12. Collyflowers. Boil them till they fall in Pieces: Then with ſome of the Stalk, and worſt of the Flower, boil it in a part of the Liquor till pretty ſtrong: Then being taken off, ſtrain it; and when ſettled, clear it from the Bottom. Then with Dill, Groſs Pepper, a pretty Quantity of Salt, when cold, add as much Vinegar as will make it ſharp, and pour all upon the Collyflower; and ſo as to keep them from touching one another; which is prevented by putting Paper cloſe to them.
Cornelians are pickled like Olives.
13. Cowſlips. Pick very clean; to each Pound of Flowers allow about one Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a Syrup, and cover it ſcalding-hot. Thus you may pickle Clove-gillyflowers, Elder, and other Flowers, which being eaten alone, make a very agreeable Salletine.
14. Cucumbers. Take the Gorkems, or ſmaller Cucumbers; put them into Rape-Vinegar, and boyl, and cover them ſo cloſe, as none of the Vapour may iſſue forth; and alſo let them ſtand till the next day: Then boil them in freſh White-Wine Vinegar, with large Mace, Nutmeg, Ginger, white Pepper, and a little Salt, (according to diſcretion) ſtraining the former Liquor from the Cucumbers; and ſo place them in a Jarr, or wide mouthed Glaſs, laying a litle Dill and Fennel between each Rank; and covering all with the freſh ſcalding-hot Pickle, keep all cloſe, and repeat it daily, till you find them ſufficiently green.
In the ſame ſort Cucumbers of the largeſt ſize, being peel'd and cut into thin Slices, are very delicate.
Wiping them clean, put them in a very ſtrong Brine of Water and Salt, to ſoak two or three Hours or longer, if you ſee Cause: Then range them in the Jarr or Barrellet with Herbs and Spice as uſual; and cover them with hot Liquor made of two parts Beer-Vinegar, and one of White-Wine Vinegar: Let all be very well cloſed. A Fortnight after ſcald the Pickle again, and repeat it, as above: Thus they will keep longer, and from being ſo ſoon ſharp, eat crimp and well taſted, tho' not altogether ſo green. You may add a Walnut-Leaf, Hyſop, Coſtmary, &c. and as ſome do, ſtrow on them a little Powder of Roch-Allom, which makes them firm and eatable within a Month or ſix Weeks after.
Mango of Cucumbers.
Take the biggest Cucumbers (and moſt of the Mango ſize) that look green: Open them on the Top or Side; and ſcooping out the Seeds, ſupply their Place with a ſmall Clove of Garlick, or ſome Roccombo Seeds. Then put them into an Earthen Glazed Jarr, or wide-mouth'd Glaſs, with as much White-Wine Vinegar as will cover them. Boil them in the Vinegar with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as will make a gentle Brine; and ſo pour all boyling-hot on the Cucumbers, covering them cloſe till the next Day. Then put them with a little Dill, and Pickle into a large Skillet; and giving them a Boyl or two, return them into the Veſſel again: And when all is cold, add a good Spoonful of the beſt Muſtard, keeping it from the Air, and ſo have you an excellent Mango. When you have occaſion to take any out, make uſe of a Spoon, and not your Fingers.
Elder. See Buds.