PICCALILLE.
Piccalille is made in the same manner, only the vinegar must be cold when it is poured on: omit the cloves, as they will make them dark, and use white vinegar.
CAULIFLOWER.
Cut the cauliflower in small pieces, but long, so as to show the flower; lay them twenty-four hours in salt and water; then take out and wash and drain them for two hours; add to the vinegar, mustard seed, horse-radish, ginger, allspice, and mace; boil for ten minutes, and pour over the cauliflower.
TO PICKLE RED CABBAGE.
Cut up the cabbage with a slaw cutter; sprinkle it with salt in alternate layers; let it stand twenty-four hours; then take it out and drain it; put it in a jar, and pour boiling vinegar, with horse-radish, black pepper, and cloves; cover it; when nearly cold, tie up the jar.
TOMATO CATSUP.
Wash the tomatoes; cut them in slices; put them into a stone jar, with alternate layers of tomatoes and salt, till the jar is nearly full. Set them in the sun every day for a week. Bring them in at night, or if it is cloudy at the end of that time, put them in a bell metal kettle, which must be very clean; let them get well heated; take them up, and strain them through a sieve; let some of the pulp pass through, but not the seeds or the skins; boil it for two hours, with whole grains of black pepper and cloves. Otherwise, you may add mustard seed, cayenne pepper, mace, nutmeg, cinnamon, allspice, and ginger. When cold, bottle: cork tight, and rosin the tops.
MUSHROOM CATSUP.
Take full grown mushrooms; put them in a stone jar with layers of salt. Break up the mushrooms, and cover the jar close. Let them remain ten days. Stir several times a day. Then strain off the liquor and boil it, and season with the following ingredients, whole pepper, mustard seed, cloves and ginger. Boil thirty minutes; when quite cold, bottle it; put into each bottle a gill of vinegar. They should be corked tightly.