Page:Art of Cookery 1774 edition.djvu/348

310 TAKE fine young beans, gather them on a very fine day, have a large stone jar ready, clean and dry, lay a layer of salt at the bottom, and then a layer of beans, then salt, and then beans, and so on till the jar is full; cover them with salt, and tie a coarse cloth over them and a board on that, and then a weight to keep it close from all air; set them in a dry cellar, and when you use them take some out and cover them close agiain; wash them you took out very clean, and let them lie in soft water twenty-four hours, shifting the water often; when you boil them don't put any salt in the water. The best way of dressing them is, boil them with just the white heart of a small cabbage, then drain them, chop the cabbage, and put both into a sauce-pan with a piece of butter as big as an egg rolled in flour, shake a little pepper, put in a quarter of a pint of good gravy, let them stew ten minutes, and then dish them up for a side-dish. A pint of beans to the cabbage. You may do more or less, just as you please. Take fine young pease, shell them, throw them into boiling water with some salt in, let them boil five or six minutes, throw them into a cullender to drain, then lay a cloth four or five times double on table, and spread them on; dry them very well, and have your bottles ready, fill them and cover them with mutton fat, try'd; when this is a little cool fill the necks almost to the top, cork them, tie a bladder and a lath over them, and set them in a could dry place. When you use them boil your water, put in a little salt, some sugar, and a piece of butter; when they have boiled enough, throw them in a sieve to drain, then put them int oa sauce-pan with a good piece of butter: keep shaking it round all the time till the butter is melted, then turn them into a dish, and send them to table.

GATHER your pease on a very dry day, when they are neither old, nor yet too young, shell them, and have ready some quart bottles with little mouths, being well dried; fill the bottles and cork them well, have ready a pipkin of rosin melted, into which dip the necks of the bottles, and set them in a very dry place that is cool. PICK yor large green gooseberries on a dry day, have ready your bottles clean and dry, fill the bottles and cork them, set them in a kettle of water up to the neck, let the water boil