The "Queen" cookery books: Pickles and Preserves

turmeric to make it all yellow. Leave it in this for ten days, then take it out, and drain on a reversed sieve for some hours. Now prepare the following : 3oz. turmeric, 2oz. ginger, 4oz. grated horseradish, 2oz. white mustard seed, 2oz. whole white pepper, 4oz. garlic, |oz. celery seed, foz. mace, and mix these all well together. Then pack the cabbages in a crock, strewing each layer thickly with the mixed spice, alternating each layer, till the crock is full ; then pour over it all two gallons of vinegar, previously boiled up with 51b. of sugar, and poured hot over the pickle. These quantities are for four good cabbages. (A Creole recipe.) Cabbage, Red. — Strip off the outer leaves, quarter the cabbage, remove the hard stalk, and then shred the rest pretty finely. Spread this shredded cabbage out on a large flat dish, strew over it a good handful of fine salt, cover it all with another dish, and let it stand for twenty-four hours, when it must be drained in a colander, and finally dried in a clean cloth. Place this shred cabbage into stone jars, and pour over it good vinegar, previously boiled up with an ounce of whole black peppers to each quart of vinegar. Some people use only unscalded vinegar, but this is not so successful. Tie this down with bladder, and mind the cabbage is thoroughly well covered with the vinegar. This pickle is soon ready, but loses both colour and crispness if kept over long. Choose the red cabbage of a rich purply colour, when the leaves have been just touched with the frost. Cauliflower, to pickle. — This is simply trimmed and broken up into even pieces, strewed with salt, and left for twelve to twenty-four hours between two plates; then well drained, packed in jars, and covered with cold vinegar, previously just boiled up with spice. Many persons, however, think this pickle more wholesome if the cauliflower is first quickly parboiled in salt and water, then drained, packed, and finished oft' as before. Celery, to pickle. — Cut some heads of celery into equal and convenient lengths, wash them thoroughly, then throw them into brine, strong enough to bear an egg, and leave them in this for eight or ten days. Now rinse the celery thoroughly, and leave it to drain on a sieve or a colander till dry. Then pack the celery in stone jars, and pour over it enough spiced and scalded vinegar to cover it all thoroughly, let it stand till cold, filling up with more vinegar, if necessary, and then cork down closely. Celeriac, cardoons, salsify, seakale, &c., can all be pickled in this way. Cucumbers, to pickle. — Choose the smallest and most perfect cucumbers, as free from spots as possible, lay them in strong salt and water till they turn quite yellow (which they will do in about nine or ten days), stirring them twice a day to keep them from softening. When they are perfectly yellow, pour off the water from them, and cover them with plenty of vine leaves. Now boil up the water poured from the cucumbers, and when it boils pour it over t hem, and leave it all in a warm corner near the fire. When the water is once more almost cold, again boil it up, and again pour it on the cucumbers; repeat this H