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pepper, and powdered sage.

      Broiled Ham.—Cut in thin slices, and soak fifteen minutes in hot water. Pour off this and soak again as long. Wipe dry and broil over a quick fire, and then pepper it. Ham that is already cooked rare is best for broiling.

      Broiled Sweet-breads.—The best way to cook sweet-breads is to broil them thus: Parboil them, and then put them on a clean gridiron for broiling. When delicately browned, take them off and roll in melted butter on a plate, to prevent their being dry and hard. Some cook them on a griddle well buttered, turning frequently; and some put narrow strips of fat salt pork on them while cooking.

      Broiled Veal.—Cut it thin, and put thin slices of salt pork on the top after it is laid on the gridiron, and broil both together. When turning, put the pork again on the top. When the veal is thoroughly cooked, brown the pork a little by itself, while the veal stands on a hot dish.

      A good Pork Relish.—Broil thin slices of fresh pork, first pouring on boiling water to lessen saltness. Cut them in small mouthfuls, and add butter, pepper, and salt.

      FRIED MEATS AND RELISHES.

      The most slovenly and unhealthful mode of cooking is frying, as it usually is done. If the fat is very hot, and the articles are put in and taken out exactly at the right time, it is well enough. But fried fat is hard to digest, and most fried food is soaked with it, so that only a strong stomach can digest it. Almost every thing that is fried might be better cooked on a griddle slightly oiled. A griddle should always be oiled only just enough to keep from sticking. It is best to fry in lard not salted, and this is better than butter. Mutton and beef suet are good for frying. When the lard seems hot, try it by throwing in a bit of bread. When taking up fried articles, drain off the fat on a wire sieve.

      A nice Way of Cooking Calf’s or Pig’s Liver.—Cut in slices half an inch thick, pour on boiling water, and then pour if off entirely; then let the liver brown in its own juices, turning it till it looks brown on both sides. Take it up, and pour into the frying-pan enough cold water to make as much gravy as you wish; then sliver in a very little onion; add a little salt and nutmeg, and a bit of butter to season it; let it boil up once, then put back the liver for a minute longer.

      Beef Liver.—Cut it in slices half an inch thick, pour boiling water on it, broil it with thin slices of pork dipped in flour, cut it in mouthfuls, and heat it with butter, pepper, and salt for three or four minutes.

      Egg Omelet.—Beat the yolks of six eggs, and add a cup of milk, half a tea-spoonful of salt, and a pinch of pepper. Pour into hot fat, and cook till just stiffened. Turn it on to a platter brown side uppermost. Some add minced cooked ham, or cold meat chopped and salted. Others put in chopped cauliflower or asparagus cooked and cold.

      Frizzled Beef.—Sliver smoked beef, pour on boiling water to freshen it, then pour off the water, and frizzle the beef in butter.

      Veal Cheese.—Prepare equal quantities of sliced boiled veal and boiled smoked tongue, or ham sliced. Pound each separately in a mortar, moistening with butter as you proceed. Then take a stone jar, or tin can, and mix them in it, so that it will, when cut, look mottled and variegated. Press it hard, and pour on melted butter. Keep it covered in a dry place. To be used at tea in slices.

      A Codfish Relish.—Take thin slivers of codfish, lay them on hot coals, and when done to a yellowish brown, set them on the table.

      Another Way.—Sliver the codfish fine, pour on boiling water, drain it off, and add butter and a very little pepper, and heat them three or four minutes, but do not let them fry.

      Salt Herrings.—Heat them on a gridiron, remove the skin, and then set them on the table.

CHAPTER IX.

       PICKLES.

       Table of Contents

      Do not keep pickles in common earthenware, as the glazing contains lead, and combines with the vinegar.

      Vinegar for pickling should be sharp, but not the sharpest kind, as it injures the pickles. Wine or cider vinegar is reliable. Much manufactured vinegar is sold that ruins pickles and is unhealthful. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Add a table-spoonful of alum and a tea-cup of salt to each three gallons of vinegar, and tie up a bag with pepper, ginger-root, and spices of all sorts in it, and you have vinegar prepared for any kind of common pickling, and in many cases all that is needed is to throw the fruit in and keep it in till wanted.

      Keep pickles only in wood or stone ware.

      Any thing that has held grease will spoil pickles.

      Stir pickles occasionally, and if there are soft ones, take them out, scald the vinegar, and pour it hot over the pickles. Keep enough vinegar to cover them well. If it is weak, take fresh vinegar, and pour on hot. Do not boil vinegar or spice over five minutes.

      Sweet Pickles, (a great favorite.)—One pound of sugar, one quart of vinegar, two pounds of fruit. Boil fifteen minutes, skim well, put in the fruit and let it boil till half cooked. For peaches, flavor with cinnamon and mace; for plums and all dark fruit, use allspice and cloves.

      To pickle Tomatoes.—As you gather them, leave an inch or more of stem; throw them into cold vinegar. When you have enough, take them out, and scald some spices, tied in a bag, in good vinegar; add a little sugar, and pour it hot over them.

      To pickle Peaches.—Take ripe but hard peaches, wipe off the down, stick a few cloves into them, and lay them in cold spiced vinegar. In three months they will be sufficiently pickled, and also retain much of their natural flavor.

      

      To pickle Peppers.—Take green peppers, take the seeds out carefully so as not to mangle them, soak them nine days in salt and water, changing it every day, and keep them in a warm place. Stuff them with chopped cabbage, seasoned with cloves, cinnamon, and mace; put them in cold spiced vinegar.

      To pickle Nasturtions.—Soak them three days in salt and water as you collect them, changing it once in three days; and when you have enough, pour off the brine, and pour on scalding hot vinegar.

      To pickle Onions.—Peel, and boil in milk and water ten minutes, drain off the milk and water, and pour scalding spiced vinegar on to them.

      To pickle Gherkins.—Keep them in strong brine till they are yellow, then take them out and turn on hot spiced vinegar, and keep them in it, in a warm place, till they turn green. Then turn off the vinegar, and add a fresh supply of hot spiced vinegar.

      To pickle Mushrooms.—Stew them in salted water, just enough to keep them from sticking. When tender, pour off the water, and pour on hot spiced vinegar. Then cork them tight, if you wish to keep them long. Poison ones will turn black if an onion is stewed with them, and then all must be thrown away.

      To pickle Cucumbers.—Wash the cucumbers in cold water, being careful not to bruise or break them. Make a brine of rock or blown salt (rock is the best), strong enough to bear up an egg or potato, and of sufficient quantity to cover the cucumbers.

      Put them into an oaken tub, or stone-ware jar, and pour the brine over them. In twenty-four hours, they should be stirred up from the bottom with the hand. The third day pour off the brine, scald it, and pour it over the cucumbers. Let them stand in the brine nine days, scalding it every third day, as described above. Then take the cucumbers into a tub, rinse them in cold water, and if they are too salt, let them stand in it a few hours. Drain them from the water, put them back into the tub or jar, which must be washed clean from the brine. Scald vinegar sufficient to cover them, and pour it upon them. Cover them

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