Part 8

Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till boiling, allow to boil for five minutes, stirring all the time. Strain into an earthenware gravy boat.

CHOCOLATE SAUCE

5 squares grated chocolate ½ lb. (1 cup) sugar 1 gill (½ cup) milk 1 teaspoonful vanilla extract

Put these ingredients into a fireproof dish over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.

Serve at once with ice cream.

CUCUMBER SAUCE

4 large cucumbers 1 teaspoonful white pepper 1 grated onion 1 teaspoonful salt 3 tablespoonfuls tarragon vinegar 1½ gills (¾ cup) whipping cream

Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar.

Mix and fold in the whipped cream at serving time.

CUSTARD SAUCE

2 eggs 1 pint (2 cups) milk 1 tablespoonful cornstarch 1 tablespoonful sugar ½ teaspoonful vanilla extract

Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle.

Add the vanilla extract.

Serve hot or cold.

CURRANT SAUCE

3 ozs. (3 tablespoonfuls) currants 1 tablespoonful fine bread crumbs 4 cloves 1 oz. (1 heaping tablespoonful) butter 1 wineglassful port wine 1 blade mace

Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat.

The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.

This sauce is good served with venison.

EGG SAUCE

1 yolk hard cooked egg 2 raw egg yolks 1 tablespoonful lemon juice 1 teaspoonful chopped parsley Salt, pepper, and paprika 1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ pint (1 cup) milk 1 gill (½ cup) stock

Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.

Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.

ESPAGNOLE SAUCE

2 ozs. (2 heaping tablespoonfuls) butter 2 tablespoonfuls flour 1 pint (2 cups) brown stock 1 carrot 1 shallot 1 small onion 1 small slice ham 1 wineglassful sherry wine 1 gill (½ cup) tomato sauce Salt and pepper

Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown color.

Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use.

HARD SAUCE

4 ozs. (4 heaping tablespoonfuls) butter 2 ozs. (2 heaping tablespoonfuls) sugar 2 heaping tablespoonfuls chopped almonds 1 tablespoonful sherry wine or brandy

Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.

Chill and serve in a heap in a dainty ramequin.

HOLLANDAISE SAUCE

4 egg yolks 4 ozs. (4 heaping tablespoonfuls) sweet butter 2 tablespoonfuls vinegar 1 tablespoonful cold water Salt to taste

Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar.

Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt.

HORSERADISH SAUCE

6 tablespoonfuls grated horseradish 1 egg yolk ½ teaspoonful salt 1 tablespoonful vinegar 1 gill (½ cup) whipping cream

Mix the horseradish, yolk of egg, and salt together, then add the vinegar and fold in the whipped cream.

If the horseradish is already in vinegar, omit the tablespoonful of vinegar and press the horseradish until dry.

LEMON SAUCE

2 lemons 1 oz. (1 heaping tablespoonful) sugar 1 tablespoonful cornstarch ½ pint (1 cup) water

Put the water on to boil in a fireproof dish. Mix the cornstarch smoothly and thinly with the strained lemon juice. When the water boils, pour in the cornstarch and stir till it boils. Now add the sugar and the grated rind of the lemons.

Serve hot in an earthenware sauce boat.

MAYONNAISE SAUCE

½ pint (1 cup) olive oil 1 egg yolk 1 tablespoonful vinegar 1 tablespoonful lemon juice ½ teaspoonful powdered sugar ¼ teaspoonful salt Dash of red pepper ¼ teaspoonful mustard

Mix together in an earthenware bowl the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the olive oil gradually, beating constantly.

When several teaspoonfuls of the oil have been added, a small egg-beater may be substituted for the wooden spoon, and the oil may be added faster.

When the mixture becomes too thick to beat easily, add a little of the lemon juice or vinegar, then more oil, and so on, alternating until all the ingredients are used. If liked, add more seasonings.

MUSHROOM GRAVY

¼ lb. chopped mushrooms 1 heaping teaspoonful flour Salt and pepper 1 slice onion ½ pint (1 cup) water 1 tablespoonful mushroom ketchup 1 oz. (1 heaping tablespoonful) butter Salt and pepper to taste ¼ teaspoonful meat extract

Fry the mushrooms, onion, and the flour in the butter in a fireproof dish for a few minutes, add the seasonings, meat extract, mushroom ketchup, and the water; boil for eight minutes, stirring occasionally, and serve.

If preferred, the mushrooms can be rubbed through a sieve to press out all the juice; they can then be reheated and served.

ONION SAUCE

4 onions Salt and pepper 1 dessertspoonful vinegar 1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ teaspoonful sugar 2 tablespoonfuls cream ½ pint (1 cup) milk

Peel the onions and drop them into plenty of boiling salted water, add the vinegar, and boil for a quarter of an hour. Drain and rinse them in clean warm water and chop them up. Melt the butter in a fireproof dish, stir in the flour, then gradually add the milk, and stir till they boil; add the sugar, onions, and a little salt and pepper; stir till boiling; rub the whole through a sieve, reheat, then add the cream and serve hot.

OYSTER SAUCE

12 oysters 1 tablespoonful butter 1 tablespoonful flour Salt and pepper 1 gill (½ cup) milk 1 gill (½ cup) stock 1 gill (½ cup) cream A few drops lemon juice

Blend the butter and flour together in a fireproof dish, then add gradually the milk and stock and boil for five minutes, stirring all the time; add the lemon juice, cream, salt, pepper, and the oysters divided into two or four pieces, according to size.

Do not boil the sauce after the oysters are added.

PARSLEY SAUCE

3 tablespoonfuls chopped parsley ½ pint (1 cup) milk Pepper and salt to taste 2 ozs. (2 heaping tablespoonfuls) butter 1 oz. (1 heaping tablespoonful) flour

Blend the butter and the flour in a fireproof dish, then gradually add the milk, stir till boiling; add the seasonings and cook for eight minutes; then add the chopped parsley, stir, and serve.

PLUM SAUCE

1 pint (2 cups) stoned plums 1 gill (½ cup) water 4 ozs. (4 heaping tablespoonfuls) sugar 1 teaspoonful lemon extract

Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding.

PISTACHIO SAUCE

2 ozs. (2 heaping tablespoonfuls) chopped pistachio nuts 1 tablespoonful cornstarch 1 gill (½ cup) water 1 oz. (1 heaping tablespoonful) sugar 1 tablespoonful cream 1 wineglassful Marsala wine ¼ teaspoonful pistachio extract

Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.

Strain the sauce and it is ready.

SAUCE TARTARE

½ pint (1 cup) mayonnaise sauce 1 tablespoonful chopped parsley 1 tablespoonful chopped olives 1 tablespoonful chopped pickles 1 teaspoonful chopped chives 1 tablespoonful chopped capers

Put the mayonnaise dressing into an earthenware bowl, then mix in all the other ingredients.

TOMATO SAUCE

½ lb. tomatoes or 1 can of tomatoes 1 onion A bunch sweet herbs ½ pint (1 cup) stock or water ½ teaspoonful salt A few drops of red coloring 1 carrot 1 turnip 2 ozs. (2 heaping tablespoonfuls) butter 1 oz. (1 heaping tablespoonful) flour 4 whole peppers Bunch of parsley Blade of mace 1 bay leaf

Put the butter into a casserole with the carrot, turnip, onion, and tomatoes cut up into pieces, add the herbs, parsley, bay leaf, whole peppers, and mace, and fry for ten minutes, then add the flour, the stock or water, salt, and red coloring, stir till boiling, then simmer slowly for forty minutes, rub through a sieve, reheat, and serve.

WHITE SAUCE

1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ pint (1 cup) milk or water 1 bay leaf A few drops lemon juice Salt and pepper to taste

Blend the butter and the flour together in an earthenware dish, then add the milk, bay leaf, and salt, stir over the fire until it boils and thickens, then remove the bay leaf, season it to taste with salt, pepper, and lemon juice, and it is ready.

To make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract.

CAKE AND BREAD RECIPES

“_’Tis passing good: I prithee let me have it_”

APPLE BREAD

½ compressed yeast cake ½ pint (1 cup) milk 1 lb. (4 cups) flour 3 ozs. (3 heaping tablespoonfuls) sugar 6 ozs. (¾ cup) butter 3 eggs Apple sauce

At night dissolve the yeast cake in the milk. The milk should be heated to boiling point, then cooled to lukewarm. Sift the flour into an earthenware basin, add the sugar, and rub the butter well into them. Add the milk, the eggs well beaten, and beat with a wooden spoon until the dough is blistered.

Cover and set over night in a warm place. The next day roll the dough in two cakes, each about half an inch thick; spread the lower one with tart apple sauce, then butter the other slightly and lay over it, and let them rise together in a buttered fireproof dish for half an hour.

Bake in a moderate oven till the bread is ready. When taken from the oven spread with more apple sauce; dredge with sugar and return to the oven to glaze.

Serve hot.

APPLE SAUCE CAKE

½ pint (1 cup) sour apple sauce 1 teaspoonful baking soda ½ lb. (1 cup) sugar ¼ lb. (½ cup) butter or lard 1 saltspoonful salt ½ teaspoonful powdered cloves 1 teaspoonful powdered cinnamon ¼ teaspoonful grated nutmeg 3 tablespoonfuls warm water 7 ozs. (1¾ cups) flour 1 cupful Sultana raisins

Cream the butter and sugar together, add the salt, spices, raisins, cleaned, the soda dissolved in the warm water, apple sauce, and the flour. Beat all thoroughly together and pour into a buttered and floured shallow casserole.

Bake in a moderate oven for forty-five minutes.

BRANDY CAKE

6 ozs. (¾ cup) butter 12 ozs. (1½ cups) sugar 2 eggs ¾ lb. (3 cups) flour 3 gills (1½ cups) milk 2 heaping teaspoonfuls baking powder 1 gill (½ cup) brandy

Beat the butter and sugar to a cream, then add the yolks of the eggs, beating them well in, the milk, flour, baking powder, brandy, and the whites of eggs beaten stiffly.

Turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour.

CHEESE CAKE

4 ozs. (½ cup) butter 1 lb. (2 cups) sugar 4 eggs 4 ozs. (1 cup) flour ½ pint (1 cup) milk 2 lbs. pot cheese 1 lemon Pastry

Line a well-buttered casserole with pie crust. Beat the butter and sugar to a cream, then beat in the yolks of the eggs, add the flour, milk, cheese, grated lemon rind, and the stiffly beaten whites of the eggs.

Bake for fifty minutes in a moderate oven. Allow it to cool in the casserole. Dust thickly over with powdered sugar.

CHOCOLATE CAKE

4 ozs. (½ cup) butter 12 ozs. (1½ cups) sugar 2 eggs 1 gill (½ cup) sour milk 1 square chocolate 1 gill (½ cup) boiling water 1 teaspoonful vanilla extract ½ teaspoonful rose extract ½ lb. (2 cups) flour 1 teaspoonful baking soda

Cream the butter and sugar together, then add the eggs well beaten, the milk, the chocolate dissolved in the boiling water, the extracts, the flour, and the soda.

Mix carefully, turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour.

COCOA SPONGE CAKE

2 ozs. (¼ cup) cocoa 3 eggs 1 gill (½ cup) cold water 1 teaspoonful vanilla extract 2 teaspoonfuls baking powder 1 teaspoonful powdered cinnamon ¼ teaspoonful salt 7 ozs. (1¾ cups) flour ¼ teaspoonful grated nutmeg 12 ozs. (1½ cups) sugar

Beat up the yolks of the eggs till light, then add the water, sugar, and vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and baking powder, then add them to the sugar. Fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready.

COFFEE BREAD

½ pint (1 cup) scalded milk 4 ozs. (½ cup) butter 4 ozs. (½ cup) sugar ½ teaspoonful salt 1 compressed yeast cake 1 gill (½ cup) warm milk 1 egg 1 cupful Sultana raisins Flour

Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.

Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.

Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three tablespoonfuls of butter, add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon. When the sugar is almost melted, add three heaping tablespoonfuls of flour.

Bake in a hot oven for thirty-five minutes.

CORN BREAD

3 gills (1½ cups) yellow corn meal ½ pint (1 cup) sweet milk ½ pint (1 cup) buttermilk ½ teaspoonful baking soda 1 teaspoonful salt 2 eggs

Mix the milks, soda, salt, and the eggs well beaten, then beat them into the meal.

Butter a casserole, set it in the oven till hot, pour in the batter to the depth of three-quarters of an inch, and bake in a hot oven till ready.

CURRANT CAKE

6 ozs. (6 heaping tablespoonfuls) cleaned currants 1 lb. (4 cups) flour 4 ozs. (4 heaping tablespoonfuls) sugar 2 teaspoonfuls baking powder 4 eggs ½ cupful chopped nuts ½ lb. (1 cup) butter 1 teaspoonful lemon extract Pinch of salt

Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently.

Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour.

DATE CAKE

1 lb. dates, stoned and halved ½ lb. (1 cup) butter ½ lb. (1 cup) sugar 2 eggs 1 teaspoonful baking soda 1 gill (½ cup) boiling water 1 lb. chopped walnut meats 2 cupfuls Sultana raisins ½ lb. (2 cups) flour 1 teaspoonful almond extract

Beat the butter and sugar together until creamy, then add the eggs well beaten. Dissolve the soda in the boiling water, then add it with the nuts, fruit, extract, and flour. Mix thoroughly, turn into a buttered and floured fireproof dish, and bake in a moderate oven for one hour.

DUTCH APPLE CAKE

Apples, cored and sliced 1 oz. (1 heaping tablespoonful) butter, melted 3 eggs 1 teaspoonful lemon extract 4 ozs. (4 heaping tablespoonfuls) sugar ½ lb. (2 cups) flour ¼ teaspoonful salt 2 heaping teaspoonfuls baking powder ½ pint (1 cup) milk

Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour. Beat till smooth, then add the baking powder, lemon extract, and fold in the stiffly beaten whites of the eggs.

Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour.

Serve hot with sweet sauce flavored with lemon extract or with cream.

FRUIT CAKE

½ lb. (1 cup) butter 1½ lbs. (3 cups) sugar 6 eggs 1 pint (2 cups) sour cream 1 teaspoonful soda 1¾ lbs. (7 cups) flour 1 grated nutmeg ½ teaspoonful powdered mace 1 lb. currants 1 lb. Sultana raisins ½ lb. chopped citron peel 1 lemon 1 teaspoonful rose extract ¼ teaspoonful salt

Cream the butter and sugar together, add gradually the yolks of the eggs well beaten, the soda mixed with the cream, flour, salt, spices, grated rind and strained lemon juice, the chopped citron peel, currants, rose extract, raisins, and the whites of eggs beaten stiffly.

Mix carefully, turn into a large buttered casserole, and bake for two and a half hours in a steady oven.

FUDGE CAKE

4 ozs. (½ cup) butter ½ lb. (1 cup) sugar 2 eggs 1 gill (½ cup) milk 6 ozs. (1½ cups) flour 2½ teaspoonfuls baking powder 2 ozs. melted unsweetened chocolate ½ teaspoonful vanilla extract

Cream the butter and sugar together, then add the yolks of eggs well beaten, the whites stiffly beaten, milk, flour, baking powder, chocolate, and extracts.

Mix well and pour into a buttered and floured shallow casserole. Bake for forty minutes in a moderate oven. When cold, cover with any good white frosting.

HICKORY NUT CAKE

1½ cupfuls hickory nut meats 1 lb. (2 cups) sugar ½ lb. (1 cup) butter 3 eggs ½ pint (1 cup) buttermilk 1 teaspoonful baking soda 1 lb. (4 cups) sifted flour ¼ teaspoonful salt 1 teaspoonful almond extract

Cream the butter and sugar together, then add the eggs well beaten, the salt, extract, the soda dissolved in the buttermilk, flour, and the nuts chopped.

Mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour.

IMPERIAL CAKE

1 lb. (2 cups) butter 1 lb. (2 cups) sugar 10 eggs 1¼ lbs. (5 cups) flour 3 ozs. (3 heaping tablespoonfuls) blanched and halved pistachio nuts ¼ lb. (½ cup) preserved cherries 1 gill (½ cup) cream 2 teaspoonfuls baking powder 1 teaspoonful pistachio extract

Beat the butter and sugar to a cream, then beat in the yolks of the eggs one by one, add the cream, flour, baking powder, the nuts, cherries, extract, and whites of eggs beaten to a stiff froth.

Mix carefully, turn into a buttered and floured casserole, and bake in a moderate oven for one and a half hours.

MOTHER’S CAKE

1½ cups (¾ pint) yellow corn meal 2 ozs. (¼ cup) sugar 3 gills (1½ cups) sour milk 2 ozs. (½ cup) flour 1 teaspoonful baking powder ½ teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful melted butter or lard

Put the sugar into a basin, add the corn meal, flour, baking powder, salt, soda, and the milk. Beat well, then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for thirty-five minutes.

POTATO CAKE

6 ozs. (¾ cup) butter 1 lb. (2 cups) sugar ½ lb. (2 cups) flour ½ pint (1 cup) hot mashed potatoes 1 gill (½ cup) milk ⅓ cupful melted chocolate ½ pint (1 cup) English walnut meats 2 teaspoonfuls baking powder 1 teaspoonful powdered cloves 1 teaspoonful powdered cinnamon ½ teaspoonful grated nutmeg 4 eggs

Beat the butter and sugar to a cream, then add the potatoes, milk, chocolate, yolks of eggs well beaten, flour, baking powder, cloves, nutmeg, cinnamon, and whites of eggs beaten to a stiff froth.

Mix all together, then add the chopped nuts. Turn into a buttered and floured casserole, and bake in a moderate oven for forty-five minutes.

SOFT GINGERBREAD

6 ozs. (¾ cup) butter 6 ozs. (¾ cup) sugar ½ pint (1 cup) milk (sour preferred) ½ pint (1 cup) molasses 2 eggs 2 teaspoonfuls powdered ginger 2 teaspoonfuls powdered cinnamon ¼ teaspoonful grated nutmeg 1 teaspoonful baking soda 3 tablespoonfuls hot water 11 ozs. (2¾ cups) flour

Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for three-quarters of an hour.

SPICE CAKE

4 ozs. (½ cup) butter 4 ozs. (½ cup) sugar ½ lb. (2 cups) flour 1½ teaspoonfuls baking powder 1 egg ½ teaspoonful powdered ginger ½ teaspoonful powdered cinnamon Some lemon marmalade

Rub the butter finely into the flour, add the sugar, baking powder, and spices. Beat up the egg, add it gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out, and line a greased fireproof plate with one of them, spread over with the marmalade, spread the other piece on the top, and pinch it neatly round the edges.

Bake in a hot oven for half an hour.

RAISIN BREAD

1½ pints (3 cups) yellow corn meal ¾ pint (1½ cups) Graham flour ¾ pint (1½ cups) white flour ½ pint (1 cup) molasses 1 teaspoonful baking soda 1 gill (½ cup) hot water 1 teaspoonful salt ¾ pint (1½ cups) Sultana raisins Sour milk

Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk.

Fill a buttered casserole half full with the mixture, cover, and steam for three hours.

PICKLE RECIPES

“_What relish is this?_”

APPLE RELISH

7 lbs. apples 2 lbs. Sultana raisins 1 pint (2 cups) vinegar 3½ lbs. sugar 3 lemons 2 tablespoonfuls orange flower water 1 teaspoonful powdered cloves 2 teaspoonfuls powdered cinnamon

Clean the raisins and put them into an earthenware pan with the orange flower water, the strained lemon juice, sugar, vinegar, spices, and apples chopped.

Cook steadily for thirty minutes. Divide into jars and cover.

CHUTNEY

1 lb. dried peaches 1 lb. dried apricots 1 lb. dates 2 lbs. Sultana raisins ½ lb. currants 2 lbs. sugar ¾ pint (1½ cups) vinegar 1 heaping tablespoonful (1 oz.) salt 1 tablespoonful red pepper 1 tablespoonful powdered cinnamon 1 tablespoonful powdered cloves 2 tablespoonfuls chopped garlic

Wash the peaches and apricots, cover them with cold water, and soak for twelve hours; put them into an earthenware dish, add the dates, seeded and cut into small pieces, add one cupful of cold water, and stew till they are soft. Add all the other ingredients and simmer for twenty minutes, stirring frequently.

CORN RELISH

18 ears corn 2 lbs. sugar 1 firm cabbage 5 large sliced onions 3 red peppers 1 head celery 3 pints (6 cups) vinegar 1 teaspoonful turmeric 1 teaspoonful dry mustard

Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped.

Cook for twenty minutes, then can and cover.

CUCUMBER MANGOES

6 large cucumbers 2 ozs. mustard seeds 2 ozs. chopped garlic 2 quarts (8 cups) vinegar 1 oz. white whole peppers 1 oz. bruised ginger 4 blades mace 2 ozs. salt 1 oz. mustard 1 oz. scraped horseradish ½ cupful currants