Take the whitest and closest full-grown cauliflowers; cut off the thick stalk, and split the blossom or flower part into eight or ten pieces. Spread them on a large dish, sprinkle them with salt, and let them stand twenty-four hours. Then wash off the salt, drain them, put them into a broad flat jar or pan, scald them with salt and water, (allowing a quarter of a pound of salt to a quart of water,) cover them closely and let them stand in the brine till next day. Afterwards drain them in a hair sieve, and spread them on a cloth in a warm place to dry for a day and a night. Then put them carefully, piece by piece, into clean broad jars and pour over them a pickle which has been prepared as follows:—Mix together three ounces of coriander seed, three ounces of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound the whole in a mortar to a fine powder. Put it into three quarts of the very best cider vinegar, set it by the side of the fire in a stone jar, and let it infuse three days. These are the proportions, but the quantity of the whole pickle must depend on the quantity of cauliflower, which must be kept well covered by the liquid. Pour it over the cauliflower, and secure the jars closely from the air.
You may pickle brocoli in the same manner. Also the green tops of asparagus.
TO PICKLE RED CABBAGE.
Take a fine firm cabbage of a deep red or purple colour. Strip off the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, cover it with another dish, and let it lie twenty-four hours. Then drain it in a cullender from the salt, and wipe it dry. Make a pickle of sufficient cider vinegar to cover the cabbage well, adding to it equal quantities of cloves and allspice, with some mace. The spices must be put in whole, with a little cochineal to give it a good red colour. Boil the vinegar and spices hard for five minutes, and having put the cabbage into a stone jar, pour the vinegar over it boiling hot. Cover the jar with a cloth till it gets cold; and then put in a large cork, and tie a leather over it.
EXCELLENT COLD SLAW.
Take a nice fresh white cabbage, wash, and drain it, and cut off the stalk. Shave down the head evenly and nicely into very small shreds, with a cabbage-cutter, or a sharp knife. Put it into a deep china dish, and prepare for it the following dressing. Take a large half-pint of the best cider vinegar, and mix with it a quarter of a pound of fresh butter, divided into four bits, and rolled in flour; a small salt-spoon of salt, and the same quantity of cayenne. Stir all this well together, and boil it in a small saucepan. Have ready the yolks of four eggs well beaten. As soon as the mixture has come to a hard boil, take it off the fire, and stir in the beaten egg. Then pour it boiling hot over the shred cabbage, and mix it well, all through, with a spoon. Set it to cool on ice or snow, or in the open air. It must be quite cold before it goes to table.
WARM SLAW.—
Take a red cabbage; wash, drain, and shred it finely. Put it into a deep dish. Cover it closely, and set it on the top of a stove, or in a bake oven, till it is warm all through. Then make a dressing as in the receipt for cold slaw. Pour it hot over the cabbage. Cover the dish, and send it to table as warm as possible.