Jane Hamilton's recipes

to one hundred walnuts put half a pint of mustard seed, a large silver onion stuck full of cloves, half an ounce of allspice, the same of black pepper, and two ounces of scraped horseradish. Mix these with the vinegar (the onions should be put in the jar with the walnuts), and pour over the pickle. Cover the jar with a bladder. They will be ready for use in six months. Take care that the walnuts are perfectly tender, otherwise it is useless to pickle them. The vinegar in which the walnuts are kept until Autumn may be used for making catsup. The spices should be pounded before they are put in the vinegar, and vinegar and spices set in the hot sun a few hours before putting in the walnuts. YELLOW MANGOES. Wash the mangoes well in cold water and put them in strong salt water; let them stay until they turn yellow. Then take out the insides, cover them with salt and water (98) (not much water), and put them in the sun to bleach. After they are bleached, put them in cold water to soak for three or four hours. Then put them in a dye of turmeric and vinegar for a fortnight or three weeks. Take a pound of peeled garlic, sprinkle it with salt, and put it in the sun for three or four days, then wash it and dry it in the sun. Put half of it in the vinegar, adding one ounce of turmeric (beaten fine and put in a thin cotton bag), four ounces of ginger pounded or broken, two ounces of allspice half pounded, two of long pepper (soaked in warm water and sliced), three pounds of sugar, and four ounces of horseradish scraped. This seasoning is for two gallons of good cider vinegar. Set the vinegar in the hot sun every day for a month. Cucumbers may be bleached or pickled by the same directions, but using half a pound of garlic for the same amount of seasoning. To stuff these mangoes, take one ounce of mace, two of turmeric, and two of celery seed well beaten, the remaining half pound (99) of garlic, horseradish scraped fine, and equal proportions of white and black mustard seed half pounded, mixed with three gills of sweet oil. Put the mangoes in jars, pour on the vinegar, spices, etc., to cover them, and cover closely with bladders and other covers if necessary. This pickle requires the same attention and is ready for use in the same time as the green mangoes. The mangoes should weigh from ten to twelve ounces. (too) BREADS AND CAKES BREADS AND CAKES BREADS BISCUIT, BEATER Take a quart of flour, two and a half ounces of lard, one and three-quarters gills of milk, and a teaspoonful of salt. Stir up the greater part of the flour with the lard, milk, and salt, then beat the biscuit with a heavy iron beater on a strong wooden mortar for twenty minutes, adding the remainder of the flour as you beat except a little for rolling out the biscuit. Then roll them well and divide the dough into fourteen biscuits. Stick them on top with a twopronged fork. It takes half an hour for them to bake. They are much nicer made with cream instead of milk. Thin biscuits are made in exactly the same manner except they require less milk. Be very careful not to put in too much salt. (103) BISCUIT, SODA.