sweet peppers chopped fine, a quarter of a pound of white mustard seed, and an ounce of whole cloves. Boil slowly three or four hours, stirring frequently, and half an hour before removing from the fire add a pound of sugar✪ Green Tomato Pickle. Put in cans or jars, cover securely, and set away. Cucumber Pickles. — Fill a jar with small, freshly gathered cucumbers, sprinkle lightly with salt, fill the jar with boiling water, and let stand till cold. Drain the water from the cucumbers, put them in a preserving kettle, cover with equal portions of cider vinegar and water, heat to boiling point, then pour off the liquid. Put the cucumbers in the jar, add three small sweet peppers, half a dozen whole cloves, and a cup of sugar✪ Cucumber Pickles. Cover with cold vinegar and put away. Spiced Peaches. — Take seven pounds of peaches, three pounds of sugar, a quart of vinegar, an ounce of cinnamon, and half an ounce of cloves. Make a syrup of the sugar by adding a quart of water✪ Spiced Peaches, and, when boiling, cook as many of the peaches as the kettle will hold without piling one upon another. Simmer gently, shaking and turning them about until tender and some- what transparent, then remove with a skimmer and place in a jar. Cook all the fruit in this manner, then simmer the syrup until it is thick, add to it the vinegar and spices, simmer five minutes more, pour it over the pickles in a jar, cover, and set them away. Spiced Damsons. — Puncture seven pounds of damsons with a fork and lay them in a jar. Heat to boiling one quart of vinegar and four pounds of sugar✪ Spiced Damsons with spice the same as for peaches. Pour the hot liquid upon the 178 The Art of Cookery. plums, cover closely, and let stand for twenty-four hours. Repeat this process every morning for a week. Then heat the fruit with the syrup, simmer for ten minutes, put in jars, cover closely, and set away. PART IV.-MIXING. INTRODUCTION. The most important departments of cookery are those of mixing and seasoning. And all articles of food that have to be mixed and seasoned, in their preparation for the table, belong legitimately to those departments. For the purpose, however, of showing clearly that the four primary methods of broiling, roasting, boiling, and fry- ing cover all the different ways in which food can be cooked, it has been deemed advisable, in the arrange- ment of this book, to place under those respective heads quite a number of articles that belong, and would otherwise have appeared, under the heads of mixing and seasoning. The general name of wetting is given to all liquids used for mixing doughs or batters, whether the liquid used be water, sweet milk, sour milk, buttermilk, cream, or a combination of these liquids, and the proportion of flour required to a given quantity of wetting, for making a certain kind of batter cake or muffin, can only be given approximately, as the quality and condition of the flour affects the character and consistency of the batter in making batter cakes and muffins more materially even than it does that of dough in bread-making. Still, by keeping in mind a few well-established principles, the careful cook will have no difficulty in handling any 179 i8o The Art of Cookery. brand of flour so as to produce satisfactory results, in all kinds of muffins, waffles, griddle cakes, etc.

AI-modernized reading of the original text

sweet peppers chopped fine, a quarter of a pound of white mustard seed, and an ounce of whole cloves. Boil slowly three or four hours, stirring frequently, and half an hour before removing from the fire add a pound of sugar. Put in cans or jars, cover securely, and set away. Cucumber Pickles. — Fill a jar with small, freshly gathered cucumbers, sprinkle lightly with salt, fill the jar with boiling water, and let stand till cold. Drain the water from the cucumbers, put them in a preserving kettle, cover with equal portions of cider vinegar and water, heat to boiling point, then pour off the liquid. Put the cucumbers in the jar, add three small sweet peppers, half a dozen whole cloves, and a cup of sugar. Cover with cold vinegar and put away. Spiced Peaches. — Take seven pounds of peaches, three pounds of sugar, a quart of vinegar, an ounce of cinnamon, and half an ounce of cloves. Make a syrup of the sugar by adding a quart of water, and, when boiling, cook as many of the peaches as the kettle will hold without piling one upon another. Simmer gently, shaking and turning them about until tender and somewhat transparent, then remove with a skimmer and place in a jar. Cook all the fruit in this manner, then simmer the syrup until it is thick, add to it the vinegar and spices, simmer five minutes more, pour it over the pickles in a jar, cover, and set them away. Spiced Damsons. — Puncture seven pounds of damsons with a fork and lay them in a jar. Heat to boiling one quart of vinegar and four pounds of sugar with spice the same as for peaches. Pour the hot liquid upon the 178 The Art of Cookery. plums, cover closely, and let stand for twenty-four hours. Repeat this process every morning for a week. Then heat the fruit with the syrup, simmer for ten minutes, put in jars, cover closely, and set away. PART IV.-MIXING. The most important departments of cookery are those of mixing and seasoning. And all articles of food that have to be mixed and seasoned, in their preparation for the table, belong legitimately to those departments. For the purpose, however, of showing clearly that the four primary methods of broiling, roasting, boiling, and frying cover all the different ways in which food can be cooked, it has been deemed advisable, in the arrangement of this book, to place under those respective heads quite a number of articles that belong, and would otherwise have appeared, under the heads of mixing and seasoning. The general name of wetting is given to all liquids used for mixing doughs or batters, whether the liquid used be water, sweet milk, sour milk, buttermilk, cream, or a combination of these liquids, and the proportion of flour required to a given quantity of wetting, for making a certain kind of batter cake or muffin, can only be given approximately, as the quality and condition of the flour affects the character and consistency of the batter in making batter cakes and muffins more materially even than it does that of dough in bread-making. Still, by keeping in mind a few well-established principles, the careful cook will have no difficulty in handling any i8o The Art of Cookery. brand of flour so as to produce satisfactory results, in all kinds of muffins, waffles, griddle cakes, etc.

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The art of cookery