Shell your peas as soon as you have gathered them (if possible). For a large vegetable dish of peas take a quart of water, into which put a pinch of salt, and a small piece of vegetable charcoal. Boil for fifteen minutes, if young and fresh, in an of en saucepan. When tender drain through a colander, and put into a dish with a piece of butter, and if the peas have been gathered some time before being shelled they will have lost their sweetness, in which case add a teaspoonful of sugar. Shake well together in the dish, and keep the dish on the top of the saucepan for five minutes to melt the butter and sugar belore serving. PICKLE {CABBAGE). (An old Dutch Recipe.) Take cabbage cut in small pieces ; green " mealies " (heads of Indian corn) in rings ; tiny carrots, green grapes, small onions, green apples cut in strips. Sprinkle well with salt in an earthen basin for a night. Dry two or three days. Then take onions, cut in rings (about half a pound to every three pounds of the other ingredients), fry in a pan, with olive oil, to a light brown. Take one cup of bruised ginger (dried ginger, not ground fine, but just crushed in a mortar), a few spoonfuls of turmeric, one cup of sugar ; mix with three bottles of vinegar✪ Pickle (Cabbage). Let it boil| 165 P] PICKLE (PEACH)— PIE CRUST. then add cabbage and all the other ingredients ; let the whole boil for an hour. Put into stone jars, and cork. Wi/l keep for years. Unripe peaches, cut in quarters, sprinkled with salt, and dried, make a most delicious pickle with the same sauce. Another similar recipe adds two ounces of coriander seed and two ounces of mustard to the sauce. PICKLE (PEACH). (Mrs. Jackson's Recipe.) Ingredients. 2 lb. Dried Peaches, soaked in vinegar i tablespoonful of Coriander Seeds. for a night. 2 oz. of Curry Powder. 6 Large Onions, fried a light brown 6 large pieces of Ginger. colour in Lucca oil. 1 tablespoonful of Mustard Seed*. \ lb. Brown Sugar. 6 Red Chillies (cut up). J lb. Salt. I tablespoonful of Pepper. Crush all the spices. Boil all the ingredients in three quarts of good vinegar✪ Pickle (Peach) till the peaches are nice and soft Cork when cold. PIE CRUST.— See Pastry. PIE CRUST. (Good Home Recipe.) Ingredients. I lb. Finest Flour. J lb. Lard, or Sheep-tafl Fat f lb. Butter. ij teaspoonfuls of Baking Powder. Some Milk and Water. Rub the baking powder into the flour ; mix the lard by rubbing into the flour, then mix the flour with milk and water very lightly, to the consistency of dongh—not too stiff; then roll out thinly, spread butter all over, dust with flour, roll out again. Repeat the process till all the butter is used, 166 PIE CRUST— PIE (OLD-FASHIONED DUTCH). [P PIE CRUST. (j1/y' Recipe.) Ingredients. I lb. Floui'. I tea-cup of Cream. h lb. Butter. r\ teaspoonfuls of Bakine Powder. Jib. Lard. Cold Water. Mix the flour, baking powder, and lard dry, then moisten with cream and water, roll out and spread with butter twice. This makes most deliciously light puff paste. £ake in a quick oven. PIE CRUST {CHEAP). Ingredients. a cups of Flour. i teaspoonful of Baking Powder, 2 tablespoonfuls of Lard. mixed with i pint of Cold Wi>lci. Mix all together and roll out. PIE {OLD-FASHIONED DUTCH). (« Ouderwetsc Pasty." Mrs. J. Cloete.) Ingredients. t Chicken. Juice of a Lemon. a Onions. i glass of Wliite Wine.

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Shell your peas as soon as you have gathered them (if possible). For a large vegetable dish of peas take a quart of water, into which put a pinch of salt, and a small piece of vegetable charcoal. Boil for fifteen minutes, if young and fresh, in an of en saucepan. When tender drain through a colander, and put into a dish with a piece of butter, and if the peas have been gathered some time before being shelled they will have lost their sweetness, in which case add a teaspoonful of sugar. Shake well together in the dish, and keep the dish on the top of the saucepan for five minutes to melt the butter and sugar belore serving. PICKLE {CABBAGE). (An old Dutch Recipe.) Take cabbage cut in small pieces ; green " mealies " (heads of Indian corn) in rings ; tiny carrots, green grapes, small onions, green apples cut in strips. Sprinkle well with salt in an earthen basin for a night. Dry two or three days. Then take onions, cut in rings (about half a pound to every three pounds of the other ingredients), fry in a pan, with olive oil, to a light brown. Take one cup of bruised ginger (dried ginger, not ground fine, but just crushed in a mortar), a few spoonfuls of turmeric, one cup of sugar ; mix with three bottles of vinegar. Let it boil| 165 P] PICKLE (PEACH)— PIE CRUST. then add cabbage and all the other ingredients ; let the whole boil for an hour. Put into stone jars, and cork. Wi/l keep for years. Unripe peaches, cut in quarters, sprinkled with salt, and dried, make a most delicious pickle with the same sauce. Another similar recipe adds two ounces of coriander seed and two ounces of mustard to the sauce. PICKLE (PEACH). (Mrs. Jackson's Recipe.) Ingredients. 2 lb. Dried Peaches, soaked in vinegar i tablespoonful of Coriander Seeds. for a night. 2 oz. of Curry Powder. 6 Large Onions, fried a light brown 6 large pieces of Ginger. colour in Lucca oil. 1 tablespoonful of Mustard Seed*. \ lb. Brown Sugar. 6 Red Chillies (cut up). J lb. Salt. I tablespoonful of Pepper. Crush all the spices. Boil all the ingredients in three quarts of good vinegar till the peaches are nice and soft Cork when cold. PIE CRUST.— See Pastry. PIE CRUST. (Good Home Recipe.) Ingredients. I lb. Finest Flour. J lb. Lard, or Sheep-tafl Fat f lb. Butter. ij teaspoonfuls of Baking Powder. Some Milk and Water. Rub the baking powder into the flour ; mix the lard by rubbing into the flour, then mix the flour with milk and water very lightly, to the consistency of dongh—not too stiff; then roll out thinly, spread butter all over, dust with flour, roll out again. Repeat the process till all the butter is used, 166 PIE CRUST— PIE (OLD-FASHIONED DUTCH). [P PIE CRUST. (j1/y' Recipe.) Ingredients. I lb. Floui'. I tea-cup of Cream. h lb. Butter. r\ teaspoonfuls of Bakine Powder. Jib. Lard. Cold Water. Mix the flour, baking powder, and lard dry, then moisten with cream and water, roll out and spread with butter twice. This makes most deliciously light puff paste. £ake in a quick oven. PIE CRUST {CHEAP). Ingredients. a cups of Flour. i teaspoonful of Baking Powder, 2 tablespoonfuls of Lard. mixed with i pint of Cold Wi>lci. Mix all together and roll out. PIE {OLD-FASHIONED DUTCH). (« Ouderwetsc Pasty." Mrs. J. Cloete.) Ingredients. t Chicken. Juice of a Lemon. a Onions. i glass of Wliite Wine.

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