182 SAUCES AND DRESSINGS-PICKLES.
PICKLED MUSHROOMS.
SUFFICIENT vinegar to cover the mushrooms ; to each quart of mush- rooms two blades pounded mace, one ounce ground pepper, salt to taste. Choose some nice young button mushrooms for pickling and rub off the skin with a piece of flannel and salt, and cut off the stalks ; if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion ; shake them well over a clear fire until the liquor flows and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute and store it away in stone jars for use. When cold tie down with bladder and keep in a dry place ; they will remain good for a length of time, and are generally considered excel- lent for flavoring stews and other dishes.
PICKLED CABBAGE. (Purple.)
Cur a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt ; set it in a cool place for twenty- four hours ; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar for twelve hours. Prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon and black pepper, a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed to every pint. Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place. It will be good in a month. A few slices of beet-root im- proves the color.
PICKLED WHITE CABBAGE.
THIS recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashioned, tedious method of pickling the same vegetable. Take a peck of quartered cabbage, put a layer of cabbage and one of salt, let it remain over night; in the morning squeeze them and put them on the fire, with four chopped onions covered with vinegar ; boil for half an hour, then add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonf ul of allspice, a few pieces of gin- ger, half an ounce of mace, and two pounds of brown sugar. Let it boil
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