of honey, The pounded yellow of two well-boiled eggs; three pennyworth of true oil of cinnaLet onion atoms lurk within the bowl, mon; let all boil together another six or And, scarce suspected, animate the whole; eight minutes; pour out and let it stand And lastly, on the favoured compound toss till next day, it is then fit for immediate A magic teaspoon of anchovy sauce :

use. If made as directed it will be found Then, though green turtle fail, though voni- to be a very superior soap. son's tough,

1576. The Hands.-Take a wineAnd ham and turkey be not boiled enough,

glassful of eau-de-Cologne, and another Serenely full, the epicure may say, “ Fate cannot harm me—I have dined to-day." of brown Windsor soap to a powder, and

of lemon juice; then scrape two cakes 1571. A Very Pleasant Per- mix well in a mould. When hard, it fume, and also preventive against will be an excellent soap for whitening moths, may be made of the following the hands. ingredients :-Take of cloves, carraway 1577. To Whiten the Nails.seeds, nutmeg, mace, cinnamon, and Diluted sulphuric acid, two drachms; Tonquin beans, of each one ounce; then tincture of myrrh, one drachm; spring add as much Florentine orris root as will water, four ounces: mix. First cleanse equal the other ingredients put together. with white soap, and then dip the Grind the whole well to powder, and fingers into the mixture. A delicate then put it in little bags among your hand is one of the chief points of clothes, &c.

beauty; and these applications are 1572. Lavender Scent Bag.- really effective. Take of lavender flowers, free from stalk, 1578. Stains may be removed from half a pound; dried thyme and mint, of the hands by washing them in a small each half an ounce; ground cloves and quantity of oil of vitriol and cold water carraways, of each a quarter of an ounce; without soap. common salt, dried, one ounce; mix the 1579. Cold Cream. -i. Oil of whole well together, and put the product almonds, one pound; white wax, four into silk or cambric bags. In this way ounces. Melt together gently in an it will perfume the drawers and linen earthen vessel, and when nearly cold very nicely.

stir in gradually twelve ounces of rose 1573. Lavender Water.- Es- water.-ii. White wax and spermaceti, sence of musk, four drachms; essence of of each half an ounce; oil of almonds, ambergris, four drachms; oil of cinna- four ounces; orange-flower water, two mon, ten drops; English lavender, six ounces. Mix as directed for No. i. drachms; oil of geranium, two drachms; The wholesale price of almond oil is

« PreviousContinue »