THE COOKING OF APPLES 91 



peel ; do not let them boil. When they are soft enough, 

 peel them, and put them into the water again, with a 

 quarter of a pint of the best vinegar, and a quarter of 

 an ounce of alum ; cover them very close with a pewter 

 dish, and set them on the charcoal fire again, a slow 

 fire, not to boil. Let them stand, turning them now 

 and then, till they look green ; .then take them out, and 

 lay them on a cloth to cool. Then take as much vinegar 

 as will fill your jars : to every gallon put a quarter of 

 a pint of mustard seeds whole, two or three heads of 

 garlick, a good deal of ginger sliced, half an ounce 

 of cloves, mace, and nutmeg ; mix your pickle well 

 together, and pour over your pippins. Cover them close, 

 and keep them for use." 



The alum may wisely be omitted from the recipe. 



"To PICKLE CODLINS 



" When you have greened them as you do your 

 pippins, and they are quite cold, with a small scoop 

 very carefully take off the eye as whole as you can, 

 scoop out the core, put in a clove of garlick, fill it up 

 with mustard seed, lay on the eye again, and put them 

 in your glasses, with the eye uppermost. Put the same 

 pickle as you do the pippins, and tie them down close." 



APPLE SALAD 



Miss Yates, in her very suggestive little book, "The 

 Profession of Cookery," gives a recipe for a tasty apple 

 salad. Keswicks are the best for the purpose, on 

 account of their sharp juiciness and fine green skins. 

 "Core the apples, but leave the skins on. Slice them 

 on to a shallow dish, dust them with cayenne pepper, 



