The "Queen" cookery books: Pickles and Preserves

same way, and are generally much appreciated by men. Celery Seed, again, steeped in wine makes an excellent flavouring; indeed, any special flavour liked may be prepared in this way with the utmost success, for anything you use for vinegar is usable with wine, the wine only extracting the flavour more fully. "While on the subject of these flavourings, a few odds and ends may be mentioned, which, though having neither vinegar nor wine in their composition, are invaluable for flavouring. Essence of Capsicums. — Infuse -§oz. of absolutely pure cayenne (be particular on this point as the goodness of the essence depends entirely on it), in half a pint of either brandy or rectified spirits of wine, for two or three weeks, keeping the bottle tightly corked. This essence must be added with considerable caution for it is tremendously strong. “ Quatre-epices .” — This flavouring mixture is much used abroad, and is made by pounding to a powder loz. each of cinnamon, nutmeg, and black pepper, and |oz. of cloves ; sift this powder through muslin and keep in an air-tight canister. French Mustard — A very good version of this is obtained by rubbing down the mustard flour with vinegar, a few drops of oil, and a very little salt. This variety is particularly good if any of the flavoured vinegars given below are used, horseradish or anchovy vinegar being especially excellent. A delicious mustard can also be made by bringing half a pint of white wine, a small onion, stuck with four or five cloves, and a little salt, to the boil, then simmering it for fifteen minutes, after which you strain it and mix it by degrees to a smooth paste with 4oz. of mustard flour. If put into a jar, and •covered down like jam, this will keep for a long time. A very good keeping mustard is made by sifting together 2oz. mustard flour and a good saltspoonful ■of salt ; then work it gradually to a paste with half .a gill of horseradish vinegar, and a tablespoonful of chilli vinegar. When mixed quite smooth, bottle in widemouthed bottles and cork down closely. Ravigotte Mustard. — Put half a pint of brown mustard seed in a basin with one or two tablespoonfuls each of parsley, tarragon, chervil, and burnet, and a good saltspoonful each of cloves, celery seed, mace and shallot, and pour to these enough white wine vinegar to cover them ; let it all steep for twentyfour hours, then pound well and i-ub it all through a fine sieve, moistening it all with a little more vinegar to get it to the right consistency, then pack in little jars or wide-mouthed bottles, and cork down closely. Flavoured Vinegars. — Anchovy Vinegar. — Steep a dozen good Gorgona anchovies (after washing them lightly) in a quart of pure white wine vinegar, with a shallot or two, or half a clove of garlic, for a full fortnight, then strain and bottle off. Basil and Burnet Vinegars. — Make these precisely like tarragon vinegar. The latter is most useful in winter, as it gives a cucumber flavour to whatever it is mixed with. Young syringa shoots made into a vinegar in the same way have precisely the same -effect. Capsicum or Chilli Vinegar. — Infuse from loz. to 2oz. of capsicums or chillies (according to the strength