Directions for Cookery, in its Various Branches

When you take any out for use, disturb the others as little as possible, and do not put back again any that may be left. You may pickle butternuts green in the same manner. TO PICKLE ONIONS. Take very small onions, and with a sharp knife cut off the stems as close as possible, and peel off the outer skin. Then put them into salt and water, and let them stand in the brine for six days; stirring them daily, and changing the salt and water every two days. See that they are closely covered. Then put the onions into jars, and give them a scald in boiling salt and water. Let them stand till they are cold; then drain them on a sieve, wipe them, stick a clove in the top of each and put them into wide-mouthed bottles; dispersing among them some blades of mace and slices of ginger or nutmeg. Fill up the bottles with the best white wine vinegar, and put at the top a large spoonful of salad oil. Cork the bottles well. ONIONS PICKLED WHITE. Peel some very small white onions, and lay them for three days in salt and water changing the water every day. Then wipe them, and put them into a porcelain kettle with equal quantities of milk and water, sufficient to cover them well. Simmer them over a slow fire, but when just ready to boil take them off, and drain and dry them, and put them into wide-mouthed glass bottles; interspersing them with blades of mace. Boil a sufficient quantity of distilled white wine vinegar to cover them and fill up the bottles, adding to it a little salt; and when it is cold, pour it into the bottles of onions. At the top of each bottle put a spoonful of sweet oil. Set them away closely corked. TO PICKLE MUSHROOMS WHITE. Take small fresh-gathered button mushrooms, peel them carefully with a penknife, and cut off the stems; throwing the mushrooms into salt and water as you do them. Then put them into a porcelain skillet of fresh water,