MISCELLANEOUB. 227 



drain ofl the syrup and reheat, put in the raisins and let 

 them soalc in the hot syrup, kept just below the boiling 

 point, till they are tender. Keep in stone or glass. They 

 are good without the spices, whioh to some tastes are no ad- 

 dition to the flavor. This makes a very delicate pickle. 



Nastiirtium-seetl.— Take the green seeds after the flow- 

 er has dried off, but before they are ripe and hard. Lay in 

 salt and water two days, in cold water one day; pack in 

 bottles and cover with scalding vinegar, seasoned with 

 mace and white pepper-corns, and sweetened slightly with 

 white sugar. Cork, and set away four weeks before using 

 them. They are an excellent substitute for capers. 



Pickled Butternuts and Walnuts.— Gather them 

 when soft enough to be pierced by a pin. Lay them in 

 strong brine live days, changing this twice in the mean- 

 time. Drain, and wipe them with a coarse cloth; pierce 

 each by running a large needle through it, and lay in cold 

 water for six hours. To each gallon of vinegar allow a cup 

 of sugar, three dozen each of whole cloves and black pep- 

 per corns, half as much allspice, and a dozen blades of 

 mace. Boil five minutes; pack the nuts in small jars and 

 pour over them scalding hot. Repeat this twice within a 

 week; tie up and set away. They will be good to eat in a 

 month. 



FEUIT CATSUPS. 



Oooseberry Catsup.— To twelve pounds of stemmed and 

 clipped gooseberries add eight pounds of brown sugar, one 

 tablespoonful of cinnamon, and other spices to taste, in- 

 cluding one teaspoonful of cayenne. Boil two hours, add a 

 quart of good vinegar, strain, and bottle. 



Grape Catsup, STo. 1.— Simmer three quarts of grapes 

 till they are soft, then mash through a colander. Add two 

 pounds of brown sugar, one pint of vinegar, two even ta- 



