THE HOUSEKEEPER.

Oxford Observer, Volume 1, Issue IV, 7 September 1889, Page 5

THE HOUSEKEEPER.

A lady correspondent sends the following : — Hokehound Beer. — Six gallons oi^ water, 6 pounds sugar, 2 handfuls hops, *, a bunch of horehound. _ Boil for an $ hour, and strain into a tub ; then add r 2 ounces cream of tartar, and, while * luke-warm, add one tea-cupful of yeast. This makes an excellent summer drink. Eschalots to Pickle. — Scald your eschalots, and as you peel them di'Gp them into salt and water, m which let them remain ior twenty-four hours. Strain dry, and put them into clean dry bottle or jars, and cover them with hot pickle, m every quart of which has been steeped one ounce each of horseradish (sliced), black pepper, allspice, and salt, with or without mustard seed. In all pickles the Ainegar should be two iifc&ies or more above the vegetables, as it is sure to shrink, and if the vegetables are not thoroughly immersed m pickle they will not keep. Relish for Chops, &c. — Pound fine an ounce of black pepper, and half an ounce of allspice, with an ounce of salt, and half, an ounce of scraped horseradish, and tlie ■. same of eschalots peeled and quartered ; put these ingredients into "a pmt of mushroom ketchup, or walnut pickle ; let them steep a, fortnight, then stiain. A teaspoonml or two is an improvement to gravies for chops or steaks ; or, added to melted butter.