The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts

Choose nice young gherkins, spread them on dishes, salt them, let them lie a week. Drain them, put them in a jar and pour over them boiling vinegar ; set them near the fire covered with plenty of vine leaves ; if they do not become a tolerable good green, pour the vinegar into a pipkin, and when it boils, pour it over them again, covering with fresh leaves ; after two or three times, they will be of as good a colour as you can wish. An excellent and not common Pickle. Fill a pint stone jar with equal quantities of onions, cucumbers, and sour apples, all cut into very thin slices. shaking in, as you go on, a tea-spoonful of salt, and three parts of a tea-spoonful of cayenne; pour in a wine-glass of soy, the same of white wine, and fill up the jar with vinegar. It will be fit for use the next day. To Pickle Walnuts. When a pin will penetrate the rind, they are forward enough to pickle. Put them into a brine of salt and water boiled, and strong enough to bear an egg. Let them soak six days, then change the brine. Let them stand six more, then drain them. Pour over them, in a jar, a pickle of the best white wine vinegar, with a good quantity of pimento, pepper, ginger, mace, cloves, mustard seed, and horse radish, all boiled together, but cold. Thus done, they will be good for years, if closely covered. The air softens them. To Pickle French Beans. Gather them before they become stringy. Without taking off the ends, put them into a very salt biine, until they become yellow. Then drain them, and wipe them dry with a cloth; put them into a jar by the fire, and pour boiling vinegar upon them every twenty-four hours, preventing the escape of the steam. In four days they will become green. Do samphire in the same way. Pickled Onions. In the month of September, choose the small white round onions ; take off the brown skin ; have ready a very clean tin stew-pan of boiling water; throw in as many as will cover the top ; as soon as they look clear on the outside, take them up with a slice as quick as possible; lay them on a clean cloth, cover them close with another, let them lie till cold ; then put them in ajar, and pour over them the best vinegar, just hot, but not boiling; when cold, cover them close; should the outer skin shrivel, peel them. Pickled Red Cabbage. Slice it into a colander, and sprinkle each layer with salt; let it drain two days ; then put it into ajar ; pour over boiling vinegar, enough to cover; put in and boil with the vinegar, ginger, peppers, and a few grains of cochineal or red beet root sliced to give it a very beautiful colour. Cauliflower after being salted and thrown in will look of a very fine colour. To Pickle Nasturtiums. Gather them young ; lay them into salt and water one night; drain, and cover them with hot vinegar, boiled with Jamaica and a little black pepper; a couple of capsicums put in the jar will be a great improvement. [_Rules to be observed with Pickles .] Avoid as much as possible the use of metal vessels in pre¬ paring them ; when the vinegar is boiled, do it in a stone jar or pipkin ; glazed jars should never be used for pickles, as salt and vinegar dissolve the lead which is in the glaze. Pickles should be kept from the air, as exposure to it makes them soft. Take them out of the jar with a wooden spoon drilled full of holes. Raspberry Wine.