Cassell's dictionary of cookery

articles of which it is prepared, and the imequal care taken in its manufacture. In England arrack is seldom used except to give flavour to punch. In the East its consumption is immense." Radical Pudding.— Weigh four eggs in the shell. Take this weight in butter, hal: melt it, and beat it to a cream. Add the eggs well-beaten, two table-spoonfuls of sugar, two-thirds of the weight of the eggs in flour, and a little lemon or almond flavouring. Mix the ingredients thoroughly, pour the mixture into a buttered mould. Lay a round of buttered paper on the top, tie the mould in a cloth, plunge it into fast-boiling water, and let it boil until done enough. Turn it out carefully, and serve with pudding sauce. Time to boil, a little more than an hour. Probable cost. Is. Sufficient for five or six persons. Radish. — To be eaten in perfection, radishes should be freshly pulled and tender. When preparing them for table wash them thoroughly, and leave about an inch and a half of the stallc. Cut the fibres from the bulbs, and lay them in RAD ( 699 ) RAF cold water for an hour. Serve them in a circle on a plate with tlic stalk end outwards, and a salt-cellar in the centre. Radishes arc very commonly added to salads. jr Radish Drawing. — The time of drawing radishes is by no means indifferent. Thej' eat in the greatest perfection if pulled in the morning, before the sun has attained any power, and laid in a cool damp place until wanted. The bed should have a plenteous watering the morning before that on which they are taken, but none afterwards until subsequent to the drawing. In November, those wanted for winter must be taken up during dry weather and preserved in sand. — Johnson. " Writers of antiquity," says Soyer, " notice three kinds of radishes : the large, short, and thick ; the round ; and the wild. They fancied that, at the end of three years, the seed of this plant produced very good cabbages, which must have been rather vexatious at times to honest gardeners who might have preferred radishes. " The Romans preserved radishes very well by covering them with a paste composed of honey, vinegar, and salt." Radish, Horse. — "Wash the horseradish thoroughly, and lay it in cold water for an hour. Scrape it into fine curly shreds • with a sharp knife, and use it to garnish various dishes. It is a frequent accompaniment to roast beef and to many kinds of fish. Radish Pods, To Pickle (a simple recipe). — Gather the pods when the seeds within them are fully grown, but soft, i.e., when they are in the condition of green peas. Wash them in salted water, put them into glass bottles or ungiazed jars, and pour cold vinegar over them. As the vinegar becomes absorbed, add more, and when the jars are full and the -vinegar no longer shrinks, tie down closely, and store in a dry place. The advantage of pickling the pods in this way is that they can be taken from the garden, and put into the bottles as they become ready for use. If liked, a blade of mace, an ounce of ginger, and half an ounce of pepper may be put with each pint of vinegar.