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To pickle WALNUTS white. Take walnuts when they are at full growth and can thrust a pin through them, the largest sort you can get, pare them, and cut a bit off one end whilst you see the white, so you must pare off all the green, if you cut through the white to the kernel they will be spotted, and put them in water as you pare them; you must boil them in salt and water as you do mushrooms, and will take no more boiling than a mushroom; when they are boiled lay them on a dry cloth to drain out of the water, then put them into a pot, and put to them as much distill'd vinegar as will cover them, let them lie two or three days; then take a little more vinegar, put to it a few blades of mace, a little white pepper and salt, boil 'em together, when it is cold take your walnuts out of the other pickle and put into that, let them lie two or three days, pour it from them, give it another boil and skim it, when it is cold put to it your walnuts again, put them into a bottle, and put over them a little sweet oil, cork them up, and set them in a cool place; if your vinegar be good they will keep as long as the mushrooms.
Pliny's case of quintuplets four times repeated has been mentioned; and Pare, who may be believed when he quotes from his own experience, says that the wife of the last Lord de Maldemeure, who lived in the Parish of Seaux, was a marvel of prolificity.
She had learned to bargain, pare down prices, evade fees, brow-beat the small tradespeople and wheedle concessions from the great not, as Ralph perceived, from any effort to restrain her expenses, but only to prolong and intensify the pleasure of spending. Pained by the trait, he tried to laugh her out of it.
Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender. Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices on a plate. Cover with a weight to draw out juice; let stand one hour.
The Relish which the Meat had gain'd by roasting, gave the Broth so good a flavour, that it is recommended since that time, by the Gentlemen who eat of it, where-ever they go; but with this addition, that they take four or five Hertfordshire Turnips, pare them, and cut them in dice; then boil them in the Liquor with the half roasted Mutton; and when they are enough, take them out of the Liquor, and draining them a little, flour them, and adding a little Salt, fry them either in Butter very hot, or in Hog's-Lard, and then serve them with Pottage.
And when the giant, literally blown to pieces by the gale, had disappeared, to be followed by other billows just as noisy and just as high, the surface of the sea was bare, save for a piece of timber and a barrel with the head gone. "Requiescat in pace!" tio Batiste murmured crossing himself and lowering his head. Tonet and the two sailors, pale and haggard, answered instinctively: "Amen!" "Pare!
Then bottle it, and cork it tightly next day. Pare a fine ripe pumpkin, and cut it into pieces. Put them into a kettle with a large handful of hops, and as much water as will cover them. Boil them till the pumpkin is soft enough to pass through a cullender. Having done this, put the pulp into a stone jar, adding half a pint of good strong yeast to set it into a fermentation.
Pare the patient's nails when the fit is coming on, & put the parings into a little bag of fine linen or sarsenet, & tie that about a live eel's neck in a tub of water. The eel will die & the patient will recover. And if a dog or hog eat that eel, they will also die." "The man recovered of the bite, The dog it was that died!"
He cut his trees level and close to the ground, that the sprouts which came up afterward might be more vigorous and a sled might slide over the stumps; and instead of leaving a whole tree to support his corded wood, he would pare it away to a slender stake or splinter which you could break off with your hand at last.
Another way. Pare your pippins nicely, cut them in halves, and take out the cores; to a quart of spring water, put a pound of double refined sugar, and a piece of lemon-peel; boil it almost to a syrup; take out the peel, and put in the pippins; boil them till they are pretty tender, then draw them to one side of the fire, and let them stew till clear; take them out carefully one at a time, and lay them in a china or earthen dish for use.
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