which, eaten after onions, is said to remove the scent from the
breath.--_Mrs. S. T._
RADISHES.
As soon as taken from the ground, put in cold water. Then put red and
white radishes alternately in a dish of fanciful design, ornamenting
with curled parsley, in the centre and around the edges.--_Mrs. S. T._
CELERY.
Wash carefully and put in cold water to keep crisp till dinner. Remove
all the green, as nothing is so ornamental as the pure white leaves of
bleached celery. If the ends of the stalks have been broken, split and
curl them.--_Mrs. S. T._
TO BOIL SNAPS.
Early in the morning, string round, tender snaps. Throw into water and
set in a cool place, till an hour before dinner, when they must be
drained and thrown into a pot where the bacon is boiling.--_Mrs. S.
T._
TO BOIL SNAPS WITHOUT BACON.
Prepare as above directed. Boil an hour in hot water, adding a little
salt, just before they are done. Drain and serve with pepper, fresh
butter and a little cream.--_Mrs. S. T._
TO STEW CYMLINGS (_or Squash, as it is sometimes called_).
Peel and boil till tender. Run through a colander. To a pint of pulp,
add one half pint rich milk, a heaping tablespoonful fresh butter and
a little salt. Stew till thick like marmalade. Pepper freely, pour
over it, if convenient, half teacup cream, and serve.--_Mrs. S. T._
TO FRY CYMLINGS.
Steam or boil the cymlings (unpeeled), till tender. When cool, slice
and butter them, sprinkle pepper and salt and pour over them a
spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine,
and fry a light yellow brown. Take from the frying pan, prepare the
other side the same way. Return to the pan and fry it a pale
brown.--_Mrs. S. T._
CYMLINGS FRIED WITH BACON.
Fry some slices of fat bacon in a pan. Remove the bacon when done and
keep hot. Fry in the gravy some cymlings that have been boiled tender
and cut in slices. While frying, mash fine with a large spoon, and add
pepper and salt. Fry brown, and serve with the bacon, if you
like.--_Mrs. G. B._
CYMLING FRITTERS.
After boiling and running through a colander, mix with an egg, season
with salt, pepper, and butter, make into cakes and fry a light brown.
CYMLING PUDDING.
Boil young cymlings, mash and run through a colander. Add one teacup
of milk, three eggs, a large lump of butter, pepper and salt.
Put in a buttered deep dish, and bake a light brown. For a change, you
might line the dish with thin slices of buttered bread, pour in the
cymling batter and put some pieces of butter and grated cracker on
top.--_Mrs. M. C. C._
TO BOIL GREEN CORN.
Strip off the outer shucks, leaving only the thin white ones. Cut off
the ends. Throw into boiling water. Boil an hour. Strip off the silk
with the shuck. Cut from the cob while hot. Sprinkle over salt, add a
tablespoonful fresh butter and serve hot.--_Mrs. S. T._
CORN PUDDING.
1 pint milk.
3 eggs, whites and yolks beaten separately.
3 tablespoonfuls melted butter.
1 dessertspoonful white sugar.
1 heaping teaspoonful cornstarch or flour.
1 teaspoonful salt.
6 ears of corn.
With a sharp knife, slit each row of corn in the centre. Then shave in
thinnest slices. Add the corn to the yolks of the eggs, next the
butter, cornstarch, sugar, and salt, then the milk, gradually, and
last of all the whites. Bake in a hot oven. As soon as a light brown
on top, cover with a buttered paper. Grate cracker or bread crumbs
over it and serve.--_Mrs. S. T._
_Corn pudding._
One dozen large ears corn. Cut off the top of the grain, scrape with a
knife, so as to get the heart of the grain without the husk. Season
with a teacup of cream, a large tablespoonful butter, salt and pepper
to the taste. Bake in a dish.--_Mrs. Dr. E._
CORN FRITTERS.
3 dozen ears corn.
6 eggs, beaten well.
3 tablespoonfuls flour
Salt to the taste.
Grate the corn, add to it the flour, and gradually mix with the eggs.
Beat all hard together. Drop in oval shapes, three inches long, into a
pan, in which fry them brown, in equal parts of lard and butter. A
batter cake-turner is convenient for turning them.--_Mrs. Dr. J._
_Corn Fritters._
8 large ears of corn, cut three times (not grated).
2 eggs.
1 teacup sweet milk (or more, if the corn is not juicy).
2 teaspoonfuls flour.
Salt and pepper to taste.
Make the mixture the consistency of a soft batter, and fry in lard or
butter.--_Mrs. A. W._
CORN FRITTERS FOR BREAKFAST.
Make a batter as you would for fritters, put in pepper, salt, lard, or
butter, add to a quart of batter, a pint of corn, cut from the cob,
and fry.--_Mrs. A. P._
BAKED TOMATOES.
1 quart peeled and sliced tomatoes (not scalded).
1 cup sugar.
1 tablespoonful butter.
1 dessertspoonful salt.
1 teaspoonful black pepper.
1 roll of bread.
Spread a layer of tomatoes on the bottom of an earthen (never a tin)
baking dish. Put over it half the sugar, butter, pepper and salt, and
crumble half the roll over it in small bits. Then spread another layer
of tomato, sugar, etc., ending with the remaining half of the roll.
Grate cracker or hard brown biscuit on top, and serve.--_Mrs. S. T._
_Baked Tomatoes._
Scald and peel the tomatoes, or else peel thin with a sharp knife,
without scalding. Cut in small pieces, season with a little sugar,
salt, pepper, and finely minced onion. Grease a baking dish and line
it with thin slices of light bread buttered. Pour the tomatoes in the
dish, crumming up a little light bread on them. Spread on top a layer
of heavily buttered light bread, and bake.--_Mrs. M. C. C._
STEWED TOMATOES.
Peel and chop tomatoes till you have a quart. Add one teacup brown
sugar, one teacup butter, one teacup bread crumbs. One tablespoonful
salt; one teaspoonful black pepper.
Stew till free from lumps and perfectly done. Pour in a deep dish,
sift powdered crackers over it, and serve.--_Mrs. S. T._
_Stewed Tomatoes._
Scald and peel the tomatoes, chop fine, season with salt, pepper,
onion, and a little sugar. Put in some pieces of buttered light bread,
cut up very fine. Add a lump of butter, and stew in a saucepan.--_Mrs.
V. P. M._
TOMATO OMELETTE.
Peel and chop fine one quart of tomatoes, add salt and pepper, a
little onion minced fine, a half teacup grated bread. Beat five eggs
to a foam, stir into the tomatoes and turn the mixture into a hot pan,
greased with butter, stir rapidly till it begins to thicken. Let it
brown a few minutes on the bottom, then fold it half over and serve
hot. This dish may be made of canned tomatoes, when fresh cannot be
obtained.--_Mrs. I. G._
FRIED TOMATOES.
Slice tomatoes one-quarter inch thick. Put them in a skillet in which
a spoonful of nice lard has been melted. After getting hot, the skins
of the tomatoes may be removed. Sprinkle with salt and pepper, take
the tomatoes out, thicken the gravy with a teacup cream in which a
teaspoonful flour has been stirred. Put the tomatoes in a dish and
pour the gravy over them. Serve hot.--_Mrs. C. L. T._
ROPA VIGA.
Select fine ripe tomatoes. Pour boiling water over them so as to
remove the skins readily. Put them in a pan of melted butter, with
some pepper and salt. Shred cold meat or fowl over them. Fry
sufficiently, and serve hot.--_Mrs. A. D._
TOMATO TOAST.
Put some canned tomatoes in a frying pan with a little butter and
salt. Cook lightly and pour over slices of toasted bread, buttered and
softened with cream.--_Mrs. Dr. G._
TO DRESS RAW TOMATOES.
Slice a plateful large fresh tomatoes. Pour over them a dressing made
of the yolk of one egg and olive oil, creamed smoothly together; salt
and pepper to the taste; one teaspoonful prepared mustard, a little
vinegar. If you like, you may add sugar.--_Mrs. R. L. O._
_To dress Raw Tomatoes._
Peel and cut in thick slices six large ripe tomatoes which have been
kept on ice. Put a layer into a salad bowl, sprinkle with salt,
pepper, and powdered sugar. Put in another layer, and so on, till all
the tomatoes are disposed of. Pour over the top a teacup of weak
vinegar. Cover the top with ice, and set in the refrigerator ten
minutes before serving.--_Mrs. S. T._
LIMA BEANS.
Shell and throw into cold water. Put in boiling water an hour before
dinner; add some salt; when tender, drain off the water and add a
tablespoonful fresh butter. Beans are seldom cooked enough.--_Mrs. S.
T._
_Lima Beans._
Shell and lay in cold water. Boil thoroughly, and then stew a little
with butter, pepper, salt, and cream.--_Mrs. R._
SUCCOTASH.
1 pint shelled Lima beans.
1 quart green corn, cut from the cob.
1 quart tomatoes, prepared and seasoned as for baking.
Boil the corn and beans together till done, then drain off the water
and pour in a cup of milk, a tablespoonful of butter, and salt to the
taste. Let it boil up, and then pour in the tomatoes. Let all simmer
an hour. Baked or stewed dishes should have cracker or brown biscuit
grated on top, before sending to the table.--_Mrs. S. T._
TO FRY CUCUMBERS.
Peel, cut lengthwise in thick slices and lay in water till just before
dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg,
sift over pounded cracker and fry with the cover on till light brown.
Prepare exactly as egg-plant.--_Mrs. S. T._
TO DRESS CUCUMBERS RAW.
Gather early in the morning, peel, lay in cold water till just before
dinner. Then drain, slice as thin as possible into ice water, which
drain and then fill a dish with alternate layers of sliced cucumber
and thinly sliced white onion, sprinkled with salt and pepper. Pour a
cup of weak vinegar over it and lay a lump of ice on top.--_Mrs. S.
T._
OKRA.
Boil young okra till tender, in salt and water. Drain, add half a
teacup of cream, and a heaping tablespoonful butter. Let it boil up,
turn it out in a dish, sprinkle salt and pepper over it and serve hot.
TO BOIL IRISH POTATOES.
Old potatoes must be nicely peeled and dropped in boiling water,
covered with a lid and boiled hard half an hour. Then drain off the
water and set by the fire. This makes them mealy.--_Mrs. S. T._
CREAMED POTATOES.
Peel and boil white mealy potatoes, till perfectly done. Take out one
at a time from the saucepan, which must be left on the fire. With a
large spoon, mash perfectly fine; add salt, a heaping tablespoonful
butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and
send hot to the table. It is much lighter when well creamed and
beaten.--_Mrs. S. T._
POTATO SNOW.
Peel and boil in a saucepan, six large mealy white potatoes. Add a
little salt to the water. Take them out one by one, leaving the
saucepan on the fire. Rub through a sieve into a deep dish, letting it
fall in a mound. Do not touch with a spoon or the hand. Have a
sauce-boat of melted butter to serve with it at table.--_Mrs. S. T._
IRISH POTATO CHIPS.
Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at
a time, into boiling lard, and fry a rich brown. Sprinkle a little
salt over them.--_Mrs. R. L. O._
TO FRY SLICED POTATOES.
Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till
crisp. Take up and lay on a sieve to drain. Sprinkle a little salt
over them.--_Mrs. R._
POTATO CAKES.
Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make
into cakes, and fry brown on both sides.--_Mrs. P. W._
POTATO PUDDING.
May be made by putting potatoes prepared exactly as above directed, in
a pudding dish, and baking.--_Mrs. S. T._
POTATO HASH.
Cut cold boiled potatoes in slices. Put in a pan with boiling water,
adding pepper, salt, and butter. Stew till thick, and serve.--_Mrs.
Dr. G._
TO BOIL SWEET POTATOES.
Boil large, smooth potatoes till quite done. Peel and slice
lengthwise. Pour melted butter over them. Some persons like a dressing
of pepper, salt, butter, and cream. Others prefer butter, sifted
sugar, and grated nutmeg.
TO FRY SWEET POTATOES.
Parboil and cut in thick slices, sprinkling over them pepper, salt,
and sugar. Fry with a slice of fat pork. Take from the pan, sift over
them pounded cracker, and serve.--_Mrs. S. T._
TO COOK INFERIOR SWEET POTATOES.
Boil till nearly done. Cut in thick slices; put a layer in the bottom
of a baking dish. Put pepper, salt, sugar, bits of butter, and a
teaspoonful vinegar on this layer, and so on till the dish is filled,
leaving a layer of seasoning for the top. Pour over it a teacup rich
milk. Put a tin plate on top and bake a few minutes. Put grated
cracker, on top.--_Mrs. S. T._
TO DRESS YAMS.
Steam them till done, peel and slice them. Put in a buttered
baking-dish a layer of yam, on which put sugar and some lumps of
butter. Fill up the dish in this way, and when full, pour over it milk
or cream, and bake brown.--_Mrs. Dr. P. C._
TO STEW EGG-PLANTS.
Put them on whole in a plenty of water, and let them simmer till
tender. Then take off the skin and divide them. Mash them well in a
deep dish, adding a large spoonful butter and some grated bread
crumbs. Grate bread crumbs on top, and brown it.
Purple egg-plants are best.--_Mrs. M._
TO FRY EGG-PLANT.
Cut the egg-plant in thick slices, carefully paring each piece. Throw
it in salt and water, and let it remain there several hours. Take from
the water, drain and wipe. Then butter the slices of egg-plant, dip in
beaten egg, then in grated cracker, and fry a light brown. Pepper,
grate more cracker over them, and serve.--_Mrs. S. T._
EGG-PLANT PUDDING.
Quarter the egg-plant and lay it in salt and water the overnight, to
extract the bitterness. The next day, parboil, peel and chop fine, and
add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a
pint of egg-plant), salt, pepper, and butter to taste; enough milk to
make a good batter.
Bake in an earthen dish twenty minutes.--_Mrs. R. L. O._
TO BAKE EGG-PLANT.
Parboil the egg-plant. Take out the meat and mix it with butter,
pepper, salt, and bread crumbs. Fill the hulls with this mixture and
bake a dark brown. Cucumbers may be prepared by the same recipe.
BURR ARTICHOKES.
Strip off the coarse outer leaves, cut the stalk, and lay several
hours in cold water. Then put in boiling water, with their leaves
downward. Keep covered with a plate. Boil steadily two or three hours.
Serve with butter, pepper, salt, mustard, and vinegar.--_Mrs. R._
TO STEW PARSNIPS.
Peel and slice parsnips. Boil them in a covered vessel with slices of
nice pork, until done, adding salt and pepper to taste.--_Mrs. G. B._
TO FRY PARSNIPS.
Peel and parboil the parsnips. Slice lengthwise, and fry with fat
pork, sprinkling over them salt, pepper, and sugar. Grate bread
crumbs over it and serve. Salsify may be cooked the same way.--_Mrs.
S. T._
TO COOK PARSNIPS.
Boil the parsnips till thoroughly done. Serve with salt, pepper,
butter, and cream; or mash the parsnips, mix with an egg batter, and
season as before.
TO COOK SALSIFY.
Wash, trim, scrape the roots and cut them up fine. Boil till tender,
mash and season with pepper, salt, bread crumbs, butter, and milk. Put
in a dish and bake brown.--_Mrs. A. P._
TO STEW SALSIFY.
Scrape and throw at once in water to prevent from turning dark. Boil
till tender in a closely covered vessel. Drain off the water and cut
the salsify in pieces half an inch long. Throw in a saucepan with
1 teacup vinegar.
1 teacup water.
1 tablespoonful sugar.
1 tablespoonful butter.
Salt and pepper to taste.
Just before serving, add the yolk of an egg, beaten up and mixed with
a little water. The seasoning above given is for one quart
salsify.--_Mrs. S. T._
_Another Way to Stew Salsify._
Prepare the salsify exactly as in the foregoing recipe. Boil till
tender, drain and cut in pieces, half an inch long, and then stew in
milk. Just before serving, add a tablespoonful of butter, rolled in a
teaspoonful flour. Let it boil up once. Pepper and salt it, grate
cracker over it and serve.--_Mrs. S. T._
TO FRY SALSIFY.
Prepare as for stewing. When perfectly tender, run through a colander.
Add grated cracker, two eggs, well beaten, one tablespoonful vinegar,
one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar,
a little pepper. Make into oval cakes, roll in grated cracker, and fry
a light brown.--_Mrs. S. T._
TO BOIL CABBAGE WITH BACON.
Quarter a head of hard white cabbage, examine for insects, lay in salt
and water several hours. An hour before dinner, drain and put in a pot
in which bacon has been boiling--a pod of red pepper boiled with it
will make it more wholesome and improve the flavor of both bacon and
cabbage.--_Mrs. S. T._
CABBAGE BOILED WITHOUT BACON.
Prepare exactly as directed in the foregoing recipe.
Boil an hour in a large pot of boiling water. Drain, chop fine, add a
tablespoonful butter, the same of cream, the same of pepper-vinegar,
and salt and pepper to your taste.--_Mrs. S. T._
CABBAGE PUDDING.
Boil nice, hard, white cabbage with good bacon.
When thoroughly done, chop fine and add a large lump of butter, one
teacup rich milk, three eggs beaten light, two teaspoonfuls mixed
mustard; pepper and salt to the taste.
Pour in a buttered deep dish; put on top dusted pepper, bits of fresh
butter, and grated cracker or stale bread.
Bake a light brown.--_Mrs. M. C. C._
_Cabbage Pudding._
Boil the cabbage till tender, chop fine and add four eggs, well
beaten, one pound bread crumbs, one teacup melted butter, milk enough
to make it as thick as mush, salt and pepper to the taste. Bake in a
dish till the eggs and milk are cooked.--_Mrs. McD._
WARM SLAW.
Cut the cabbage very fine and sprinkle over it a tablespoonful flour.
Put a piece of butter, the size of an egg, in the oven to melt. Salt
and pepper the cabbage and put it in the oven with the butter. Mix
half a teacup of cream with the same quantity of vinegar, pour it over
the cabbage and heat thoroughly.--_Mrs. S. G._
_Warm Slaw._
Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan
one-quarter pound butter, two gills water, three gills vinegar, one
teaspoonful salt, and a little cayenne pepper. If you like, add a
garlic, minced fine. When this mixture has come to a boil, pour it
boiling hot over the cabbage, and cover it five or ten minutes, when
it will be ready for use.
_Warm Slaw._
Wash the cabbage, cut fine and put on the fire with enough water to
keep it from burning.
When sufficiently tender, have ready a dressing made of vinegar,
pepper, salt, mustard, a spoonful of butter rolled in flour, and
beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage
and let it boil up.--_Mrs. Col. W._
FRIED CABBAGE.
Reserve some cabbage from dinner. Set it away till next morning. Chop
fine, season with pepper and salt, and fry brown with a slice of fat
bacon.
CAULIFLOWER.
Remove the outside leaves. Cut in four parts, tie them together, put
in boiling water and let them simmer till the stalk is thoroughly
tender, keeping it covered with water, and removing the scum. Boil two
hours, drain well and serve with melted butter. You may cook broccoli
by the same recipe, except that you cut it in two pieces instead of
four.--_Mrs. R._
SPINACH.
Pick and soak several hours in cold water. Drain and shake each
bunch. Throw in boiling water and boil till tender. Take up with a
perforated skimmer. Put in a saucepan with a heaping tablespoonful
butter; pepper and salt to taste. Stir in three hard-boiled eggs,
chopped up. Let it simmer, stirring frequently. Put in a deep dish and
cover with nicely poached eggs, buttered, peppered, and salted.
Sea-kale may be prepared by the same recipe.--_Mrs. S. T._
TURNIP SALAD.
Pick early in the morning. Wash one peck and put in cold water. Have
ready a pot of boiling water in which a piece of bacon has boiled
several hours, and the amount of water become much reduced. Take out
the bacon, put in the salad, put the bacon back on top of the salad,
and boil till very tender. Dip from the pot with a perforated skimmer,
lay in a deep dish, skim the fat from the liquor and pour over the
salad. Cover with nicely poached eggs. Cover and send to the table
hot. Any other kind of salad might be cooked by this recipe.--_Mrs. S.
T._
TURNIPS.
Boil and mash through a colander. Season with a cup cream, spoonful
butter, pepper, and salt, and stew quite dry. Then you may bake
them.--_Mrs. Col. W._
TO STEW TURNIPS.
Peel five or six turnips and put on to boil, adding a little salt to
the water. When thoroughly done, mash fine through a colander, season
with a teacup of cream, or milk, a tablespoonful butter, red and black
pepper, and a little more salt, if needed. Stew two or three minutes.
Cabbage prepared the same way is very nice.--_Mrs. C. M. A._
RESIPEE FOR CUKIN KON-FEEL PEES.
Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock,
gowge out your pees with your thum nale, like gowgin out a man's
eye-ball at a kote house. Rense your pees, parbile them, then fry 'em
with som several slices uv streekt middlin, incouragin uv the gravy to
seep out and intermarry with your pees. When modritly brown, but not
scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with
raw tomarters sprinkled with a little brown shugar and the immortal
dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your
genral helth uv mind and body. It fattens you up, makes you sassy,
goes throo and throo your very soul. But why don't you eat? Eat on. By
Jings. Eat. _Stop!_ Never, while thar is a pee in the dish.--_Mozis
Addums._
CORNFIELD OR BLACK EYE PEAS.
Shell early in the morning, throw into water till an hour before
dinner, when put into boiling water, covering close while cooking. Add
a little salt, just before taking from the fire. Drain and serve with
a large spoonful fresh butter, or put in a pan with a slice of fat
meat, and simmer a few minutes. Dried peas must be soaked overnight,
and cooked twice as long as fresh.--_Mrs. S. T._
TO BOIL DRIED PEAS.
Soak in boiling water the night before. Then next day parboil and
drain. Put in fresh water with a piece of middling or ham, and boil
till tender.--_Mrs. Col. W._
TO BOIL DRIED LIMA, OR OTHER BEANS.
Soak overnight. Next morning, soak in fresh water till two hours
before dinner, when boil steadily in a covered saucepan two hours.
Drain and add a large spoonful fresh butter, and a little salt.--_Mrs.
S. T._
CORN PUT UP IN BRINE.
Late as possible in the fall prepare tender roasting ears for winter
use. Strip off the outer shuck, leaving the inner, silky ones next to
the grain. Have ready a nice clean wooden firkin or tub, properly
scalded and sunned. Sprinkle salt over the bottom. Pack closely with
corn. Wash a large flat rock and lay on the top, when nearly full.
Pour strong brine over the corn, covering it well. The day before
using, strip off the shuck and silk, place in a bucket of cold water
(renewing the water once, or twice), and let it stand till ready to
use it. Two ears soaked thus, and shaved into a pot of soup with other
vegetables, will impart a delicious flavor.--_Mrs. S. T._
PICKLES AND CATSUPS.
For pickles and catsups, use the best cider vinegar, it being not only
more wholesome than other kinds of vinegar, but the only sort that
will keep pickles or catsup for any length of time.
In making catsup, or in scalding pickles in vinegar, if a brass kettle
is used, it must be scoured with sand and ashes, washed and wiped dry,
and then scoured with vinegar and salt. By attending to these
directions, the brass kettle may be safely used--though the pickles or
catsup must be poured from it the instant it is taken from the fire,
or they will canker.
In making pickles, it is a good rule to allow two pounds of sugar to
each gallon of vinegar for sour pickle, though a larger proportion
must be allowed for sweet pickle.
Vinegar for pickling should be spiced and set to sun from spring to
autumn. Never put pickle in a jar that has been used for butter or
lard. Examine often to see if the pickle is well covered with vinegar,
and if any of it has turned soft, remove it. Keep it in a dry, airy
closet, and be careful not to let it freeze. Pickle is generally
considered best when from six months to a year old. Some housekeepers
use the same vinegar (with a slight addition) from year to year, by
draining the pickle as they take it out of the jar.
PICKLE VINEGAR.
2 gallons cider vinegar.
4 ounces white pepper, beaten.
4 ounces whole allspice.
4 ounces mustard-seed.
2 ounces ground mustard.
2 ounces of mace.
2 ounces of turmeric.
2 ounces of white ginger.
2 ounces of garlic.
2 ounces of horseradish.
2 gills of celery-seed.
2 sliced lemons.
5 pounds of sugar.
This ought to be prepared several months before using, and always kept
on hand ready for use.--_Mrs. S. T._
_Pickle Vinegar._