Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

days; then soak them in clear water a day and night; pack them in a jar, and pour boiling vinegar over them with a piece of alum; let them stay in this three days, when boil the vinegar again, and pour over them; when they are green, stuff them with chopped cabbage, mustard seed, cloves, horse-radish, pepper, and a small onion in each; tie them up, put them in a jar; boil fresh vinegar and pour over. Observe always to have the kettle you boil vinegar in well cleaned; never put pickles in common earthen-ware, as the glazing is poisonous. Onions. Peel small white onions and pour boiling milk and water over them; when cold, put them in a jar, and make a pickle of strong vinegar, a little mace, ginger, white mustard seed, and horse-radish; boil it and pour over them. If you want them to be white, do not put in black pepper or cloves. Mushrooms. Take the small round mushrooms that are pale pink underneath, with white tops, and peel easily; put them in a jar with a little mace, white mustard seed and salt; cover them with cold vinegar, and tie them close. If you put in black pepper or cloves, it will turn them dark. Nasturtions. Have some strong vinegar in a jar with a little salt, and as you gather the nasturtions, put them in, and keep the jar tied close. Cherries. Take sound morel cherries with the stems on, and put them in a jar; boil spices in strong vinegar, and pour over them hot. Damsons may be done in the same way. A little sugar improves the pickle. Cabbage. Take firm heads of purple cabbage, quarter them, sprinkle them with salt, and let them lay three or four days, when shave them fine, drain off the salt and put them in a jar, boil enough vinegar to cover them, with horse radish, pepper and cloves, when nearly cold pour it on the cabbage, and put in a little cochineal tied up in a bag, it will he fit for use in a