Domestic and economical cookery recipes

Choose the whitest and closest cauliflowers, and they should be cut upon a dry day. Break them into small bunches and scald them in salt and water. Do not allow them to boil, or it will destroy their whiteness. Cover them over and allow them to cool. Strain them in a colander, sprinkle over them a little salt, and allow them to drain for a day and a half. Place the bunches in a jar, pour over them boiling salt and water ; let them stand all night. Drain through a hair sieve and put into glass jars. Boil the vinegar with the mustard, nutmeg, ginger, mace, and coriander seed. When cold, pour over the cauliflowers. Keep them closely covered. They may be used at once, but are much nicer if allowed to stand for a few weeks. No. 595. TO PICKLE BARBERRIES. Take a quantity of unripe barberries. Pick off the leaves and stalks. Put them into jars and cover with strong salt and water. Tie them down with a bladder. When a scum rises upon the barberries, put them into fresh salt and water. Cover closely, and put away for use. 1 oz. mustard seed 3 ozs. coriander seed 4 oz. mace No. 596. CHUTNEY. 4 lb. sultana raisins J lb. Valencia raisins 3 lbs. sour apples 1 lb. coarse brown sugar | lb. salt 4 oz. cayenne 3 oz. mustard seed 3 pints vinegar 3 ozs. garlic Peel, core, and cut the apples in slices, boil in half the vinegar (14 pint) until in a pulp. Boil the sugar in the remainder of vinegar until in a clear syrup ; allow all to become quite cold, then mix all together, the garlic being chopped very fine, the valencias stoned and chopped, the sultanas cleaned and picked ; boil twenty minutes, stirring with a wooden spoon. Pour into wide-necked bottles, cover with paper securely tied with string. Ready for use in three weeks, but improves with keeping. No. 597. PICKLED ONIONS. 7 lbs. silver-skinned onions 1 Malt vinegar 4 ozs. pickling spice Peel the onions very carefully and throw them into salt and water until all are finished ; drain oft all the water, and put the onions into dry, wide-mouthed bottles. Boil the spice in some vinegar ; when nearly cold, put a little into each bottle, filling the bottles with vinegar, cover with paper, and keep air-tight. Ready for use in one month. No. 598. COLD PICKLE FOR BEEF OR TONGUE. li lbs. common salt | 2 ozs. salprunella 14 ozs- bay salt | 2 ozs. peppercorns 2 ozs. saltpetre Mix all together with six quarts cold water. This pickle keeps twelve months. P 2 No. 599. PICKLED EGGS. 20 eggs 3 pints best vinegar 1 oz. bruised ginger 2 ozs. mustard seed j £ oz. cloves I teaspoonful salt 3 ozs. whole black pepper Boil the eggs hard, then remove the shells carefully, not to break the whites. Bring the other ingredients nearly to boiling point, and pour over the eggs. Cover closely, and they will be ready for use in about four weeks. Fillet the herrings, wash and dry the fillets well. Sprinkle them with the fennel, thyme, and parsley, chopped finely, and a little salt. Bake in a pie-dish with a little butter over for about ten minutes. Boil the vinegar, bay leaves, cloves and peppercorns together for about fifteen minutes. Allow the fish and vinegar to stand until cold, then strain the vinegar over the fish. Keep them closely covered for three or four hours, then use.