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PICKLES, SAUCES, &C.
                       MINT SAUCE.
   Wash and pick some nice young mint, and mince the
leaves very fine; mix them with fine powdered sugar, put
these into the sauce tureen and pour good white vinegar
over them.
                      SWEET SAUCE.
   Melt some white or red currant jelly, with a glass or two
of red or white wine. Or send the jelly to table in glasses,
or glass dishes.
                      LEMON SAUCE.
  Pare a lemon, and take off all the white part; cut the
lemon in thick slices, take out the seeds, and cut the slices
into small pieces; mix them by degrees, into melted butter,
but stir it, that the butter may not oil.
                 CUCUMBERS AND ONIONS.
  Boil in 8 pints vinegar, I¼lb. flour of mustard, mixed as
for table use; let it stand till cold. Slice a dozen large cu-
cumbers, and  dozen large onions; put them into jars with
2 oz. ginger, ½ oz. white pepper, and a small quantity of
mace and cloves, and pour the vinegar, when cold, over
them. Tie down close.
                     RED CABBAGE.
  Get a firm dark-coloured middling sized cabbage, and,
having cut out the stalk, divide the cabbage, and cut it into
slices of the breadth of narrow straws; sprinkle salt over,
and let it lie for two days; then drain the slices very dry,
and fill the jar, or jars, 3 parts full, and pour a hot pickle
over them, of strong vinegar, which has been heated,
with a due portion of black pepper, ginger, and allspice.
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