Another way.—Is to pack a jar more than three-fourths full with layers of ripe plums or damsons; and thick layers of powdered sugar between. Fill up with cold vinegar, and cover them tightly.
PICKLED CHERRIES.—Take large, fine, red cherries, perfectly ripe, and cut the stems about an inch long. Put the cherries into jars with layers of powdered sugar between each layer of fruit, interspersing them with little, thin muslin bags of broken cinnamon, mace, and nutmeg. The jars should be three-quarters full of cherries and sugar. Fill up with cold vinegar, and cover them closely.
TO KEEP STRING BEANS AND GREEN PEAS.—String the beans, (which should be full grown but not old,) and cut them into three pieces—not more. Pack them in wide-mouthed stone-jars; a layer of beans and a thin layer of fine salt. The day before they are to be cooked, take out a sufficient quantity, and soak them at least twenty-four hours in a pan of cold water, changing the water several times, till it no longer tastes salt. Having drained them well, boil the beans till quite tender. Then take them up, drain off the water thoroughly, so as to have the beans as dry as possible. Next put them into a sauce-pan, with a piece of fresh butter and a little black pepper. Cover the pan, and stew them in the butter till they almost come to a boil.
Green peas may be kept in a similar manner. They should be fresh and young. When you take them out of the salt, soak them, as above, for twenty-four hours or more; changing the water till it tastes quite fresh. Boil them soft; then drain them, and stew them a while with butter and pepper.
You may, while boiling, add a very little soda to the peas or beans. This will green and soften them. Too much soda will give them a disagreeable taste, and render them unfit to eat.
SCOTCH SHORT-CAKE.[453-*]—Take a pound of Zante currants; and, after they are well picked and washed, dry them on a large dish before the fire, or on the top of a stove. Instead of currants, you may use sultana or seedless raisins cut in half. When well dried, dredge the fruit profusely with flour to prevent its clodding while baking. Have ready a tea-spoonful of mixed spice, powdered mace, nutmeg, and cinnamon. Sift two quarts of flour, and spread it to dry at the fire. Cut up a pound of the best fresh butter; put it into a clean sauce-pan, and melt it over the fire; shaking it round and taking care that it does not burn. Put the flour into a large pan, and mix with it a pound of powdered white sugar. Pour the melted butter warm into the midst of the flour and sugar; and with a large spoon or a broad knife mix the whole thoroughly into a soft dough or paste, without using a drop of water. Next sprinkle in the fruit, a handful at a time, (stirring hard between each handful) and finish with a tea-spoonful of spice, well mixed in. Let all the ingredients be thoroughly incorporated.