COOKING CAULIFLOWER. 217 



of scalding brine; let them come to a boil, and 

 drain carefully, so as not to break them ; pack in 

 stone or glass jars, and cover with scalding vinegar 

 seasoned as follows: To one gallon of vinegar 

 allow one cup of white sugar, half an ounce of 

 mace, one ounce of peppercorns, two or three red 

 pepper pods broken into bits, and a tablespoonful 

 each of coriander seed, celery seed, and white 

 mustard. Pour this hot over the cauliflowers and 

 seal at once. Glass jars are the most convenient, 

 as they may be examined frequently to see if their 

 contents are keeping well. If not, repeat the 

 scalding. In all pickles the vinegar should be two 

 inches or more above the vegetables, as it is sure to 

 shrink, and if the vegetables are not thoroughly 

 immersed in vinegar they will not keep. 



36. PICKLED (Home Cyclopedia). Choose such 

 as are firm, yet of their full size; cut away all the 

 leaves and pare the stalks ; pull away the flowers in 

 bunches, steep in brine two days, then drain them, 

 wipe them dry, and put them in hot pickle, or 

 merely infuse for three days three ounces of curry 

 powder in every quart of vinegar, 



Another. Slice, salt for two or three days, drain,, 

 spread upon a dry cloth before the fire twenty- four 

 hours; put in a jar and cover with spiced vinegar. 



37. MIXED PICKLES (Home Cyclopedia). Three^ 

 hundred small cucumbers, four green peppera 



