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

for the table. The longer it is kept after drying, the higher it will be; and if hard, it may require soaking three or four hours.--Another way. Clean and prepare as above; and for two tongues allow an ounce of salt petre, and an ounce of salprunella, and rub them in well. In two days after well rubbing, cover them with common salt, turn them every day for three weeks, then dry them, rub bran over, and smoke them. Keep them in a cool dry place, and in ten days they will be fit to eat. PICKLED WALNUTS. When they will bear a pin to go into them, boil a brine of salt and water, strong enough to swim an egg, and skim it well. When the brine is quite cold, pour it on the walnuts, and let them soak for six days. Change the brine, and let them stand six more; then drain and put them into a jar, pouring over them a sufficient quantity of the best vinegar. Add plenty of black pepper, pimento, ginger, mace, cloves, mustard seed, and horseradish, all boiled together, but put on cold. To every hundred of walnuts put six spoonfuls of mustard seed, and two or three heads of garlic or shalot, but the latter is the mildest. The walnuts will be fit for use in about six months; but if closely covered, they will be good for several years: the air will soften them. The pickle will be equal to ketchup, when the walnuts are used.--Another way. Put the walnuts into a jar, cover them with the best vinegar cold, and let them stand four months. Then, pour off the pickle, and boil as much fresh vinegar as will cover the walnuts, adding to every three quarts of vinegar a quarter of a pound of the best mustard, a stick of horseradish sliced, half an ounce of black pepper, half an ounce of allspice, and a good handful of salt. Pour the whole boiling hot upon the walnuts, and cover them close: they will be fit for use in three or