The royal baker and pastry cook

USE glass bottles for pickles, also wooden knives and forks in preparation of them. Fill bottles 3 parts full with articles to be pickled, then fill bottle with vinegar. Use saucepans lined with earthenware, or stone pipkins, to boil vinegar in. Chow Chow. — 1 quart large cucumbers, 1 quart small cucumbers, 2 quarts onions, 4 heads cauliflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night ; cook all the vegetables in brine until tender, except large cucumbers. Pour over vinegar and spices. Pickling Cauliflowers. — Take whitest and closest cauliflowers in bunches ; spread on earthen dish, cover them with salt, and let stand 3 days to draw out all the water. Then put in jars, pour boiling salt and water over them, let stand overnight ; then drain with a hair-sieve, and put in glass jars ; fill up jars with vinegar ; cover tight. Piccalilli. — 1 peck green tomatoes, sliced; % peck onions, sliced ; 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours ; then put in kettle with handful scraped horse-radish, 1 ounce turmeric, 1 ounce cloves (whole), *4 pound pepper (whole). 1 ounce cassia-buds or cinnamon, 1 pound white mustard seed, 1 pound English mustard. Place in kettle in layers, and cover with cold vinegar. Boil 15 minutes, constantly stirring. Pickled Red Cabbage. — Slice it into a colander, sprinkle each layer with salt; let it drain 2 days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it with the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful. Tomato Catsup. — 1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, 1% pints vinegar ; boil down one half. 1 peck tomatoes will make 1 gallon strained. Walnut Catsup. — Take green walnuts before the shell is formed (usually in a proper state early in August). Grind them or pound them in an earthen or marble mortar. Squeeze out the juice through a coarse cloth, and add to every gallon of juice 1 pound of anchovies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each ginger, cloves, and mace, and the root of one horse-radish. Boil all together till reduced to half the quantity. Pour off, and when cold bottle tight. Use in 3 months. Beverages Boiled coffee. —For 4 heaping tablespoons ground coffee allow 1 quart freshly boiling water and the white of 1 raw egg. Mix the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee-pot, put in prepared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly V4 cup cold water, let stand 3 minutes to settle. Strain into hot pot or have strainer on table. Coffee for Six Persons. — Take 1 full cup ground coffee, 1 egg, a little cold water ; stir together, add 1 pint boiling water, boil up ; then add another pint boiling water, and set back to settle before serving.