_Ingredients._—2 oz. of flour, 2 eggs, ½ pint of new milk, 2 oz. of
melted butter, little salt and nutmeg. _Mode._—Let the 2 eggs be well
beaten, then mix all the ingredients well together, and heat them up
just before they are put into little cups half full for baking. Bake
for ¼ hour in a hot oven till the puffs are of a nice brown; turn out
on a flat dish, rub a little butter over each puff, and dust on it
powdered sugar. _Time._—¼ hour. _Average cost_, 6_d._ _Seasonable_ at
any time.
GHERKINS, Pickled.
_Ingredients._—Salt and water, 1 oz. of bruised ginger ½ oz. of whole
black pepper, ¼ oz. of whole allspice, 4 cloves, 2 blades of mace, a
little horseradish. This proportion of pepper, spices, &c., for 1 quart
of vinegar. _Mode._—Let the gherkins remain in salt and water for 3
or 4 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, &c., in the above proportion, for 10 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._—4 days.
_Seasonable_ from the middle of July to the end of August.