The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

may be returned into the jar, and the top kept closely covered. In preparing vinegar for pickles, it should not be boiled in metal saucepans, but in a stone jar, on a hot hearth, as the acid will dissolve or corrode the metal, and infuse into the pickle an unwholesome ingredient. For the same reason pickles should never be put into glazed jars, as salt and vinegar will penetrate the glaze, and render it poisonous. PICKLED ASPARAGUS. Cut some asparagus, and lay it in an earthen pot. Make a brine of salt and water, strong enough to bear an egg; pour it hot on the asparagus, and let it be closely covered. When it is to be used, lay it for two hours in cold water; boil and serve it up on a toast, with melted butter over it. If to be used as a pickle, boil it as it comes out of the brine, and lay it in vinegar. PICKLED BACON. For two tolerable flitches, dry a stone of salt over the fire, till it is scalding hot. Beat fine two ounces of saltpetre, and two pounds of bay salt well dried, and mix them with some of the heated salt. Rub the bacon first with that, and then with the rest; put it into a tub, and keep it close from the air. PICKLED BEET ROOT. Boil the roots till three parts done, or set them into a cool oven till they are softened. Cut them into slices of an inch thick, cover them with vinegar, adding some allspice, a few cloves, a little mace, black pepper, horseradish sliced, some onions, shalots, a little pounded ginger, and some salt. Boil these ingredients together twenty minutes, and when cold, add to them a little bruised cochineal. Put the slices of beet into jars, pour the pickle upon them, and tie the jars down close. PICKLED CABBAGE. Slice a hard red cabbage into a cullender, and sprinkle each layer with salt. Let it drain two days, then put it into a jar, cover it with boiling vinegar, and add a