The Art of Cookery Made Easy and Refined

to cover the mushrooms; add to it whole white pepper, ginger, mace, peeled eschallots, and a small quantity of garlick if approved; boil all together ten minutes and let it stand till cold. Then peel fresh forced button mushrooms into water, wash them clean, strain, and put them into a stewpan. To a quart of mushrooms add the juice of a lemon and a table spoonful of salt. Cover the pan close, set it over a fire, and when the liquor is sufficiently drawn from the mushrooms put the whole into glasses and cover them with the pickle. Tie bladder and white leather over the glasses. The general rule has been deviated from of making the pickle for onions and mushrooms with double distilled white wine vinegar, as in this instance it is requisite to preserve them white. It is likewise recommended that they be put into small jars or glasses for use; for this reason, that, if exposed to the air but for a short space of time, they will discolour. _To pickle Beet Roots._ BOIL the roots till three parts done, and cut them into slices of an inch thick. Then take a sufficient quantity of vinegar to cover them, and add to it whole allspice, a few cloves, mace, black pepper, slices of horseradish, some onions, eschallots, a little pounded ginger, some salt, and a few bay leaves. Boil the ingredients together twenty minutes and strain it, and when the pickle is cold add a little bruised cochineal. Put the slices of beet into jars, add the pickle, put a small quantity of sweet oil on the top, and tie the jars down close. N. B. When the beet is wanted for use mix well together sweet oil, mustard, some of the liquor in which the roots were pickled, and a very little sifted sugar. Lay the slices in a deep plate and pour the mixture over. _To pickle Artichoke Bottoms._ TAKE large fresh and sound artichokes, boil them just enough to take the leaves and choke away, then trim and lay them in salt and water;