These should be gathered quite young, and a portion of the buds, when very small, should be mixed with them. Prepare a pickle by dissolving an ounce and a half of salt in a quart of pale vinegar, and throw in the berries as they become fit, from day to day. They are used instead of capers for sauce, and by some persons are preferred to them. When purchased for pickling, put them at once into a jar, and cover them well with the vinegar.
TO PICKLE RED CABBAGE.
Strip off the outer leaves, wipe, and slice a fine sound cabbage or two extremely thin, sprinkle plenty of salt over them, and let them drain in a sieve, or on a strainer for twelve hours or more; shake or press the moisture from them; put them into clean stone jars, and cover them well with cold vinegar, in which an ounce of black pepper to the quart has been boiled. Some persons merely cover the vegetable with strong, unboiled vinegar, but this is not so well.
CHAPTER XXVI.
Cakes.
Modern Cake Mould.
GENERAL REMARKS ON CAKES.
