The white ribbon cook book

Picalilli — Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse-radish, radishes, bean pods, cayenne pods, 4 qts. best vinegar, 4 tablespoonfuls salt, mustard and flour, 2 tablespoonfuls ground ginger, pepper, allspice and turmeric. The brine for this pickle is made by putting a pint of rock salt into a pail of boiling water. Put the vegetables for pickling into the brine and cover tightly to prevent the steam escaping. Allow them to stand a night and a day. Change the brine a second time and allow them to remain the same length of time. The second brine may be used a second time if skimmed and scalded. Choose pickles from the brine of an equal size and of various colors. Great taste may be displayed in the arrangement of the pickles when putting them in bottles. To 4 qts. of best vinegar add the spices. Simmer these together (the mustard and turmeric must be blended together with a little vinegar before they are added to the Pickles. 129 ] liquor) ; when the liquor is on the point of boil- j ing, pour into a vessel; cover tightly. When ; sufficiently cold pour into the bottles containing 3 the pickle, and make air-tight. It will be ready i for use in 5 or 6 months. 'l Beets — Vinegar, beets, 2 oz. whole pepper, 2 ] oz. allspice to every gallon of vinegar. 1 Carefully remove all dirt from the beets. Let them simmer in boiling water for 1'^ hours, then ; take them out and leave to cool. Boil the | remaining ingredients for 10 or 15 minutes * and leave to cool. When cold pour it over the , beets (which you have previously pared and cut ; into thin slices). Make air-tight and they will be ready for eating in a week or 10 days. '\ §GG§. ABOUT one-third of the entire weight of an egg may be regarded as nitrogenous and nutritious matter; a greater proportion than that of meat, which is rated at only from 25 to 28 per cent. The Hghtest way of cooking eggs is by poaching. The yolk of an egg alone is better for invalids and will be frequently relished when the white would be rejected. When cream cannot be procured for coffee the yolk of a soft-boiled egg is a very good substitute. To prevent the juice of fruit pies from soaking into the bottom crust wash the crust over with beaten egg before putting in the fruit. When making frosting in warm weather, set the whites of the eggs on ice a short time before using. If the eggs you have to use for frosting are not quite as fresh as you could desire, a pinch of salt will make them beat stiffer. The white of an egg, an equal quantity of cold water and confectioners' sugar sufficient to make the required consistency, make a nice frosting which, as it requires no beating, is very easily made. When beaten eggs are to be mixed with hot milk, as in making gravies or custards, dip the hot milk into the beaten eggs a spoonful at a time, stirring well each time until the eggs are well thinned, then add both together. This will prevent the eggs from curdling. The whites or yolks of eggs which are left after making cake, etc., will keep well for a day or two if set in a cool place — the yolks well beaten and the whites unbeaten. Whites or yolks of eggs may be used with whole eggs ^ggs. 131