The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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T» To pickle Red Cabbage, fyc. cover them over vvitli white wine vinegar, anti let them ytaud four hours ; pour the vinegar from them in a cap- per saucepan, and boil it with a little salt: put to the cucumbers a little mace, a little whole pepper, a large race of ginger sliced, then pour the boiling vinegar on. i Cover close, and when they are cold, tie them down. They will be fit to eat in two or three days. To pickle Beet-Root. Set a pot of spring water on the fire, when it boils put in the beets, and boil them till tender ; take them out, and vvitli a knife take off all the outside, cut them in pieces according to your fancy; put them in ajar, and cover them with cold vinegar,and tie them down close: when you use it, take it out of the i pickle, and cut it in what shapes you like ; put it in a i little dish with pickle over ; or use it for sallads, or garnish. To pickle Onions. Take onions when they are dry enough to lay up for winter, the smaller they are the better they j look ; put them in a pot, and cover them with spring wa- ! ter, with a handful of white salt, let them boil up, then ! strain them off, and take three coats off; put them on a I cloth, and let two people take hold of it, one at each end, I and rub them backward and forward till they are very ! dry ; then put them in bottles, with some blades of mace j and cloves, and a nutmeg cut in pieces ; have double dis- tilled white wine vinegar, boil it up with a little salt, and I put it over the onions ; when they are cold, cork them close, and tie a bladder and leather over it. To pickle lied Cabbage. Slice the cabbage fine cross- ways ; put it on an earthen dish, and sprinkle a hand- ful of salt over it, cover it with another dish, and let it stand twenty-four hours ; put it in a cullender to drain, rnd lay it in ajar ; take white wine vinegar enough to 1 cover it, a little cloves, mace, and allspice, put them in vhole, with one pennyworth of cochineal bruised fine; I uoil it up, and put it over hot or cold, which you like t icst, and cover it close with a cloth till cold, then tie it iver with leather.