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French Beans And Radish Pods

(Practical Cookery.) - (The Most Valuable And Original Receipts)







Gather them while quite small and tender. Keep them in salt and water,

till you get through collecting them--changing the water as often as

once in four or five days. Then scald them with hot salt and water, let

them lie in it till cool, then turn on hot vinegar spiced with

peppercorns, mace and allspice. The radish top, if pickled in small

bunches, are a pretty garnish for other pickles.











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