The hearthstone; or, Life at home

To Pickle Lemons without the Peel. — Six lemons, one pound of fine salt ; to each quart of vinegar, the same ingredients as above. Peel the lemons, slit each one down three times, so as not to divide them, and rub the salt v/ell into the divisions. Place them in a pan, where they must remain for a week, turning them every other day ; then put them in a Dutch oven before a clear fire until the salt has become perfectly dry; then arrange them in a jar ; pour over sufficient boiling vinegar to cover them, to which have been added the ingredients mentioned in the foregoing recipe ; tie down closely, and in about nine months they will be fit for use. Knickerbocker Pickle. — For beef, mutton and pork. Six gallons of spring water, nine pounds of salt (one-half coarse, two and a-half finej, six pounds of coarse brown sugar, one quart of molasses, three ounces of saltpetre, one ounce of pearl-ash. Boil well and skim carefully. When cold, pour over the meat previously packed in a barrel. This quantity will answer for one hundred pounds of meat. To Pjckle Green Tomatoes. — One gallon of sliced green tomatoes, eight onions sliced; salt them and let them stand over night; in the morning drain them well; take one tablespoonful of black pepper, one tablespoonful of allspice, two tablespoonfuls of cloves, three table- .spoonfuls of mustard — all ground ; one-half pint of mustard-seed, onehalf pint of grated horseradish, six green peppers, cut fine; mix them well with the tomatoes and onions, and pour three pints of boiling vinegar on. To Pickle Red Tomatoes. — Prick the tomatoes with a fork, put them in strong brine for eight days, then put them in vinegar twenty- 510 THE hearthstone; or, life at home. four hours ; to a peck of tomatoes add a bottle of mustard, one ounce of cloves, one ounce of ground pepper, one dozen large onions, sliced; laying alternately a layer of tomatoes, spice and onions ; pour strong vinegar, cold, over them. Indian or Yellow Pickle {Mrs. Reynolds' recipe). — One gallon best white-wine vinegar, one ounce of black pepper, one ounce of white pepper, one ounce of long pepper, one ounce of ginger, one ounce of cloves, one ounce of mustard-seed, one ounce of cayenne-, one ounce of turmeric. Boil all together; let it stand till cold; salt and dry everything as it comes in season, and put it in the pickle ; then put plenty of horseradish and garlic — if you like it — but do not boil that. The cauliflower and cow-cabbage are best in autumn ; put no walnuts or onions in. Mangoes. — Muskmelons should be picked for mangoes when they are green and hard. They should be cut open after they have been in salt water ten days, the inside scraped out clean, and filled with mustard-seed, allspice, horseradish, small onions, etc., and sewed up again. Scalding vinegar poured upon them. Mushrooms. — Peel and stew them with just water enough to prevent their sticking' at the bottom of the pan. Shake them occasionally, to prevent their burning. When tender, take them up and put them in scalding-hot vinegar, spiced with mace, cloves and pepper- ■ corns ; add a little salt. Cork them tight in bottles if you wish to keep them long.