A year's cookery

Indian Pickle: a very convenient Pickle for Family Use. — Take a quantity of any vegetables that can be procured. Cauliflowers, not too much grown, white cabbage, young carrots, cucumbers, beetroot, French beans, &c., are suitable for this purpose. Prepare the vege¬ tables, by cutting away the outer leaves of the cauliflower and dividing it into small branches, cutting the cabbage into very thin shreds, stringing the beans, skinning the onions, slicing the beetroot, trimming and scraping the carrots. Make a brine strong enough to float an egg, throw the vegetables into it, and let them boil one minute ; drain them, and dry them perfectly by shaking a few at a time lightly in a soft cloth. Take as much vinegar as will entirely cover them, and boil it for five minutes with spices in the following proportion ; to two quarts of vinegar, one ounce of whole ginger, one ounce of long pepper, one ounce of black peppercorns, and two cloves of garlic. Mix separately with a little cold vinegar in a basin an ounce of turmeric, and an ounce of flour of mustard, and stir this into the vinegar whilst it is boiling. Mix the vegetables thoroughly, and put them into an unglazed jar, and pour the vinegar, boiling, over them : it must entirely cover them. Cover closely, and keep in a cool place. Keep adding any vegetables that are in season, remem¬ bering always to boil them in brine for a minute and to dry them before putting them with the rest. Nasturtium seeds, radish pods, chillies, gherkins, and celery cut in lengths will be suitable additions. As the vinegar becomes absorbed more must be poured in, but it must be boiled and allowed to go cold before it is put with the pickle. The preparation can be used in about a fortnight, but it will improve with being kept. Pickled Onions. — Take the smallest onions that can be obtained. Those called Reading onions are the best for this purpose. They must be quite ripe and dry, and are in the best condition for the purpose just after they have been harvested. Be careful not to use a steel knife in peeling them, as that would, spoil their colour. With a silver knife take off the two outer skins, when the onion will look clear and white. Put them, as fast as they are ready, into perfectly dry pickling glasses, and cover them with cold vinegar. Tie them down closely and store ; they can be used in three weeks, and will be found excellent. It is a good plan to stand near the fire when peeling onions, or if the eyes water very much the onions can be thrown into hot water. It is best not to do this if it can be helped. Pickled Red Cabbage. — This pickle may be made in August or September. Choose a cabbage with a firm heart and of a deep red colour. Strip away the outer leaves and cut the cabbage into very thin shreds. Spread these on a dish, sprinkle salt well over them, and leave them for twenty-four hours. Squeeze the salt entirely from them. The more thoroughly this is done the better will be the colour of the cabbage. Put them in a jar, cover with cold boiled vinegar, leave the pickle for twenty-four hours, then tie closely, and store in a cool place, This pickle should be quickly used. It deteriorates with keeping. September 1st. Breakfast. Luncheon. Dinner. Boiled Eggs. Cold Shoulder of Mutton. Baked Hake. Potted Grouse. Salad. Neck of Veal, Boned a