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100 DOMESTIC COOKERY AND

in a jar with a little mace, white mustard seed and salt,
cover them with cold vinegar, and tie up the jar. If
you put in black pepper or cloves, it will turn them dark.

Mushroom Catsup.

Take the largest mushrooms, those that are beginning
to turn dark, cut off the roots, put them in a stone
jar, with some salt; mash them and cover the jar; let
them stand two days, stirring them several times a day;
then strain and boil the liquor, to every quart of which,
put a tea-spoonful of whole pepper and the same of
cloves, and mustard seed, and a little ginger; when cold,
bottle it, leaving room in each bottle for a tea-cupful of
strong vinegar, and a table-spoonful of brandy; cork
them up and seal them over.

Onions.

Peel small white onions and pour boiling milk and
water over them; when cold, put them in a jar, and
make a pickle of strong vinegar, a little mace, ginger,
white mustard seed, and horse-radish; boil it and pour
over them.

If you want them to be white, do not put in black
pepper or cloves.

Nasturtions.

Have some strong vinegar in a jar with a little salt,
and as you gather nasturtions, put them in, and keep
the jar tied close.

Virginia Yellow Pickles.

To two gallons of vinegar, put one pound of ginger,
quarter of a pound of black pepper, two ounces of red
pepper, two of cloves, a tea-cup of celery seeds, a pint of
horse radish, a pint of mustard seed, a few onions or
garlic, and three ounces of turmeric to turn them yellow.
The above ingredients should be mixed together
in a jar, and set in the sun by the first of July, tied up
close, with a block over each jar, to keep out the rain.