cover with boiling water ; when cold, drain off the water,
and season with grated horse radish, salt, equal parts of
black and red pepper, cinnamon, and cloves whole ; cover
with strong vinegar. This is convenient and always good.
WEST mmA PICKLE.
Mrs. Edward Ely.
One white crisp cabbage, two heads cauliflower, three
heads celery, one quart each of small green plums,
peaches, grapes, radish pods, nasturtium seeds, artichokes,
tomatoes and string beans. The green part of a water-
melon next to the rind ; one quart small onions parboiled
in milk; one hundred small cucumbers about an inch or
so long, a few green peppers, and three limes or green
lemons. Cut fine the cabbage, cauliflower, celery, pep-
per, and limes, and green ginger; mix well with the rest,
then pour a strong hot brine over them, and let them
stand three hours, then take out and let them drain over
night. Mix one ounce tumeric powder, with a little cold
vinegar, add one bottle French mustard, ground cinna-
mon, allspice, two nutmegs, black pepper, four pounds
white sugar and one gallon vinegar, pour boiling hot
over the pickle ; if not sufficient liquid to moisten nicely,
add more vinegar.
PICKLED ONIONS.
Mrs. Anna Marble.
• Peel your onions and let them lie m a weak brine made
of salt and water (over night) ; then put them in a jar,
cover them with boiling white wine and vinegar✪ Pickled Onions. Cover
close and tie down when cold.
142
THE H0K3 COOK BOOK.
PICKLED MELONS.
Mrs. Wicker.
Take ripe melons, wash, pare and take out the seeds,
cut them in slices; put them in a stone jar, cover with
vinegar, and let them stand twenty-four hours. Take
out, and to each quart of fresh vinegar add three pounds
brown sugar; for twelve melons take three ounces cinna-
mon, two of cloves, two of allspice ; boil the sugar and
spices in the vinegar; skim it well, then put in the melons
and boil for twenty minutes; let the syrup boil a few
minutes after taking them out, then pour it over them.
PICKLED OAULIFLOWEE.
After cutting off all the green leaves, put the cauliflower
into boiling water, with a good supply of salt, and boil
from three to five minutes ; take them out of the salt and
water, dip them in clear cold water one minute, to send
the heat to the heart of the cauliflower, cut them in pieces
convenient to put in jars, then make a mixture of one
tablespoon of mace, one of cloves, one of allspice, one of gin-
ger, two of white mustard seed, and a red pepper pod, with
each a gallon of vinegar. Let the mixture boil and pour
it upon the cauliflower, cover them closely and let them
stand one week, then pour off the vinegar, scald it, and
return it hot again to the cauliflower ; then put them in
jars ready for use. The best cider vinegar should be used,
and if it is not perfectly clear it will dissolve the cauliflower,
BEINE FOR CUCUMBERS.
Mrs. J. B, Adams.
Three pails water, two quarts coarse salt (rock is good,)
VALUABLE KECIPES.
143
one pound alum, one pound black pepper✪ Beine for Cucumbers, tied in a bag;
dissolve the alum in a little hot water; put all into a jar
or keg; wash the cucumbers with great care, and have
none that are bruised ; throw them in and place a weight
to keep them under. When wanted for pickling, soak a
short time, changing the water as often as necessary.
CONGEESS PICKLES.
S. S. Pierce. ✪ Congeess Pickles
Page 59 · 3 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cover with boiling water ; when cold, drain off the water, and season with grated horse radish, salt, equal parts of black and red pepper, cinnamon, and cloves whole ; cover with strong vinegar. This is convenient and always good.
WEST INDIA PICKLE.
Mrs. Edward Ely. One white crisp cabbage, two heads cauliflower, three heads celery, one quart each of small green plums, peaches, grapes, radish pods, nasturtium seeds, artichokes, tomatoes and string beans. The green part of a watermelon next to the rind ; one quart small onions parboiled in milk; one hundred small cucumbers about an inch or so long, a few green peppers, and three limes or green lemons. Cut fine the cabbage, cauliflower, celery, pepper, and limes, and green ginger; mix well with the rest, then pour a strong hot brine over them, and let them stand three hours, then take out and let them drain over night. Mix one ounce tumeric powder, with a little cold vinegar, add one bottle French mustard, ground cinnamon, allspice, two nutmegs, black pepper, four pounds white sugar and one gallon vinegar, pour boiling hot over the pickle ; if not sufficient liquid to moisten nicely, add more vinegar.
PICKLED ONIONS.
Mrs. Anna Marble. • Peel your onions and let them lie m a weak brine made of salt and water (over night) ; then put them in a jar, cover them with boiling white wine and vinegar. Cover close and tie down when cold.
PICKLED MELONS.
Mrs. Wicker.
Take ripe melons, wash, pare and take out the seeds, cut them in slices; put them in a stone jar, cover with vinegar, and let them stand twenty-four hours. Take out, and to each quart of fresh vinegar add three pounds brown sugar; for twelve melons take three ounces cinnamon, two of cloves, two of allspice ; boil the sugar and spices in the vinegar; skim it well, then put in the melons and boil for twenty minutes; let the syrup boil a few minutes after taking them out, then pour it over them.
PICKLED CAULIFLOWER. After cutting off all the green leaves, put the cauliflower into boiling water, with a good supply of salt, and boil from three to five minutes ; take them out of the salt and water, dip them in clear cold water one minute, to send the heat to the heart of the cauliflower, cut them in pieces convenient to put in jars, then make a mixture of one tablespoon of mace, one of cloves, one of allspice, one of ginger, two of white mustard seed, and a red pepper pod, with each a gallon of vinegar. Let the mixture boil and pour it upon the cauliflower, cover them closely and let them stand one week, then pour off the vinegar, scald it, and return it hot again to the cauliflower ; then put them in jars ready for use. The best cider vinegar should be used, and if it is not perfectly clear it will dissolve the cauliflower,
BEINE FOR CUCUMBERS.
Mrs. J. B, Adams.
Three pails water, two quarts coarse salt (rock is good,)
one pound alum, one pound black pepper, tied in a bag; dissolve the alum in a little hot water; put all into a jar or keg; wash the cucumbers with great care, and have none that are bruised ; throw them in and place a weight to keep them under. When wanted for pickling, soak a short time, changing the water as often as necessary.
CONGEESS PICKLES.
S. S. Pierce.
Records on this page
Pickled OnionsBeine for CucumbersCongeess Pickles