Vegetarian cookery

Divide some cauliflowers into pieces, adding some slices of the stalks, also carrots, onions, turnips, cucumbers, and two white cabbages, all cut in slices. Boil a strong brine ; simmer the vegetables in it for two minutes ; drain, and let them dry over a stove, or before the tire, till they are shrivelled, and then put them into a jar. Set four quarts of vinegar on the fire, adding two ounces of flour of mustard, two ounces of ginger, four ounces of black pepper-corns, half an ounce of cloves, some scraped horse-radish, a few eschalots, and a few Cayenne pepper-pods ; boil the whole, and pour it immediately on the pickle ; when quite cold, cover, and tie it closely, and if requisite, add more vinegar. It will be ready for use in about a month. No. 704. — Lemons. Grate off the yellow rind of small lemons ; put them in a broad earthen jar, covering them entirely with salt ; let them remain a fortnight; then scald them three times with salt and water, letting them remain till cold each time ; then put them in ajar, and boil as much vinegar as will cover them, adding white pepper-corns, sliced ginger, and mace, and cover them in the usual way. Care should be taken to keep them well covered with vinegar. No. 705. — Mushrooms. Use only the buttons ; rub them with a bit of flannel and salt ; put them into a pan, and sprinkle them with salt, adding white pepper and a little mace ; as the liquor comes out, shake them over a gentle fire till nearly dried up, keeping the pan uncovered ; then add sufficient vinegar to cover the mushrooms, and when thoroughly hot, but not boiling, put them into small jars or bottles. No. 706. — Mushrooms Take any quantity of button mushrooms ; wipe them with flannel and salt, putting them into water as they are done; then wash them, and put them into a clean brass or block-tin pan, adding salt ; set them over a slow fire for ten or fifteen minutes ; drain them in a sieve, and spread them on a cloth till cold ; then put them in bottles, with the cold liquid previously drained from them ; cork the bottles, and either cement them, or use Betts’s capsules. No. 707. — Onions. Peel some small onions, and put them as they are done, into a jar of strong salt and water ; cover them, and change the brine once each day for three successive days ; then set them over the fire in milk and water, till near boiling ; drain, and lay them between two clean cloths ; when dry, put them in jars or bottles ; boil some distilled vinegar, adding salt, white pepper, mace, and one or two bay leaves, and when cold, pour it on the onions. They will not look white with any other vinegar. No. 708. — Walnuts. Boil some strong salt and water ; skim it well ; pour it over the walnuts, and let them remain six days ; make a strong brine ; ^drain, and put them into it, and let them remain a week; then drain, and dry them with a cloth; pour over them, when quite hot, as much good vinegar, boiled with mace, allspice, bruised cloves, scraped horse-radish, and black peppercorns, as will cover them ; a little garlic and mustard seed may be added, and when cold, cover, and tie them closely. They will be ready in six months. Walnuts are more liable to become black and soft when they have been steeped in brine, but are sooner ready for use. They should be gathered before the shells become hard. VEGETARIAN COOKERY.