American Cookery

page 45

it upon them scalding hot, and keep them close stopped.

      To pickle Barberries.
Take of white wine vinegar and water, of each an equal quantity; to every quart
of this liquor, put in half a pound of cheap sugar, then pick the worst of your
barberries and put into this liquor, and the best into glasses; then boil your
pickle with the worst of your barberries, and skim it very clean, boil it till
it looks of a fine colour, then let it stand to be cold, before you strain it;
then strain it through a cloth, wringing it to get all the colour you can from
the barberries; let it stand to cool and settle, then pour it clear into the
glasses; in a little of the pickle, boil a little fennel; when cold, put a
little bit at the top of the pot or glass, and cover it close with a bladder or
leather. To every half pound of sugar, put a quarter of a pound of white salt.

      To pickle Cucumbers.
Let your cucumbers be small, fresh gathered, and free from spots; then make a
pickle of salt and water, strong enough to bear an egg; boil the pickle and skim
it well, and then pour it upon your cucumbers, and stive them down for twenty
four hours; then strain them out into a cullender, and dry them well with a
cloth, and take the best white wine vinegar, with cloves, sliced mace, nutmeg,
white pepper corns, long pepper, and races of ginger, (as much as you please)
boil them up together, and then clap the cucumbers in, with a few vine leaves,
and a little salt, and as soon as they begin to turn their colour, put them into
jars, stive them down close, and when cold, tie on a bladder and leather.

      Alamode Beef.
Take a round of beef, and stuff it with half pound pork, half pound of butter,
the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up;
and sweet marjoram, sage, parsley, summersavory, and

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