Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/171

Rh all the liquor has run off, put them in a pot, strew a little cayenne pepper over each layer, and cover them with strong cold vinegar; when the pot is full, pour on some sweet oil, and tie it up close; at the end of a fortnight, pour off the first vinegar, and put on fresh.

the melons a size larger than a goose egg—put them in a pot, pour boiling salt and water made strong upon them, and cover them up; next day, cut a slit from the stem to the blossom end, and take out the seeds carefully—return them to the brine, and let them remain in it eight days; then put them in strong vinegar for a fortnight, wipe the insides with a soft cloth, stuff them and tie them, pack them in a pot with the slit uppermost; strew some of the staffing over each layer, and keep them covered with the best vinegar.

a pound of white race ginger very clean; pour boiling water on it, and let it stand twenty-four hours; slice it thin, and dry it; one pound of horse-radish scraped and dried, one pound of mustard seed washed and dried, one pound of chopped onion, one ounce of mace, one of nutmeg pounded fine, two ounces of turmeric, and a handful of whole black pepper; make these ingredients into a paste, with a quarter of a pound of mustard, and a large cup full of sweet oil; put a clove of garlic into each mango.