The royal baker and pastry cook : $b A manual of practical cookery

onions, 4 heads cauliflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night; cook all the vegetables in brine until tender, except large cucumbers. Pour over vinegar and spices. =Pickling Cauliflowers.=—Take whitest and closest cauliflowers in bunches; spread on earthen dish, cover them with salt, and let stand 3 days to draw out all the water. Then put in jars, pour boiling salt and water over them, let stand overnight; then drain with a hair-sieve, and put in glass jars; fill up jars with vinegar; cover tight. =Piccalilly.=—1 peck green tomatoes, sliced; ½ peck onions, sliced; 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours; then put in kettle with handful scraped horse-radish, 1 ounce turmeric, 1 ounce cloves (whole), ¼ pound pepper (whole), 1 ounce cassia-buds or cinnamon, 1 pound white mustard seed, 1 pound English mustard. Place in kettle in layers, and cover with cold vinegar. Boil 15 minutes, constantly stirring. =Pickled Red Cabbage.=—Slice it into a colander, sprinkle each layer with salt; let it drain 2 days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it with the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful. =Tomato Catsup.=—1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, 1½ pints vinegar; boil down one half. 1 peck tomatoes will make 1 gallon strained. =Walnut Catsup.=—Take green walnuts before the shell is formed (usually in a proper state early in August). Grind them or pound them in an earthen or marble mortar. Squeeze out the juice through a coarse cloth, and add to every gallon of juice 1 pound of anchovies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each ginger, cloves, and mace, and the root of