The universal cookery book

Mushrooms prepared in this manner are excellent, and will keep for two years. — American Home Cook-Book. (By per. Dick & Fitzgerald, Pubs.) Pickled Eggs. Boil one or two dozen eggs until hard ; when cool enough, remove the shells carefully, and then put the eggs in a jar containing vinegar in which beets have been pickled. They will become a deep red, or fine pink, according to the hue of the beets. In serving the eggs, cut off a thin slice from the large end, which will make them stand upright on the dish, and stick several cloves in the top of each. They look very pretty, and are as good as they look. n6 TO PICKLE NASTURTIUMS. To Pickle Nasturtiums. Take green nasturtiums fresh from the vines ; put them in salt and water for one day, then drain in a napkin. Put them in glass jars, and cover with strong vinegar; keep the bottles closely corked. Are equal to capers, with roast lamb. — Presbyterian Cook-Book. Dayton, O. (By per) Pickled Barberries. Soak nice large bunches of barberries in salt and water for a few hours. Remove from the water, and pour scalding vinegar over them. Spice the vinegar if you prefer. These are ornamental for salad-garnishing. They may be kept for some time in the brine, and freshened when used. — The Peerless Cook-Book : Mrs. D. A. Lincoln. Redding & Co., Pubs. (By per) To Pickle Walnuts. Take one hundred walnuts soft enough to allow a needle to pass through them ; lay them in water, with a good handful of salt, for two days, then change to fresh water and another handful of salt for three days ; then drain, and lay them on some clean straw or a sieve, in the sun, until quite black and wrinkled ; afterwards put into a clean, dry glass bottle or jar a quarter of an ounce of allspice, quarter of an ounce of mace, quarter of an ounce of ginger, half a pint of mustard-seed, and half an ounce of peppercorns ; these to be mixed in layers with the walnuts until your walnuts are all used ; then pour over them boiling vinegar to cover them. Ready for use in two months. — Godey's Lady's Book. (By per) TOMATO CATSUP. 1 1 7 Tomato Catsup. No. x. Take a half-bushel tomatoes, and peel, steam, and strain them ; then boil down, and add one tablespoonful of ginger, one-half tablespoonful of cloves, two of cinnamon, one of mace, one teaspoonful mustard, onehalf teaspoonful red pepper, two-thirds teacup of salt, and one pint of cider-vinegar. — Osborn ( O .) Local. Tomato Catsup. No. 2. “Take ripe tomatoes, and scald them just sufficient to allow you to take off the skin ; then let them stand for a day covered with salt ; strain them thoroughly to remove the seeds ; then to every two quarts add three ounces of cloves, two of black pepper, two nutmegs, and a very little cayenne-pepper, with a little salt. Boil the liquor for half an hour, then let it cool and settle ; add a pint of the best cider-vinegar, after which bottle it, corking and sealing it tightly. Keep it always in a cool place.” Cucumber Catsup.