Prepare the beet-roots as in No. 696 ; when cold, slice them with about a third part of onion.s, sliced in the same way, and siirinkle ■with salt. To a quart jar, nearly full, allow one pint and a half of vinegar ; boil the -vinegar udth quarter of an ounce of whole black pepper, quarter of an ounce of sliced ginger, and quarter of an ounce of mace✪ Beet-Roots and Onions and Cayenne-pods, together ; pour it over the beet-roots and onions ; cover it immediately, and when cold, tie it up vdth two folds of paper. It ■will be ready for use in about a week. No. 698. — French Beans. Pour boiling brine over the beans ; cover them closely, and let them remain till the following day; then drain, and dry them ; boil the vinegar, adding Jamaica pepper and black pepper-corns, a little mace✪ French Beans, and ginger, and pour it over the beans. Repeat boiling the -vinegar every day till the beans look green. Radish pods may be done in the same way. No. 699. — Red Cabbage. Slice the cabbage very thin ; salt it well ; put it into an earthen dish, and let it remain closely covered for two days ; VEGETARIAN COOKERT. 255 then drain it in a sieve, and put it into a jar ; set some good vinegar on the fire, adding ginger, black pepper-corns, and a piece of saltpetre about the size of a nut✪ Red Cabbage ; when boiling, pour it on the cabbage, and cover it closely, and when cold, tie two folds of paper over the jar. It ■will be ready for use in a few days> ITo. 700. — Cauliflowers. Cut the cauliflowers in small sprigs ; put them into ajar, and sprinkle them well mth salt ; pour sufficient boiling water over to cover them ; tie paper over and let them remain till the next day ; then drain them carefully, and spread them on a clean cloth ; cover them ivith another, and let them remain till the following day, when they 'will • be quite dry ; boil some good white vinegar, adding ■white pepper-corns, a little bruised ginger, scraped horse-radish, and a little mace ; put the cauli- flowers into a stone jar, and poiw the ■vinegar, boiling hot, upon them. No. 701. — Cucumbers. The cucumbers should be fresh gathered, and of the small long sort. Pour over them a strong brine of salt and water ; cover them closel)'', and let them remain twenty-four hours ; then stir them gently ; drain, and dry them in a cloth ; boil some good vinegar ivith sliced ginger. Cayenne-pods, and black pepper-corns ; when boiling, put in the cucumbers, cover, and let them boil quickly three minutes ; put them ■with the ■vine- gar into the jar, and cover them closely. The encumbers should be very crisp and green, when done in this way, but if not sufficiently green ■with once boUing, the vinegar should be boiled again the next day, and poured on them immediately. No. 702. — Cucumber Mangoes. Lay the cucumbers in strong brine, and let them remain two days ; then wipe them dry ; cut open one side, and take out ' the seeds with a scoop ; in each cucumber put a clove of garlic, three esehalots, a small onion, a clove, a little sliced ginger. 258 VEGETAIUAN COOKERY. Oayenne-pods, and black pepper-corns, and fill them up with mustard-seed, and scraped horse-radish ; stitch up the opening, and put the mangoes close together in a broad jar, and pour over sufiScient boiling vinegar to cover them. The vinegar should be boiled every day till the mangoes are green. The large green cucumbers are the best. No. 703. — Indian Pickle. ✪ Onion Pickle

AI-modernized reading of the original text

Prepare the beet-roots as in No. 696 ; when cold, slice them with about a third part of onion.s, sliced in the same way, and sprinkle with salt. To a quart jar, nearly full, allow one pint and a half of vinegar ; boil the vinegar with quarter of an ounce of whole black pepper, quarter of an ounce of sliced ginger, and quarter of an ounce of mace and Cayenne-pods, together ; pour it over the beet-roots and onions ; cover it immediately, and when cold, tie it up vdth two folds of paper. It will be ready for use in about a week. No. 698. — French Beans. Pour boiling brine over the beans ; cover them closely, and let them remain till the following day; then drain, and dry them ; boil the vinegar, adding Jamaica pepper and black pepper-corns, a little mace, and ginger, and pour it over the beans. Repeat boil the vinegar every day till the beans look green.en. Radish pods may be done in the same way. No. 699. — Red Cabbage. Slice the cabbage very thin ; salt it well ; put it into an earthen dish, and let it remain closely covered for two days ; then drain it in a sieve, and put it into a jar ; set some good vinegar on the fire, adding ginger, black pepper-corns, and a piece of saltpetre about the size of a nut ; when boiling, pour it on the cabbage, and cover it closely, and when cold, tie two folds of paper over the jar. It will be ready for use in a few days. ITo. 700. — Cauliflowers. Cut the cauliflowers in small sprigs ; put them into ajar, and sprinkle them well mth salt ; pour sufficient boiling water over to cover them ; tie paper over and let them remain till the next day ; then drain them carefully, and spread them on a clean cloth ; cover them with another, and let them remain till the following day, when they 'will • be quite dry ; boil some good white vinegar, adding ■white pepper-corns, a little bruised ginger, scraped horse-radish, and a little mace ; put the cauliflowers into a stone jar, and pour the vinegar, boiling hot, upon them. No. 701. — Cucumbers. The cucumbers should be fresh gathered, and of the small long sort. Pour over them a strong brine of salt and water ; cover them closely', and let them remain twenty-four hours ; then stir them gently ; drain, and dry them in a cloth ; boil some good vinegar with sliced ginger. Cayenne-pods, and black pepper-corns ; when boiling, put in the cucumbers, cover, and let them boil quickly three minutes ; put them with the vinegar into the jar, and cover them closely. The encumbers should be very crisp and green, when done in this way, but if not sufficiently green with once boiling, the vinegar should be boiled again the next day, and poured on them immediately. No. 702. — Cucumber Mangoes. Lay the cucumbers in strong brine, and let them remain two days ; then wipe them dry ; cut open one side, and take out the seeds with a scoop ; in each cucumber put a clove of garlic, three eschalots, a small onion, a clove, a little sliced ginger. Oayenne-pods, and black pepper-corns, and fill them up with mustard-seed, and scraped horse-radish ; stitch up the opening, and put the mangoes close together in a broad jar, and pour over sufficient boiling vinegar to cover them. The vinegar should be boiled every day till the mangoes are green. The large green cucumbers are the best. No. 703. — Indian Pickle.

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Beet-Roots and OnionsFrench BeansRed CabbageCabbage PickleCucumber PickleWalnut PickleCauliflower PickleLemon PickleMushroom PickleMushroom CatsupOnion PickleCucumber MangoesIndian Pickle

Vegetarian cookery