Page:Completeconfectioner Glasse 1800.djvu/352

Rh

Take some small onions, peel them, and put them into salt and water; shift them once a day for three days, then set them over the fire in milk and water till ready to boil; dry them, pour over them the following pickle when boiled, and cold:—double distilled vinegar, salt, mace, and one or two bay leaves; they will not look white with any other vinegar.

Take a sufficient number of the smallest onions you can get, and put them into salt and water for nine days, observing to change the water every day; then put them into jars, and pour fresh boiling salt and water over them; let them stand close covered till they are cold, then make some more salt and water, and pour it boiling hot upon them; when it is cold, put them into wide-mouthed bottles, and fill them up with distilled vinegar; put into every bottle a slice or two of ginger, a blade of mace, and a large tea-spoonful of eating oil, which will keep the onions white. If you like the taste of bay-leaf, you may put one or two into every bottle, and as much bay-salt as will lie on a sixpence: cork them well up.

Your walnuts should be gathered when the sun is hot upon them, and always before the shell is hard, which may be easily known by running a pin into them; then put them into a strong salt and water for nine days; stir them twice