Directions for Cookery, in its Various Branches

used for many purposes when fresh tomatas are not to be had. TO PICKLE CAULIFLOWERS. Take the whitest and closest full-grown cauliflowers; cut off the thick stalk, and split the blossom or flower part into eight or ten pieces. Spread them oh a large dish, sprinkle them with salt, and let them stand twenty-four hours. Then wash off the salt, drain them, put them into a broad flat jar or pan, scald them with salt and water, (allowing a quarter of a pound of salt to a quart of water,) cover them closely and let them stand in the brine till next day. Afterwards drain them in a hair sieve, and spread them on a cloth in a warm place to dry for a day and a night. Then put them carefully, piece by piece, into clean broad jars and pour over them a pickle which has been prepared as follows:--Mix together three ounces of coriander seed, three ounces of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound the whole in a mortar to a fine powder. Put it into three quarts of the best white wine vinegar, set it by the side of the fire in a stone jar, and let it infuse three days. These are the proportions, but the quantity of the whole pickle must depend on the quantity of cauliflower, which must he kept well covered by the liquid. Pour it over the cauliflower, and secure the jars closely from the air. You may pickle brocoli in the same manner. Also the green tops of asparagus. TO PICKLE RED CABBAGE. Take a fine firm cabbage of a deep red or purple colour. Strip off the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, cover it with another dish, and let it lie twenty-four hours. Then drain it in a cullender from the salt, and wipe it dry. Make a pickle of sufficient white wine vinegar to cover the cabbage well, adding