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

few slices of red beet-root. The purple red cabbage makes the finest colour. Those who like the flavour of spice, will boil some with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beautiful red. PICKLED CARROTS. Half boil some middle sized yellowish carrots, cut them into any shape, and let them cool. Take as much vinegar as will cover them, boil it with a little salt, and a pennyworth of saffron tied in a piece of muslin. Put the carrots into a jar; when the pickle is cold, pour it upon them, and cover the jar close. Let it stand all night, then pour off the pickle, and boil it with Jamaica pepper, mace, cloves, and a little salt. When cold, pour it upon the carrots, and tie them up for use. PICKLED CUCUMBERS. Cut them into thick slices, and sprinkle salt over them. Next day drain them for five or six hours, then put them into a stone jar, pour boiling vinegar over them, and keep them in a warm place. Repeat the boiling vinegar, and stop them up again instantly, and so on till quite green. Then add peppercorns and ginger, and keep them in small stone jars. Cucumbers are best pickled with sliced onions. PICKLED GHERKINS. Select some sound young cucumbers, spread them on dishes, salt and let them lie a week. Drain and put them in a jar, pouring boiling vinegar over them. Set them near the fire, covered with plenty of vine leaves. If they do not come to a tolerably good green, pour the vinegar into another jar, set it on a hot hearth, and when the vinegar boils, pour it over them again, and cover them with fresh leaves. Repeat this operation as often as is necessary, to bring the pickle to a good colour. Too many persons have made pickles of a very fine green, by using brass or bellmetal kettles; but as this is highly poisonous, the practice ought never to be attempted. PICKLED HAM. After it has been a week in the