sugar, add it with the milk, and take out the lemon-peel
before you put in the mould.

Save-all Pudding. (No. 110.)

Put any scraps of bread into a clean saucepan ; to about
a pound, put a pint of milk ; set it on the trivet till it boils ;
beat it up quite smooth ; then break in three eggs, three ounces
of sugar, with a little nutmeg, ginger, or allspice, and stir it
all well together. Butter a dish big enough to hold it, put in
t)ie pudding, and have ready two ounces of suet chopped
very fine, strew it over the top of the pudding, and bake it



PUDDINGS AND PIES. 397

three quarters ot an hour; four ounces of currants will
make it much better.

Batter Pudding, baked or boiled. (No. 111.)

Break three eggs in a basin with as much salt as will lie
On a sixpence ; beat them well together, and then add four
ounces of flour ; beat it into a smooth batter, and by degrees
add half a pint of milk : have your saucepan ready boiling,
and butter an earthen mould well, put the pudding in, and
lie it tight over with a pudding-cloth, and boil it one hour
and a quarter. Or, put it in a dish that you have well but-
tered, and bake it three quarters of an hour.

Currants washed and picked clean, or raisins stoned, are
good in this pudding, and it is then called a black cap : or,
add loaf sugar, and a little nutmeg and ginger without the
fruit, it is very good that way ; serve it with wine sauce.

Apple Pudding boiled. (No. 112.)

Chop four ounces of beef suet very fine, or two ounces of
butter, lard, or dripping; but the suet makes the best and
lightest crust ; put it on the paste-board, with eight ounces
of flour, and a salt-spoonful of salt, mix it well together with
your hands, and then put it all of a heap, and make a hole in
the middle ; break one egg in it, stir it well together with
your finger, and by degrees infuse as much water as will
make it of a stiff paste : roll it out two or three times, with
the rolling-pin, and then roll it large enough to receive thir-
teen ounces of apples. It will look neater if boiled in a
basin, well buttered, than when boiled in a pudding-cloth,
well floured ; boil it an hour and three quarters : but the
surest way is to stew the apples first in a stew-pan, with a
wine-glassful of water, and then one hour will boil it. Some
people like it flavoured with cloves and lemon-peel, and
sweeten it with two ounces of sugar.

Gooseberries, currants, raspberries, and cherries, damsons,
and various plums and fruits, are made into puddings with
the same crust directed for apple puddings.

Apple Dumplings. (No. 113.)

Make paste the same as for apple pudding, divide it into
as many pieces as you want dumplings, peel the apples and
core them, then roll out your paste large enough, and put in
the apples ; close it all round, and tie them in pudding-cloths
very tight ; one hour will boil them : and when you take them



398 MKLES.

up, just dip them in cold water, and put them in a cup the
size of the dumpling while you untie them, and they will turn
out without breaking.

Suet Pudding or Dumplings. (Xo. 114.)

Chop six ounces of suet very fine : put it in a basin with
*>ix ounces of flour, two ounces of bread-crumbs, and a tea-
spoonful of salt ; stir it all well together: beat two eggs on a
plate, add to them six table-spoonfuls of milk, put it by
degrees into the basin, and stir it all well together ; divide
it into six dumplings, and tie them separate, previously
dredging the cloth lightly with flour. Boil them one hour.

This is very good the next day fried in a little butter. The
above will make a good pudding, boiled in an earthenware
mould, with the addition of one more egg, a little more milk,
and two ounces of suet. Boil it two hours.

N.B. The most economical way of making suet dump-
lings, is to boil them without a cloth in a pot with beef or
mutton; no eggs are then wanted, and the dumplings are
finite as light without : roll them in flour before you put them
mto the pot; add six ounces of currants, washed and picked,
mid you have currant pudding : or divided into six parts, cur-
rant dumplings ; a little sugar will improve them.

Cottage Potato Pudding or Cake. (No. 115.)

Peel, boil, and mash, a couple of pounds of potatoes : beat
them up into a smooth batter, with about three quarters of a
pint of milk, two ounces of moist sugar, and two or three
beaten eggs. Bake it about three quarters of an hour.
Three ounces of currants or raisins may be added. Leave
out the milk, and add three ounces of butter, it will make a
very nice cake.



OBSERVATIONS ON PICKLES.

We are not fond of pickles : these sponges of vinegar are
often very indigestible, especially in the crisp state in which
they are most admired. The Indian fashion of pounding
pickles is an excellent one : we recommend those who havf
any regard for their stomach, yet still wish to indulge their
tongue, instead of eating pickles, which are really merely



PICKLES. 399

vehicles for taking a certain portion of vinegar and spice,
&c. to use the flavoured vinegars ; such as burnet (No. 399),
horseradish (No. 399*), tarragon (No. 396), mint (No. 397),
cress (Nos. 397*, 401, 403, 405*, 453, 457), &c.; by combina-
tions of these, a relish may easily be composed, exactly in
harmony with the palate of the eater.

The pickle made to preserve cucumbers, &c. is generally
so strongly impregnated with garlic, mustard, and spice, &c.
that the original flavour of the vegetables is quite over-
powered; and if the eater shuts his eyes, his lingual nerves
will be puzzled to inform him whether he is munching an
onion or a cucumber, &c., and nothing can be more absurd,
than to pickle plums, peaches, apricots, currants, grapes, &c.

The strongest vinegar must be used for pickling: it must
not be boiled or the strength of the vinegar and spices will be
evaporated. By parboiling the pickles in brine, they will be
ready in much less time than they are when done in the usual
manner, of soaking them in cold salt and water for six or
eight days. When taken out of the hot brine, let them get
cold and quite dry before you put them into the pickle.

To assist the preservation of pickles, a portion of salt is
added; and for the same purpose, and to give flavour, long-
pepper, black pepper, allspice, ginger, cloves, mace, garlic,
eschalots, mustard, horseradish, and capsicum.

The following is the best method of preparing the pickle,
as cheap as any, and requires less care than any other way.

Bruise in a mortar four ounces of the above spices ; put
them into a stone jar with a quart of the strongest vinegar,
stop the jar closely with a bung, cover that with a bladder
soaked with pickle, set it on a trivet by the side of the fire for
three days, well shaking it up at least three times in the day;
the pickle should be at least three inches above the pickles-
The jar being well closed, and the infusion being made with
a mild heat, there is no loss by evaporation.

To enable the articles pickled more easily and speedily to
imbibe the flavour of the pickle they are immersed in, pre-
viously to pouring it on them, run a larding-pin through them
in several places.

The spices, &c. commonly used, are those mentioned in
the receipt for pickling walnuts ; which is also an excellent
savoury sauce for cold meats.

The flavour may be varied ad infinitum by adding celery,
cress-seed, or curry powder (No. 455), or by taking for the
liquor any of the flavoured vinegars, &c. we have enumerated
above, and see the receipts between Nos. 395 and 421.

Pickles should be kept in a dry place, in unglazed earthen-



400 PICKLES.

ware, or glass jars, which are preferable, as you can, without
opening them, observe whether they want filling up: they
must be very carefully stopped with well-fitted bungs, and
tied over as closely as possible with a bladder wetted with
the pickle ; and if to be preserved a long time, after that is
dry, it must be dipped in bottle-cement; see page 127.

When the pickles are all used, boil up the liquor with a
little fresh spice.

To walnut liquor may be added a few anchovies and
eschalots : let it stand till it is quite clear, and bottle it : thus
you may furnish your table with an excellent savoury keeping
sauce for hashes, made dishes, fish, &c. at very small cost ;
see No. 439.

Jars should not be more than three parts filled with the
articles pickled, which should be covered with pickle at least
two inches above their surface ; the liquor wastes, and all of
the articles pickled, that are not covered, are soon spoiled.

When they have been done about a week, open the jars,
and fill them up with pickle.

Tie a wooden spoon, full of holes, round each jar to take
them out with.

If you wish to have gherkins, &c. very green, this may
be easily accomplished by keeping them in vinegar, suffi-
ciently hot, till they become so.

If you wish cauliflowers, onions, &c. to be white, use dis-
tilled vinegar for them.

To entirely prevent the mischief arising from the action
of the acid upon the metallic utensils usually employed to
prepare pickles, the whole of the process is directed to be
performed in unglazed stone jars.

N.B. The maxim of " open your mouth, and shut your
eyes," cannot be better applied than to pickles ; and the only
direction we have to record for the improvement of their
complexion, is the joke of Dr. Goldsmith, "If their colour
does not please you, send 'em to Hammersmith, that's the
way to Turnham Green."

Commencing the list with walnuts, I must take this oppor-
tunity of impressing the necessity of being strictly particular
in watching the due season ; for of all the variety of articles
in this department to furnish the well-regulated store-room,
nothing is so precarious, for frequently after the first week
that walnuts come in season, they become hard and shelled,
particularly if the season is a very hot one ; therefore let the
prudent housekeeper consider it indispensably necessary
they should be purchased as soon as they first appear at
market. ; should they cost a trifle more, that is nothing com-



PICKLES. 401

pared to the disappointment of finding, six months hence,
when you go to your pickle-jar, expecting a fine relish for
your chops, &c. to find the nuts incased in a shell, which
defies both teeth and steel.

Nasturtiums are to be had by the middle of July.

Garlic, from Midsummer to Michaelmas.

Eschalots, ditto.

Onions, the various kinds for pickling, are to be had, by the
middle of July, and for a month after.

Gherkins are to be had by the middle of July, and for a
month after.

Cucumbers are to be had by the middle of July, and for a
month after.

Melons and mangoes are to be had by the middle of July,
and for a month after.

Capsicums, green, red, and yellow, the end of July, and fol-
lowing month.

Chilies, the end of July, and following month. See Nos.
404 and 405*, and No. 406.

Love apples, or tomatas, end of July, and throughout
August. See No. 443.

Cauliflower, for pickling, July and August.

Artichokes, for pickling, July and August.

Jerusalem artichokes, for pickling, July and August, and
for three months after.

Radish pods, for pickling, July.

French beans, for pickling, July.

Mushrooms, for pickling and catchup, September. See
No. 439.

Red cabbage, August.

White cabbage, September and October,

Samphire, August.

Horseradish, November and December.

Walnuts. (No. 116.)

Make a brine of salt and water, in the proportion of a
quarter of a pound of salt to a quart of water ; put the walnuts
into this to soak for a week ; or if you wish to soften them so
that they may be soon ready for eating, run a larding-pin
through them in half a dozen places this will allow the pickle
to penetrate, and they will be much softer, and of better
flavour, and ready much sooner than if not perforated : put
them into a stew-pan with such brine, and give them a gentle
simmer ; put them on a sieve to drain ; then lay them on a fish
plate, and let them stand in the air till they turn black this
L12



PICKLES,

may take a couple of days; put them into glass, or unglazed
stone jars; fill these about three parts with the walnuts, and
fill them up with the following pickle.

To each quart of the strongest vinegar put two ounces of
black pepper., one of ginger, same of eschalots, same of
salt, half an ounce of allspice, and half a drachm of Cayenne.
Put these into a stone jar; cover it with a bladder, wetted
with pickle, tie over that some leather, and set the jar on a
trivet by the side of the fire for three days, shaking it up
three times a day, and then pour it while hot to the walnuts,
and cover them down with bladder wetted with the pickle,
leather, &c,

Gherkins. (No. 117.)

Get tnose of about four inches long, and an inch in
diameter, the crude half-grown little gherkins usually pickled
are good for nothing. Put them into (unglazed) stone pans ;
cover them with a brine of salt and water, made with a
quarter of a pound of salt to a quart of water ; cover them
down ; set them on the earth before the fire for two or three
days till they begin to turn yellow ; then put away the water,
and cover them with hot vinegar ; set them again before the
fire ; keep them hot till they become green (this will take
eight or ten days); then pour off the vinegar, having ready
to cover them a pickle of fresh vinegar, &c., the same as
directed in the preceding receipt for walnuts (leaving out the
eschalots) ; cover them with a bung, bladder, and leather.
Read the observations on pickles, p. 487.

Obs. The vinegar the gherkins were greened in will make
excellent salad sauce, or for cold meats. It is, in fact, super-
lative cucumber vinegar.

French Beans Nasturtiums, <$-c. (No. 118.)

When young, and most other small green vegetables, may
be pickled the .same way as gherkins.

Beet Roots. (No. 119.)

Boil gently till they are full three parts done (this will take
from an hour and a half to two and a half) ; then take them
out, and when a little cooled, peel them, and cut them in
slices about half an inch thick. Have ready a pickle for it,
made by adding to each a quart of vinegar an ounce of
ground black pepper, half an ounce of ginger pounded, same
of salt, and of horseradish cut in thin slices ; and you may



PICKLES. 403

warm it, if you like, with a few capsicums, or a little Cayenne ;
put these ingredients into a jar; stop it close, and let them
steep three days on a trivet by the side of the fire ; then,
when cold, pour the clear liquor on the beet-root, which have
previously arranged in ajar.

Red Cabbage. (No. 120.)

Get a fine purple cabbage, take off the outside leaves,
quarter it, take out the stalk, shred the leaves into a colander,
sprinkle them with salt, let them remain till the morro\v,
drain them dry, put them into a jar, and cover them with thc
pickle for beet roots.

Onions (No. 121.)

The small round silver button onions, about as big as a
nutmeg, make a very nice pickle. Take off their top coats,
have ready a stew-pan, three parts filled with boiling water,
into which put as many onions as will cover the top : as
soon as they look clear, immediately take them up with a
spoon full of holes, and lay them on a cloth three times
folded, and cover them \vith another till you have ready as
many as you wish t when they are quite dry, put them into
jars, and cover them with hot pickle, made by infusing an
ounce of horseradish, same of allspice, and same of black
pepper, and same of salt, in a quart of best white-wine
vinegar, in a stone jar, on a trivet by the side of the fire for
three days, keeping it well closed ; when cold, bung them
down tight, and cover them with bladder wetted with the
pickle and leather.

Cauliflowers or Broccoli. (No. 122.)

Choose those that are hard, yet sufficiently ripe, cut away
the leaves and stalks.

Set on a stew-pan half full of water, salted in proportion
of a quarter of a pound of salt to a quart of water ; throw in
the cauliflower, and let it heat gradually; when it boils take it
up with a spoon full of holes, and spread them on a cloth to dry
before the fire, for twenty-four hours at least ; when quite
dry, put them, piece by piece, into jars or glass tie-overs, and
cover them with the pickle we have directed for beet roots,
or make a pickle by infusing three ounces of the curry
powder (No. 455) for three days in a quart of vinegar by th
side of the fire.

are excellent prepared as above^



404 tICKLES.

Indian or mixed Pickles Mango or Piccalilli. (No. 123.)

The flavouring ingredients of Indian pickles are a com-
pound of curry powder, with a large proportion of mustard
and garlic.

The following will be found something like the real mango
pickle, especially if the garlic be used plentifully. To each
gallon of the strongest vinegar put four ounces of curry
powder (No. 455), same of flour of mustard (some rub these
together, with half a pint of salad oil), three of ginger bruised,
and two of turmeric, half a pound (when skinned) of escha-
lots slightly baked in a Dutch oven, two ounces of garlic pre-
pared in like manner, a quarter of a pound of salt, and two
drachms of Cayenne pepper.

Put these ingredients into a stone jar; cover it with a
bladder wetted with the pickle, and set it on a trivet by the
side of the fire during three days, shaking it up three times
a day; it will then be ready to receive gherkins, sliced
cucumbers, sliced onions, button onions, cauliflowers, celery,
broccoli, French beans, nasturtiums, capsicums, and small
green melons. The latter must be slit in the middle suffi-
ciently to admit a marrow-spoon, with which take out all the
.seeds ; then parboil the melons in a brine that will bear an
egg ; dry them, and fill them with mustard-seed, and two
< -loves of garlic, and bind the melon round with packthread.

Large cucumbers may be prepared in like manner.

Green peaches make the best imitation of the Indian
mango.

The other articles are to be separately parboiled (excepting
the capsicums) in a brine of salt and water strong enough to
bear an egg ; taken out and drained, and spread out, and tho-
roughly dried in the sun, on a stove, or before a fire, for a
.couple of days, and then put into the pickle.

Any thing may be put into thje pickle, except red cabbage
and walnuts.

It will keep several years.

Obs. To the Indian mango pickle is added a considerable
quantity of mustard-seed oil, which would also be an excel-
lent warm ingredient in our salad sauces.



HOUSEKEEPERS' MANUAL.



VARIOUS USEFUL FAMILY RECEIPTS.

To prevent Beer becoming Flat after it is drawn.

Put a piece of toasted bread into it, and it will preserve
the spirit for twelve hours after, in a very considerable degree.

To clean Plate.

First. Take care that your plate is quite free from grease.

Second. Take some whitening mixed with water, and a
sponge, rub it well on the plate, which will take the tarnish
off; if it is very bad, repeat the whitening and water several
times, making use of a brush, not too hard, to clean the intri-
cate parts.

Third. Take some rouge-powder, mix it with water to
about the thickness of cream, and with a small piece of leather
(which should be kept for that purpose only) apply the rouge,
which, with the addition of a little "Elbow Grease," will,
in a short time, produce a most beautiful polish.

N.B. The rouge-powder may be had at all the silver-
smiths and jewellers.

Obs. The above is the actual manner in which silversmiths
clean their plate, and was given to me by a respectable
tradesman.

The common Method of cleaning Plate.

First wash it well with soap and warm water ; when per-
fectly dry, mix together a little whitening and sweet oil, so as
to make a soft paste ; then take a piece of flannel, rub it on
the plate ; then with a leather, and plenty of dry whitening,
rub it clean off again ; then, with a clean leather and a brush,
finish it.

Varnish for Oil Paintings.
According to the number of your pictures, take the whites



406 tSEFUL FAMILY

of the same number of eggs, and an equal number of pieced
of sugar candy, the size of a hazel nut, dissolved, and mix
it with a tea-spoonful of brandy ; beat the whites of your
eggs to a froth, and let it settle ; take the clear, put it to your
brandy and sugar, mix them well together, and varnish over
your pictures with it.

This is much better than any other varnish, as it is easily
washed off when your pictures want cleaning again.

Method of cleaning Paper-Hangings

Out into eight half quarters a quartern loaf, two days old ;
it must neither be newer nor staler. With one of these pieces,
after having blown off all the dust from the paper to be
cleaned, by the means of a good pair of bellows, begin at the
top of the room, holding the crust in the hand, and wiping
lightly downward with the crumb, about half a yard at each
stroke* till the upper part of the hangings is completely cleaned
all round* Then go round again, with the like sweeping
stroke downwards^ always commencing each successive
course a little higher than the upper stroke had extended, till
the bottom be finished/ This operation, if carefully per-
formed, will frequently make very old paper look almost
equal to new.

Great caution must be Used not. by any means to rub the
paper hardy nor to attempt cleaning it the cross, or horizontal
way. The dirty part of the bread, too, must be each time cut
away, and the pieces renewed as soon as it may become
necessary

To make WOODED Statfs have the appearance of STONE*

Paint the; stairs, step by Step, with white paint, mixed with
strong drying oil* Strew it thick with silver sand.

It ought to be thoroughly dry next morning, when the loose
sand is td be swept oft The painting and sanding is to be
repeated, and whert dry,- the surface is to be done over with
pipeclay, whiting arid Wafer < which may be boiled in an old
saucepan, arid laiA oil With & bit of flannel, not too thick-?
otherwise it will be apt td geate off/

A penny cafee of pipeclay 1 , which mtist be set aped, is the
common proportion to half a lump of whitingv

The pipe*day &n<J whiting is generally applied oftce*
Week, biit thai ftiight be done only ss Oe'e'a^ioii fefflj|ftj



USEFUL FAMILY KECii"r"sV 40?

French Polish.

Take a quarter of an ounce of gum sandarac and a quar-
ter of an ounce of gum mastife ; pick the dirt and black lumps
out very carefully, and pound them in a mortar quite fine ;
put them into a bottle, and add to them a quartern (old mea-
sure) of strong spirit of wine ; cork it down and put it in a
warm place ; shake it frequently till the gum is entirely dis-
solved, which will be in about twenty-four hours.

Before using it, be careful to ascertain that no grease is on
the furniture, as grease would prevent Jts receiving the polish.
If the furniture has been previously cleaned with bees'-wax
or oil, it must be got off by scraping, which is the best way,
but difficult to those who do not perfectly understand it,
because if you are not very careful, you may scratch the sur-
face, and create more expense than a workman would charge
to do it properly at first. Or it may be done by scouring
well with sand and water, and afterward rubbed quite smooth
with fine glass paper, being careful to do it with the grain of
the wood. To apply the polish, you must have a piece of
list or cloth twisted, and tied round quite tight, and left even
at one end, which should be covered with a piece of fine linen
cloth ; then pour a little of the polish on the furniture, and
nib it well all over till it is worked into the grain of the wood,
and begins to look quite smooth ; then take a soft fine cloth,
or what is better, an old silk handkerchief, and keep rubbing
lightly until the polish is complete, which will take two or
three hours. It will greatly help the polish if it is done near
a fire.

If it does not look so smooth and clear as it should, a little
sweet oil nibbed lightly over, and cleaned off directly, will
greatly heighten it. If any part of the furniture has carving
about it, where it will be impossible to polish, it must be done
with mastic varnish, and a camel's hair brush, after the rest
is finished.

When the polish begins to look dull, it may be recovered,
with a little spirit of wine.

Polish for Dining Tables,

Is to rub them with cold-drawn linseed oil, thus : put a
little in the middle of a table, and then with a piece of linen
(never use woollen) cloth rub it well all over the table ; then
take another piece of linen, and rub it for ten minutes,