Royal baker and pastry cook

Piccalilli. — 1 peck green tomatoes, sliced ; Y peck onions, sliced; 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours; then put in kettle with handful scraped horse-radish, 1 ounce turmeric, 1 ounce cloves (whole), Y pound pepper (whole), 1 ounce cassia-buds or cinnamon, 1 pound white mustard seed, 1 pound English mustard. Place in kettle in layers, and cover with cold vinegar. Boil 15 minutes, constantly stirring. Pickled Red Cabbage. — Slice it into a colander, sprinkle each layer with salt ; let it drain 2 days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it with the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful. Tomato Catsup. — 1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 table¬ spoons cinnamon, 2 tablespoons allspice, 134 pints vinegar; boil down one half. 1 peck tomatoes will make 1 gallon strained. Walnut Catsup. — Take green walnuts be¬ fore the shell is formed (usually in a proper state early in August). Grind them or pound them in an earthen or marble mortar. Squeeze out the juice through a coarse cloth, and add to every gallon of juice, 1 pound of ancho¬ vies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each ginger cloves, and mace, and the root of one horse¬ radish. Boil all together till reduced to half the quantity. Pour off, and when cold bottle tight. Use in 3 months. Beverages BOILED COFFEE. — For 4 heaping tablespoons ground coffee allow 1 quart freshly boiling water and 34 white 1 raw egg. Mix the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee-pot, put in prepared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly 34 cup cold water, let stand 3 minutes to settle. Strain into hot pot or have strainer on table. Coffee for Six Persons. — Take 1 full cup ground coffee, 1 egg, a little cold water; stir together, add 1 pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving. French Coffee. — 1 quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl; pour over about 34 pint cold water and let stand for 15 minutes; bring remain¬ ing water to a boil. Take coffee in bowl, strain through fine sieve, then take French coffee-pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove 5 minutes; must not boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of mak¬ ing the best coffee, use 3 parts Java, 1 part Mocha.