Cookery for every household

Remove any decayed and outside leaves from the cabbages. Cut them in quarters and remove all the hard stalk from the centre. Then take each quarter, and, with a sharp knife, cut it across in very fine shreds. Spread this shred cabbage on a large dish, sprinkling a good handful of fine salt over each layer of cabbage. Place another dish on the top, and let this stand for two days. Then strain off the liquid, shake the cabbage dry in a salad basket or strong cloth, and put it into stone or earthenware jars. Put the vinegar into a saucepan, add to it the spices tied in muslin, boil together for a few minutes, add the carmine, cool and strain. Pour this spiced vinegar over the cabbage (there should be enough to cover it), and cover the jars tightly. This pickle will be ready for use in two or three days ; it will keep for several months, but loses some of its crispness after a time. 3060. Green Tomato Pickle 2 qts. green tomatoes. 2 table-sps. salt. 1 qt. vinegar. 1 gill treacle or syrup. 1 table-sp. mustard. 1 dessert-sp. curry powder. 1 tea-sp. mixed spice. 3 large onions, i tea-sp. cayenne pepper. Wipe the tomatoes, remove the stalks, and cut them in thin slices. Sprinkle them with the salt and let them stand for 24 hours. Put the vinegar, treacle, mustard, curry powder, and spice into a saucepan, and bring them almost to boiling point. Add the tomatoes, the onion very thinly sliced, and cayenne pepper. Cook for five minutes and pour into bottles or jars. Cover in the usual way. This pickle is excellent. 3061. Tomato Store Sauce 6 lbs. tomatoes. 1 doz. peppercorns. 5 or 6 shallots. 1 qt. vinegar. 1 table-spoonful salt. \ tea-sp. cayenne. Choose ripe English tomatoes for making this sauce. Wipe them, remove the stalks, and cut them in quarters. Put them into a preserving pan with the other ingredients, and stew slowly until reduced to a pulp, stirring occasionally. From 2 to 3 hours will be required to cook the tomatoes thoroughly. When ready, rub the mixture through a hair sieve, using a wooden spoon ; then allow it to cool, and bottle and cork tightly. Note. — The best brown malt vinegar should be used. 3062. Pickled Walnuts Green walnuts. Vinegar. Spices. Salt. Gather the walnuts about the beginning of July, or before the shells begin to form. If too hard they will not pickle well. Wipe them, prick them with a darning needle or fork to allow the flavouring to penetrate, and put them into a large crock or basin. Now make enough brine to cover them, allowing £ lb. salt to each quart of boiling water. When quite cold, pour this over the walnuts and leave them in it about a fortnight. They ought to be stirred occasionally and the brine changed twice during this time. Now drain the walnuts, spread them out in a single layer on dishes or trays, and leave them to dry in the sun until they turn black. From 12 to 24 hours will be sufficient. Have ready some dry wide-necked bottles, three parts fill them with the walnuts, and fill up with vinegar prepared in the following manner. Prepared, Vinegar. — To 1 quart best vinegar allow £ oz. each of black peppercorns, allspice, and bruised ginger, \ tea-spoonful salt, and a little grated horse-radish. (The spices can be varied to taste, and a little garlic may be added.) Boil all together from 10 to 15 minutes, and use at once.