Boil a pint of vinegar with the peppercorns, mace, cloves, ginger, and, when boiled, add to it a pint of cold vinegar. Pour the whole over the beetroots in the jar, and when quite cold cover tightly. RED CABBAGE— TO PICKLE. Take a nice firm red cabbage and wash it well, taking off the coarse outside leaves. Shred the cabbage up finely into very slender slips, and put a layer of the cabbage on a sieve or basket; sprinkle salt rather plentifully over it, and repeat till the whole is finished. Allow it to remain thus for two days, turning it over several times that it may drain, then put it into a jar. Boil a pint of vinegar, with a teaspoonful of peppercorns, a blade of mace, and 6 cloves✪ Pickled Beetroots, and pour boiling over the cabbage in the jar; add a few slices of beetroot if con- venient, which will improve the colour. Cover up tightly when cold. PUDDINGS. The most important article that enters into the com- position of puddings is milk. It is a perfect food, and contains all the substances necessary to sustain life, and in the young of animals does sustain life for a lengthened period. It is converted into solid food in the stomach on the same principle by which milk is converted into cheese. The gastric juices in the stomach separate the milk, so that there is a solid part like curd and a liquid like whey. Two cupfuls of new milk con- tain as much nourishment as a mutton chop, and the same quantity of milk makes one ounce of cheese ; so that one ounce of cheese contains as much nourishment or nitrogenous food as a mutton chop. This gives an idea of the value of milk as food. The cream of the milk is carbonaceous, and milk itself contains a large proportion of mineral food. Eggs are much used in the composition of puddings, and it is desirable that their value be well understood. They are very nutritious, and contain a great deal of nitrogenous food in a remarkably concentrated form. A hen’s egg of average size weighs If ounces, and con- tains water, albumen, fat, oil, and mineral matter. It is said that eighteen eggs contain as much flesh-forming substance and other nutrients as would suffice for an adult man for one day, and it would be necessary to consume 70 lbs. of fruit, such as a pear, to provide the same amount of albumen or nitrogenous food. This very strikingly shows the concentrated nourishment to be found in an egg. Eggs contain as much heat-giving 68 COOKERY. and flesh-forming substance as an equal weight of butcher meat. Puddings composed principally of milk and eggs should be very gently cooked, as a very strong heat will cause them to curdle. Puddings with suet should be well cooked, as suet takes a long time to combine with the other materials of which puddings are composed. Rice makes excellent puddings, and although in itself not nitrogenous food, yet, combined with milk and eggs, is sufliciently nourishing, and very light. Rice is principally composed of starch, and is carbonaceous; on that account it is excellent for the young and old who require food tliat is warming and easily digested.

AI-modernized reading of the original text

Boil a pint of vinegar with the peppercorns, mace, cloves, ginger, and, when boiled, add to it a pint of cold vinegar. Pour the whole over the beetroots in the jar, and when quite cold cover tightly. RED CABBAGE— TO PICKLE. Take a nice firm red cabbage and wash it well, taking off the coarse outside leaves. Shred the cabbage up finely into very slender slips, and put a layer of the cabbage on a sieve or basket; sprinkle salt rather plentifully over it, and repeat till the whole is finished. Allow it to remain thus for two days, turning it over several times that it may drain, then put it into a jar. Boil a pint of vinegar, with a teaspoonful of peppercorns, a blade of mace, and 6 cloves, and pour boiling over the cabbage in the jar; add a few slices of beetroot if convenient, which will improve the colour. Cover up tightly when cold. The most important article that enters into the composition of puddings is milk. It is a perfect food, and contains all the substances necessary to sustain life, and in the young of animals does sustain life for a lengthened period. It is converted into solid food in the stomach on the same principle by which milk is converted into cheese. The gastric juices in the stomach separate the milk, so that there is a solid part like curd and a liquid like whey. Two cupfuls of new milk contain as much nourishment as a mutton chop, and the same quantity of milk makes one ounce of cheese ; so that one ounce of cheese contains as much nourishment or nitrogenous food as a mutton chop. This gives an idea of the value of milk as food. The cream of the milk is carbonaceous, and milk itself contains a large proportion of mineral food. Eggs are much used in the composition of puddings, and it is desirable that their value be well understood. They are very nutritious, and contain a great deal of nitrogenous food in a remarkably concentrated form. A hen’s egg of average size weighs If ounces, and contains water, albumen, fat, oil, and mineral matter. It is said that eighteen eggs contain as much flesh-forming substance and other nutrients as would suffice for an adult man for one day, and it would be necessary to consume 70 lbs. of fruit, such as a pear, to provide the same amount of albumen or nitrogenous food. This very strikingly shows the concentrated nourishment to be found in an egg. Eggs contain as much heat-giving and flesh-forming substance as an equal weight of butcher meat. Puddings composed principally of milk and eggs should be very gently cooked, as a very strong heat will cause them to curdle. Puddings with suet should be well cooked, as suet takes a long time to combine with the other materials of which puddings are composed. Rice makes excellent puddings, and although in itself not nitrogenous food, yet, combined with milk and eggs, is sufliciently nourishing, and very light. Rice is principally composed of starch, and is carbonaceous; on that account it is excellent for the young and old who require food tliat is warming and easily digested.

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