Piccalilli (Of All Kinds Of Pickles)

Mix tomatoes, chopped and drained, with chopped onions, red and green peppers, horse-radish, etc., as you like. Add spices, salt, sugar, and a little curry-powder. Cover with vinegar. Boil an hour.

Cauliflower

Cut a large cauliflower in several pieces. Put them into cold water with two tablespoonfuls of salt. Let the water heat gradually. Boil the cauliflower ten minutes; then drain them on cloths or a hair sieve until perfectly dry, and place them in a glass jar. Boil a teaspoonful of cloves and two of mustard-seed in one quart of vinegar for a few minutes. When cool, pour this over the cauliflower. The vinegar should cover.

Red Cabbage

To two heads red cabbage, chopped fine, put twelve peppers, also chopped line. To a gallon of the mixture add one tablespoonful each of cloves and ground cinnamon, two of salt, half a cup of fine black mustard-seed, and a few peppercorns. Mix well, lay it in a stone jar, and pour over enough boiling vinegar to cover. Keep in a cool place. Pieces of cauliflower put in with the cabbage become of a fine color.

Chow-Chow

Chop a peck of green tomatoes; sprinkle over them a large cup of salt. Let them stand twelve hours; then drain off the water, and mix with them six green peppers, six onions, and six or eight large stalks of celery, all chopped fine. Mix, also, with two pounds of sugar, the following spices: two tablespoonfuls of ground mustard, four of fine black mustard-seed, one each of peppercorns, whole cloves, ground cinnamon, and mace, and half a spoonful of ground pepper. Put a layer of the chopped mixture in a preserving-kettle; then scatter over some of the sugar and spice, and so on alternately. Cover with vinegar, and let it simmer two hours.

Chili Sauce

Peel and chop twelve large ripe tomatoes. Add two peppers and two onions, chopped, two tablespoonfuls of salt, two of sugar, one of vinegar, one of cinnamon. Boil one hour.

Currant Catsup

Mix five pounds of ripe currants with four of sugar, two teaspoonfuls of cloves, pounded fine, and two of ground cinnamon. Boil two hours; then add a pint of vinegar. Boil up once, and remove from the fire.

Damsons

Boil five pounds of sugar in a pint of vinegar for a few minutes. Skim; then add a peck of damsons with two table-spoonfuls of ground cinnamon and one of whole cloves. Boil gently three hours, stirring frequently.

How To Select Mushrooms

Gather none that grow near trees, that have a rank smell, or a yellow skin: all such are poisonous. Good mushrooms are small at first, white, and grow rapidly on a slender white stalk. On the flaps beneath, a bright flesh-colored fringe appears.

Mushrooms (An English Receipt)

Bub the buttons of young mushrooms with flannel. Take out the red inside. Put them in a saucepan with bits of mace, and sprinkle with salt and black pepper. As the liquor comes out, shake them well. Let them simmer till nearly dry; then cover with vinegar, boil up once. They are delicious, and keep well.

Mushrooms are sometimes dried to use when out of season. Dry them in a moderate oven, and keep them in paper-bags. When used, simmer them in gravy. They will swell to nearly their original size.