English Housewifry · Chapter 21137. A Potatoe Pudding. (7)
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A spoonful of this pickle is good for fish-sauce, or a calf's head ash.
400. To pickle WALNUTS black.
Gather walnuts when they are so tender that you can run a pin thro' them, prick them all with a pin very well, lie them in fresh water, and let them lie for a week, shifting them once a day; make for them a strong salt and water, and let them lie whilst they be yellow, stirring them once a day, then take 'em out of the salt and water, and boil it, put it on the top of your walnuts, and let your pot stand in the corner end, scald them once or twice a day whilst they be black.
You may make the same pickle for those, as you did for the green ones.
401. To pickle OYSTERS.
Take the largest oysters you can get, pick them whole out of the shell, and take off the beards, wash them very well in their own pickle, so let the pickle settle, and clear it off, put it into a stew-pan, put to it two or three spoonfuls of white wine, and a little white wine vinegar; don't put in any water, for if there be not pickle enough of their own get a little cockle-pickle and put to it, a little Jamaica pepper, white pepper and mace, boil and skim them very well; you must skim it before you put in your spices, then put in your oysters, and boil them in the pickle, when they are cold put them into a large bottle with a little oil on the top, set them in a cool place and keep them for use.
402. To pickle large CUCUMBERS.
Take cucumbers and put them in a strong salt and water, let them lie whilst they be throughly yellow, then scald them in the same salt and water they lie in, set them on the fire, and scald them once a day whilst they are green; take the best alegar you can get, put to it a little Jamaica pepper and black pepper, some horse-radish in slices, a few bay leaves, and a little dill and salt, so scald your cucumbers twice or thrice in this pickle; then put them up for use.
403. To pickle ONIONS.
Take the smallest onions you can get, peel and put them into a large quantity of fair water, let them lie two days and shift them twice a day; then drain them from the water, take a little distill'd vinegar, put to 'em two or three blades of mace, and a little white pepper and salt, boil it, and pour it upon your onions, let them stand three days, so put them into little glasses, and tie a bladder over them; they are very good done with alegar; for common use, only put in Jamaica pepper instead of mace.
404. To pickle ELDER BUDS.
Take elder buds when they are the bigness of small walnuts, lie them in a strong salt and water for ten days, and then scald them in fresh salt and water, put in a lump of allum, let them stand in the corner end close cover'd up, and scalded once a day whilst green.
You may do radish cods or brown buds the same way.
405. To make the Pickle.
Take a little alegar or white wine vinegar, and put to it two or three blades of mace, with a little whole pepper and Jamaica pepper, a few bay leaves and salt, put to your buds, and scald them two or three times, then they are fit for use.
406. To pickle MUSHROOMS.
Take mushrooms when fresh gather'd, sort the large ones from the buttons, cut off the stalks, wash them in water with a flannel, have a pan of water ready on the fire to boil 'em in, for the less they lie in the water the better; let them have two or three boils over the fire, then put them into a sieve, and when you have drained the water from them put them into a pot, throw over them a handful of salt, stop them up close with a cloth, and let them stand two or three hours on the hot hearth or range end, giving your pot a shake now and then; then drain the pickle from them, and lie them in a cloth for an hour or two, so put into them as much distill'd vinegar as will cover them, let them lie a week or ten days, then take them out, and put them in dry bottles; put to them a little white pepper, salt and ginger sliced, fill them up with distill'd vinegar, put over 'em a little sweet oil, and cork them up close; if your vinegar be good they will keep two or three years; I know it by experience.
You must be sure not to fill your bottles above three parts full, if you do they will not keep.
407. To pickle MUSHROOMS another Way.
Take mushrooms and wash them with a flannel, throw them into water as you wash them, only pick the small from the large, put them into a pot, throw over them a little salt, stop up your pot close with a cloth, boil them in a pot of water as you do currans when you make a jelly, give them a shake now and then; you may guess when they are enough by the quantity of liquor that comes from them; when you think they are enough strain from them the liquor, put in a little white wine vinegar, and boil it in a little mace, white pepper, Jamaica pepper, and slic'd ginger; then it is cold put it to the mushrooms, bottle 'em and keep 'em for use.
They will keep this way very well, and have more of the taste of mushrooms, but they will not be altogether so white.
408. To pickle POTATOE CRABS.
Gather your crabs when they are young, and about the bigness of a large cherry, lie them in a strong salt and water as you do other pickles, let them stand for a week or ten days, then scald them in the same water they lie in twice a day whilst green; make the same pickle for them as you do for cucumbers; be sure you scald them twice or thrice in the pickle and they will keep the better.
409. To pickle large BUTTONS.
Take your buttons, clean 'em and cut 'em in three or four pieces, put them into a large sauce-pan to stew in their own liquor, put to them a little Jamaica and whole pepper, a blade or two of mace, and a little salt, cover it up, let it stew over a slow fire whilst you think they are enough, then strain from them their liquor, and put to it a little white wine vinegar or alegar, which you please, give it a boil together, and when it is cold put it to your mushrooms, and keep them for use.
You may pickle flaps the same way.
410. To make CATCHUP.
Take large mushrooms when they are fresh gathered, cut off the dirty ends, break them small in your hands, put them in a stone-bowl with a handful or two of salt, and let them stand all night; if you don't get mushrooms enough at once, with a little salt they will keep a day or two whilst you get more, so put 'em in a stew-pot, and set them in an oven with household bread; when they are enough strain from 'em the liquor, and let it stand to settle, then boil it with a little mace, Jamaica and whole black pepper, two or three shalots, boil it over a slow fire for an hour, when it is boiled let it stand to settle, and when it is cold bottle it; if you boil it well it will keep a year or two; you must put in spices according to the quantity of your catchup; you must not wash them, nor put to them any water.
411. To make MANGO of CUCUMBERS or SMALL MELONS.
Gather cucumbers when they are green, cut a bit off the end and take out all the meat; lie them in a strong salt and water, let them lie for a week or ten days whilst they be yellow, then scald them in the same salt and water they lie in whilst green, then drain from them the water; take a little mustard-seed, a little horse-radish, some scraped and some shred fine, a handful of shalots, a claw or two of garlick if you like the taste, and a little shred mace; take six or eight cucumbers shred fine, mix them amongst the rest of the ingredients, then fill your melons or cucumbers with the meat, and put in the bits at the ends, tie them on with a string, so as will well cover them, and put into it a little Jamaica and whole pepper, a little horse-radish and a handful or two of mustard-seed, then boil it, and pour it upon your mango; let it stand in the corner end two or three days, scald them once a day, and then tie them up for use.
412. To pickle GARKINS.
Take garkins of the first growth, pick 'em clean, put 'em in a strong salt and water, let 'em lie a week or ten days whilst they be throughly yellow, then scald them in the same salt and water they lie in, scald them once a day, and let them lie whilst they are green, the set them in the corner end close cover'd.
413. To make PICKLE for your Cucumbers.
Take a little alegar, (the quantity must be equal to the quantity of your cucumbers, and so must your seasoning) a little pepper, a little Jamaica and long pepper, two or three shalots, a little horse-radish scraped or sliced, and little salt and a bit of allum, boil them altogether, and scald your cucumbers two or three times with your pickle, so tie them up for use.
414. To pickle COLLIFLOWER white.
Take the whitest colliflower you can get, break it in pieces the bigness of a mushroom; take as much distill'd vinegar as will cover it, and put to it a little white pepper, two or three blades of mace, and a little salt, then boil it and pour it on your colliflowers three times, let it be cold, then put it into your glasses or pots, and wet a bladder to tie over it to keep out the air.
415. To pickle Red Cabbage.
Take a red cabbage, chuse it a purple red, for the light red never proves a good colour; so take your cabbage and shred it in very thin slices, season it with pepper and salt very well, let it lie all night upon a broad tin, or a dripping-pan; take a little alegar, put to it a little Jamaica pepper, and two or three rases of ginger, boil them together, and when it is cold pour it upon your cabbage, and in two or three days time it will be fit for use.
You may throw a little colliflower among it, and it will turn red.
416. To pickle Colliflower another Way.
Take the colliflower and break it in pieces the bigness of a mushroom, but leave on a short stalk with the head; take some white wine vinegar, into a quart of vinegar, put six-pennyworth of cochineal beat well, also a little Jamaica and whole pepper, and a little salt, boil them in vinegar, pour it over the colliflower hot, and let it stand two or three days close covered up; you may scald it once in three days whilst it be red, when it is red take it out of pickle, and wash the cochineal off in the pickle, so strain it through a hair sieve, and let it stand a little to settle, then put it to your colliflower again, and tie it up for use; the longer it lies in the pickle the redder it will be.
417. To pickle WALNUTS white.
Take walnuts when they are at full growth and can thrust a pin through them, the largest sort you can get, pare them, and cut a bit off one end whilst you see the white, so you must pare off all the green, if you cut through the white to the kernel they will be spotted, and put them in water as you pare them; you must boil them in salt and water as you do mushrooms, and will take no more boiling than a mushroom; when they are boiled lay them on a dry cloth to drain out of the water, then put them into a pot, and put to them as much distill'd vinegar as will cover them, let them lie two or three days; then take a little more vinegar, put to it a few blades of mace, a little white pepper and salt, boil 'em together, when it is cold take your walnuts out of the other pickle and put into that, let them lie two or three days, pour it from them, give it another boil and skim it, when it is cold put to it your walnuts again, put them into a bottle, and put over them a little sweet oil, cork them up, and set them in a cool place; if your vinegar be good they will keep as long as the mushrooms.
418. To pickle BARBERRIES.
Take barberries when full ripe, put them into a pot, boil a strong salt and water, then pour it on them boiling hot.
419. To make BARLEY-SUGAR.
Boil barley in water, strain it through a hair-sieve, then put the decoction into clarified sugar brought to a candy height, or the last degree of boiling, then take it off the fire, and let the boiling settle, then pour it upon a marble stone rubb'd with the oil of olives, when it cools and begins to grow hard, cut it into pieces, and rub it into lengths as you please.
420. To pickle PURSLAIN.
Take the thickest stalks of purslain, lay them in salt and water six weeks, then take them out, put them into boiling water, and cover them well; let them hang over a slow fire till they be very green, when they are cold put them into pot, and cover them well with beer vinegar, and keep them covered close.
421. To make PUNCH another Way.
Take a quart or two of sherbet before you put in your brandy, and the whites of four or five eggs, beat them very well, and set it over the fire, let it have a boil, then put it into a jelly bag, so mix the rest of your acid and brandy together, (the quantity you design to make) heat it and run it all through your jelly bag, change it in the running off whilst it look fine; let the peel of one or two lemons lie in the bag; you may make it the day before you use it, and bottle it.
422. To make new COLLEGE PUDDINGS.
Grate an old penny loaf, put to it a like quantity of suet shred, a nutmeg grated, a little salt and some currans, then beat some eggs in a little sack and sugar, mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey's egg, but a little flatter; take a pound of butter, put it in a dish or stew-pan, and set it over a clear fire in a chafing-dish, and rub your butter about the dish till it is melted, then put your puddings in, and cover the dish, but often turn your puddings till they are brown alike, and when they are enough grate some sugar over them, and serve them up hot.
For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings.
423. To make a CUSTARD PUDDING.
Take a pint of cream, mix it with six eggs well beat, two spoonfuls of flour, half a nutmeg grated, a little salt and sugar to your taste; butter your cloth, put it in when the pan boils, baste it just half an hour, and melt butter for the sauce.
424. To make FRYED TOASTS.
Chip a manchet very well, and cut it round ways in toasts, then take cream and eight eggs seasoned with sack, sugar, and nutmeg, and let these toasts steep in it about an hour, then fry them in sweet butter, serve them up with plain melted butter, or with butter, sack and sugar as you please.
425. To make SAUCE for Fish or Flesh.
Take a quart of vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace; a few cloves, some lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight anchovies, and two or three spoonfuls of shred capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use.
A spoonful cold is an addition to sauce for either fish or flesh.
426. To make a savoury Dish of VEAL.
Cut large collops of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with nutmeg, mace, pepper and salt, then make forc'd-meat with some of your veal, beef-suit, oysters chop'd, and sweet herbs shred fine, and the above spice, strow all these over your collops, roll and tie them up, put them on skewers, tie them to a spit and roast them; and to the rest of your forc'd-meat add the yolk of an egg or two, and make it up in balls and fry them, put them in a dish with your meat when roasted, put a little water in the dish under them, and when they are enough put to it an anchovy, a little gravy, a spoonful of white wine, and thicken it up with a little flour and butter, so fry your balls and lie round the dish, and serve it up.
This is proper for a side-dish either at noon or night.
427. To make FRENCH BREAD.
Take half a peck of fine flour, the yolks of six eggs and four whites, a little salt, a pint of ale yeast, and as much new milk made warm as will make it a thin light paste, stir it about with your hand, but be sure you don't knead them; have ready six wooden quarts or pint dishes, fill them with the paste, (not over full) let them stand a quarter of an hour to rise, then turn them out into the oven, and when they are baked rasp them. The oven must be quick.
428. To make GINGER-BREAD another Way.
Take three pounds of fine flour, and the rind of a lemon dried and beaten to powder, half a pound of sugar, or more if you like it, a little butter, and an ounce and a half of beaten ginger, mix all these together and wet it pretty stiff with nothing but treacle; make it into rolls or cakes which you please; if you please you may add candid orange peel and citron; butter your paper to bake it on, and let it be baked hard.
429. To make QUINCE CREAM.
Take quinces when they are full ripe, cut them in quarters, scald them till they be soft, pare them, and mash the clear part of them, and the pulp, and put it through a sieve, take an equal weight of quince and double refin'd sugar beaten and sifted; and the whites of eggs beat till it is as white as snow, then put it into dishes.
You may do apple cream the same way.
430. To make CREAM of any preserved Fruit.
Take half a pound of the pulp of any preserved fruit, put it in a large pan, put to it the whites of two or three eggs, beat them well together for an hour, then with a spoon take off, and lay it heaped up high on the dish and salver without cream, or put it in the middle bason.
Rasberries will not do this way.
431. To dry PEARS or PIPPENS without Sugar.
Take pears or apples and wipe them clean, take a bodkin and run it in at the head, and out at the stalk, put them in a flat earthen pot and bake them, but not too much; you must put a quart of strong new ale to half a peck of pears, tie twice papers over the pots that they are baked in, let them stand till cold then drain them, squeeze the pears flat, and the apples, the eye to the stalk, and lay 'em on sieves with wide holes to dry, either in a stove or an oven not too hot.
432. To preserve MULBERRIES whole.
Set some mulberries over the fire in a skellet or preserving pan, draw from them a pint of juice when it is strain'd; then take three pounds of sugar beaten very fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the syrrup till they are throughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrrup till next day, then boil them gently again; when the syrrup is pretty thick and well stand in round drops when it is cold, they are enough, so put all in a gally-pot for use.
433. To make ORANGE CAKES.
Cut your oranges, pick out the meat and juice free from the strings and seeds, set it by, then boil it, and shift the water till your peels are tender, dry them with a cloth, mince them small, and put them to the juice; to a pound of that weigh a pound and a half of double refin'd sugar; dip your lumps of sugar in water, and boil it to a candy height, take it off the fire and put in your juice and peel, stir it well, when it is almost cold put it into a bason, and set it in a stove, then lay it thin on earthen plates to dry, and as it candies fashion it with a knife, and lay them on glasses; when your plate is empty, put more out of your bason.
434. To dry APRICOCKS like PRUNELLOS.
Take a pound of apricocks before they be full ripe, cut them in halves or quarters, let them boil till they be very tender in a thin syrrup, and let them stand a day or two in the stove, then take them out of the syrrup, lay them to dry till they be as dry as prunellos, then box 'em, if you please you may pare them.
You may make your syrrup red with the juice of red plumbs.
435. To preserve great white PLUMBS.
To a pound of white plumbs take three quarters of a pound of double refin'd sugar in lumps, dip your sugar in water, boil and skim it very well, slit your plumbs down the seam; and put them into the syrrup with the slit downwards; let them stew over the fire a quarter of an hour, skim them very well, then take them off, and when cold cover them up; turn them in the syrrup two or three times a day for four or five days, then put them into pots and keep them for use.
436. To make Gooseberry Wine another Way.
Take gooseberries when they are full ripe, pick and beat them in a marble mortar; to every quart of berries put a quart of water, and put them into a tub and let them stand all night, then strain them through a hair-sieve, and press them very well with your hand; to every gallon of juice put three pounds of four-penny sugar; when your sugar is melted put it into the barrel, and to as many gallons of juice as you have, take as many pounds of Malaga raisins, chop them in a bowl, and put them in the barrel with the wine; be sure let not your barrel be over full, so close it up, let it stand three months in the barrel, and when it is fine bottle it, but not before.
437. To pickle NASTURTIUM BUDS.
Gather your little nobs quickly after the blossoms are off, put them in cold water and salt three days, shifting them once a day; then make a pickle for them (but don't boil them at all) of some white wine, and some white wine vinegar, shalot, horse-radish, whole pepper and salt, and a blade or two of mace; then put in your seeds, and stop 'em close up. They are to be eaten as capers.
438. To make ELDER-FLOWER WINE.
Take three or four handfuls of dry'd elder-flowers, and ten gallons of spring water, boil the water, and pour in scalding hot upon the flowers, the next day put to every gallon of water five pounds of Malaga raisins, the stalks being first pick'd off, but not wash'd, chop them grosly with a chopping knife, then put them into your boiled water, stir the water, raisins and flowers well together, and do so twice a day for twelve days, then press out the juice clear as long as you can get any liquor; put it into a barrel fit for it, stop it up two or three days till it works, and in a few days stop it up close, and let it stand two or three months, then bottle it.
439. To make PEARL BARLEY PUDDING.
Take half a pound of pearl barley, cree it in soft water, and shift it once or twice in the boiling till it be soft; take five eggs, put to them a pint of good cream, and half a pound of powder sugar, grate in half a nutmeg, a little salt, a spoonful or two of rose-water, and half a pound of clarified butter; when your barley is cold mix them altogether, so bake it with a puff-paste round your dish-edge.
Serve it up with a little rose-water, sugar and butter for your sauce.
440. To make Gooseberry Vinegar another Way.
Take gooseberries when they are full ripe, bruise them in a marble mortar or wooden bowl, and to every upheap'd half peck of berries take a gallon of water, put it to them in the barrel, let it stand in a warm place for two weeks, put a paper on the top of your barrel, then draw it off, wash out the barrel, put it in again, and to every gallon add a pound of coarse sugar; set it in a warm place by the fire, and let it stand whilst christmas.
441. To preserve APRICOCKS green.
Take apricocks when they are young and tender, coddle them a little, rub them with a coarse cloth to take off the skin, and throw them into water as you do them, and put them in the same water they were coddled in, cover them with vine leaves, a white paper, or something more at the top, the closer you keep them the sooner they are green; be sure you don't let them boil; when they are green weigh them, and to every pound of apricocks take a pound of loaf sugar, put it into a pan, and to every pound of sugar a jill of water, boil your sugar and water a little, and skim it, then put in your apricocks, let them boil together whilst your apricocks look clear, and your syrrup thick, skim it all the time it is boiling, and put them into a pot covered with a paper dip'd in brandy.
442. To make ORANGE CHIPS another Way.
Pare your oranges, not over thin but narrow, throw the rinds into fair water as you pare them off, then boil them therein very fast till they be tender, filling up the pan with boiling water as it wastes away, then make a thin syrrup with part of the water they are boiled in, put in the rinds, and just let them boil, then take them off, and let them lie in the syrrup three or four days, then boil them again till you find the syrrup begin to draw between your fingers, take them off from the fire and let them drain thro' your cullinder, take out but a few at a time, because if they cool too fast it will be difficult to get the syrrup from them, which must be done by passing every piece of peel through your fingers, and lying them single on a sieve with the rind uppermost, the sieve may be set in a stove, or before the fire; but in summer the sun is hot enough to dry them.
Three quarters of a pound of sugar will make syrrup to do the peels of twenty-five oranges.
443. To make MUSHROOM POWDER.
Take about half a peck of large buttons or slaps, clean them and set them in an earthen dish or dripping pan one by one, let them stand in a slow oven to dry whilst they will beat to powder, and when they are powdered sift them through a sieve; take half a quarter of a ounce of mace, and a nutmeg, beat them very fine, and mix them with your mushroom powder, then put it into a bottle, and it will be fit for use.