or bottles. Never use glazed jars, as the salt and vinegar in the pickles will dissolve the small amount of lead which is used in glazing. A wooden spoon Avith holes in it is the best instrument for lifting the pickles from a large jar, and a small quantity for immediate use should always be kept in a separate vessel, so as to avoid opening the jars too often. Be careful to keep all pickles covered with vinegar, or they will become dry and unfit for use. PICKLED CABBAGE. 2 sound red cabbages. i oz. whole pepper. 1 quart vinegar. i oz. bruised ginger. 1 oz. long pepper✪ Pickled Cabbage. } oz. cloves. Salt. Remove all the decayed and outside leaves from the cab- bages. Cut them into quarters, take out the stalks from the middle, and shred the cabbage in slices about a quarter of an inch thick. Place these upon a deep dish in layers, and cover each layer with salt. Put another dish on the tdp with a weight on it, and let it stand for two days. Pour off the liquid, shake the cabbage in a cloth to dry it, and then put it into a stone jar. Boil one pint of vinegar with the above spices, allow it to cool closely covered, and add another pint of vinegar ; pour all over the cabbage, and if this is not suffi- cient to cover it, add more vinegar. Tie tightly down and keep for at least six weeks unopened. A little bruised cochineal added to the cabbage with the vinegar will keep it a good colour, as the acid of the vinegar is liable to draw out the red from the cabbage. Cauliflowers may be pickled in the same manner ; they must be picked into small pieces and not sliced. MISCELLANEOUS PREPARATIONS. TO BOIL EGGS. The boiling of eggs is a very simple operation, but it is frequently ill performed. The following is a good method. Put the egg into a pan of hot water, just off the boil. Lift the pan from the fire for an instant or two. This will allow 132 rOACTTED — BUTTERED EOCS — OMELETS. the air to escape from the shell, and so the egg will not be cracked in boiling. Set the pan on the fire again, and boil for three minutes or more, if the egg is quite fresh, or two minutes and a half, if the egg has been kept any time. Eggs to be boiled hard for salads and other dishes should be put into cold water, boiled for a quarter of an hour after the water comes to the boil, and then at once thrown into cold water. The shells should not be taken off till the eggs are cold. TO POACH EGGS. 3 eggs. i l table-spoonful vinegar. 1 pint water. I l teaspoonful salt. 3 pieces buttered toast✪ To Poach Eggs. Take a shallow saucepan or frying-pan, about half-full of water, perfectly clean. Add the vinegar and salt. Break each egg into a separate teacup, and, when the water is boil- ing rapidly, slip it gently from the cup into the water. There is a knack in doing this so that the egg may not spread or become ragged. A good way is to allow a little water to enter the cup and get below the egg, which sets it to a certain extent, before it is allowed to lie freely in the water. About one minute is sufficient to cook the egg, but the eye is the best guide ; the yolk should remain in a liquid state, lying in the centre of the white. Have buttered toast prepared on a dish, and cut in pieces rather larger than the eggs ; then take up the eggs carefully with a small slice, pare off any ragged parts from the edges, and lay them on the toast.

AI-modernized reading of the original text

or bottles. Never use glazed jars, as the salt and vinegar in the pickles will dissolve the small amount of lead which is used in glazing. A wooden spoon Avith holes in it is the best instrument for lifting the pickles from a large jar, and a small quantity for immediate use should always be kept in a separate vessel, so as to avoid opening the jars too often. Be careful to keep all pickles covered with vinegar, or they will become dry and unfit for use. PICKLED CABBAGE. 2 sound red cabbages. i oz. whole pepper. 1 quart vinegar. i oz. bruised ginger. 1 oz. long pepper. } oz. cloves. Salt. Remove all the decayed and outside leaves from the cabbages. Cut them into quarters, take out the stalks from the middle, and shred the cabbage in slices about a quarter of an inch thick. Place these upon a deep dish in layers, and cover each layer with salt. Put another dish on the tdp with a weight on it, and let it stand for two days. Pour off the liquid, shake the cabbage in a cloth to dry it, and then put it into a stone jar. Boil one pint of vinegar with the above spices, allow it to cool closely covered, and add another pint of vinegar ; pour all over the cabbage, and if this is not sufficient to cover it, add more vinegar. Tie tightly down and keep for at least six weeks unopened. A little bruised cochineal added to the cabbage with the vinegar will keep it a good colour, as the acid of the vinegar is liable to draw out the red from the cabbage. Cauliflowers may be pickled in the same manner ; they must be picked into small pieces and not sliced. MISCELLANEOUS PREPARATIONS. TO BOIL EGGS. The boiling of eggs is a very simple operation, but it is frequently ill performed. The following is a good method. Put the egg into a pan of hot water, just off the boil. Lift the pan from the fire for an instant or two. This will allow ROASTED — BUTTERED EGGS — OMELETS. the air to escape from the shell, and so the egg will not be cracked in boiling. Set the pan on the fire again, and boil for three minutes or more, if the egg is quite fresh, or two minutes and a half, if the egg has been kept any time. Eggs to be boiled hard for salads and other dishes should be put into cold water, boiled for a quarter of an hour after the water comes to the boil, and then at once thrown into cold water. The shells should not be taken off till the eggs are cold. TO POACH EGGS. 3 eggs. i l table-spoonful vinegar. 1 pint water. I l teaspoonful salt. 3 pieces buttered toast. Take a shallow saucepan or frying-pan, about half-full of water, perfectly clean. Add the vinegar and salt. Break each egg into a separate teacup, and, when the water is boiling rapidly, slip it gently from the cup into the water. There is a knack in doing this so that the egg may not spread or become ragged. A good way is to allow a little water to enter the cup and get below the egg, which sets it to a certain extent, before it is allowed to lie freely in the water. About one minute is sufficient to cook the egg, but the eye is the best guide ; the yolk should remain in a liquid state, lying in the centre of the white. Have buttered toast prepared on a dish, and cut in pieces rather larger than the eggs ; then take up the eggs carefully with a small slice, pare off any ragged parts from the edges, and lay them on the toast.

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Chambers's cookery for young housewives