Domestic and economical cookery recipes

Boil the gooseberries in the water to a pulp. Strain through a jelly bag. To every pint of juice put one pound of sugar. Boil till it will set and is quite clear. This is a good substitute for red currant jelly. No. 586. BLACK CURRANT JELLY. Make the same as Red Currant. No. 587. CRAB APPLE JELLY. Apples Water | Loaf sugar Fill a preserving pan with crab apples, cover with cold water ; let them boil slowly until soft, and the apples crack. Strain through a jelly bag ; to every pint of juice add one pound of loaf sugar. Boil one hour or until it will thicken on a plate. No. 588. APPLE JELLY. Choose bright red apples. Put them in a preserving-pan, cover with water, and cook for an hour or longer. Then strain away the juice. Allow three quarters of a pound of sugar to every pint of juice. Boil until the jelly will set A FEW RECIPES FOR PICKLES. No. 589. PICKLED MUSHROOMS. Button mushrooms | Salt, mace, pepper, vinegar Rub the mushrooms with flannel and salt to clean them. Cook them slowly in a saucepan, with a little salt sprinkled over, until the liquor is extracted. Shake them well, and cook again until the liquor is absorbed. Then add sufficient vinegar to cover them, boil up and put away in glass jars. Do not tie the jars down until the mushrooms are cold. No. 590. PICKLED BEETROOT. Slice the cooked beetroot thinly and put it in a jar. Boil one quart of vinegar with a little salt, and one dessertspoonful of peppercorns. Pour this, when cold over the beetroot. This pickle may be used in three days. White Beetroot may be pickled in the same manner, using white peppercorns. [illustration: Richmond's Cookers, a real boon. Prices to suit all purses]s No. 591. PICKLE FOR TONGUES. 1^ ozs. saltpetre | 4 lb. common salt J lb. brown sugar | 4 oz- black pepper 3 ozs. bay salt Lay the tongue on a deep dish, and rub it each day with the mixture for three weeks, also turn it ; if you wish to keep it longer, hang it up to dry. No. 592. FRENCH PICKLE. 6 cucumbers | 1 wineglassful Indian soy 3 onions j 1 ,, sherry 1 quart vinegar (Date) | J lb. salt ^ teaspoonful cayenne Peel and slice the cucumbers about half an inch thick, taking out the seeds. Slice the onions, put these on a dish and sprinkle the salt over them, let them stand twelve hours. Drain them well, and put into a jar with the vinegar, sherry, soy, and cayenne. Tie up with a bladder, and keep a month before using. No. 593. PICKLED WALNUTS. Walnuts | Brine vinegar | Pickling spice Wipe the walnuts and put them into an earthen pan, P cover with brine that will float a fresh egg, allow them to remain in it five or six days ; take them out, place them in the sun for a day or two until they become black. Put into bottes. Boil the spice with the vinegar, .and when cool, pour over the walnuts, filling the bottles quite full. Cover with parchment, and tie securely with string. Ready for use in three or four months. No. 594. TO PICKLE CAULIFLOWERS. 4 oz. nutmeg 1 oz. ginger | 3 quarts vinegar (Date) Cauliflowers