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Bring the water to a boil, throw in a pint of cold water and skim the boiler very clean, going over it twice or three times. After the last skimming add half a dozen whole cloves, a dozen whole alspice, a pod of red pepper, a few whole grains of black pepper, and if you like, a young onion or a stalk of celery.
Throw into it a dozen pounded alspice, three sprigs each of thyme, parsley, bay leaf and sweet marjoram chopped fine, one small clove of garlic, one large onion also chopped fine, and either six large fresh tomatoes, chopped small, or half a can those from glass are best. Pour in a large glass of claret, add a quart of boiling water, and bring all to a very brisk boil.
Let stand a fortnight, drain off the resultant brine then, scald the nuts in strong vinegar, let stand hot, but not boiling, for twenty minutes, then drain, and pack in jars, putting between the layers, a mixture of cloves, alspice, black and red pepper, in equal quantity, with half as much mace, nutmeg, cinnamon and ginger. Strew in a very little salt, and a little more sugar.
A quart of this, and a quarter of a pound of rice you have just bought, a little bit of alspice, and brown sugar, will make a dainty and cheap dish."
Mix well through two and and one half cups sifted flour, add ground ginger and alspice to taste, and bake in a moderate oven. Mammy's Ginger Cakes: Beat four eggs very light with a good pinch of salt and a cup of coffee sugar. Add three cups of rich molasses, and a cup of boiling water with two teaspoonfuls soda dissolved in it. Mix well in two tablespoonfuls pounded ginger.
Bruleau: Put into the special bruleau bowl, which has its own brandy ladle, three ladlefuls of brandy, along with the yellow peel of half an orange, a dozen cloves, a stick of cinnamon, a few grains of alspice and six lumps of sugar. Let stand several hours to extract the essential oils.
Tomato Soy: Take one gallon solid, ripe tomatoes, peeled and sliced, or four canfuls put up in glass, put in a preserving kettle with a quart of sliced onions, two tablespoonfuls salt, as much moist sugar, teaspoonful black pepper, saltspoon paprika, four hearts of celery cut fine, a tablespoonful of pounded cloves, alspice, mace, grated nutmeg, and cinnamon mixed.
Put them in a kettle with six large cups of sugar, a cup of water, half a teaspoonful each of cloves, alspice, mace, grated nutmeg, and cinnamon, the grated yellow peel of an orange and the strained juice. Cook slowly until thick it should jelly when dropped on a plate. Pack in small jars. One of the very finest accompaniments to any sort of fowl.
A good combination of flavors, one approved by experience, is a cupful of powdered and sifted sage, an ounce of black pepper newly ground, and very fine, a tablespoonful of powdered red pepper, a teaspoonful of cayenne, a pinch of thyme in fine powder, a dozen cloves, as many grains of alspice, beaten fine, a teaspoonful of moist sugar, and a blade of mace in fine powder.
Bring all to a boil, and pour over the pickle, first strewing well through it blade mace, whole cloves, alspice and cinnamon, broken small but not powdered. Pear Relish: Wash and stem a gallon of sound ripe, but not mellow Seckel pears, remove the blossoms with a very sharp narrow pen-knife, and stick a clove in each cut.
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