Modern cookery, in all its branches

Boil the beet-root tender by the directions of page 329, and when it is quite cold, pare and slice it ; put it into a jar, and cover it with vinegar previously boiled and allowed to become again perfectly cold : it will soon be ready for use. It is excellent when merely covered with chili vinegar. A few small shalots may be boiled in the pickle for it when their flavour is liked. Carrots boiled tolerably tender in salt and water may be prepared by this receipt with or without the addition of the shalots, or with a few very small silver onions, which should be boiled for a minute or two in the pickle : this should be poured hot on the carrots. To each quart of vinegar, salt, 1 teaspoonful ; cayenne tied in muslin, \ saltspoonful, or white peppercorns, i to whole oz. PICKLED ESCHALOTS. ( Author's Receipt.') For a quart of ready-peeled eschalots, add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper ; bring these quickly to a boil, take oif the scum, throw in the eschalots, simmer them for two minutes only; turn them into a clean stone jar, and when they are quite cold, tie a skin, or two folds of thick paper over it. Eschalots, 1 quart ; vinegar, 1 quart ; salt, 1 dessertspoonful ; whole white pepper, 1 oz. Ohs. — The sooner the eschalots are pickled after they are ripe and dry, the better they will be. PICKLED ONIONS. Take the smallest onions that can be procured,* just after they are harvested, for they are never in so good a state for the purpose as then ; proceed, after having peeled them, exactly as for the eschalots, and when they begin to look clear, which will be in three or fen minutes, put them into jars, and pour the pickle on them. * The Heading onion is the proper kind for pickling. [chap. XXV. vinegar should be very pale, and their colour will then be exceedingly well preserved. Any favourite spices can be added to it TO PICKLE LEMONS, AND LIMES. ( Excellent .) Wipe eight fine sound lemons very clean, and make, at equal distances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit ; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in some warm place for a week or ten days, keeping them often turned and basted with their own liquor ; then rub them with some good pale turmeric, and put them with their juice, into a stone jar with a small head of garlic, divided into cloves and peeled, and a dozen small onions stuck with twice as many cloves. Boil in two quarts of white wine vinegar, half a pound of ginger slightly bruised, two ounces of whole black pepper, and half a pound of mustard - seed ; take them from the fire and pour them directly on the lemons ; cover the jar with a plate, and let them remain until the following day, then add to the pickle half a dozen capsicums (or a few chilies, if more convenient), and tie a skin and a fold of thick paper over the jar. Large lemons stuffed with salt, 8 : 8 to 10 days. Turmeric, 1 to 2 oz. ; ginger, \ lb. ; mustard-seed, ^ lb. ; capsicums, 6 oz.