ly in a
cloth; pound the leaves in a mortar till all the juice is extracted, and
put the juice in a teacup or small jar; place this in a saucepan of
boiling water, and warm it on the _bain marie_ principle just long
enough to take off its rawness; let it drain, and it will be ready for
colouring.

TO PRESERVE PARSLEY THROUGH THE WINTER.

496. Use freshly-gathered parsley for keeping, and wash it perfectly
free from grit and dirt; put it into boiling water which has been
slightly salted and well skimmed, and then let it boil for 2 or 3
minutes; take it out, let it drain, and lay it on a sieve in front of
the fire, when it should be dried as expeditiously as possible. Store it
away in a very dry place in bottles, and when wanted for use, pour over
it a little warm water, and let it stand for about 5 minutes.

_Seasonable_.--This may be done at any time between June and October.

AN EXCELLENT PICKLE.

497. INGREDIENTS.--Equal quantities of medium-sized onions, cucumbers,
and sauce-apples; 1-1/2 teaspoonful of salt, 3/4 teaspoonful of cayenne,
1 wineglassful of soy, 1 wineglassful of sherry; vinegar.

_Mode_.--Slice sufficient cucumbers, onions, and apples to fill a pint
stone jar, taking care to cut the slices very thin; arrange them in
alternate layers, shaking in as you proceed salt and cayenne in the
above proportion; pour in the soy and wine, and fill up with vinegar. It
will be fit for use the day it is made.

_Seasonable_ in August and September.

[This recipe was forwarded to the editress of this work by a subscriber
to the "Englishwoman's Domestic Magazine." Mrs. Beeton, not having
tested it, cannot vouch for its excellence; but the contributor spoke
very highly in its favour.]

SOY.--This is a sauce frequently made use of for fish, and comes
from Japan, where it is prepared from the seeds of a plant
called _Dolichos Soja_. The Chinese also manufacture it; but
that made by the Japanese is said to be the best. All sorts of
statements have been made respecting the very general
adulteration of this article in England, and we fear that many
of them are too true. When genuine, it is of an agreeable
flavour, thick, and of a clear brown colour.

PICKLED RED CABBAGE.

498. INGREDIENTS.--Red cabbages, salt and water; to each quart of
vinegar, 1/2 oz. of ginger well bruised, 1 oz. of whole black pepper,
and, when liked, a little cayenne.

_Mode_.--Take off the outside decay