HOW TO PICKLE ONIONS.--Take two quarts of the small white round
onions. Scald them in very strong salt and water. Just let them boil.
Strain, peel, place in jars; cover them with the best white wine
vinegar. In two days pour all the vinegar off, and boil it half
an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16
cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour
upon the onions. Some persons prefer the vinegar boiling hot.
HOW TO FRICASSEE PARSNIPS.--Boil in milk till they are soft, then cut
them lengthwise in bits two or three inches long, and simmer in a white
sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful
of cream, a bit of butter, and some flour, pepper and salt.
HOW TO MASH PARSNIPS.--Boil them tender, scrape then mash them in a
stewpan with a little cream, a good piece of butter, and pepper and
salt.
HOW TO STEW PARSNIPS.--Boil them tender; scrape and cut into slices;
put them into a saucepan with cream enough; for sauce, a piece of
butter rolled in flour, and a little salt; shake the saucepan often,
when the cream boils, pour them into a dish.
HOW TO BOIL PEAS.--Peas should not be shelled long before they are
wanted, nor boiled in much water; when the water boils, put them in
with a little salt (some add a little loaf sugar, but if they are
sweet of themselves, it is superfluous); when the peas begin to dent
in the middle they are boiled enough. Strain, and put a piece of
butter in the dish, and stir.
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