Artichokes

Take young artichokes as soon as they are formed, and boil them for two or three minutes in strong salt and water. Lay them upon a hair sieve to drain, and when cold, put them into narrow-topped jars: take as much white-wine vinegar as will cover the artichokes. Boil them with a blade or two of mace, a few slices of ginger, and a nutmeg cut thin. Pour it on them while it is hot, and tie them down close.

Artichoke Bottoms

Boil the artichokes till the leaves can be pulled off; take off the chokes, and cut them from the stalk ; but take great care not to let the knife touch the top. Throw them into salt and water for an hour, take them out, and lay them on a cloth to drain. As soon as they are dry put them into large wide-mouthed glasses, with a little mace and sliced nutmeg between, and fill them either with distilled vinegar, or sugarvinegar and spring-water. Cover them with mutton fat fried, and tie them down with a leather and a bladder.

Onions

Take a sufficient number of the smallest onions, and put them into salt and water for nine days, observing to change the water every day : put them into jars, and pour fresh boiling salt and water over them. Let them stand close covered until cold, then make some more salt and water, and pour it boiling hot upon them. When cold, put the onions into a hair sieve to drain, then put them into wide-mouthed bottles, and fill them up with distilled vinegar. Put into every bot-tle a slice or two of ginger, a blade of mace, and a large tea-spoonful of eating oil, which will keep the onions white. If the taste of a bay-leaf is approved, put one or two into every bottle, and as much bay-salt as will lie on a sixpence. Cork them up well.

Caveach, or pickled Mackerel. - See Frugal Dishes.

Indian Bamboo Imitated

About the beginning or middle of May, take the middle of the stalks of the young shoots of elder, for the tops of the shoots are not worth doing. Peel off the out rind, and lay them all night in a strong brine of salt and beer. Dry them singly in a cloth, and in the meantime make a pickle of an. equal quantity of gooseberry vinegar and wine vinegar. To every quart of pickle put an ounce of long pepper, the same quantity of sliced ginger, a few corns of Jamaica pepper, and a little mace. Boil it, and pour it hot upon the shoots. Stop the jar close, and set it by the fire-side for twenty-four hours, taking care to stir it frequently.

Asparagus

Cut off the white ends of the largest asparagus, and wash the green ends in spring water : put them into another clean water, and let them lie therein two or three hours. Put into a broad stewpan, full of spring water, a large handful of salt, set it on the fire, and when it boils, put in the asparagus, not tied up, but loose, and not too many at a time. Just scald them, and no more ; then take them out with a broad skimmer, and lay them on a cloth to cool: make the pickle with a gallon or more, according to the quantity of asparagus, of white-wine vinegar and an ounce of bay-salt. Boil it, and put the asparagus into the jar. To a gallon of pickle put two nutmegs, a quarter of an ounce of mace, and the same quantity of whole white pepper. Pour the pickle hot over the asparagus, and cover them with a linen cloth, three or four times double: and when they have stood a week, boil the pickle again. Let them stand a week longer, then boil the pickle again, and pour it on hot as before. When they are cold, cover them close, in the same manner as other pickles.

Ox Palates. '

Wash the palates well with salt and water, and put them into a saucepan with some clean salt and water; when ready to boil, skim them well, and put to them as much pepper, cloves, and mace, as will give them a quick taste. When boiled tender, which will require four or five hours, peel them, and cut them into small pieces, and let them cool. Then make the pickle of an equal quantity of white wine and vinegar. Boil the pickle, and put in the spices that were boiled in the palates. When both the pickle and palates are cold, lay the palates in a jar, and put to them a few bay-leaves, and a little fresh spice. Pour the pickle over them, cover them close, and keep them for use. They are very useful to put into made dishes ; or you may at any time make a pretty little dish, either with brown sauce or white, or but-ter and mustard, and a spoonful of white wine.