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HOW TO PUT UP PICKLES AND MAKE CATSUPS

HOW TO PICKLE BEET ROOTS.—­Beet roots are a very pretty garnish for made dishes, and are thus pickled.  Boil the roots till they are tender, then take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them into a jar.  Take as much vinegar as you think will cover them, and boil it with a a little mace, a race of ginger sliced, and a few slices of horseradish.  Pour it hot upon your roots and tie them down.

CHOW-CHOW.—­Two quarts of small white onions, two quarts of gherkins, two quarts of string beans, two small cauliflowers, half a dozen ripe, red peppers, one-half pound mustard seed, one-half pound whole pepper, one pound ground mustard, and, as there is nothing so adulterated as ground mustard, it’s better to get it at the druggist’s; twenty or thirty bay leaves (not bog leaves, as some one of the ladies facetiously remarked), and two quarts of good cider, or wine vinegar.  Peel the onions, halve the cucumbers, string the beans, and cut in pieces the cauliflower.  Put all in a wooden tray, and sprinkle well with salt.  In the morning wash and drain thoroughly, and put all into the cold vinegar, except the red peppers.  Let boil twenty minutes slowly, frequently turning over.  Have wax melted in a deepish dish, and, as you fill and cork, dip into the wax.  The peppers you can put in to show to the best advantage.  If you have over six jars full, it’s good to put the rest in a jar and eat from it for every dinner.  Some add a little turmeric for the yellow color.

CORN, GREEN, PICKLING.—­When the corn is a little past the tenderest roasting ear state, pull it, take off one thickness of the husk, tie the rest of the husk down at the silk end loosely, place the ears in a clean cask compactly together, and put on a brine to cover them of about two-thirds the strength of meat pickle.  When ready to use in winter, soak in cold water over night, and if this does not appear sufficient, change the water and freshen still more.  Corn, prepared in this way, is excellent, very much resembling fresh corn from the stalk.

INDIAN PICKLE.—­One gallon of the best vinegar, quarter of a pound of bruised ginger, quarter of a pound of shalots, quarter of a pound of flour of mustard, quarter of a pound of salt, two ounces of mustard seed, two ounces of turmeric, one ounce of black pepper, ground fine, one ounce of cayenne.  Mix all together, and put in cauliflower sprigs, radish pods, French beans, white cabbage, cucumber, onions, or any other vegetable; stir it well two or three days after any fresh vegetable is added, and wipe the vegetable with a dry cloth.  The vinegar should not be boiled.

HOW TO PICKLE MUSHROOMS.—­Buttons must be rubbed with a bit of flannel and salt; and from the larger take out the red inside, for when they are black they will not do, being too old.  Throw a little salt over, and put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar.  They will keep two years, and are delicious.