Domestic and economical cookery recipes

N,B. — Haddocks and mackerel may be pickled in the same manner. No. 600. PICKLED FISH. 6 fresh herrings 1 teaspoonful peppercorns 3 or 4 bay leaves A little parsley, thyme, fennel 1 pint best vinegar (Date) 4 cloves No. 601. INDIAN PICKLE. 1 lb. ginger (raw) 2 ozs. pepper (long) I lb. garlic J lb. mustard seed \ lb. made mustard 1 gallon best vinegar \ oz. cayenne pepper slices. Drain it upon a sieve. Cut the pepper in the same manner. Lay the garlic in strong salt and water for three or four days, then drain it well. Mash it well or slice it thinly. Put all the mustard, tumeric, and cayenne into a mortar, and pound them well together. Put the whole of the prepared ingredients into a large stone jar with the vinegar. Stir it frequently for a fortnight. Tie it over closely. This pickle will keep good for about ten years, but requires replenishing with vinegar. Any kind of vegetables may be put into this pickle, taking care that they are previously well dried. It may be kept filled up with vegetables as they come in season. MISCELLANEOUS RECIPES. No. 602. TO RENDER FAT. Take pieces of cooked or uncooked fat, beef and mutton mixed, cut into small pieces, put into a saucepan with a little cold water. Boil quickly until all. the water is evaporated and the pieces of fat are quite crisp, strain into a basin, and, when cold, this does for making plain pastry. No. 603. TO CLARIFY DRIPPING. Put the dripping into an old iron saucepan, cover with boiling water and boil fast for 20 minutes with the saucepan lid off. Let it cool a little ; pour into a jar or basin. When firm scrape all impurities from the bottom of the cake of fat and pour away the water. No. 604. FAT FOR FRYING. For frying there should be about three pounds of fat, either dripping or lard. There should be sufficient fat to cover whatever is being fried. Dripping answers the purpose just as well as lard, and is more economical. When the fat boils it should be perfectly still, and a distinct blue smoke arising from it. It does not bubble like water does when it boils. If the fat is used every day it should be clarified at least once a week by straining it into a basin containing half-apint of cold water. When cold the fat will form a cake on the top of water ; remove this cake of fat and you will find the sediment at the bottom, scrape this oft, wipe the fat, put it back into the pan. N.B. — Hugon’s Refined Beef Suet is excellent for frying purposes. No. 605. TO CURE TONGUES. \ oz. of saltpetre | 2 teaspoonsful Jamaica pepper | oz. of salt | (pimento) 1 teaspoonful of black pepper Trim and clean the tongue, rub it well with salt, let it lie till next day, then clean it thoroughly, and rub it quite dry with a cloth. Then rub on the saltpetre and half of the salt, let it lie for two days, rub on the black pepper, Jamacia pepper, and the remainder of the salt. Turn it and rub it in the brine every day for three weeks, when it will be ready to cook. The same pickle will do for beef. No. 606. TO CURE HAMS. Hams should be cured in cold weather, and should hang a few days before they are salted. For a ham of twelve pounds weight the following are required : — 2 ozs. of saltpetre | ^lb. of very coarse sugar