To Keep Green Peas Tilt Christmas

Be sure to choose peas for this purpose thatare young and fine; shell them, and throw them into boiling water with some salt in it: let them boil five or six minutes, and then throw them into a cullender to drain. Then lay a cloth four or five times double on a table, and spread them on it. Dry them well, and having bottles ready, fill them, and cover them with mutton fat fried. When a little cool, fill the necks almost to the top, cork them, tie a bladder over them, and set them in a cool place. When used, boil the water, put in a little salt, some sugar,and a piece of butter : when boiled enough, throw them into a sieve to drain, and put them into a saucepan, with a good piece of butter; keep shaking it round all the time till the butter is melted; then turn them into a dish, and send them to table.

To Keep Gooseberries

Beat an ounce of allum very fine, and put it into a large pan of boiling hard water. Pick the gooseberries, put a few in the bottom of a hair sieve, and hold them in the boiling water till they turn white. Then take out the sieve, and spread the gooseberries between two clean cloths. Put more gooseberries in the sieve, and then repeat it till all are done. Put the water into a glazed pot till next day ; then put the gooseberries into wide-mouthed bottles, pick out all the cracked and broken ones, pour the water clear out of the pot, and fill up the bottles with it. Cork them loosely, and let them stand for a fortnight. If they rise to the corks, draw them out, and let them stand for three or four days uncorked: Then cork them close, and they will keep several months.

Or, pick large green gooseberries on a dry day, and, having taken care that the bottles are clean and dry, fill and cork them. Set them in a kettle of water up to the neck, let the water boil very slowly till the gooseberries, are coddled ; then take them out, and put in the rest of the bottles till all are done. Have ready some rosin melted in a pipkin, dip the neck of the bottles into it, which will keep all the air from getting in at the cork. Keep them in a cool, dry place, free from damps, and they will bake as red as a cherry.

To Dry Artichoke Bottoms

Just before the artichokes come to their full growth, pluck them from the stalks, which will draw out all the strings from the bottoms. Then boil them till the leaves can be easily plucked off, then lay the bottoms on tins, and set them in a cool oven. Repeat this till they are dry, which may be known by holding them up against the light; when, if they are dry enough, they will be transparent. Hang them up in a dry place, in paper bags.

To Keep Walnuts

Put a layer of sea sand at the bottom of a large jar, and then a layer of walnuts; then sand, then the nuts, and so on till the jar is full; but be sure they do not touch each other in any of the layers. When wanted for use, lay them in warm milk and water for an hour, shift the water as it cools, and rub them dry, and they will peel well and eat sweet. Lemons will keep thus covered better than any other way.