PRESERVES AND PICKLES

Artichoke Yelloiv Pickle.

For a two gallon jar use a large bottle of mustard, about one pint and-a-half of sweet oil, about four tablespoonfuls of powdered spice.mace, allspice, nutmegs and a few cloves, four tablespoonfuls of brown sugar, a pound of white mustard seed, not quite an ounce of Tumeric, a little chopped garlic, half a pound or more grated horse-radish ; vinegar enough to reduce it to a thinnish paste. All these ingredients are to be mixed up like salad dressing, and poured over the artichokes. The jar is then covered with a plate^ and boiled in water for five or six hours. Too much vinegar is not good. Dilute it with water if too sharp.

Green Tomato Pickle,

One gallon of green tomatoes, sliced and sprinkled with salt, let them stand twelve hours, then pour off the water ; add one pound of brown sugar, one tablespoonful of cloves, one of allspice; beat up, one cup of mixed mustard, six or eight onions, sliced, half cup celery seed, mace, one spoonful black pepper, six green pep- pers, chopped fine, one-half pint grated horse-radish. Beat and mix the spices. Put the tomatoes and spices alternately in a skil- let ; cover with vinegar, boil until tender ; add two large spoonfuls of sweet oil.

Pepper Pickles.

Let the peppers lay in salt and water one day and night ; make a filling of mustard-seed, onions, cloves, mace, allspice, cinnamon, ginger and a little cucumbers. After filling the peppers, sew them; lay them in a jar and cover them with vinegar.

33 Cabbage Pickle.

Cut the cabbage in four pieces, lay them in strong salt and water over night, scald them three successive days in salt-water, each day ; adding more salt to the same water. Cover the bot- tom and sides of kettle with cabbage leaves, and fill with strong vinegar,' and boil until you can pass a straw through the stalk, after which make a seasoning of horse-radish, mustard seed, celery seed, cloves, spice, pepper and little sugar. Mix these in cold vinegar, and pour over the whole.

The proper cucumbers to be used for this purpose are those of the largest sort, which must be taken from the vines before they are too ripe or yellow, the young mushmellon is better. Put them in strong salt and water, three or four days. Stir well every day, then put them in a kettle with same salt and water, with vine leaves over and under, and a little rock alum ; set them over a very slow fire for five hours. When very green take them out and drain them well, then boil some vinegar and pour over them hot. The next day drain them well again. Cut a piece out of side and take out seeds with a teaspoon or apple scraper ; dry them well with a towel, and put in the following stuffing : Horseradish, mustard-seed, garlic, pepper- corns, mace, cloves, allspice, some cabbage, cut up fine. When full take the piece that was cutout and sew it on ; boil a sufficient quantity of fresh vinegar, and pour on the mangoes hot; tie them down close.

Siwanip Plum Preserves,

One-and-a-half pounds of sugar to one pound of plums, one- half pint of water to every pound of sugar. Thoroughly scald the plums, until they begin to burst, then take them out of the kettle, and put them in a bucket of cold water. Let them remain until cold, then put them back into the kettle. Use the water that they were scalded in for making the syrup, as it has already so much acid.

Peach Marmalade.

One pound of sugar to a pound of peaches, with a half pint of water; put the kernals in water ai^ boil until they are tender. Then add the sugar, skim it well, and boil until clear, which will be in a few minutes. After putting the marmalade in jars, wet a piece of paper with brandy and lay on top.

34 Pine Apple I?Ia.riiialade.

Grate the pine apple, then weigh them, allowing one pound of sugar to one pound of fruit. Strain the juice from the pulps ; add sugar to the juice, which boil to a thin syrup, then put in the pulps and boil slowly until it looks clear.

Pea.cb. Preserves,

Weigh the fruit, and to every pound allow one pound of sugar. Dissolve the sugar in as little water as will do it, put it on the fire and let it come to a good boil, and strain it. Then return it to the kettle, and as soon as it comes to a boil, drop in the fruit. Let them cook for a short time ; take out the fruit on dishes — set them in the sun till quite cool, then return them to kettle, repeat this three times ; boiling syrup all the while. When the fruit is done, let the syrup boil until thick. Cook all preserves quickly. Cook them until clear, not until thoroughly done, for they must be cooked in the sun. The peaches must be spread cut on dishes with a little syrup on them, the rest of syrup kept in a bowl. The peaches must be turned over, piece by piece ; adding a little syrup constantly. Two days in this way, with a hot sun will do. Let the peaches get perfectly cold after being in the sun, before putting in jars.

Q,uiiice Preserves.

Pare and core quinces the same as peaches, put them ia cold water and boil until they begin to look clear, then make your syrup with one half pint of water to every pound of sugar, preserve as peaches.

Ogeechee L.ii»cs Preserves.

Cut off the ends, par-boil in two waters, in the first put a small piece of 'alum. To one pound of limes add one and one- fourth pounds of sugar, boil together over a slow fire, until they are clear and tender ; take them out, boil the syrup until thick. Put the limes back and let them warm through again.

One cup luke-warm milk, one egg, one-half yeast cake, one tablespoonful pulverized sugar. Mix the whole together, making a batter, put the same to rise ; when risen, add flour until you have a dough, which you must knead well, then make the rolls, and put them to rise again, when risen bake in a hot oven.

Sally I^unn.

Three tablespoons of pulverized sugar, one-and-a-half cup flour, three eggs, two tablespoons of butter, one-half yeast cake ; mix and make a stiff batter, put the same to rise. When risen bake in a quick oven ; the eggs must be beaten separately.

Hypocrites;

One pint of milk, four eggs, beaten separately, one pint of flour ; bake fifteen minutes in a hot oven. Put the whites in last.

French Bolls and Twists.

One pint milk, one-half teaspoon salt, one yeast cake ; flour to make a stiff batter. Set it to rise ; when light, work in one egg, one tablespoonful butter, knead in flour, stiff enough to roll, let it rise ; when light, roll out, cut in strips ; bake thirty minutes on but- tered tins. Make up all raised bread with sugar, one tablespoon- ful to one pint flour.

Panizette Corn Bread.

One quart meal, well-washed and wrung, one teacup of cold or hot hominy, mixed thoroughly, two well beaten eggs, one table- spoon of lard, mixed into a thick batter with milk, a little salt, and baked in a quick oven.

Bro^irn Bread.

One quart rye flour, one pint Indian meal, one handful white

flour, one cup molasses. Beat in molasses two teaspoons soda,

one quart sour milk, one teaspoonful salt. Steam six hours ;

brown in oven.

Home-made Crackers,

One pint flour, one heaping tablespoonful lard, one teaspoon- ful baking powder, little salt ; water enough to make a stiff doughy roll thin ; cut and bake in a hot oven.

One-half pint milk, one half pint flour, two eggs. Beat the eggs very light ; add gradually the flour and milk, and little salt ; grease very thoroughly, twelve muffin pans, and divide the mixture into them ; bake in hot oven.

Cheese Stra.vvs.

One cup of flour, one cup grated English dairy cheese, that has become dry from keeping, one large spoonful of butter and same of lard ; a saltspoon of salt, and one-half saltspoon of cayenne pepper. Mix the dough with ice water, and roll very thin ; cut in even strips, half inch wide ; bake in oven.

Butter half the size of an egg, one cup of sifted flour, one cup

of milk. Beat butter, flour, and a little salt together. Bake in thin

wafer irons.

One teacup of hominy, one teacup of flour, one dessert spoonful

of lard, two eggs, one teaspoonful baking powder ; make a thin

batter with water.

Beaten Biscuits.

One quart flour, one large tablespoonful lard, mixed with inilk

to make a stiff dough. Beat until it blisters ; roll out and cut; bake

in a hot oven.

Four quarts of flour, one large tablespoonful of lard, four

tablespoonfuls sugar, one yeast cake, one teaspoonful salt. Make

a stift dough with w^arm water, knead thoroughly ; set to rise about

six hours, then knead lightly with a little flour ; make into rolls or

loaves ; set to rise again, when risen, bake.

Neivport Tea Bread.

One pint flour, two tablespoonfuls of sugar, one tablespoonful of butter, two eggs, one cup of milk, one teaspoonful cream of tar- tar, one half teaspoon of soda.

Rice Bread.

Boil one pound of whole rice in milk enough to dissolve all the grains ; adding it boiling as it is absorbed. Have four pounds of sifted flour in a pan, and into this pour the rice and milk ; adding salt and a wine-glassful (large), of brewers yeast ; knead and set to rise till light. Form into loaves and bake.

Rice \raffles.

One cupful boiled rice, three cupfuls flour, three eggs, one tea- spoonful soda, and a piece of lard or butter, the size of a walnut. The ingredients must all be prepared separately. Be sure to beat your eggs very light. See that every particle of soda is thoroughly dissolved, and that after it is added the baking be not long delayed. This batter may be used in [waffle irons, or else baked like flannel cakes upon the open griddle.

Homiuy Muffins.

Two cups of fine hominy, boiled and cold ; beat it briskly, and stir in three cups of sour milk, half a cup of melted butter, two teaspoonfuls of salt and two tablespoonful of white sugar. Then add three eggs, well beaten, one teaspoonful of soda dissolved in hot water, and one large cup of flour ; bake quickly.

Rice Bread.

Two tablespoon fuls of cold hominy, two eggs beaten separately, one pint of rice flour, one tablespoonful ofbutter, one-half teaspoon- ful of soda and acid each. As much milk as will wet the dough sufficiently ; beat all the ingredients thoroughly together. Put into a pan, a little fire at first to make it rise, then increase the heat for baking.

Moonshines.

To one pint of flour put one cup of milk, one teaspoonful of butter, one-half teaspoon of yeast powder and a little salt. Roll very thin, and cut to suit the fancy.

Qerman Bread.

To one-half pound of butter, put two pounds of flour, six eggs,

beaten separately, one-fourth pound of sugar, and one cup of yeast.

Corn Bread;

One pint of corn flour, one pint of milk, three eggs, one

tablespoonful of melted butter, one teaspoonful tartaric acid, one

teaspoonful soda.

Sally I^unn itirithout Veast,

One quart of flour, one teacup ofbutter, salt to taste, two eggs, beaten separately, one pint of sweet milk ; melt the butter, stir well to the yolks, then the white beaten alternately, flour and milk. One spoonful of soda and two of cream of tartar, or two heaped tea- spoonfuls of yeast powder. Grease a pan, bake and serve im- mediately.

Raspberry Viueg'a.r.

Cover two quarts of berries with one quart vinegar, let it stand twenty-four hours, then strain it ; to every pint of juice one-half pound of sugar; put tt in a stone jar, and let it stand in boihng water until the sugar is entirely dissolved. Then take off the scum carefully and bottle it for use.

Put one-half gallon of sour orange juice, one-half gallon of good brandy, one-half gallon ot good Jamaica rum into a large jar or demijohn ; add seven pounds of brown sugar. Let it stand for a few days — shaking it now and then. After that run it through a flannel bag or thin napkin ; put it into bottles at a window, where the sun shines, and as it clears put into clean bottles.

Orang^e Cordia.1.

The peel of five oranges, cut, thin ; with one gallon of whisky, five pounds of sugar ; remain standing three or four months. Strain through letter paper, and bottle.

Blackberry TITiiie.

Bruise large, ripe berries, and to every eight quarts pour one gallon of boiling water. Let it stand twenty-four hours; strain and squeeze through a coarse towel. To every gallon of juice add three pounds of brown sugar; pour when well-mixed into a keg or demi- john ; put over the mouth a piece of thin muslin. Let it stand for seven months to ferment, then draw off and bottle.

Pousse Ca,£e.

Curacoa, chartreuse, maraschino and anisette, equal quanti- ties. One resting distinctly upon the other, and the whole topped by brandy ; forming a beautiful combination, and affording the illusion of a draught of liquid rainbow.

C'liianipa.g»c Puncli.

One quart of champagne, one-half pint of brandy, one-half pint of rum, one cup of strong tea (green) ; juice and lind of two lemons. Mix sugar, tea, lemon, brandy and rum together, twelve hours before using ; add the champagne and a large lump of ice just before using.

39 Egg Nog.

Beat the yolks of six eggs, with one-half cup of sugar, then add one-half pint of brandy, and the white of six eggs brought to a froth.

Sa,uteriie Puiicli.

Pare a lemon very thin; and over the peel pour one wine-glass Santa Cruz rum, then add one quart of Sauterne, sugar to taste, and serve with plenty of ice.

Russia,it Tea.

A pot of well drawn, mixed tea, three lemons, one-half pint of brandy, sugar and water to taste.

Citocola,tc.

Grate one-half cake chocolate ; make a smooth paste of it with a little cold water, then place it upon the fire, stir in a pint of milk and one-half pint of water ; add sugar to taste.

Soda. Ijeinona.de.

To the juice of one lemon add four teaspoons of sugar, one- half teaspoon of cooking soda, then fill your tumbler with water.