Chapter XVI: Part 16

Take three pounds of the finest flour, and mix up the yolks of three eggs with the yest. Wet the flour with milk, first melting in the milk one ounce of butter, and add a little salt to the flour.

_Little Rolls._

One pound of flour, two or three spoonfuls of yest, the yolks of two eggs, the white of one, a little salt, moistened with milk. This dough must be made softer than for bread, and beaten well with a spoon till it is quite light; let it stand some hours before it is baked; some persons make it over-night. The Dutch oven, which must first be made warm, will bake the rolls, which must be turned to prevent their catching.

_Breakfast Rolls._

Rub exceedingly fine two ounces of good butter in a pound and three quarters of fine flour. Mix a table-spoonful of yest in half a pint of warm milk; set a light sponge in the flour till it rises for an hour; beat up one or two eggs in half a spoonful of fine sugar, and intermix it with the sponge, adding to it a little less than half a pint of warm milk with a tea-spoonful of salt. Mix all up to a light dough, and keep it warm, to rise again for another hour. Then break it in pieces, and roll them to the thickness of your finger of the proper length; lay them on tin plates, and set them in a warm stove for an hour more. Then touch them over with a little milk, and bake them in a slow oven with care. To take off the bitterness from the yest, mix one pint of it in two gallons of water, and let it stand for twenty-four hours; then throw off the water, and the yest is fit for use; if not, repeat it.

_Another way._

With two pounds of flour mix about half a pound of butter, till it is like crumbled bread; add two whole eggs, three spoonfuls of good yest, and a little salt. Make it up into little rolls; set them before the fire for a short time to rise, but, if the yest is very good, this will not be necessary.

_Brentford Rolls._

Take two pounds of fine flour; put to it a little salt, and two spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh butter, the yolks of two eggs, two spoonfuls of yest, and about a pint of milk. Work the whole into a dough, and set it to the fire to rise. Make twelve rolls of it; lay them on buttered tins, let them stand to the fire to rise till they are very light, then bake them about half an hour.

_Dutch Rolls._

Into one pound of flour rub three ounces of butter; with a spoonful of yest, mixed up with warm milk, make it into light paste; set it before the fire to rise. When risen nearly half as big again, make it into rolls about the length of four inches, and the breadth of two fingers; set them again to rise before the fire, till risen very well; put them into the oven for a quarter of an hour.

_French Rolls._ No. 1.

Seven pounds of flour, four eggs leaving out two yolks--the whites of the eggs should be beaten to a snow--three quarters of a pint of ale yest. Beat the eggs and yest together, adding warm milk; put it so beat into the flour, in which must be well rubbed four ounces of butter; wet the whole into a soft paste. Keep beating it in the bowl with your hand for a quarter of an hour at least; let it stand by the fire half an hour, then make it into rolls, and put them into pans or dishes, first well floured, or, what is still better, iron moulds, which are made on purpose to bake rolls in. Let them stand by the fire another half hour, and put them, bottom upwards, on tin plates, in the middle of a hot oven for three quarters of an hour or more: take them out, and rasp them.

_French Rolls._ No. 2.

Take two or three spoonfuls of good yest, as much warm water, two or three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let it stand to rise. Meanwhile take a quartern of the finest flour, and rub in about an ounce of butter. Then take a quart of new milk, and put into it a pint of boiling water, so as to make it rather warmer than new milk from the cow. Mix together the milk and yest, and strain through a sieve into the flour, and, when you have made it into a light paste, flour a piece of clean linen cloth well, lay it upon a thick double flannel, put your paste into the cloth, wrap it up close, and put it in an earthen pan before the fire till it rises. Make it up into ten rolls, and put them into a quick oven for a quarter of an hour.

_French Rolls._ No. 3.

To half a peck of the best flour put six eggs, leaving out two whites, a little salt, a pint of good ale yest, and as much new milk, a little warmed, as will make it a thin light paste. Stir it about with your hand, or with a large wooden spoon, but by no means knead it. Set it in a pan before the fire for about an hour, or till it rises; then make it up into little rolls, and bake it in a quick oven.

_Milton Rolls._

Take one pound of fine rye flour, a little salt, the yolk of one egg, a small cupful of yest, and some warm new milk, with a bit of butter in it. Mix all together; let it stand one hour to rise; and bake your rolls half an hour in a quick oven.

_Runnet._

Take out the stomachs of fowls before you dress them; wash and cleanse them thoroughly; then string them, and hang them up to dry. When wanted for use, soak them in water, and boil them in milk; this makes the best and sweetest whey.

_Another way._

Take the curd out of a calf's maw; wash and pick it clean from the hair and stones that are sometimes in it, and season it well with salt. Wipe the maw, and salt it well, within and without, and put in the curd. Let it lie in salt for three or four days, and then hang it up.

_Rusks._

Take flour, water, or milk, yest, and brown sugar; work it just the same as for bread. Make it up into a long loaf, and bake it. Then let it be one day old before you cut it in slices: make your oven extremely hot, and dry them in it for about two minutes, watching them all the time.

_Another way._

Put five pounds of fine flour in a large basin; add to it eight eggs unbeat, yolks and whites; dissolve half a pound of sugar over the fire, in a choppin (or a Scotch quart) of new milk; add all this to the flour with half a mutchkin, (one English pint) of new yest; mix it well, and set it before a good fire covered with a cloth. Let it stand half an hour, then work it up with a little more flour, and let it stand half an hour longer. Then take it out of the basin, and make it up on a board into small round or square biscuits, place them upon sheets of white iron, and set them before the fire, covered with a cloth, till they rise, which will be in half an hour. Put them into the oven, just when the bread is taken out; shut the oven till the biscuits turn brown on the top; then take them out, and cut them through.

_Rusks, and Tops and Bottoms._

Well mix two pounds of sugar, dried and sifted, with twelve pounds of flour, also well dried and sifted. Beat up eighteen eggs, leaving out eight whites, very light, with half a pint of new yest, and put it into the flour. Melt two pounds of butter in three pints of new milk, and wet the paste with it to your liking. Make it up in little cakes; lay them one on another; when baked, separate them, and return them to the oven to harden.

_Sally Lunn._

To two pounds of fine flour put about two table-spoonfuls of fresh yest, mixed with a pint of new milk made warm. Add the yolks of three eggs, well beat up. Rub into the flour about a quarter of a pound of butter, with salt to your taste; put it to the fire to rise, as you do bread. Make it into a cake, and put it on a tin over a chaffing-dish of slow coals, or on a hot hearth, till you see it rise; then put it into a quick oven, and, when the upper side is well baked, turn it. When done, rasp it all over and butter it; the top will take a pound of butter.

_Slip-Cote._

A piece of runnet, the size of half-a-crown, put into a table-spoonful of boiling water over-night, and strained into a quart of new milk, lukewarm, an hour before it is eaten.

_Souffle._

Two table-spoonfuls of ground rice, half a pint of milk or cream, and the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be stewed together for ten minutes; take out the peel, and let it stand till cold; then add the yolks of four eggs, which have been well beaten, with sifted sugar; the four whites to be beaten separately to a fine froth, and added to the above, which must be gently stirred all together, put into a tin mould, and baked in a quick oven for twenty minutes.

_Another way._

Make a raised pie of any size you think proper. Take some milk, a bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it is quite thick. Melt a piece of butter in another stewpan, with a handful of flour well stirred in; let it boil some time; strain the milk through, and put all together, adding four or five eggs, beaten up for a long time; these are to be added at the last, and then baked.

_Souffle of Apples and Rice._

Prepare some rice of a strong solid substance; dress it up all round a dish, the same height as a raised crust, that is, about three inches high. Have some marmalade of apple ready made; mix with it six yolks of eggs, and a small piece of butter; warm it on the stove in order to do the eggs; then have eight whites of eggs well whipped, as for biscuits; mix them lightly with the apples, and put the whole into the middle of the rice. Set it in a moderately hot oven, and, when the souffle is raised sufficiently, send it up quickly to table, as it would soon fall and spoil.

_Strawberries, to preserve for eating with Cream._

Take the largest scarlet strawberries you can get, full red, but not too ripe, and their weight in double-refined sugar. Take more strawberries of the same sort; put them in a pot, and set them in water over the fire to draw out the juice. To every pound of strawberries allow full half a pint of this juice, adding to it nearly a quarter of a pound more sugar. Dip all the sugar in water; set it on the fire; and, when it is thoroughly melted, take it off, and stir it till it is almost cold. Then put in the strawberries, and boil them over a quick fire; skim them; and, when they look clear, they are done enough. If you think the syrup too thin, take out the fruit, and boil it more; but you must stir it till it is cold before you put the strawberries in again.

_Strawberries, to preserve in Currant Jelly._

Boil all the ordinary strawberries you can spare in the water in which you mean to put the sugar to make the syrup for the strawberries. Take three quarters of a pound of the finest scarlet or pine strawberries; add to them one pound and a quarter of sugar, which dip in the above-mentioned strawberry liquor; then boil the strawberries quick, and skim them clear once. When cold, remove them out of the pan into a China bowl. If you touch them while hot, you break or bruise them. Keep them closely covered with white paper till the currants are ripe, every now and then looking at them to see if they ferment or want heating up again. Do it if required, and put on fresh papers. When the currants are ripe, boil up the strawberries; skim them well; let them stand till almost cold, and then take them out of the syrup very carefully. Lay them on a lawn sieve, with a dish under them to catch the syrup; then strain the syrup through another lawn sieve, to clear it of all the bits and seeds; add to this syrup full half a pint of red and white currant juice, in equal quantities of each; then boil it quick about ten minutes, skimming it well. When it jellies, which you may know by trying it in a spoon, add the strawberries to it, and let them just simmer without boiling. Put them carefully into the pots, but, for fear of the strawberries settling at the bottom, put in a little of the jelly first and let it set; then put in the strawberries and jelly; watch them a little till they are cold, and, as the strawberries rise above the syrup, with a tea-spoon gently force them down again under it. In a few days put on brandy papers--they will turn out in a firm jelly.

_Strawberries, to preserve in Gooseberry Jelly._

Take a quart of the sharpest white gooseberries and a quart of water; let them come up to a boil, and then strain them through a lawn sieve. To a pint of the liquor put one pound of double-refined sugar; let it boil till it jellies; skim it very well, and take it off; when cool, put in the strawberries whole and picked. Set them on the fire; let them come to a boil; take them off till cold; repeat this three or four times till they are clear; then take the strawberries out carefully, that they may not bruise or break, and boil the jelly till it is stiff. Put a little first in the bottom of your pots or glasses; when set, put in the rest, first mixed with the strawberries, but not till nearly cold.

_Strawberry Jam--very good._

To one pound of scarlet strawberries, which are by far the best for the purpose, put a pound of powdered sugar. Take another half pound of strawberries, and squeeze all their juice through a cloth, taking care that none of the seeds come through to the jam. Then boil the strawberries, juice, and sugar, over a quick fire; skim it very clean; set it by in a clean China bowl, covering it close with writing paper; when the currants are ripe, add to the strawberries full half a pint of red currant juice, and half a pound more of pounded sugar: boil it all together for about ten or twelve minutes over a quick fire, and skim it very well.

_Another way._

Gather the strawberries very ripe; bruise them fine; put to them a little juice of strawberries; beat and sift their weight in sugar, and strew it over them. Put the pulp into a preserving-pan; set it on a clear fire, and boil it three quarters of an hour, stirring it all the time. Put it into pots, and keep it in a dry place, with brandy paper over it.

_Sugar, to clarify._

Break into pieces two pounds of double-refined sugar; put it into a stewpan, with a pint of cold spring water; when dissolved, set it over a moderate fire; beat about half the white of an egg; put it to the sugar, before it gets warm, and stir it well together. When it boils, take off the scum; keep it boiling till no scum rises and it is perfectly clear. Run it through a clean napkin; put it in a bottle well corked, and it will keep for months.

_Syllabub._

Take a quart of cream with a slice or two of lemon-peel, to be laid to soak in the cream. Take half a pint of sack and six spoonfuls of white wine, dividing it equally into your syllabub. Set your cream over the fire, and make it something more than lukewarm; sweeten both sack and cream, and put the cream into a spouted pot, pouring it rather high from the pot into the vessel in which you intend to put it. Let it be made about eight or nine hours before you want it for use.

_Another way._

Mix a quart of cream, not too thick, with a pint of white wine, and the juice of two lemons; sweeten it to your taste; put it in a broad earthen pan; then whisk it up. As the froth rises, take it off with a spoon, and put it in your glasses, but do not make it long before you want them.

_Everlasting Syllabub--very excellent._

Take a quart and half a pint of cream, one pint of Rhenish wine, half a pint of sack, the juice of three lemons, about a pound of double-refined sugar, beaten fine and sifted before you put it into the cream. Grate off the rinds of the three lemons used, put it with the juice into the wine, and that to the cream. Then beat all together with a whisk just half an hour; take it up with a spoon, and fill your glasses. It will keep good nine or ten days, and is best three or four days old.

_Solid Syllabub._

Half a pint of white wine, a wine-glass of brandy, the peel of a lemon grated and the juice, half a pound of powdered loaf-sugar, and a pint of cream. Stir these ingredients well together; then dissolve one ounce of isinglass in half a pint of water; strain it; and when cool add it to the syllabub, stirring it well all the time; then put it in a mould. It is better made the day before you want it.

_Whipt Syllabub._

Boil a quart of cream with a bit of cinnamon; let it cool; take out the cinnamon, and sweeten to your taste. Put in half a pint of white wine, or sack, and a piece of lemon-peel. Whip it with a whisk to a froth; take it off with a spoon as it rises; lay it on the bottom of a sieve; put wine sweetened in the bottom of your glasses, and lay on the syllabub as high as you can.

_Taffy._

Two pounds of moist sugar, an ounce of candied orange-peel, the same of citron, the juice of three lemons, the rind of two grated, and two ounces and a half of butter. Keep stirring these on the fire until they attain the desired consistency. Pour it on paper oiled to prevent its sticking.

_Trifle._ No. 1.

Take as many macaroons as the bottom of your dish will hold; peel off the wafers, and dip the cakes in Madeira or mountain wine. Make a very thick custard, with pounded apricot or peach kernels boiled in it; but if you have none, you may put some bitter almonds; pour the custard hot upon the maccaroons. When the custard is cold, or just before the trifle is sent to table, lay on it as much whipped syllabub as the dish can hold. The syllabub must be done with very good cream and wine, and put on a sieve to drain before you lay it on the custard. If you like it, put here and there on the whipped cream bunches of preserved barberries, or pieces of raspberry jam.

_Trifle._ No. 2.

Take a quart of sweet cream; boil it with a blade of mace and a little lemon-peel; sweeten it with sugar; keep stirring it till it is almost cold to prevent it from creaming at top; then put it into the dish you intend to serve it in, with a spoonful or less of runnet. Let it stand till it becomes like cheese. You may perfume it, or add orange-flower water.

_Trifle._ No. 3.

Cover the bottom of your dish with maccaroons and ratafia cakes; just wet them all through with mountain wine or raisin wine; then make a boiled custard, not too thick, and when cold pour it over them. Lay a whipped syllabub over that. You may garnish with currant jelly.

_Trotter Jelly._

Boil four sheep's trotters in a quart of water till reduced to a pint, and strain it through a fine sieve.

_Veal and Ham Pates._

Chop six ounces of ready dressed lean veal and three ounces of ham very small; put it into a stewpan, with an ounce of butter rolled in flour, half a gill of cream, the same quantity of veal stock, a little lemon-peel, cayenne pepper and salt, to which add, if you like, a spoonful of essence of ham and some lemon-juice.

_Venison Pasty._

Bone a neck and breast of venison, and season them well with salt and pepper; put them into a pan, with part of a neck of mutton sliced and laid over them, and a glass of red wine. Cover the whole with a coarse paste, and bake it an hour or two; but finish baking in a puff paste, adding a little more seasoning and the gravy from the meat. Let the crust be half an inch thick at the bottom, and the top crust thicker. If the pasty is to be eaten hot, pour a rich gravy into it when it comes from the oven; but, if cold, there is no occasion for that. The breast and shoulder make a very good pasty. It may be done in raised crust. A middle-sized pasty will take three hours' baking.

_Vol-au-Vent._

Take a sufficient quantity of puff-paste, cut it to the shape of the dish, and make it as for an apple pie, only without a top. When baked, put it on a sheet of writing paper, near the fire, to drain the butter, till dinner time. Then take two fowls, which have been previously boiled; cut them up as for a fricassee, but leave out the back. Prepare a sauce, the white sauce as directed for boiled fowls. Wash a table-spoonful of mushrooms in three or four cold waters; cut them in half, and add them also; then thoroughly heat up the sauce, and have the chicken also ready heated in a little boiling water, in which put a little soup jelly. Strain the liquor from the chicken; pour a little of the sauce in the bottom of the paste, then lay the wings, &c. in the paste; pour the rest of the sauce over them, and serve it up hot. The paste should be well filled to the top, and if there is not sauce enough more must be added.

_Wafers._

Take a pint of cream, melt in it half a pound of butter, and set it to cool. When cold, stir into it one pound of well dried and sifted flour by degrees, that it may be quite smooth and not lumpy, also six eggs well beaten, and one spoonful of ale yest. Beat all these well together; set it before the fire, cover it, and let it stand to rise one hour, before you bake. Some order it to be stirred a little while to keep it from being hard at top. Sprinkle over a little powdered cinnamon and sugar, when done.

_Sugar Wafers._

Take some double-refined sugar, sifted; wet it with the juice of lemon pretty thin, and then scald it over the fire till it candies on the top. Then put it on paper, and rub it about thin; when almost cold, pin up the paper across, and put the wafers in a stove to dry. Wet the outside of the paper to take them off. You may make them red with clear gilliflowers boiled in water, yellow with saffron in water, and green with the juice of spinach. Put sugar in, and scald it as though white, and, with a pin, mark your white ones before you pin them up.

_Walnuts, to preserve._

Take fine large walnuts at the time proper for pickling; prick, with a large bodkin, seven or eight holes in each to let out the water; keep them in water till they change colour or no longer look green; then put them over a fire in cold water to boil, till they feel just soft, but not too soft. Spread them on a coarse cloth to cool, and take away the water; stick in each walnut three or four cloves, three or four splinters of cinnamon, and the same of candied orange; then put them in pots or glasses. Boil a syrup, but not thick, which, when cold, pour over the walnuts, and let it stand a day or two; then pour the syrup off; add some more sugar; boil it up once more, and pour it again over the walnuts. When cold, tie them up.

_White Walnuts._

Take nuts that are neither too large nor too small; peel them to the white, taking off all the green with care, and throw them into pump water as you peel them; let them soak one night. Boil them quick in fair water, throwing in a handful or two of alum in powder, according to the quantity, that they may be very white. When boiled, put them in fresh water, and take them out again in a minute; lay them on a dry cloth to dry, and lard them with preserved citron; then put them in the syrup you have made for the purpose, while they were larding, and let them soak two or three days before you boil them quite; the syrup must be very clear. One hundred walnuts make about three pounds of sweetmeats.

_Mustard Whey._

Take milk and water of each a pint, bruised mustard seed an ounce and a half; boil these together till the curd is perfectly separated: then strain the whey through a cloth, and add a little sugar, which makes it more palatable.

_Yest._

Boil one ounce of hops in three quarts of water until reduced to about three pints. Pour it upon one pound of flour; make it into a batter; strain it through a colander, and, when nearly cold, put to it one pint of home-brewed yest. Put it into a bottle, and keep it for use. It should stand twenty-four or thirty hours before it is used.

_Excellent Yest._

Put a pint of well boiled milk into a hasty-pudding, and beat it till cold and there are few lumps remaining; then put to it two spoonfuls of yest and two of white powdered sugar, and stir it well. Put it in a large bowl not far from the fire, and next morning you will find it risen and light. Put it all to your flour, which must be mixed with as much warm milk and water as is necessary to make it into dough, and put it to rise in the common way.

_Potato Yest._

Boil rather more than a quarter of a peck of potatoes; bruise them through a colander; add half a pound of fine flour, and thin it with cold water till it is like a thick batter. Add three table-spoonfuls of good yest; let it stand for an hour, and make your bread.

This yest will always serve to make fresh from.

_Another way._

Weigh four pounds of raw potatoes pared; boil them in five pints of water. Wash and rub them through a sieve with the water in which they were boiled. Add four table-spoonfuls of good brown sugar; when milk-warm, put to the mixture three pennyworth of fresh yest; stir it well, and let it work in an open vessel. It will be fit for use in about twelve or fourteen hours.

About a pint and a half of this mixture will raise eighteen pounds of coarse flour; it may be put to rise over-night and will be ready to knead the first thing in the morning. It should be left to rise in the loaf four or five hours, before it is put in the oven.

PICKLES.

_General Directions._

Stone jars, well glazed, are best for all sorts of pickles, as earthen vessels will not resist the vinegar, which penetrates through them.

Never touch pickles with the hand, or any thing greasy; but always make use of a wooden spoon, and keep them closely tied down, in a cool, dry place.

When you add vinegar to old pickles, let it boil, and stand till cold before you use it: on the contrary, when you make pickles, put it on the ingredients boiling and done with the usual spices.

_Green Almonds._

Boil a quantity of vinegar proportionate to that of the almonds to be pickled, skim it, and put into it salt, mace, ginger, Jamaica and white pepper. Put it into a jar, and let it stand till cold. Throw your almonds into the liquor, which must cover them.

_Artichokes._

Artichokes should be laid about six hours in a very strong brine of salt and water. Then put them into a pot of boiling water, and boil them till you can draw the leaves from the bottom, which must be cut smooth and clean, and put into a pot, with whole black pepper, salt, cloves, mace, bay-leaves, and as much white wine vinegar as will cover them. Lastly, pour upon them melted butter an inch thick, and cover them down close. When you take out any for use, put them into boiling water, with a piece of butter to plump them, and you may use them for whatever you please.

_Artichokes to boil in Winter._

Boil your artichokes for half a day in salt and water; put them into a pot of boiling water, allowing them to continue boiling until you can just draw off the leaves from the bottom; cut them very clean and smooth, and put them into the pot with cloves, mace, salt, pepper, two bay-leaves, and as much vinegar as will cover them. Pour melted butter over to cover them about an inch thick; tie and keep them close down for use, with a piece of butter to plump them. You may use these for what you like.

_Asparagus._

Scrape the asparagus, and cut off the prime part at the ends; wipe them, and lay them carefully in a jar or jelly-pot, pour vinegar over them, and let them lie in this about fourteen days. Then boil fresh vinegar, and pour it on them hot; repeat this until they are of a good colour; add a little mace and nutmeg, and tie them down close. This does very well for a made dish when asparagus is not to be had.

_Barberries._ No. 1.

Gather the barberries when full ripe, picking out those that look bad. Lay them in a deep pot. Make two quarts of strong brine of salt and water; boil it with a pint of vinegar, a pound of white sugar, a few cloves, whole white pepper, and mace, tied in a bag; skim it, and when cold pour it on your barberries. Barberries with stones will pickle; they must be without stones for preserving.

_Barberries._ No. 2.

Colour the water of the worst barberries, and add salt till the brine is strong enough to bear an egg. Boil it for half an hour, skimming it, and when cold strain it over the barberries. Lay something on them to keep them in the liquor: put them into a glass, and cover with leather.

_Barberries._ No. 3.

Boil a strong brine of salt and water, let it stand till quite cold, and pour it upon the barberries.

_Barberries._ No. 4.

Put into a jar some maiden barberries, with a good quantity of salt; tie on a bladder, and when the liquor scums change it.

_Beet-root._

Beet-root must be boiled in strong salt and water, to which add a pint of vinegar and a little cochineal. When boiled enough, take it off the fire, and keep it in the liquor in which it has been boiled. It makes a pretty garnish for a dish of fish, and is not unpleasant to eat.

_Another._

Boil the root till tender, peel it, and, if you think proper, cut it into shapes. Pour over it a hot pickle of white wine vinegar, horseradish, a little ginger, and pepper.

_Beet-root and Turnips._

Boil your beet-root in salt and water, with a little cochineal and vinegar; when half boiled, put in your turnips pared; when they are done enough, take them off, and keep them in the same liquor in which they were boiled.

_Cabbage._

Shave the cabbage into long slips, or, if you like, cut it in quarters. Scald it in salt and water for about four minutes; then take it out, and let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; after boiling and skimming it, let it get cold, and then put in your cabbage, which, if covered down presently, will keep white.

_Red Cabbage._ No. 1.

Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours. Then put it in a colander to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and allspice. Put them in whole with one pennyworth of cochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best. Cover it close with a cloth till it is cold, and then tie it over with leather.

_Red Cabbage._ No. 2.

Slice the cabbage into a colander, sprinkle each layer with salt, let it drain two days; then put it into wide-mouthed bottles, pour on it boiling vinegar, sufficient to cover it, and add a few slices of beet-root. Cover the bottle with bladder.

_Red Cabbage._ No. 3.

Take a firm cabbage cut in quarters; slice it; boil your vinegar with ginger and pepper; let it stand till cold; then pour it over your cabbage, and tie it down. It will be fit for use in three weeks.

_Capers._

Capers are the produce of, a small shrub, but preserved in pickle, and are grown in some parts of England, but they come chiefly from the neighbourhood of Toulon, the produce of which is considered the finest of any in Europe. The buds are gathered from the blossom before they open, and then spread on the floor, where the sun cannot reach them, and there they are left till they begin to wither; they are then thrown into sharp vinegar, and in about three days bay salt is added in proper quantity, and when this is dissolved they are fit for packing for sale, and sent all over the world.

_Capsicum._

Let the pods be gathered with the stalks on before they turn red, and with a penknife cut a slit down the side, and take out all the seed, but as little of the meat as possible. Lay them in strong brine for three days, changing the brine every day. Take them out, lay them on a cloth, and another over them. Boil the liquor, put into it some mace and nutmeg beaten small; put the pods into a jar; when the liquor is cold, pour it over them, and tie down with a bladder and leather.

_Cauliflower._

Cut from the closest and whitest heads pieces about the length of your finger, and boil them in a cloth with milk and water, but not till tender. Take them out very carefully, and let them stand till cold. With the best white wine vinegar boil nutmeg, cut into quarters, mace, cloves, a little whole pepper, and a bay-leaf, and let it remain till cold. Pour this into the jar to your cauliflower, and in three or four days it will be ready for use.

_Another way._

Having cut the flower in bunches, throw them for a minute into boiling salt and water, and then into cold spring water. Drain and dry them; cover with double-distilled vinegar; in a week put fresh vinegar, with a little mace and nutmeg, covering down close.

_Clove Gilliflower, or any other Flower, for Salads._

Put an equal weight of the flowers and of sugar, fill up with white wine vinegar, and to every pint of vinegar put a pound of sugar.

_Codlings._

The codlings should be the size of large walnuts; put vine leaves in the bottom of your pan, and lay in the codlings, covering with leaves and then with water; set them over a gentle fire till they may be peeled; then peel and put them into the water, with vine leaves at top and bottom, covering them close; set them over a slow fire till they become green, and, when they are cold, take off the end whole, cutting it round with a small knife; scoop out the core, fill the apple with garlic and mustard seed, put on the bit, and set that end uppermost in the pickle, which must be double-distilled vinegar cold, with mace and cloves.

_Cucumbers._ No. 1.

Gather young cucumbers, commonly called gherkins--the small long sort are considered the best--wipe them very clean with a cloth; boil some salt and water, and pour over them; keep them close covered. Repeat this every day till they are green, putting fresh water every other day: let them stand near the fire, just to keep warm; the brine must be strong enough to bear an egg. When they are green, boil some white wine vinegar, pour it over them, put some mace in with them, and cover them with leather. It is better to put the salt and water to them once only, and they should be boiled up over the fire, in the vinegar, in a bell-metal kettle, with some vine leaves over, to green them. A brass kettle will not hurt, if very clean, and the cucumbers are turned out of it as soon as off the fire.

_Cucumbers._ No. 2.

In a large earthen pan mix spring water and salt well together, taking two pounds of salt to every gallon of water. Throw in your cucumbers, wash them well, and let them remain for twelve hours; then drain and wipe them very dry, and put them into a jar. Put into a bell-metal pot a gallon of the best white wine vinegar, half an ounce of cloves and of mace, one ounce of allspice, one ounce of mustard-seed, a stick of horseradish sliced, six bay-leaves, a little dill, two or three races of ginger, a nutmeg cut in pieces, and a handful of salt. Boil all together, and pour it over the cucumbers. Cover them close down, and let them stand twenty-four hours, then pour off the vinegar from them, boil it, pour it over them again, and cover them close: repeat this process every day till they are green. Then tie them down with bladder and leather; set them in a cool dry place, and they will keep for three or four years. Beans may be pickled in the same manner.

_Cucumbers._ No. 3.

Wipe the cucumbers clean with a coarse cloth, and put them into a jar. Take some vinegar, into which put pepper, ginger, cloves, and a handful of salt. Pour it boiling hot over the cucumbers, and smother them with a flannel: let them stand a fortnight; then take off the pickle, and boil it again. Pour it boiling on the cucumbers, and smother them as before. The pickle should be boiled in a bell-metal skillet. With two thousand cucumbers put into the pot about a pennyworth of Roman vitriol.

_Large Cucumbers, Mango of._

Take a cucumber, cut out a slip from the side, taking out the seeds, but be careful to let as much of the meat remain as you can. Bruise mustard seed, a clove of garlic, some bits of horseradish, slices of ginger, and put in all these. Tie the piece on again, and make a pickle of vinegar, whole pepper, salt, mace, and cloves: boil it, and pour it on the mangoes, and continue this for nine days together. When cold, cover them down with leather.

_Another._

Scrape out the core and seed, filling them with whole pepper, a clove of garlic, and other spice. Put them into salt and water, covered close up, for twenty-four hours; then drain and wipe them dry. Boil as much vinegar with spice as will cover them, and pour it on them scalding hot.

_Cucumbers sliced._

Take cucumbers not full grown, slice them into a pewter dish; to twelve cucumbers put three or four onions sliced, and as you do them strew salt on them; cover them with a pewter dish, and let them stand twenty-four hours. Then take out the onions, strain the liquor from the cucumbers through a colander, and put them in a well glazed jar, with a pickle made of white wine vinegar, distilled in a cold still, with seasoning of mace, cloves, and pepper. The pickle must be poured boiling hot upon them, and then cover them down as close as possible. In four or five days take them out of the pickle, boil it, and pour it on as before, keeping the jar very close. Repeat this three times; cover the jar with a bladder, and leather over it; the cucumbers will keep the whole year, and be of a fine sea-green, but perhaps not of so fine colour when first you open them; they will become so, however, if the vinegar is really fine.

_Cucumbers stuffed._

Take six or eight middling-sized cucumbers, the smoothest you can procure; pare them, cut a small piece off the end, and scoop out all the seeds; blanch them for three or four minutes in boiling water on the fire; then put them into cold water to make the forcemeat. Then take some veal off the leg, calf's udder, fat bacon, and a piece of suet, and put it in boiling water about four minutes; take it out, and chop all together; put some parsley, small green onions, and shalots, all finely chopped, some salt, pepper, and nutmeg, sufficient for seasoning it, some crumbs of bread that have been steeped in cream, the whites of two eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with this, and put the piece you cut off each upon it again. Lay at the bottom of your stewpan some thin slices of bacon, with the skin of the veal, onions in slices, parsley, thyme, some cloves; put your cucumbers in your stewpan, and cover them with bacon, &c., as at the bottom, and then add some strong broth, just sufficient to cover them. Set them over a slow fire covered, and let them stew slowly for an hour. Make some brown gravy of a good colour, and well tasted; and, when your cucumbers are stewed, take them out, drain them well from all grease, and put them in your brown gravy; it must not be thick. Set it over the stove for two minutes, and squeeze in the juice of a lemon.

To make brown gravy, put into your stewpan a quarter of a pound of butter; set it over the fire, and, when melted, put in a spoonful of flour, and keep stirring it till it is as brown as you wish, but be careful not to let it burn; put some good gravy to it, and let it boil some time, with parsley, onions, thyme, and spices, and then strain it to your cucumbers.

Should any of the cucumbers be left at dinner, you may serve them up another way for supper; cut the cucumbers in two, lengthwise, or, if you like, in round slices; add yolks of eggs beaten, and dust them all well over with crumb of bread rubbed very fine; fry them very hot; make them of a good colour, and serve them in a dish, with fried parsley.

_Cucumbers, to preserve._

Take some small cucumbers, and large ones that will cut in quarters, but let them be as green and as free from seeds as you can get them. Put them into a narrow-mouthed jar, in strong salt and water, with a cabbage-leaf to keep them from rising; tie a paper over them, and set them in a warm place till they are yellow. Then wash them out, and set them over the fire in fresh water, with a little salt and a fresh cabbage-leaf over them. Cover the pan very close, but be sure you do not let them boil. If they are not of a fine green, change the water, which will help them; then make them hot, and cover them as before. When you find them of a good green, take them off the fire, and let them stand till they are cold: then cut the large ones into quarters; take out the seeds and soft parts, put them into cold water, and let them stand two days; but change the water twice each day, to take out the salt; put a pound of refined sugar to a pint of water, and set it over the fire; when you have skimmed it clear, put in the rind of a lemon and an ounce of ginger, scraping off the outside. Take your syrup off as soon as it is pretty thick, and, when it is cold, wipe the cucumbers dry and put them into it. Boil the syrup once in two or three days for three weeks, and strengthen the syrup if required, for the greatest danger of spoiling them is at first. When you put the syrup to the cucumbers, wait till it is quite cold.

_French Beans._ No. 1.

Gather them when very slender; string and parboil them in very strong salt and water; then take them out, and dry them between two linen cloths. When they are well drained, put them into a large earthen vessel, and, having boiled up the same kind of pickle as for cucumbers, pour as much upon your beans as will cover them well. Strain the liquor from them three days successively; boil it up, and put your beans into the vinegar on the fire till they are warm through. After the third boiling, put them into jars for use, and tie them down.

_French Beans._ No. 2.

Take from the small slender beans their stalks, and let them remain fourteen days in salt and water; then wash and well cleanse them from the brine, and put them in a saucepan of water over a slow fire, covering them with vine-leaves. Do not let them boil, but only stew, until they are tender, as for eating; strain them off, lay them on a coarse cloth to dry, and put them into pots; boil and skim alegar, and pour it over, covering them close; keep boiling in this manner for three or four days, or until they become green; add spice, as you would to other pickles, and, when cold, cover with leather.

_French Beans._ No. 3.

Put in a large jar a layer of beans, the younger the better, and a layer of salt, alternately, and tie it down close. When wanted for use, boil them in a quantity of boiling water: change the water two or three times, always adding the fresh water boiling; then put them into cold water to soak out the salt, and cut them when you want them for dressing for table. They must not be soaked before they are boiled.

_Herrings, to marinate._

Take a quarter of a hundred of herrings; cut off their heads and tails; take out the roes, and clean them; then take half an ounce of Jamaica and half an ounce of common pepper, an ounce of bay salt, and an ounce and a half of common salt; beat the pepper fine, mix it with the salt, and put some of this seasoning into the belly of each herring. Lay them in rows, and between every row strew some of the seasoning, and lay a bunch or two of thyme, parsley, and sage, and three or four bay-leaves. Cover your fish with good vinegar, and your pot with paste; put the pot into the oven after the household bread is drawn; let it remain all night; and, when it comes out of the oven, pour out all the liquor, take out the herbs; again boil up the liquor; add as much more vinegar as will cover the herrings, skim it clean, and strain it. When cold, pour it over your herrings.

_Herrings, red, Trout fashion._

Cut off their heads, cleanse them well, and lay a row at the bottom of an earthen pot, sprinkling them over with bay salt and saltpetre, mixed together. Repeat this until your pan is full; then cover them, and bake them gently; when cold, they will be as red as anchovies, and the bones dissolved.

_India Pickle, called Picolili._ No. 1.

Lay one pound of ginger in salt and water for a whole night; then scrape and cut it in thin slices, and lay them in the sun to dry; put them into a jar till the other ingredients are ready. Peel two pounds of garlic, and cut it in thin slices; cover it with salt for three days; drain it well from the brine, and dry it as above directed. Take young cabbages, cut them in quarters, salt them for three days, and dry them as above; do the same with cauliflowers, celery, and radishes, scraping the latter and leaving the tops of the celery on, French beans, and asparagus, which last two must be salted only two days, and dried in the same manner. Take long pepper and salt it, but do not dry it too much, three ounces of turmeric, and a quarter of a pound of mustard seed finely bruised; put these into a stone jar, and pour on them a gallon of strong vinegar; look at it now and then, and if you see occasion add more vinegar. Proceed in the same manner with plums, peaches, melons, apples, cucumbers; artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water when hot. Never do red cabbage or walnuts. The more every thing is dried, the plumper it will become in the vinegar. Put in a pound or two of whole garlic prepared as above to act as a pickle. You need never empty the jar, as the pickle keeps; but as things come into season, do them and throw them in, observing that the vinegar always covers them. If the ingredients cannot be conveniently dried by the sun, you may do them by the fire, but the sun is best.

_India Pickle._ No. 2.

Select the closest and whitest cabbage you can get, take off the outside leaves, quarter and cut them into thin slices, and lay them upon a sieve; salt well between each layer of the cabbage, and let it drain till the next day; then dry it in a cloth, and spread it in dishes before the fire, or the sun, often turning it till dry. Put it in a stone jar, with half a pint of white mustard seed, a little mace and cloves beat to a powder, as much cayenne as will lie on a shilling, a large head of garlic, and one pennyworth of turmeric in powder. Pour on it three quarts of vinegar boiling hot; cover it close with a cloth, and let it stand a fortnight; then turn it all out into a saucepan. Boil it, turning it often, about eight minutes, and put it up in your jar for use. It will be ready in a month. If other things are put in, they should lie in salt three days and then be dried; in this case, it will be necessary to make the pickle stronger, by adding ginger and horseradish, and it must be kept longer before used.

_India Pickle._ No. 3.

Boil one pound of salt, four ounces of ginger, eight ounces of shalots or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and six quarts of good vinegar. When cold, you may put in green fruit or any vegetable you choose, fresh as you pick them, only wiping off the dust. Stop your jar close, and put in a little turmeric to colour it.

_Lemons._ No. 1.