Part 19

Take hard melons, after they are sufficiently ripe to be well flavored. Slice them lengthwise, scrape out the seed, and lay the melon in salt over night; wash and wipe dry, put them in alum water one hour, wash and wipe them again; cut them in slices and pack in jars. Pour over them a syrup of vinegar seasoned with cinnamon and cloves; put three or four pounds of sugar to one gallon vinegar, and boil until it is right thick.--_Mrs. A. C._

SWEET WATERMELON PICKLE.

Trim the rinds nicely, being careful to cut off the hard coating with the outer green. Weigh ten pounds rind and throw it in a kettle, and cover with soft water; let this boil gently for half an hour, take it off and lay it on dishes to drain. Next morning put one quart vinegar, three pounds brown sugar, one ounce cinnamon, one ounce mace, the white of one egg well beaten and thrown on top of the liquid (to clear it as you would jelly), three teaspoonfuls turmeric, all together in a kettle, and boil for a few minutes; skim off what rises as scum with the egg. Throw in the rind, and boil for twenty minutes. The peel of two fresh lemons will give a nice flavor, though not at all necessary.--_Mrs. L. W. C._

WATERMELON PICKLE.

4 pounds watermelon rind. 2 pounds sugar. 1 pint vinegar. Mace, cloves, cinnamon, and ginger to the taste.

Peel the rind and cut in pieces; boil in ginger tea till clear, then throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off the fire, pour in the vinegar.--_Mrs. A. T._

WATERMELON RIND PICKLE.

Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.--_Mrs. C. C. McP._

PICKLE OF WATERMELON RIND.

Cut in pieces and soak the rind in weak salt and water for twenty-four hours--of course having first peeled off the outside. To seven pounds rind put three pounds sugar; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.--_Mrs. Dr. P. C._

PICKLED PLUMS.

7 pounds sweet blue plums. 4 pounds brown sugar. 2 ounces stick cinnamon. 2 ounces whole cloves. 1 quart vinegar.

Put a layer of plums and spice alternately; scald the vinegar and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together.--_Mrs. W._

TO PICKLE DAMSONS.

Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice.

With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.--_Miss D. D._

SWEET PICKLE.

Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.--_Mrs. O. B._

GERMAN PICKLE.

½ pound white sugar. 1 pound damsons. 1 pint vinegar. 1 teaspoonful cloves. A few sticks of cinnamon.

Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.--_Mrs. R. L. P._

DAMSON PICKLE.

7 pounds fruit. 1 ounce cinnamon. 1 ounce cloves. 1 ounce mace. 1 ounce celery-seed. 3 pounds brown sugar.

Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Repeat the scalding of the vinegar for four days.--_Mrs. C. N._

COMPOSITION PICKLE.

1 gallon chopped cabbage. ½ gallon green tomatoes, sliced. ½ gallon cucumbers. 1 quart onions.

all finely chopped. Let them stew several hours, then drain off the water. Add:

4 tablespoonfuls ground mustard. 2 tablespoonfuls ginger. 1 ounce cloves. 2 ounces turmeric. 2 ounces celery seed. 2 pounds brown sugar. 2 spoonfuls salt. ½ gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._

RAGOÛT PICKLE.

2 gallons chopped cabbage. 2 gallons green or ripe tomatoes. 5 tablespoons of mustard, ground. 3 gills mustard-seed. 2 tablespoonfuls allspice. 2 teaspoonfuls cloves. 1 gill salt. 1 pint chopped onions. 1 pound brown sugar. Some chopped celery, or celery-seed. 3 quarts good cider vinegar.

Boil all well together, and it is ready for use.--_Miss E. T._

KENTUCKY PICKLE.

Take green tomatoes, cabbage, and onions, about equal quantities--grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it--then season with red and black pepper, mustard-seed, celery-seed, cloves, sugar.

Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._

FRENCH PICKLES.

1 peck green tomatoes. ¼ peck onions. ¼ pound white mustard-seed. 1 ounce allspice. 1 ounce cloves. 1 bottle mixed mustard. 2 tablespoonfuls black pepper. 1 tablespoonful cayenne. 1 ounce celery-seed. 1 pound brown sugar.

Slice the tomatoes and lay them in salt for twelve hours; pour off the brine.

Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._

_French Pickle._

1 gallon cabbage. ½ gallon green tomatoes. 1 quart onions. 6 pods green pepper, without the seed. 3 tablespoonfuls ground mustard, or seed. 1 tablespoonful ginger. 1 tablespoonful horseradish. 1 tablespoonful cinnamon. 1 tablespoonful cloves. 2 tablespoonfuls salt. 1 tablespoonful celery. ¼ pound sugar. ½ gallon vinegar.

Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.--_Mrs. M. McN._

SPANISH PICKLE.

4 dozen large cucumbers. 4 large green peppers. ½ peck onions. ½ peck green tomatoes.

Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. Put the whole into a preserving kettle, and add the following ingredients: sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white mustard-seed, half an ounce cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, one and a half pounds brown sugar. Cover the whole with vinegar, and boil it one hour.--_Mrs. J. J. M._

ONION PICKLE.

Peel and scald the onions in strong salt water twenty-five or thirty minutes; take them out and lay on dishes in the sun, a day or two, then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr. J._

PICKLED ONIONS.

Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them in fresh water, and let them soak one day and night. Then put the spices and vinegar on the fire, and let them come to a boil, and drop in the onions in a few minutes; add sugar to your taste.--_Mrs. A. H._

LEMON PICKLE.

Rasp the lemons a little and nick them at one end; lay them in a dish with very dry salt, let them be near the fire, and covered. They must stand seven or eight days, then put in fresh salt, and remain the same time; then wash them well, and pour on boiling vinegar, grated nutmeg, mace, and whole pepper. Whenever the salt becomes damp, it must be taken out and dried. The lemons will not be tender for nearly a year. The time to pickle them is about February.--_Mrs. A._

PICKLING FIFTY LEMONS.

Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a pot and pour on two gallons vinegar (boiling) to which has been added two pounds white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two pounds sugar, one handful horseradish scraped.

All the spices, except mustard-seed, must be pulverized.--_Mrs. H. P. C._

APPLE PICKLE.

3 pounds apples. 2 pounds sugar. 1 pint vinegar. 1 teaspoonful mace. 1 tablespoonful beaten cinnamon. 1 dozen cloves. 2 teaspoonfuls allspice. 1 tablespoonful beaten ginger. 1 tablespoonful celery-seed.

Boil until the apples are perfectly clear.--_Mrs. J. A. S._

CHERRY PICKLE.

Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and cinnamon.

Put on the fire until it is scalding hot, then pour over the cherries, and let them stand until next day, when the vinegar must be poured off them into the kettle again, and scalded as before, and poured on the cherries. Repeat this for nine mornings, and your pickle is ready for use.--_Mrs. C._

PICKLED BLACKBERRIES.

One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful nutmeg. Boil all together, gently, fifteen minutes, then add four quarts blackberries, and scald (but not boil) ten minutes more. The spices can be omitted, if preferred.--_Mrs. W._

TOMATO CATSUP.

Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let it drip for twenty-four hours. Take the residuum and thin to the proper consistency with vinegar. Then season it to your taste with garlic, salt, pepper, and spices.--_Mrs. A. A._

_Tomato Catsup._

One-half bushel tomatoes stewed sufficiently to be strained through a colander; to every gallon of pulp add three quarts strong vinegar, two tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound brown sugar, three large onions chopped fine, one tablespoonful black pepper. Boil till quite thick.--_Mrs. C. B._

_Cold Tomato Catsup._

½ peck ripe tomatoes. ½ gallon vinegar. 1 teacup salt. 1 teacup mustard, ground fine. 4 pods red pepper. 3 tablespoonfuls black pepper. A handful celery-seed. 1 cup horseradish.

All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._

_Tomato Catsup._

1 gallon pulp of tomatoes 1 tablespoonful ginger. 2 tablespoonfuls cloves. 1 tablespoonful black pepper. 2 tablespoonfuls grated horseradish. 2 tablespoonfuls salt. 2/3 gallon vinegar.

Boil all well together, then add three pounds sugar, and boil awhile.--_Mrs. M. S. C._

_Tomato Catsup._

Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently stirring that they may not stick to the bottom. Boil about one hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste.

Stir all in, and let it come to a boil. Pour in one quart strong cider vinegar. Let it boil up once more, and take off the fire. Bottle, cork, and seal.--_Mrs. S. T._

CUCUMBER CATSUP.

Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one teaspoonful salt, one teaspoonful pepper, and as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._

_Cucumber Catsup._

Grate three cucumbers; one onion, one pint of vinegar, one tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed.

Put the catsup in bottles, with large mouths; as the cucumber settles, and is hard to get out.--_Mrs. H. T._

_Cucumber Catsup._

Chop three dozen large cucumbers and eight white onions, fine as possible, or grate them. Sprinkle over them three-fourths of a pint of salt, one-half teacup ground pepper; before seasoning, drain off all the water through a sieve; mix well with good vinegar, and bottle.--_Mrs. P. W._

_Cucumber Catsup._

One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. Grate onions and cucumbers.--_Mrs. H. D._

WALNUT CATSUP.

To one gallon vinegar: Add 100 walnuts pounded. 2 tablespoonfuls salt. A handful horseradish. 1 cup mustard-seed, bruised. 1 pint eschalots, cut fine. ½ pint garlic. ¼ pound allspice. ¼ pound black pepper. A tablespoonful ginger.

If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.--_Mrs. A. C._

_Walnut Catsup._

Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks.--_Miss E. T._

_To make Catsup of Walnuts._

Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.--_Mrs. M. P._

_To make Walnut Catsup from the Leaves._

Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce powdered cloves, four ounces powdered ginger, one handful garlic sliced, six pods bruised red pepper, three handfuls horseradish root, sliced. Gather the young leaves from the walnut--cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the liquor, strain and bottle.--_Mrs. E. W._

_Bay Sauce._

Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper.

Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.

This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.--_Mrs. E. C. G._

_Bay Sauce._

One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up fine. Gather leaves of black walnut when young, cut them up fine; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks; then bottle for use. It is not good for six months. Some think two or three large onions an addition.--_Mrs. H. D._

MUSHROOM CATSUP.

Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy.

Cork and seal.--_Mrs. C._

_Mushroom Sauce._

After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.--_Mrs. J. S._

MUSHROOM CATSUP.

Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace.

Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.--_Mr. J. B. N._

_Mushroom Catsup._

Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally.

For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half.

Let it cool and bottle.--_Mrs. C. C._

HORSERADISH SAUCE.

Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one tablespoonful vinegar, four tablespoonfuls rich sweet cream. Must be prepared just before using.--_Mrs. S. T._

_Horseradish Sauce._

Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made.

CELERY VINEGAR.

Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._

_Celery Vinegar._

Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used. Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar--a handful is enough, and the vinegar or brandy poured over them; take out the herbs next day, and put in fresh. Do this for three days; then strain, cork, and seal.--_Mrs. R._

PEPPER SAUCE.

2 dozen peppers. Twice this quantity of cabbage. 1 root of horseradish, cut up fine. 1 tablespoonful mustard-seed. 1 dessertspoonful cloves. 2 tablespoonfuls sugar. A little mace.

Boil the spices and sugar in two quarts of best cider vinegar, and pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._

PEPPER VINEGAR.

One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.--_Mrs. Dr. J._

RED PEPPER CATSUP.

To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.--_Mrs. G. N._

CAPER SAUCE.

Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.--_Mrs. R._

_Caper Sauce._

To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.--_Mrs. S. T._

TARTAN SAUCE.

One mustardspoon of mixed mustard, salt and cayenne to the taste, the latter highly.

Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar.

Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shallot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._

MORCAN'S TARTAN SAUCE.

Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together.

Then add, drop by drop, one teacupful sweet-oil; stir until a thick mass. Add a little vinegar. Chop very fine two small cucumber pickles, two teaspoonfuls capers, two sprigs parsley, one leek or small onion, and a little celery; stir all into the dressing. This is delicious with boiled fish, either hot or cold--also cold meats, chicken or turkey.--_Mrs. S._

AROMATIC MUSTARD.

4 tablespoonfuls ground mustard. 1 tablespoonful flour. 1 tablespoonful sugar. 1 teaspoonful salt. 1 teaspoonful black pepper. 1 teaspoonful cloves. 1 teaspoonful cinnamon.

Mix smoothly with boiling vinegar, add a little salad oil, and let it stand several hours before using. It will keep any length of time.--_Mr. R. H. M._

TO MIX MUSTARD.

Take half a cup ground mustard, one tablespoonful sugar, four tablespoonfuls vinegar, olive oil, or water, whichever is preferred, one teaspoonful pepper, and one of salt.--_Mrs. P. W._

CAKE.

Before commencing to make cake, be sure that you have all the ingredients in the house, and all the implements at hand, such as trays, bowls, large dishes, large strong iron spoons, egg-beaters, etc.

Use none but the best family flour in making cake. It is a good plan to sift it before weighing or measuring it, and to let it air and sun several hours before using it; as this makes it much lighter.

It is a great mistake to set aside rancid or indifferent butter for cake-making. The butter used for the purpose should be good and fresh.

Always use granulated sugar or else powdered loaf or cut sugar; as pulverized sugar is apt to have plaster of Paris or other foreign elements in it. Never use brown or even clarified sugar in cake-making, unless it be for gingerbread.

Do not attempt to make cake without fresh eggs. Cream of tartar, soda and yeast powders are poor substitutes for these.

A fresh egg placed in water will sink to the bottom.