Myra's cookery book

14... Mace A little ... Add if liked. 15... Mustard seed 2 OZ. Add. 16... Onions 2 0T3 ... Stick with cloves and add. 17... ... Boil for about 5 minutes. 18... • •• Put the walnuts in jars. 19... ... ... Remove the onions and pour the boiling vinegar on the walnuts. 20... ... ... When cold tie down. 21... Keep the walnuts well covered with vinegar, and add boiled vinegar to them as required. 41 MYRA’S COOKERY BOOK. 15.-MIXED PICKLES. Order. Ingredients. Quantities. Method, I... Mustard J lb. ... Put in a jar or basin. 2... Salt i lb. ... Add. 3" Mustard seed 2 02, Add. 4... Turmeric 3 oz. ... Add. 5--- Black pepper I oz. Add. 6... Cayenne 1 oz. Add. 7... Vinegar ... ... Add, stirring all the time till the mixture is the consistence of thin cream. 8... Cauliflower ... Break in small pieces and put in an earthen jar. g... Celery ... ... Add in small pieces. 10... French beans ... ... Young ones. II... Small onions ... ... Add a few. 12... Gherkins ... ... A few small ones. 13... Nasturtium seeds Young ones only. 14... Red peppers... ... «. A few. 15... Pour the prepared vinegar over them and stir well. 16... Cover the jar closely and keep it in a warm place. 17... ... ... Stir every day for a month. 18... Divide off into glass picklejars, and keep some months before using. 16.-ACHARD PICKLES, French receipt. Order. Ingredients. Quantities. Method. I... Vinegar 5J pints... Put in a large pan. 2... Peppercorns 3 oz. ... Add. 3" Mustard seed 2 oz. Add. 4... Turmeric ilb. ... Add. 5--- Powdered ginger ^ lb. ... Add. 6... Coriander seed I OZ. Add. 7... Capsicums ... J oz. Add, PICKLES. 4^3 ACIIARD PICKLES, French receipt— [continued). Order. Ingredients. Quantities. Method. 8... Let all steep together 8 days- 9... Strain through a cloth, and then through paper. 10... Olive oil ij pint ... Add. II... Cauliflower ... Break in small pieces. 12... Brussels sprouts Choose them small, and remove the outer leaves. 13... Celery ... ... Cut in short lengths. 14... Carrots ... ... Small ones cut in pieces. 15... French beans ... ... Small ones. 16... Asparagus ... ... The tips only. 17... Artichokes ... ... ... The centre only. 18... Maize ... ... A few young ears. 19... Red cabbage ... ... A little, shred very fine. 20... Green oranges ... ... A few small ones. 21... Green apricots ... A few, thinnings from the trees. 22... Nasturtium ... ... Young seeds only. 23... Capers Fresh or pickled. 24... Gherkins ... If large cut in pieces. 25... Vegetable marrow Very small young ones. 26... Capsicums and hot peppers ... ... Red and green. 27... Put all these in a large earthen jar, and pour the prepared vinegar over them. 28... ... Stir them with a wooden spoon. 29... ... Close the Jar tightly. 30... ... ... Let it stand out in the sun for a few days. 31... ... ... They should be kept for some months before using. NoTE.-We do not give the quantities of vegetables required, as any of those named can be omitted, except the capsicums and hot peppers, and more or less of each kind used as required or liked. The jar should be quite three-quarters full before the vinegar is poured over the vegetables. i uviorc me 414 MYRA'S COOKERY BOOK. 17.-INDIAN PICKLES. Order.