Sprue. — From January to June.
Tomatoes. — All the year round.
Turnips. — All the year round.
Turnip Tops. — From November to February.
Vegetable Marrows. — From July to October.
Watercress. — All the year round.
Truffles. — Procurable fresh from October to March,
but at their best from November to January.
188
PICKLES AND PRESERVES.
Vegetables foe, Pickling. — The same remark
applies to pickling vegetables as to preserving fruit,
i.e., that discretion must be observed as to the times,
as these must depend on the condition of the weather.
Cabbage. — White, September and October ; red,
August, or after first frost.
Cauliflowers. — Pickle in July or August.
Capsicums. — Yellow, red, and green, the end of
July and August.
Chillies. — The end of July and August.
Cucumbers. — The middle of July and August,
Cschalots. — From Midsummer to Michaelmas.
Garlic. — As eschalots.
Gherkins. — The middle of July and August.
French Beans. — In July.
Horseradish. — November and December.
Melons. — As mangoes, July and August.
Mushrooms. — For ketchups and pickles, August
and September.
Nasturtiums. — July and August.
Radish Pods. — July.
Onions. — July and August.
Samphire. — August.
Tomatoes. — July and August.
Walnuts. — First or second week in July.
Artichokes (Globe).—, July and August.
( Jerusalem ). — July to November.
Laver. — Like samphire.
Heebs foe Deying. — Chervil, elder flowers, fennel,
and parsley. — May, June, and July.
Marjoram, mint, orange thyme, and pennyroyal. —
June and July.
ODDS AND ENDS.
189
Lemon thyme, lavender, rosemary, balm, basil,
burnet, savoury, tarragon, thyme. — July and August.
Sage. — August and September. G-atlier on a dry
day, pick over, and dry at once in a Dutch oven
or by the side of the stove. Pick off the leaves, sift,
and bottle.
INDEX
Almonds, salted, 176.
devilled, 176.
Apricots, to bottle, 27.
Artichokes, to bottle, 13.
bottoms, to keep, 170.
Asparagus, to bottle, 13.
Bacon —
to cure, 138-146.
Flitch, English, 149.
„ Yorkshire, 150.
French, or petit said , 151.
Baking powder, 180.
Barberries, in brine, 169.
to preserve, 168.
Barley sugar, 175.
water, 175.
Beans, broad, 14.
French, 14, 19.
Bear Ham, 165.
Beef —
Collared, 162.
Dutch, 163.
Hamburg, 164.
Ham, 165.
Jewish, 165.
red, 165.
xound, to salt, 166.
Beef (Continued) —
salt in a hurry, 166.
whole, to salt, 166.
Bees —
Dandelion, 88.
Ginger, 88.
Home-brewed, 86.
Nettle, 88.
Brandt —
Apricot, 25, 58.
Carraway, 64.
Cherry, 58.
Currant, 64.
Ginger, 58.
Lemon, 60.
Orange, 59.
Peach, 59.
Walnut, 32.
Brine, 102.
Canning, 9-12.
Cardoons, to bottle, 14.
Carrots, to bottle, 14.
Catsup —
Anchovy, 113.
Camp, 113.
Cockle, 113
Cucumber, 114.
INDEX.
191
Catsup ( Continued 1 —
Elderberry, 115.
Mushroom, 115.
Oyster, 115.
Tomato, 116.
Walnut, 116.
Caveached fish, 168.
Celeriac ,, 14.
Celery ,, 14.
Cherries, in brandy, 30.
to dry, 177.
Chestnuts, glace, 33.
syrup, 33.
Chutny —
home-made Indian, 116.
117.
Sambals, fresh, 119.
Shrimp, 119.
Tomato, 117.
„ green, 118.
Cocoanut cones, 174.
Compote —
Cranberry, 112.
Lemon, 112.
Pear, 112.
Tomato, sweet, 113.
Conserve —
Apricot, 51.
Orange flower, 51.
Eose flower, 51, 172.
Damson cheese, 178.
Cordial, 62.
Gin, 62.
Wine, 77.
Drying room, 148.
Eau de vie blanche, 56.
Eggs, to preserve, 181.
Endive pur6e, 18.
Essences, 89.
of capsicum, 125.
Figs in syrup, 32.
Fish caveached, 168.
Flead, 140, 142.
Cake, 141.
Page 92
Presented as published in 1902. 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
Sprue. — From January to June.
Tomatoes. — All the year round.
Turnips. — All the year round.
Turnip Tops. — From November to February.
Vegetable Marrows. — From July to October.
Watercress. — All the year round.
Truffles. — Procurable fresh from October to March, but at their best from November to January.
Vegetables for Pickling. — The same remark applies to pickling vegetables as to preserving fruit, i.e., that discretion must be observed as to the times, as these must depend on the condition of the weather.
Cabbage. — White, September and October ; red, August, or after first frost.
Cauliflowers. — Pickle in July or August.
Capsicums. — Yellow, red, and green, the end of July and August.
Chillies. — The end of July and August.
Cucumbers. — The middle of July and August,
Eschalots. — From Midsummer to Michaelmas.
Garlic. — As eschalots.
Gherkins. — The middle of July and August.
French Beans. — In July.
Horseradish. — November and December.
Melons. — As mangoes, July and August.
Mushrooms. — For ketchups and pickles, August and September.
Nasturtiums. — July and August.
Radish Pods. — July.
Onions. — July and August.
Samphire. — August.
Tomatoes. — July and August.
Walnuts. — First or second week in July.
Artichokes (Globe).—, July and August.
( Jerusalem ). — July to November.
Laver. — Like samphire.
Herbs for Drying. — Chervil, elder flowers, fennel, and parsley. — May, June, and July.
Marjoram, mint, orange thyme, and pennyroyal. — June and July.
Lemon thyme, lavender, rosemary, balm, basil, burnet, savoury, tarragon, thyme. — July and August.
Sage. — August and September. Gather on a dry day, pick over, and dry at once in a Dutch oven or by the side of the stove. Pick off the leaves, sift, and bottle.
Almonds, salted, 176.
devilled, 176.
Apricots, to bottle, 27. Artichokes, to bottle, 13.
bottoms, to keep, 170. Asparagus, to bottle, 13. Bacon —
to cure, 138-146.
Flitch, English, 149.
„ Yorkshire, 150. French, or petit salé, 151. Baking powder, 180. Barberries, in brine, 169.
to preserve, 168.
Barley sugar, 175.
water, 175.
Beans, broad, 14.
French, 14, 19.
Bear Ham, 165.
Beef —
Collared, 162.
Dutch, 163.
Hamburg, 164.
Ham, 165.
Jewish, 165. red, 165.
xound, to salt, 166.
Beef (Continued) —
salt in a hurry, 166. whole, to salt, 166. Bees —
Dandelion, 88. Ginger, 88. Home-brewed, 86. Nettle, 88.
Brandt —
Apricot, 25, 58. Carraway, 64. Cherry, 58.
Currant, 64.
Ginger, 58.
Lemon, 60.
Orange, 59.
Peach, 59.
Walnut, 32.
Brine, 102.
Canning, 9-12.
Cardoons, to bottle, 14. Carrots, to bottle, 14. Catsup —
Anchovy, 113.
Camp, 113.
Cockle, 113 Cucumber, 114.
Catsup ( Continued 1 — Elderberry, 115. Mushroom, 115.
Oyster, 115.
Tomato, 116.
Walnut, 116.
Caveached fish, 168.
Celeriac ,, 14.
Celery ,, 14.
Cherries, in brandy, 30.
to dry, 177.
Chestnuts, glace, 33.
syrup, 33.
Chutny —
home-made Indian, 116.
Sambals, fresh, 119. Shrimp, 119.
Tomato, 117.
„ green, 118. Cocoanut cones, 174. Compote —
Cranberry, 112.
Lemon, 112.
Pear, 112.
Tomato, sweet, 113. Conserve —
Apricot, 51.
Orange flower, 51.
Rose flower, 51, 172. Damson cheese, 178.
Cordial, 62.
Gin, 62.
Wine, 77.
Drying room, 148.
Eau de vie blanche, 56.
Eggs, to preserve, 181.
Endive pur6e, 18.
Essences, 89.
of capsicum, 125.
Figs in syrup, 32.
Fish caveached, 168.
Flead, 140, 142.
Cake, 141.