each gallon of water, into which put the walnuts,
letting them remain nine days, changing the brine
every third day. Drain them off, put them in a dish
and place it in the sun, until they become perfectly
black, which they will do in two or three days. Have
ready dry jars, into which place the walnuts, and do
not quite fill the jars. Boil enough vinegar to cover
them (with spices in the above proportion) for io
minutes, and pour it hot over the walnuts, which must
be quite covered wdth the pickle. 1 ie down writh
bladder and keep in a dry place. They will be fit for
use in a month, or will keep for two or three years.
A Good Indian Pickle. — Soften half-a-pound of
ginger in water, then scrape and cut it in slices, and
put in a pan with salt. Next take a quarter-of-a-pound
of garlic and a half-pound of shal✪ Chutneylots ; pick and cut
them in pieces, and let them lie in salt three days,
afterwards wash them and dry in the sun. 1 hen pick
a cauliflower into small pieces, cut some celery into
lengths as far as it is white, part of the heart of a
cabbage, a few beans and gherkins. Let these lie
three days in salt, then drain and dry in the sun.
Put the whole in a stone jar with two ounces of
mustard seed, half-an-ounce of turmeric, a little
cayenne and long pepper. Then boil two quarts
of vinegar and pour hot upon them, cover¬
ing close till the next day ; keep in a dry place.
To this pickle may be added in season, after due
preparation, by salting and drying, melons peeled and
sliced, radishes peeled, white apples, onions, and other
things except walnuts and red cabbage.
Household Pickle. — Cut into slices, in equal pro¬
portions, cucumbers, onions, tomatoes, and sour
apples; put them in layers in a wide-mouthed stone
jar; sprinkle over each layer a small quantity of salt
and a tiny pinch of cayenne pepper. Fill up with a
glass of white wane, half a gill of catchup or Worcester
GAS COOKERY BOOK.
213
sauce, and boiling vinegar✪ Household Pickle. Cover and tie securely,
and keep for a week or longer in a cool place. This
pickle will be ready for use within seven days, and
makes a delicious accompaniment to boiled mutton.
Tomato Cafstsp. — Slice 5 pounds of tomatoes into
a dish, and sprinkle each layer with salt. Next day
put into a preserving pan, with half a pound of brown
sugar, half a pound of sliced onions or shallots, a
quarter-of-an ounce each of cloves, cinnamon, and
peppercorns, and 2 pints of vinegar. Bruise the
spice in a muslin bag before putting in the vinegar.
Drain the tomatoes from the salt and simmer gently
with the above ingredients until tender, pass through
a hair sieve with a wooden spoon. When cold,
put into small jars and cork tightly. This recipe is
equally good for green or ripe tomatoes, but half of
each is preferable, or one-third of ripe to two-thirds
of green.
Page 116 · 3 recipe records on this page
Presented as published in 1900. 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
each gallon of water, into which put the walnuts, letting them remain nine days, changing the brine every third day. Drain them off, put them in a dish and place it in the sun, until they become perfectly black, which they will do in two or three days. Have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil enough vinegar to cover them (with spices in the above proportion) for io minutes, and pour it hot over the walnuts, which must be quite covered with the pickle. Tie down with bladder and keep in a dry place. They will be fit for use in a month, or will keep for two or three years.
A Good Indian Pickle. — Soften half-a-pound of ginger in water, then scrape and cut it in slices, and put in a pan with salt. Next take a quarter-of-a-pound of garlic and a half-pound of shallots ; pick and cut them in pieces, and let them lie in salt three days, afterwards wash them and dry in the sun. Then pick a cauliflower into small pieces, cut some celery into lengths as far as it is white, part of the heart of a cabbage, a few beans and gherkins. Let these lie three days in salt, then drain and dry in the sun. Put the whole in a stone jar with two ounces of mustard seed, half-an-ounce of turmeric, a little cayenne and long pepper. Then boil two quarts of vinegar and pour hot upon them, cover¬ ing close till the next day ; keep in a dry place. To this pickle may be added in season, after due preparation, by salting and drying, melons peeled and sliced, radishes peeled, white apples, onions, and other things except walnuts and red cabbage.
Household Pickle. — Cut into slices, in equal pro¬ portions, cucumbers, onions, tomatoes, and sour apples; put them in layers in a wide-mouthed stone jar; sprinkle over each layer a small quantity of salt and a tiny pinch of cayenne pepper. Fill up with a glass of white wane, half a gill of catchup or Worcester
sauce, and boiling vinegar. Cover and tie securely, and keep for a week or longer in a cool place. This pickle will be ready for use within seven days, and makes a delicious accompaniment to boiled mutton.
Tomato Catsup. — Slice 5 pounds of tomatoes into a dish, and sprinkle each layer with salt. Next day put into a preserving pan, with half a pound of brown sugar, half a pound of sliced onions or shallots, a quarter-of-an ounce each of cloves, cinnamon, and peppercorns, and 2 pints of vinegar. Bruise the spice in a muslin bag before putting in the vinegar. Drain the tomatoes from the salt and simmer gently with the above ingredients until tender, pass through a hair sieve with a wooden spoon. When cold, put into small jars and cork tightly. This recipe is equally good for green or ripe tomatoes, but half of each is preferable, or one-third of ripe to two-thirds of green.
Records on this page
ChutneyRed Cabbage PickleHousehold Pickle