s.

* * * * *

TO PICKLE MUSHROOMS.

Choose small button mushrooms, clean and wipe them, and throw them
into cold water, then put into a stewpan with a little salt, and cover
them with distilled vinegar, and simmer a few minutes. Put them in
bottles with a couple of blades or so of mace, and when cold, cork
them closely.

* * * * *

TO PICKLE ONIONS.

Choose all of a size and soak in boiling brine, when cold, drain them
and put them in bottles, and fill up with hot distilled vinegar; if
they are to be _white_, use white wine vinegar; if they are to be
_brown_, use the best distilled vinegar, adding, in both cases, a
little mace, ginger, and whole pepper.

* * * * *

TO PICKLE WHITE AND RED CABBAGE.

Take off the outside leaves, cut out the stalk, and shred the cabbage
into a cullender, sprinkle with salt, let it remain for twenty-four
hours, then drain it. Put it into jars, and fill up with boiling
vinegar, prepared with the usual spices; if the cabbage is red, a
little cochineal powdered, or a slice or two of beet-root is necessary
to make the pickle a fine colour; if it is white cabbage, add instead,
a little turmeric powder.

* * * * *

TO PICKLE WALNUTS.

Soak in brine for a week, prick them, and simmer in brine, then let
them lay on a sieve to drain, and to turn black, after which place
them in jars, and pour over boiling spiced vinegar.

* * * * *

AN OLD WAY OF PICKLING CUCUMBERS.

Cut the cucumbers in small pieces, length ways, with the peel left
on; lay them in salt for twenty-four hours, then dry the pieces with
a cloth, lay them in a deep dish, and pour over the following mixture:
some vinegar boiled with cayenne pepper, whole ginger, a little
whole pepper, and mustard seed, a few West India pickles are by some
considered an improvement. This mixture should stand till nearly cold
before covering the cucumbers, which should then be bottled. This
pickle is fit for eating a few days after it is made, and will also
keep good in a dry place as long as may be required.

CHAPTER X.

Receipts for Invalids.

BEEF TEA.

Cut one pound of fleshy beef in dice, or thin slices, simmer for a
short time without water, to extract the juices, then add, by degrees,
one quart of water, a little salt, a piece of lemon peel, and a
sprig of pars