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Receipts
To pickle Yellow. Right
Take one pound of ginger, let it be one night in water, than scrape it and cut it in thin slices; put it in a pot with some dry salt, let it stand till the rest of the ingredients are ready; peal and cut in pieces one pound of Garlich, salt it for three days, then wash and dry it in the sun; Put that with the Ginger into a stone jar, with one Gallon of boiled Vinegar, one pound of mustard seed bruised, half an ounce of Tamerick, and some salt dried in the oven; when cold into this pickle you may put Cucumbers, Kidney beans, Cauliflower, Cabbage, Plumbs & Apricots, or what else you like, after laying them in the salt
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one night and drying them in the sun.
To salt Hams.
To each ham put one pound of Bay salt half a pound of {lemmon?] salt, two ounces of salt [Pehe?], one ounce of black pepper, pound and mix them well together, & sift them; then rub your ham with them four days, turning it every day, then add one pound and a half of [heacle?], letting it lie a month, turning it every day, and rub bing it very often, put it into water 24 hours, and hang it up to dry. N.B. To be used before Chrsitmas, and not put into water before foiled. [Mrs. Theens?] recipe.
Cumcumber Catchup
Take 10 oz 12 large cucumbers or more, slice
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Then, one part onions to three of cucumbers; let them stand 24 hours, put some salt over them, lay them in a sieve, then press them as day as you can - to every quart of that liquor put one quart of white wine, half a pound of anchovies, some white pepper , mace, nutmegs, and a little ginger. Boil it alto gether for nearly an hour, then strain it through a flannel bag. When cold bottle it for use. It is very good in any white sauce.
Oyster Catchup
One hundred of large right oysters with all their liquor, one pound of Anchovies, 3 pints of wine, one lemon sliced, with half the peel, let them boil half an hour, then strain it through a muslin - add to it a quarter of an ounce of cloves. The same of
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mace, one sliced nutmed. Then add two ounces of eschalot. When cold bottle it with the juiceand eschalots in it. N.B. if the oysters le large cut them.
The reciepie of Mrs. Theen of Stafford.
To make Mango of large cucumbers.
mix some salt and water right with it will tear and egg, boil it and pour it over the cucumbers quite hot, let them lie in it three days, then take them out, wipe them and carefully take of the [pit?] at the and scope out all the inside with a teaspoon put them in your kettle and pour some vinegar and salt over them. Let them simmer by the fire a day or till they are green. Then fill up the insides with cloves, mace, ginger, Jamaca pepepr, black pepper, garlic and mustard
