 Section 21 of the Book of Household Management. Cucumber Sauce, $3.98 Ingredients 3 or 4 cucumbers, 2 ounces of butter, 6 tablespoonfuls of brown gravy. Mode. Peel the cucumbers, quarter them, and take out the seeds. Cut them into small pieces, put them in a cloth, and rub them well to take out the water which hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good color. Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes when it will be ready to serve. Time. Altogether, one half hour. Pickled cucumbers, $3.99. Ingredients 1 ounce of whole pepper, 1 ounce of bruised ginger, sufficient vinegar to cover the cucumbers. Mode. Cut the cucumbers into thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days they will be fit for use. Illustration. Long pepper. Long pepper. This is the produce of a different plant from that which produces the black. It consisting of the half ripe flower heads of what naturalists call Piper Longum and Chaba. It is the growth, however, of the same countries. Indeed, all the spices are the produce of the tropical climates. Only. Originally, the most valuable of these were found in the Spice Islands or Moluccas of the Indian Ocean, and were highly prized by the nations of antiquity. The Romans indulged in them to a most extravagant degree. The long pepper is less aromatic than the black, but its oil is more pungent. Cucumber sauce. White. 400. Ingredients. Three or four cucumbers. Half a pint of white stock. Recipe number 107. Cayenne and salt to taste. The yolks of three eggs. Mode. Cut the cucumbers into small pieces after peeling them and taking out the seeds. Put them in a stew pan with the white stock and seasoning. Simmer gently till the cucumbers are tender, which will be in about one quarter hour. Then add the yolks of the eggs well beaten. Stir them to the sauce, but do not allow it to boil, and serve very hot. Time altogether one half hour. Cucumber vinegar. A very nice addition to salads. Number 401. Ingredients. 10 large cucumbers or 12 smaller ones. One quart of vinegar. Two onions. Two shallots. One tablespoon full of salt. Two tablespoons of pepper. One quarter teaspoon full of cayenne. Mode. Pair and slice the cucumbers. Put them in a stone jar or wide mouth bottle with the vinegar. Slice the onions and shallots, and add them with all the other ingredients to the cucumbers. Let it stand four or five days. Boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, etc., as well as a great improvement to salads or to eat with cold meat. German method of keeping cucumbers for winter use. 402. Ingredients. Cucumbers. Salt. Mode. Pair and slice the cucumbers as for the table. Sprinkle well with salt, and let them remain for 24 hours. Strain off the liquor. Pack in jars a thick layer of cucumbers and salt alternately. Tie down closely, and when wanted for use, take out the quantity required. Now wash them well in fresh water, and dress as usual with pepper, vinegar, and oil. Illustration. The cucumber. The cucumber. Though the melon is far superior in point of flavor to this fruit, yet it is allied to this cucumber, which is known to naturalists as Cucumia Sativius. The modern Egyptians, as did their forefathers, still eat it and others of its class. Cucumbers were observed too by Bishop Herber, beyond the Ganges in India, and Burkhart noticed them in Palestine. C. 127. An excellent way of preserving cucumbers. 403. Ingredients. Salt and water. One pound of lump sugar. The rind of one lemon. One ounce of ginger. Cucumbers. Mode. Choose the greenest cucumbers, and those that are most free from seeds. Put them in strong salt and water with a cabbage leaf to keep them down. Tie a paper over them and put them in a warm place till they are yellow. Then wash them and set them over the fire in fresh water with a very little salt and another cabbage leaf over them. Cover very closely, but take care they do not boil. If they are not a fine green, change the water again, cover them as before, and make them hot. When they are a good color, take them off the fire and let them cool. Cut them in quarters, take out the seeds and pulp, and put them into cold water. Let them remain for two days changing the water twice each day to draw out the salt. Put the sugar with one quarter pint of water in a saucepan over the fire. Remove the scum as it rises and add the lemon peel and ginger with the outside scraped off. When the syrup is tolerably thick, take it off the fire and when cold, wipe the cucumbers dry and put them in. Boil the syrup once in two or three days for the three weeks. Strengthen it if required and let it be quite cold before the cucumbers are put in. Great attention must be paid to the directions in the commencement of this recipe as if these are not properly carried out the result will be far from satisfactory. Seasonable. This recipe should be used in June, July, or August. Illustration. Salt Mine at Norwich. Common salt. By this we mean salt used for cooking purposes, which is found in great abundance both on land and in the waters of the ocean. Sea or salt water, as it is often called, contains it has been discovered about three percent of salt on average. Solid rocks of salt are also found in various parts of the world and in the country of Chester contains many of these mines and it is from there that much of our salt comes. Some springs are so highly impregnated with salt as to have received the name of brine springs and are supposed to have become so by passing through the salt rocks below ground and thus dissolving a portion of this mineral substance. We hear given engraving of a salt mine at Norwich Cheshire where both salt mines and brine springs are exceedingly productive and are believed to have been wrought so far back as during the occupation of Britain by the Romans. Custard sauce for sweet puddings or tarts. 404. Ingredients. One pint of milk, two eggs, three ounces of pounded sugar, one tablespoon full of brandy. Mode. Put the milk in a very clean saucepan and let it boil. Beat the eggs, stir to them the milk and pounded sugar and put the mixture into a jug. Place the jug in a saucepan of boiling water. Keep stirring well until it thickens but do not allow it to boil or it will curdle. Serve the sauce in a terrine, stir in the brandy and grate a little nutmeg over the top. This sauce will be made very much nicer by using cream instead of milk but the above recipe will be found quite good enough for ordinary purposes. Average cost. Six pence per pint. Sufficient. This quantity for two fruit tarts or one pudding. Dutch sauce for fish. 405. Ingredients. One half teaspoon full of flour, two ounces of butter, four tablespoons full of vinegar, the yolks of two eggs, the juice of half a lemon, salt to taste. Mode. Put all the ingredients except the lemon juice into a stew pan. Set it over the fire and keep continually stirring. When it is sufficiently thick take it off as it should not boil. If however it happens to curdle, strain the sauce through a tammy, add the lemon juice and serve. Terragon vinegar may be used instead of plain and by many is considered far preferable. Average cost. Six pence. Note. This sauce may be poured hot over salad and left to get quite cold when it should be thick, smooth and somewhat stiff. Excellent salads may be made of hard eggs or the remains of salt fish flake nicely from the bone by pouring over a little of the above mixture when hot and allowing it to cool. Illustration. The lemon. The lemon. This fruit is a native of Asia and is mentioned by Virgil as an antidote to poison. It is hardier than the orange and as one of the citron tribe was brought into Europe by the Arabians. The lemon was first cultivated in England in the beginning of the 17th century and is now often to be found in our greenhouses. The kind commonly sold however is imported from Portugal, Spain and the Azores. Some also come from St. Helena but those from Spain are esteemed the best. Its juice is now an essential for culinary purposes but as an anti-scorbutic its value is still greater. This juice which is called citric acid may be preserved in bottles for a considerable time by covering it with a thin stratum of oil. Shrub is made from it with rum and sugar. Green Dutch sauce or Hollandaise Verte. 406. Ingredients. Six tablespoonfuls of bechamel recipe number 367. Seasoning to taste of salt and cayenne. A little parsley green to color. The juice of half a lemon. Mode. Put the bechamel into a saucepan with the seasoning and bring it to a boil. Make a green coloring by pounding some parsley in a mortar and squeezing all the juice from it. Let this just simmer then add it to the sauce. A moment before serving put in the lemon juice but not before for otherwise the sauce would turn yellow and its appearance thus be spoiled. Average cost. Four pence. Bechamel sauce. This sauce takes its name from a Monsieur Bechamel. A rich French financier who according to Bourne authorities invented it whilst others affirm he only patronized it. Be this as it may it is one of the most pleasant sauces which come to the table and should be most carefully and intelligently prepared. It is frequently used as in the above recipe has a principle ingredient and basis for other sauces. To pickle eggs 407. Ingredients. 16 eggs. One quart of vinegar. One half ounce of black pepper. One half ounce of Jamaica pepper. One half ounce of ginger. Mode. Boil the eggs for 12 minutes then dip them into cold water and take off the shelves. Put the vinegar with the pepper and ginger into a stew pan and let it simmer for 10 minutes. Now place the eggs in a jar pour over them the vinegar etc. Boiling hot and when cold tie them down with bladder to exclude the air. This pickle will be ready for use in about a month. Average cost for this quantity one shilling nine pence. Seasonable. This should be made about Easter as at this time eggs are plentiful and cheap. A store of pickled eggs will be found very useful and ornamental in serving with many first and second course dishes. Illustration. Ginger. The ginger plant known to naturalists as zinjaber aficionale is a native of the east and west Indies. It grows somewhat like the lily of the valley but its height is about three feet. In Jamaica it flowers about August or September fading about the end of the year. The fleshy creeping roots which form the ginger of commerce are in a proper state to be dug when the stalks are entirely withered. This operation is usually performed in January and February when the roots are taken out of the earth. Each one is picked, scraped separately, washed and afterwards very carefully dried. Ginger is generally considered as less pungent and heating to the system than might be expected from its effects on the organs of taste and it is frequently used with considerable effect as an anti-spasmodic and carminative. Egg balls for soups and made dishes. 408. Ingredients. 8 eggs. A little flour. Seasoning to taste of salt. Mode. Boil 6 eggs for 20 minutes. Strip off the shells. Take the yolks and pound them in a mortar. Beat the yolks of the other two eggs. Add them with a little flour and salt to those pounded. Mix all well together and roll into balls. Boil them before they are put into the soup or other dish they may be intended for. Time. 20 minutes to boil the eggs. Average cost for this quantity. 8 pence. Sufficient. Two dozen balls for one terrain of soup. Egg sauce for salt fish. 409. Ingredients. 4 eggs. One half pint of melted butter. Recipe number 376. When liked a very little lemon juice. Mode. Boil the eggs until quite hard which will be in about 20 minutes and put them into cold water for one half hour. Strip off the shells. Chop the eggs into small pieces not however too fine. Make the melted butter very smoothly by recipe number 376 and when boiling stir in the eggs and serve very hot. Lemon juice may be added at pleasure. Time. 20 minutes to boil the eggs. Average cost 8 pence. Sufficient. This quantity for three or four pounds of fish. Note. When a thicker sauce is required use one or two more eggs at the same quantity of melted butter. Epicurean sauce for steaks chops gravies or fish. 410. Ingredients. One quarter pint of walnut ketchup. One quarter pint of mushroom ditto. Two tablespoons of Indian soy. Two tablespoons of port wine. One quarter ounce of white pepper. Two ounces of shallots. One quarter ounce of cayenne. One quarter ounce of cloves. Three quarter pint of vinegar. Mode. Put the whole of the ingredients into a bottle and let it remain for a fortnight in a warm place occasionally shaking up the contents. Strain and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, etc. Average cost for this quantity. One shilling. Six pence. Illustration. Shallot. This plant is supposed to have been introduced to England by the crusaders who found it growing wild in the vicinity of Escalon. It is a bulbous root and when full grown its leaves wither in July. They ought to be taken up in autumn and when dried in the house will keep till spring. It is called by old authors the barren onion and is used in sauces and pickles, soups, and made dishes and as an accompaniment to chops and steaks. Espanyol or brown Spanish sauce. Four eleven. Ingredients. Two slices of lean ham. One pound of veal. One and one-half pint of white stock. Recipe number 107. Two or three sprigs of parsley. One half a bay leaf. Two or three sprigs of savory herbs. Six green onions. Three shallots. Two cloves. One blade of mace. Two glasses of sherry or Madeira. Thickening of butter and flour. Mode. Cut up the ham and veal into small square pieces and put them into a stew pan. Moisten these with one half pint of the stock recipe number 107 and simmer till the bottom of the stew pan is covered with a nicely colored glaze. When put in a few more spoonfuls to detach it add the remainder of the stock with the spices, herbs, shallots, and onions and simmer very gently for one hour. Strain and skim off every particle of fat and when required for use thicken with butter and flour or with a little roux. Add the wine and if necessary a seasoning of cayenne when it will be ready to serve. Time. One and one half hour. Average cost. Two shillings per pint. Note. The wine in this sauce may be omitted and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes and with most people is a general favorite. Fennel sauce for mackerel. Four twelve. Ingredients. One half pint of melted butter recipe number 376 rather more than one table spoonful of chopped fennel. Mode. Make the melted butter very smoothly by recipe number 376. Chop the fennel rather small, carefully cleansing it from any grit or dirt and put it into the butter when this is on the point of boiling. Simmer for a minute or two and serve in a terrine. Time. Two minutes. Average cost. Four pence. Sufficient to serve with five or six mackerel. Illustration. Fennel. Fennel. This elegantly growing plant of which the Latin name is anetham phoniculum grows best in chalky soils where indeed it is often found wild. It is very generally cultivated in gardens and has much improved on its original form. Various dishes are frequently ornamented and garnished with its graceful leaves and these are sometimes boiled in soups although it is more usually confined in English cookery to the mackerel sauce as here given. Fish sauce. Four thirteen. Ingredients. One and one half ounce of cayenne. Two table spoonfuls of walnut ketchup. Two table spoonfuls of soy. A few shreds of garlic and shallot. One quart of vinegar. Mode. Put all the ingredients into a large bottle and shake well every day for a fortnight. Keep it in small bottles well sealed. In a few days it will be fit for use. Average cost for this quantity. One shelling. Force meat balls for fish soups. Four fourteen. Ingredients. One midling sized lobster. One half an anchovy. One head of boiled celery. The yolk of a hard boiled egg. Salt, cayenne and mace to taste. Four table spoonfuls of breadcrumbs. Two ounces of butter. Two eggs. Mode. Pick the meat from the shell of the lobster and pound it with the soft parts in a mortar. Add the celery. The yolk of the hard boiled egg. Seasoning and breadcrumbs. Continue pounding till the whole is nicely amalgamated. Warm the butter till it is in a liquid state. Well whisk the eggs and work these up with the pounded lobster meat. Make into balls of about an inch in diameter and fry of a nice pale brown. Sufficient from 18 to 20 balls for one terrine of soup. Force meat for cold savory pies. Four fifteen. Ingredients. One pound of veal. One pound of fat bacon. Salt, cayenne pepper and pounded mace to taste. A very little nutmeg. The same of chopped lemon peel. One half teaspoon full of chopped parsley. One half teaspoon full of minced savory herbs. One or two eggs. Mode. Chop the veal and bacon together and put them in a mortar with the other ingredients mentioned above. Pound well and bind with one or two eggs which have been previously beaten and strained. Work the whole well together and the force meat will be ready for use. If the pie is not to be eaten immediately omit the herbs and parsley as these would prevent it from keeping. Mushrooms or truffles may be added. Sufficient for two small pies. Illustration. Marjoram. Marjoram. Although there are several species of marjoram that which is known as the sweet or knotted marjoram is the one usually preferred in cookery. It is a native of Portugal and when its leaves are used as a seasoning herb they have an agreeable aromatic flavor. The winter sweet marjoram used for the same purposes is a native of Greece and the pot marjoram is another variety brought from Sicily. All of them are favorite ingredients in soups, stuffings, etc. Force meat for pike, carp, haddock and various kinds of fish. 416. Ingredients One ounce of fresh butter. One ounce of suet. One ounce of fat bacon. One small teaspoonful of minced savory herbs including parsley. A little onion when liked, shredded very fine. Salt, nutmeg and cayenne to taste. Four ounces of breadcrumbs. One egg. 417. Mode. Mix all the ingredients well together, carefully mincing them very finely. Beat up the egg, moisten with it and work the whole very smoothly together. Oysters or anchovies may be added to this force meat and will be found a great improvement. Average cost? 6 pence. Sufficient for a moderate sized haddock or pike. Force meat for veal, turkeys, fowls, hair, etc. 417. Ingredients Two ounces of ham or lean bacon. One quarter pound of suet. The rind of half a lemon. One teaspoonful of minced parsley. One teaspoonful of minced sweet herbs. Salt, cayenne and pounded mace to taste. Six ounces of breadcrumbs. Two eggs. Mode. Shred the ham or bacon. Chop the suet, lemon peel and herbs, taking particular care that all be very finely minced. Add a seasoning to taste of salt, cayenne and mace. And blend all thoroughly together with the breadcrumbs before wedding. Now beat and strain the eggs. Work these up with the other ingredients and the force meat will be ready for use. When it is made into balls, fry of a nice brown. In boiling lard or put them on a tin and bake for one half hour in a moderate oven. As we have stated before, no one flavor should predominate greatly and the force meat should be of sufficient body to cut with a knife and yet not dry and heavy. For very delicate force meat, it is advisable to pound the ingredients together before binding with the egg. But for ordinary cooking, mincing very finely answers to the purpose. Average cost, eight pence. Sufficient for a turkey, a moderate-sized fillet of veal or a hair. Note, in force meat for hair, the liver of the animal is sometimes added. Boil for five minutes, mince it very small and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of. Illustration. Basil. Sweet herbs. Those most usually employed for purposes of cooking, such as the flavoring of soups, sauces, force meats, etc., are thyme, sage, mint, marjoram, savory, and basil. Other sweet herbs are cultivated for purposes of medicine and perfumery. They are most grateful both to the organs of taste and smelling, and to the aroma derived from them is due, in a great measure, the sweet and exhilarating fragrance of our flowery meats. In town, sweet herbs have to be procured at the greengrocers or herbalists, whilst in the country the garden should furnish all that are wanted. The cook taking great care to have some dried in the autumn for her use throughout the winter months. Force meat for baked pike. 418. Ingredients. Three ounces of breadcrumbs, one teaspoonful of minced savory herbs, eight oysters, two anchovies, these may be dispensed with, two ounces of suet, salt, pepper, and pounded mace to taste, six tablespoonfuls of cream or milk, the yolks of two eggs. Mode. Beard and mince the oysters, prepare and mix the other ingredients by recipe number 416, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stew pan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up. Time. Four or six minutes to thicken. Average cost. Ten pence. Sufficient for a moderate-sized pike. French force meat. 419. It will be well to state in the beginning of this recipe that French force meat, or qunells, consists of the blending of three separate processes, namely panada, udder, and whatever meat you intend using. Panada. 420. Ingredients. The crumb of two penny rolls, four tablespoonfuls of white stock, recipe number 107, one ounce of butter, one slice of ham, one bay leaf, a little minced parsley, two shallots, one clove, two blades of mace, a few mushrooms, when obtainable, butter, the yolks of two eggs. Mode. Soak the crumb of the rolls in milk for about one half hour, then take it out and squeeze so as to press the milk from it. Put the soaked bread into a stew pan with the above quantity of white stock, and set it on one side. Then put into a separate stew pan, one ounce of butter, a slice of lean ham cut small, with a bay leaf, herbs, mushrooms, spices, etc., in the above proportions, and fry them gently over a slow fire. When done, moisten with two tea cup fulls of white stock, boil for twenty minutes, and strain the whole through a sieve over the panada in the other stew pan. Place it over the fire, keep constantly stirring to prevent its burning, and when quite dry, put in a small piece of butter. Let this again dry up by stirring over the fire, then add the yolks of two eggs, mix well, put the panada to cool on a clean plate, and use it when required. Panada should always be well flavored, as the force meat receives no taste from any of the other ingredients when used in its preparation. Boiled calf's udder for French force meats, 421. Put the udder into a stew pan with sufficient water to cover it. Let it stew gently till quite done, when take it out to cool. Trim all the upper parts, cut it into small pieces, and pound well in a mortar till it can be rubbed through a sieve. That portion which passes through the strainer is one of the three ingredients of which French force meats are generally composed, but many cook substitute butter for this, being a less troublesome and more expeditious mode of preparation. Illustration Pistol and Mortar Pistol and mortar, no cookery can be perfectly performed without the aid of the useful instruments shown in the engraving. For pounding things sufficiently fine, they are invaluable, and the use of them will save a good deal of time, besides increasing the excellence of the preparations. They are made of iron, and in that material can be bought cheap, but as these are not available for all purposes, we should recommend, as more economical in the end, those made of wedgewood, although these are considerably more expensive than the former. Veal Canals, 422. Ingredients Equal quantities of veal, panada, recipe 420, and calf's udder, recipe 421. Two eggs, seasoning to taste of pepper, salt, and pounded mace, or grated nutmeg, a little flour. Mode. Take the fleshy part of veal, scrape it with a knife till all the meat is separated from the sinews, and allow about one half pound for an entree. Chop the meat and pound it in a mortar till reduced to a paste. Then roll it into a ball. Make another of panada, number 420, the same size, then another of udder, number 421, taking care that these three balls be of the same size. It is to be remembered that the quality of size and not of weight is here necessary. When the three ingredients are properly prepared, pound them all together in a mortar for some time. For the more canals are pounded, the more delicate they are. Now moisten with the eggs, whites, and yolks, and continue pounding, adding a seasoning of pepper, spices, etc. When the whole is well blended together, mold it into balls or whatever shape is intended, roll them in flour and poach in boiling water, to which a little salt should have been added. If the canals are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside. In the preparation of this recipe, it would be well to bear in mind that the ingredients are to be well pounded and seasoned, and must be made hard or soft according to the dishes they are intended for. For brown or white ragu, they should be firm, and when the canals are used very small, extreme delicacy will be necessary in their preparation. Their flavor may be varied by using the flesh of rabbit, fowl, hair, pheasant, grouse, or an extra quantity of mushroom, parsley, etc. Time, about one-quarter hour to poach in boiling water. Sufficient, one-half pound of veal or other meat with other ingredients in proportion for one entree. Note, the French are noted for their skill in making force meats, one of the principal causes of their superiority in this respect being that they pound all the ingredients so diligently and thoroughly. Anyone with the slightest pretensions to refined cookery must, in this particular, implicitly follow the example of our friends across the channel. Sawyer's recipe for force meats. Take a pound and a half of lean veal from the fillet, and cut it in long thin slices. Scrape with a knife till nothing but the fiber remains. Put it in a mortar, pound it ten minutes or until in a puree. Pass it through a wire sieve. Use the remainder in the stock. Then take one pound of good fresh beef suet, which skinned, shred, and chopped very fine. Put it in a mortar and pound it. Then add six ounces of panada, that is bread soaked in milk and boiled till nearly dry, with the suet. Pound them well together and add the veal. Season with a teaspoon full of salt, a quarter one of pepper, half that of nutmeg. Work all well together. Then add flour, eggs, by degrees. Continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon and poach it in some boiling water, and if it is delicate, firm, and of good flavor, it is ready for use. Fried breadcrumbs 424 Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard or clarified drippings into a frying pan. Bring it to the boiling point, throw in the crumbs, and fry them very quickly. Directly they are done. Lift them out with a slice and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been in the least degree burnt. Fried cippets of bread for garnishing many dishes 425 Cut the bread into thin slices and stamp them out in whatever shape you like. Rings, crosses, diamonds, etc., etc. Fry them in the same manner as the breadcrumbs, in clear boiling lard or clarified drippings, and drain them until thoroughly crisp before the fryer. When variety is desired, fry some of a pale color and others of a darker hue. Fried bread for borders 426 Proceed as above by frying some slices of bread cut in any fanciful shape. When quite crisp, dip one side of the cippet into the beaten white of an egg mixed with a little flour and place it on the edge of the dish. Continue in this manner till the border is completed, arranging the cippets a pale and a dark one alternately. Genovese sauce for salmon, trout, etc. 427 Ingredients One small carrot, a small faggit of sweet herbs, including parsley, one onion, five or six mushrooms, one obtainable, one bay leaf, six cloves, one blade of mace, two ounces of butter, one glass of sherry, one and one half pint of white stock recipe number 107, thickening of butter and flour, the juice of half a lemon. Mode, cut up the onion and carrot into small rings and put them into a stew pan with the herbs, mushrooms, bay leaf, cloves, and mace. Add the butter and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry and stew slowly for one hour, then strain it off into a clean sauce pan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon juice, give one boil when it will be ready for the table. Time, altogether two hours. Average cost, one shilling three pence per pint. Sufficient, half this quantity for two slices of salmon. Illustration, sage. Sage, this was originally a native of the south of Europe, but it has long been cultivated in the English garden. There are several kinds of it, known as the green, the red, the small-leaved, and the broad-leaved balsamic. In cookery, its principal use is for stuffings and sauces, for which the purpose of red is the most agreeable, and the green the next. The others are used for medical purposes. End of Section 21. Recording by Nadia, Toronto, Ontario, Canada. Recording by Katie Gibbany. The Book of Household Management by Isabella Beaton. Recipes, Chapter 10, Part 3. Pickled Gherkins. Ingredients. Salt and water, one ounce of bruised ginger, one half ounce of whole black pepper, one quarter ounce of whole allspice, four cloves, two blades of mace, a little horseradish. This proportion of pepper, spices, etc., for one quart of vinegar. Mode. Let the gherkins remain in salt and water for three or four days. When take them out, wipe perfectly dry and put them into a stone jar. Boil sufficient vinegar to cover them with spices and pepper, etc., in the above proportion, for ten minutes. Pour it, quite boiling, over the gherkins. Cover the jar with vine leaves and put over them a plate, setting them near the fire where they must remain all night. Next day, drain off the vinegar, boil it up again, and pour it hot over them. Cover up with fresh leaves and let the whole remain till quite cold. Now tie down closely with bladder to exclude the air, and in a month or two they will be fit for use. Time, four days, seasonable from the middle of July to the end of August. Gherkins. Gherkins are young cucumbers, and the only way in which they are used for cooking purposes is pickling them, as by the recipe here given. Not having arrived in maturity, they have not, of course, so strongly a developed flavor as cucumbers, and as a pickle they are very general favorites. Gooseberry sauce for boiled mackerel. Ingredients. One pint of green gooseberries. Three tablespoonfuls of bechamel. Number 367. Veal gravy may be substituted for this. Two ounces of fresh butter, seasoning to taste of salt, pepper, and grated nutmeg. Mode. Boil the gooseberries in water until quite tender. Strain them, and rub them through a sieve. Put into a saucepan, the bechamel or gravy. With the butter and seasoning, add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pound of sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit. Time. Boil the gooseberries from twenty minutes to one half hour. Sufficient, this quantity, for a large dish of mackerel. Seasonable, from May to July. The gooseberry. This useful and wholesome fruit. Ribbous gasolaria is thought to be indigenous to the British Isles, and may be occasionally found in a wild state in some of the eastern counties, although, when uncultivated, it is but a very small and inferior berry. The high state of perfection to which it has been here brought is due to the skill of the British gardeners, for in no other country does it attain the same size and flavor. The humidity of the British climate, however, has doubtless something to do with the result, and it is said that gooseberries produced in Scotland, as far north as Inverness, are of a very superior character. Malic and citric acid, blended with sugar, produce the pleasant flavor of the gooseberry, and upon the proper development of these properties, depends the success of all cooking operations with which they are connected. Glaze for covering cold hands, tongues, etc. Ingredients. Stock number 104 or 107, doubling the quantity of meat in each. Mode. We may remark at the outset that unless glaze is wanted in very large quantities, it is seldom made expressly. Either of the stocks mentioned above, boiled down and reduced very considerably, will be found to produce a very good glaze. Put the stock into a stupan, over a nice clear fire, let it boil till it becomes somewhat stiff when keeps stirring to prevent its burning. The moment it is sufficiently reduced, and comes to a glaze, turn it out into the glaze pot of which we have here given an engraving. As, however, this is not to be found in every establishment, a white earthenware jar would answer the purpose, and this may be placed in a vessel of boiling water to melt the glaze when required. It should never be warmed in a saucepan, except on the principle of the Bon Marie, lest it should reduce too much and become black and bitter. If the glaze is wanted of a pale color, more veal than beef should be used in making the stock, and it is as well to omit turnips and celery, as these impart a disagreeable bitter flavor. To glaze cold joints, etc. Melt the glaze by placing the vessel which contains it into the Bon Marie or saucepan of boiling water. Brush it over the meat with a paste brush, and if in places it is not quite covered, repeat the operation. The glaze should not be too dark a color. See Colored Cut of Glazed Ham. Glaze Kettle. This is a kettle used for keeping the strong stock boiled down to a jelly, which is known by the name of glaze. It is composed of two tin vessels, as shown in the cut, one of which, the upper, containing the glaze, is inserted into one of larger diameter and containing boiling water. A brush is put in the small hole at the top of the lid, and is employed for putting the glaze on anything that may require it. The Ban Marie. So long as the time when emperors ruled in Rome and the yellow Tiber passed through a populous and wealthy city, this utensil was extensively employed, and it is frequently mentioned by that profound culinary chemist of the ancients, Apisias. It is an open kind of vessel, as shown in the engraving and explained in our paragraph number eighty-seven, on the French terms used in modern cookery, filled with boiling or nearly boiling water, and into this water should be put all the stupans containing those ingredients which it is desired to keep hot. The quantity and quality of the contents of these vessels are not at all affected, and if the hour of dinner is uncertain in any establishment, by reason of the nature of the master's business, nothing is so certain a means of preserving the flavor of all dishes as the employment of the Ban Marie. Green sauce for green geese or ducklings. Ingredients. One quarter pint of sorrel juice, one glass of sherry, one half pint of green gooseberries, one teaspoon full of pounded sugar, one ounce of fresh butter. Mode. Boil the gooseberries in water until they are quite tender, mash them and press them through a sieve, put the pulp into a saucepan with the above ingredients, simmer for three or four minutes, and serve very hot. Time. Three or four minutes. Note. We have given this recipe as a sauce for green geese, thinking that some of our readers might sometimes require it. But at the generality of fashionable tables, it is now seldom or never served. Sorrel. We gather from the pages of Pliny and Epyseus that sorrel was cultivated by the Romans in order to give it more strength and flavor, and that they also partook of it sometimes stewed with mustard, being seasoned with a little oil and vinegar. At the present day English cookery is not much indebted to this plant, rumix acitosa, although the French make use of it to a considerable extent. It is found in most parts of Great Britain, and also on the continent, growing wild in the grass meadows, and in a few gardens, it is cultivated. The acid of sorrel is very prononce, and is what chemists turn a benoxalate of potash, that is, a combination of oxalic acid with potash. General stock for gravies. Either of the stocks, numbers 104, 105, or 107, will be found to answer very well for the basis of many gravies, unless these are wanted very rich indeed. By the addition of various store sauces, thickening and flavoring, the stocks here referred to may be converted into very good gravies. It should be borne in mind, however, that the goodness and strength of spices, wines, flavorings, etc., evaporate, and that they lose a great deal of their fragrance if added to the gravy a long time before they are wanted. If this point is attended to, a saving of one half the quantity of these ingredients will be affected, as, with long boiling, the flavor almost entirely passes away. The shank bones of mutton, previously well soaked, will be found a great assistance in enriching gravies. A kidney or melt, beef skirt, trimmings of meat, etc., etc., answer very well when only a small quantity is wanted, and, as we have before observed, a good gravy need not necessarily be so very expensive, for economically prepared dishes are oftentimes found as savory and wholesome as dearer ones. The cook should also remember that the fragrance of gravies should not be overpowered by too much spice, or any strong essences, and that they should always be warmed in a bain-marie after they are flavored, or else in a jar or jug placed in a saucepan full of boiling water. The remains of roast meat gravy should always be saved, as, when no meat is at hand, a very nice gravy in haste may be made from it, and when added to hashes, ragus, etc., is a great improvement. Gravy kettle. This is a utensil which will not be found in every kitchen, but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over various dishes as they are cooking. It is made of copper and should consequently be heated over the hot plate, if there be one, or a charcoal stove. The price at which it can be purchased is set down by Messer's slack at fourteen shillings. Gravy for roast meat. Ingredients. Gravy. Salt. Mode. Put a common dish with a small quantity of salt in it under the meat about a quarter of an hour before it is removed from the fire. When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served. Sauces and gravies in the Middle Ages. Neither poultry, butchers meat, nor roast game were eaten dry in the Middle Ages, any more than fried fish is now. Different sauces, each having its own peculiar flavor, were served with all these dishes and even with the various parts of each animal. Strange and grotesque sauces, as, for example, eggs cooked on the spit, butter fried and roasted, were invented by the cooks of those days, but these preparations had hardly any other merit than that of being surprising and difficult to make. A quickly made gravy. Ingredients. One half pound of shin of beef, one half onion, one quarter carrot, two or three sprigs of parsley and savory herbs, a piece of butter about the size of a walnut, cayenne and mace to taste, three quarters pint of water. Mode. Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small sauce pan with the butter. Keep stirring over a sharp fire until they have taken a little color, when add the water and the remaining ingredients. Simmer for one half hour, skim well, strain and flavor, when it will be ready for use. Time, one half hour, average cost for this quantity, five pence. A hundred different dishes. Modern housewives know pretty well how much care and attention and foresight are necessary in order to serve well a little dinner for six or eight persons, a dinner which will give credit to the menage and satisfaction and pleasure to the guests. A quickly made gravy, under some circumstances that we have known occur, will be useful to many housekeepers when they have not much time for preparation. But, talking of speed and time and preparation, what a combination of all these must have been necessary for the feast at the wedding of Charles VI of France. On that occasion, as for Sartre, the chronicler tells us, the art of cooking with its innumerable paraphernalia of sauces with gravy, pepper, cinnamon, garlic, scallion, brains, gravy soups, milk potage and ragout had a signal triumph. The skillful chef de cuisine of the royal household covered the great marble table of the regal palace with no less than a hundred different dishes prepared in a hundred different ways. A good beef gravy for poultry game, etc. Ingredients. One half pound of lean beef, one half pint of cold water, one shallot or small onion, one half a teaspoon full of salt, a little pepper, one tablespoon full of harby's sauce or mushroom ketchup, one half a teaspoon full of arrowroot, mode. Cut up the beef into small pieces and put it with the water into a stew pan. Add the shallot and seasoning and simmer gently for three hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot and having mixed it with a little cold water, pour it into the gravy, which keeps stirring, adding the harby's sauce and just letting it boil. Strain off the gravy in a terrine and serve very hot. Time, three hours. Average cost, eight pence per pint. Brown gravy. Ingredients. Two ounces of butter, two large onions, two pounds of shin of beef, two small slices of lean bacon, if at hand, salt and whole pepper to taste, three cloves, two quarts of water. For thickening, two ounces of butter, three ounces of flour. Mode. Put the butter into a stew pan, set this on the fire, throw in the onions, cut in rings, and fry them a light brown. Then add the beef and bacon, which should be cut into small square pieces, season and pour in a teacup full of water. Let it boil for about 10 minutes or until it is of a nice brown color, occasionally stirring the contents. Now fill up with water in the above proportion. Let it boil up when draw it to the side of the fire to simmer very gently for one and a half hours. Strain and when cold, take off all the fat. In thickening this gravy, melt three ounces of butter in a stew pan, add two ounces of flour and stir till of a light brown color. When cold, add it to the strained gravy and boil it up quickly. This thickening may be made in larger quantities and kept in a stone jar for use when wanted. Time altogether two hours. Average cost four pence per pint. Cloves. This very agreeable spice is the unexpanded flour buds of the Cariophilus Aromaticus. A handsome branching tree, a native of the Malaca Islands. They take their name from the Latin word, clavus, or the French clow, both meaning a nail, and to which the clove has a considerable resemblance. Cloves were but little known to the ancients, and Pliny appears to be the only writer who mentions them, and he says vaguely enough that some were brought to Rome very similar to grains of pepper, but somewhat longer, that they were only to be found in India in a wood consecrated to the gods, and that they served in the manufacture of perfumes. The Dutch, as in the case of the nutmeg, C. 378, endeavored when they gained possession of the spice islands to secure a monopoly of cloves, and so that the cultivation of the tree might be confined to Amboina, their chief island bribed the surrounding chiefs to cut down all the trees found elsewhere. The Amboina, or royal clove, is said to be the best and is rare, but other kinds, nearly equally good, are produced in other parts of the world, and they come to Europe from Meridius, Bourbon, Cayenne, and Martinique, as also from St. Kitts, St. Vincent's, and Trinidad. The clove contains about 20 percent of volatile aromatic oil to which it owes its peculiar pungent flavor, its other parts being composed of woody fiber, water, gum, and resin. Brown gravy without meat, ingredients, two large onions, one large carrot, two ounces of butter, three pints of boiling water, one bunch of savory herbs, a wine glass full of good beer, salt and pepper to taste. Mode. Slice, flour, and fry the onions and carrots in the butter until of a nice light brown color, then add the boiling water and the remaining ingredients. Let the whole stew gently for about an hour, then strain, and when cold, skim off all the fat. Thicken it in the same manner as recipe number 436, and, if thought necessary, add a few drops of coloring number 108. Time, one hour, average cost, two pints per pint. Note, the addition of a small quantity of mushroom ketchup, or Harvey's sauce, very much improves the flavor of this gravy. Rich gravy for hashes, ragus, etc. Ingredients. Two pounds of shin of beef, one large onion, or a few shallots, a little flour, a bunch of savory herbs, two blades of mace, two or three cloves, four whole allspice, one quarter teaspoon of whole pepper, one slice of lean ham or bacon, one half ahead of celery, when at hand, two pints of boiling water, salt, and cayenne to taste. Mode. Cut the beef into thin slices as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black. Pour in the boiling water, let it boil up, and skim. Add the remaining ingredients and simmer the whole, very gently for two hours, or until all the juices are extracted from the meat. Put it by to get cold, when take off all the fat. This gravy may be flavored with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for. Time, rather more than two hours, average cost, eight pints per pint. Allspice. This is the popular name given to Pimento, or Jamaica pepper, known to naturalists as Eugenia Pimenta, and belonging to the order of Murtice. It is the berry of a fine tree in the West Indies and South America, which attains a height of from fifteen to twenty feet. The berries are not allowed to ripen, but, being gathered green, are then dried in the sun, and then become black. It is an inexpensive spice and is considered more mild and innocent than most other spices. Consequently, it is much used for domestic purposes, combining a very agreeable variety of flavors. Gravy made without meat for fowls. Ingredients. The necks, feet, livers, and gizzards of the fowls. One slice of toasted bread, one half onion, one faggot of savory herbs, salt and pepper to taste, one half pint of water, thickening of butter and flour, one dessert spoonful of ketchup. Mode. Wash the feet of the fowls thoroughly clean and cut them and the neck into small pieces. Put these into a stew pan with the bread, onions, herbs, seasoning, livers, and gizzards. Pour the water over them and simmer gently for one hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour and a flavoring of mushroom ketchup. Boil it up and serve. Time, one hour, average cost, four pence per pint. A cheap gravy for hashes, etc. Ingredients. Bones and trimmings of the cooked joint intended for hashing. One quarter teaspoon full of salt. One quarter teaspoon full of whole pepper. One quarter teaspoon full of whole allspice. A small faggot of savory herbs. One half head of celery. One onion. One ounce of butter. Thickening. Sufficient boiling water to cover the bones. Mode. Chop the bones in small pieces and put them in a stew pan with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water and let the whole simmer gently for one and a half or two hours. Slice and fry the onion in the butter till it is of a pale brown and mix it gradually with the gravy made from the bones. Boil for one quarter hour and strain into a basin. Now put it back into the stew pan, flavor with walnut pickle or ketchup, pickled onion liquor, or any store sauce that may be preferred. Thicken with a little butter and flour. Knead it together on a plate and the gravy will be ready for use. After the thickening is added, the gravy should just boil to take off the rawness of the flour. Time, two hours or rather more. Average cost, four pence, exclusive of the bones and trimmings. Jugged gravy. Excellent. Ingredients. Two pounds of shin of beef, one quarter pound of lean ham, one onion or a few shallots, two pence of water, salt and whole pepper to taste, one blade of mace, a faggot of savory herbs, one half a large carrot, one half a head of celery. Mode. Cut up the beef and ham into small pieces and slice the vegetables. Take a jar capable of holding two pints of water and arrange therein in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water. Tie down the jar or put a plate over the top so that the steam may not escape. Place it in the oven and let it remain there from six to eight hours. Should, however, the oven be very hot, less time will be required. When sufficiently cooked, strain the gravy and when cold, remove the fat. It may be flavored with ketchup, wines, or any other store sauce that may be preferred. It is a good plan to put the jar in a cool oven overnight to draw the gravy and then it will not require so long baking the following day. Time from six to eight hours according to the oven. Average cost, seven pence per pint. Celery. As in the above recipe, the roots of celery are principally used in England for flavoring soups, sauces, and gravies and for serving with cheese at the termination of a dinner and as an ingredient for salad. In Italy, however, the green leaves and stems are also employed for stews and soups and the seeds are also more frequently made use of on the continent than in our own islands. In Germany, celery is very highly esteemed and it is there boiled and served up as a dish by itself as well as used in the composition of mixed dishes. We ourselves think that this mild aromatic plant might oftener be cooked than it is, for there are very few nicer vegetable preparations brought to table than a well-dressed plate of stewed celery. Veal, gravy for white sauces, fricassees, etc. Ingredients. Two slices of nicely flavored lean ham, any poultry trimmings, three pounds of lean veal, a faggot of savory herbs, including parsley, a few green onions, or one large onion may be substituted for these, a few mushrooms, when obtainable, one blade of mace, salt to taste, three pints of water. Mode. Cut up the ham and veal into small square pieces, put these in a stew pan, moistening them with a small quantity of water, place them over the fire to draw down. When the bottom of the stew pan becomes covered with a white glaze, fill up with water in the above proportions, add the remaining ingredients, stew very slowly for three or four hours, and do not forget to skim well the moment it boils. Put it by, and when cold, take off all the fat. This may be used for bechamel, sauce tournée, and many other white sauces. Time, three or four hours, average cost, nine pints per pint. Cheap gravy for minced veal. Ingredients. Bones and trimmings of cold roast or boiled veal, one and a half pint of water, one onion, one quarter teaspoonful of minced lemon peel, one quarter teaspoonful of salt, one blade of pounded mace, the juice of one quarter lemon, thickening of butter and flour. Mode. Put all the ingredients into a stew pan, accept the thickening and lemon juice, and let them simmer very gently for rather more than one hour, or until the liquor is reduced to a pint when strained through a hair sieve. Add a thickening of butter and flour, and the lemon juice. Set it on the fire, and let it just boil up, when it will be ready for use. It may be flavored with a little tomato sauce, and where a rather dark-colored gravy is not objected to, ketchup or Harvey's sauce may be added at pleasure. Time, rather more than one hour, average cost, three pints. Gravy for venison. Ingredients. Trimmings of venison, three or four mutton shank bones, salt to taste, one pint of water, two teaspoonfuls of walnut ketchup. Mode. Brown the trimmings over a nice clear fire, and put them in a stew pan with the shank bones and water. Simmer gently for two hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil when it is ready to serve. Time, two hours. Venison. Far, far away in ages past, our fathers loved to chase, and what it brought. And it is usually imagined that when Isaac ordered his son, Eso, to go out with his weapons, his quiver in his bow, and to prepare for him savoury meat, such as he loved, that it was venison he desired. The wise Solomon, too, delighted in this kind of fare, for we learned that, at his table, every day were served the wild ox, the roebuck, and the stag. Xenophen informs us, in his history, that Cyrus, king of Persia, ordered that venison should never be wanting at his repasts, and of the effeminate Greeks it was the delight. The Romans also were devoted admirers of the flesh of the deer, and our own kings and princes, from the great Alfred down to the prince consort, have hunted, although it must be confessed, under vastly different circumstances, the swift buck, and relished their haunch all the more keenly, that they had borne themselves bravely in the pursuit of the animal. To Dry Herbs for Winter Use On a very dry day, gather the herbs, just before they begin to flower. If this is done when the weather is damp, the herbs will not be so good a color. It is very necessary to be particular in little matters like this, for trifles constitute perfection, and herbs nicely dried will be found very acceptable when frost and snow are on the ground. It is hardly necessary, however, to state that the flavor and fragrance of fresh herbs are incomparably finer. They should be perfectly freed from dirt and dust, and be divided into small bunches with their roots cut off. Dry them quickly in a very hot oven, or before the fire, as by this means most of their flavor will be preserved, and be careful not to burn them, tie them up in paper bags, and keep in a dry place. This is a very general way of preserving dried herbs, but we would recommend the plan described in a former recipe. Seasonable, from the month of July to the end of September, is the proper time for storing herbs for winter use. Herb powder for flavoring, when fresh herbs are not obtainable. Ingredients One ounce of dried lemon thyme, one ounce of dried winter savory, one ounce of dried sweet marjoram and basil, two ounces of dried parsley, one ounce of dried lemon peel. Mode Prepare and dry the herbs by recipe number 445. Pick the leaves from the stalks, pound them, and sift them through a hair sieve. Mix in the above proportions, and keep in glass bottles, carefully excluding the air. This we think a far better method of keeping herbs, as the flavor and fragrance do not evaporate so much as when they are merely put in paper bags. Preparing them in this way you have them ready for use at a moment's notice. Mint, sage, parsley, et cetera, dried, pounded, and each put into separate bottles will be found very useful in winter. Corks with wooden tops. These are the best corks to use when it is indispensable that the air should not be admitted to the ingredients contained in bottles which are in constant use. The top, which, as will be seen by the accompanying little cut, is larger than the cork, is made of wood, and, besides effectually covering the whole top of the bottle, can be easily removed and again used, as no corkscrew is necessary to pull it out. Savory. This we find described by Colemella, a voluminous Roman writer on agriculture, as an odoriferous herb which, in the brave days of old, entered into the seasoning of nearly every dish. Verily there are but few new things under the sun, and we don't find that we have made many discoveries in gastronomy, at least beyond what was known to the ancient inhabitants of Italy. We possess two varieties of this aromatic herb, known to naturalists as satiregia. They are called summer and winter savoury, according to the time of the year when they are fit for gathering. Both sorts are in general cultivation throughout England. Horse radish sauce to serve with roast beef. Ingredients. Four tablespoonfuls of grated horseradish, one teaspoonful of pounded sugar, one teaspoonful of salt, one half teaspoonful of pepper, two teaspoonfuls of made mustard, vinegar, mode. Grate the horseradish and mix it well with the sugar, salt, pepper and mustard. Moisten it with sufficient vinegar to give it the consistency of cream and serve in a terrine. Three or four tablespoonfuls of cream, added to the above, very much improve the appearance and flavor of this sauce. To heat it to serve with hot roast beef, put it in a bain-marie or a jar, which place in a saucepan of boiling water. Make it hot, but do not allow it to boil or it will curdle. Note, this sauce is a great improvement on the old fashioned way of serving cold scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold. The horseradish. This has been for many years a favorite accompaniment of roast beef and as a native of England. It grows wild in wet ground, but has long been cultivated in the garden and is occasionally used in winter salads and in sauces. On account of the great volatility of its oil, it should never be preserved by drying, but should be kept moist by being buried in sand. So rapidly does its volatile oil evaporate that even when scraped for the table, it almost immediately spoils by exposure to the air. Horseradish Vinegar. Ingredients. One quarter pound of scraped horseradish, one ounce of minced shallot, one dram of cayenne, one quart of vinegar. Mode. Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, etc. Seasonable. This vinegar should be made either in October or November, as horseradish is then in its highest perfection. Indian Curry Powder. Founded on Dr. Kitchener's recipe. Ingredients. One quarter pound of coriander seed, one quarter pound of turmeric, two ounces of cinnamon seed, one half ounce of cayenne, one ounce of mustard, one ounce of ground ginger, one half ounce of allspice, two ounces of fenugreek seed. Mode. Put all the ingredients in a cool oven, where they should remain one night. Then pound them in a mortar, rub them through a sieve, and mix thoroughly together. Keep the powder in a bottle from which the air should be completely excluded. Note, we have given this recipe for curry powder, as some persons prefer to make it at home. But that purchased at any respectable shop is, generally speaking, far superior, and, taking all things into consideration, very frequently more economical. Indian Mustard. An excellent relish to bread and butter or any cold meat. Ingredients. One quarter pound of the best mustard, one quarter pound of flour, one half ounce of salt, four shallots, four tablespoonfuls of vinegar, four tablespoonfuls of ketchup, one quarter bottle of anchovy sauce. Mode. Put the mustard, flour, and salt into a basin, and make them into a stiff paste with boiling water. Boil the shallots with the vinegar, ketchup, and anchovy sauce for ten minutes, and pour the whole, boiling, over the mixture in the basin. Stir well and reduce it to a proper thickness. Put it into a bottle with a bruised shallot at the bottom, and store away for use. This makes an excellent relish, and if properly prepared will keep for years. Mustard. Before the year 1729, mustard was not known at English tables. About that time an old woman, of the name of Clements, residing in Durham, began to grind the seed in a mill, and to pass the flour through several processes necessary to free the seed from its husks. She kept her secret for many years to herself, during which she sold large quantities of mustard throughout the country, but especially in London. Here it was introduced to the royal table when it received the approval of George I. From the circumstances of Mrs. Clements being a resident at Durham it obtained the name of Durham Mustard. In the county of that name it is still principally cultivated, and the plant is remarkable for the rapidity of its growth. It is the best stimulant employed to impart strength to the digestive organs, and even in its previously coarsely pounded state had a high reputation with our ancestors. Indian Pickle. Very Superior. Ingredients. To each gallon of vinegar allow six cloves of garlic, twelve shallots, two sticks of sliced horseradish, one quarter pound of bruised ginger, two ounces of whole black pepper, one ounce of long pepper, one ounce of allspice, twelve cloves, one quarter ounce of cayenne, two ounces of mustard seed, one quarter pound of mustard, one ounce of turmeric, a white cabbage, cauliflower, radish pods, French beans, gherkins, small round pickling onions, nasturtiums, capsicums, chilies, etc. Mode. Cut the cabbage, which must be hard and white, into slices, and the cauliflower into small branches. Sprinkle salt over them in a large dish, and let them remain two days. Then dry them, and put them into a very large jar, with garlic, shallots, horseradish, ginger, pepper, allspice, and cloves, in the above proportions. Boil sufficient vinegar to cover them, which pour over, and, when cold, cover up to keep them free from dust. As the other things for the pickle ripen at different times, they may be added as they are ready. These will be radish pods, French beans, gherkins, small onions, nasturtiums, capsicums, chili, etc., etc. As these are procured, they must, first of all, be washed in a little cold vinegar, wiped, and then simply added to the other ingredients in the large jar, only taking care that they are covered by the vinegar. If more vinegar should be wanted to add to the pickle, do not omit first to boil it before adding it to the rest. When you have collected all the things you require, turn all out in a large pan, and thoroughly mix them. Now put the mixed vegetables into smaller jars without any of the vinegar. Then boil the vinegar again, adding as much more as will be required, to fill the different jars, and also cayenne, mustard seed, turmeric, and mustard, which must be well mixed with a little cold vinegar, allowing the quantities named above to each gallon of vinegar. Pour the vinegar boiling hot over the pickle, and when cold, tie down with a bladder. If the pickle is wanted for immediate use, the vinegar should be boiled twice more, but the better way is to make it during one season, for use during the next. It will keep for years, if care is taken, that the vegetables are quite covered by the vinegar. This recipe was taken from the directions of a lady whose pickle was always pronounced excellent by all who tasted it, and who has, for many years, exactly followed the recipe given above. Note, for small families, perhaps the above quantity of pickle will be considered too large, but this may be decreased at pleasure, taking care to properly proportion the various ingredients. Keeping pickles. Nothing shows more, perhaps, the difference between a tidy, thrifty housewife and a lady to whom these desirable epithets may not honestly be applied than the appearance of their respective store closets. The former is able, the moment anything is wanted, to put her hand on it at once, no time is lost, no vexation incurred, no dish spoiled for the want of, just little something. The latter, on the contrary, hunts all over her cupboard for the ketchup the cook requires, or the pickle the husband thinks he should like a little of with his cold roast beef or mutton chop, and vainly seeks for the emden grotes or arrow root to make one of her little boys some gruel. One plan then we strenuously advise all who do not follow to begin at once, and that is, to label all their various pickles and store sauces in the same way as the cut here shows. It will occupy a little time at first, but there will be economy of it in the long run. Vinegar. This term is derived from the two French words, vin agré, sour wine, and should therefore be strictly applied to that which is made only from wine. As the acid is the same, however it is procured, that made from ale also takes the same name. Nearly all ancient nations were acquainted with the use of vinegar. We learn in Ruth that the reapers in the east soaked their bread in it to freshen it. The Romans kept large quantity of it in their cellars, using it, to a great extent, in their seasonings and sauces. This people attributed very beneficial qualities to it, as it was supposed to be digestive, anti-bilius, and anti-scurbutic, as well as refreshing. Spartianus, a Latin historian, tells us that, mixed with water, it was the drink of the soldiers, and that, thanks to this beverage, the veterans of the Roman army braved, by its use, the inclemency and variety of all the different seasons and climates of Europe, Asia, and Africa. It is said the Spanish peasantry and other inhabitants of the southern parts of Europe still follow this practice and add to a gallon of water about a gill of wine vinegar with a little salt, and that this drink, with a little bread, enables them, under the heat of their burning sun, to sustain the labours of the field. Indian chutney sauce, ingredients, eight ounces of sharp sour apples paired in cord, eight ounces of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight ounces of stoned raisins, eight ounces of cayenne, four ounces of powdered ginger, two ounces of garlic, two ounces of shallots, three quarts of vinegar, one quart of lemon juice. Mode. Chop the apples in small square pieces and add to them the other ingredients. Mix the whole well together and put it in a well-covered jar. Keep this in a warm place and stir every day for a month, taking care to put on the lid after this operation. Strain but do not squeeze it dry. Store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish. Seasonable. Make this sauce when tomatoes are in full season, that is, from the beginning of September to the end of October. Pickles. The ancient Greeks and Romans held their pickles in high estimation. They consisted of flowers, herbs, roots, and vegetables preserved in vinegar, which were kept for a long time in cylindrical vases with wide mouths. Their cooks prepared pickles with the greatest care, and the various ingredients were macerated in oil, brine, and vinegar, with which they were often impregnated drop by drop. Meat also, after having been cut into very small pieces, was treated in the same manner. End of section 22