Myra's cookery book

Put it in a canvas bag. 21... ... Hang in the kitchen until wanted. 6.— PICKLED BEETROOT. Order. Ingredients. Quantities. Method. I... Beetroots 5 or 6 ... Choose them a medium size, and of good colour. 2... • • • • • • Boil and peel them. 3... • • • ... ••• Cut them in thin slices. 4... Vinegar I pint ... 1 Mix and put the beetroot in. 5-" G... Pepper, salt ... To taste This will keep good for several weeks, and can be used with salad, or eaten with cold meat. PICKLES. 407 7.--PICKLED CABBAGE. Order. Ingredients. Quantities. Method. I... Red cabbage I or 2 ... Pick off the outer leaves, and shred the inner part very fine, and put it in a pan. 2... Salt ... <.. Sprinkle thickly over it. 3-" ... Let it stand ?, days, and stir twice a day. 4... Let the salt and moisture drain off, and put the cabbage in an earthen jar. 5- Boiled vinegai Pour over till covered. 6... Peppe.corns ... ) 7... Cloves I Add to flavour, or boil the pepper in 8... Small red peppers 1 I" the vinegar. 9... 1 Cover closely, and keep 2 months. 8.-PICKLED ESCHALOTS. Order. Ingredients. Quantities. Method. I... Eschalots I quart ... Clean and peel them. 2... Vinegar I quart ... The best pale white wine vinegar 3- Salt I dessert must be used ; put it in a saucepan. Add. Pepper spoon 4... I oz. Add whole white pepper. 5.. . 6.. . 7.. . 8.. . ... Boil the vinegar quickly, then skim. Throw in the eschalots. Let them simmer two minutes. Pour them into a stone jar. 9... When quite cold, tie down with thick paper. 4o8 MYRA'S COOKERY BOOK. 9.-PICKLED GHERKHINS. Order. Ingredients. Quantities. Method, I... Gherkins Pick them in Septemher, and sec that they are very fresh, and of equal size. 2.. ... ... Cut off the stalks, and put them in an earthen pan. 3-" Salt Cover them well. 4- ... Let them stand 24 hours, but turn them 3 or 4 times. 5- .*• ... Put them to drain, and wipe them perfectly dry. 6... ... Put them in pickle jars. 7- Vinegar Pour in till they are covered. 8... ... ... At the end of a week, pour off the vinegar. g... ... ... ... Let the gherkins drain. 10... Vinegar ... Pour fresh vinegar on them. II... Pepper ... 'I 12... I^... Tarragon Fennel Put a little of each into all the jars 14... Cloves ... ... to give flavour. 15... Capsicums ... ... 16... ... Stopper the Jars closely, and keep them in a cool place. 17... ••• ... ... ... At the end of two months they will be ready for use. lO.-PICKLED LEMONS. Order. Ingredients. Quantities. Method. % I... Lemons 8 Wipe them dry and cifT in quarters lengthways, but without quite dividing them. 2... Salt ... ... Stuff them with salt. 3- ... ... Put them in a deep dish and place them in the sun, or in a warm place. 4... Turn and baste them frequently and leave them 9 or 10 d.axs. PICKLES. 4cg PICKLED LEMONS — (continued). Order. Ingredients. 1 Quantities. 1 Method. 5” ! Put them in a stone jar. 0.. ... . . i Pour the juice over them. Small onions 12 ) Prick the onions with the cloves S... Cloves 24 1 and add them to the lemons. 9... Vinegar 2 quarts Choose white-wine vinegar. 10... Ginger iib. ... Bruise and add to the vinegar. II... Pepper 2 oz. Whole black pepper: add. 12,.. Mustard seed ilb. ... Add. 13...