6. Mix sugar, flour and seasonings, add vinegar slowly;
cook until thick.
7. Add vegetables, cook 5 mins.
8. Bottle and seal. This pickle may be kept closely
covered in a stone crock.
MUSTARD PICKLES 11.
2 qts. large cucumbers (chopped).
2 qts. large onions (chopped).
12 green peppers (chopped).
2 red peppers (chopped).
2 qts. small cucumbers (whole).
2 large heads cauliflower, cut in pieces✪ Mustard Pickles II.
1. Put vegetables in separate dishes; cover with hot
brine (3^2 c. salt to 1 qt. water).
2. Let stand over night; drain.
188
CANADIAN COOK BOOK
3. Cover with following dressing, —
1 gal. vinegar.
8 lbs. sugar.
2 tb. white mustard seed.
2 tb, celery seed.
1 3^ c. flour.
y2 c. mustard.
1 tb. turmeric.
(a) Mix flour, mustard and turmeric with 1 c. cold
vinegar.
(b) Heat remaining vinegar to boiling; add sugar and
spices.
(c) Add flour mixture slowly, stirring constantly.
4. Heat all to boiling; boil 5 mins.
5. Seal in sterile bottles.
PICKLED BEANS.
4 qts. string beans.
3 c. vinegar.
3 c. brown sugar.
}/z c. mustard.
\i c. flour.
1^2 T^' turmeric powder.
1 T. celery seed.
1 T. salt✪ Pickled Beans.
1. Wash beans, remove tips and strings; cut into 2''
pieces.
2. Cook in boiling, salted water 15 mins.; drain.
3. Heat vinegar to boiling.
4. Mix sugar, flour and seasonings, add vinegar slowly;
cook until thick.
5. Add beans; cook 5 mins.
6. Bottle and seal.
SPICED PEARS.
8 lbs. pears.
Whole cloves.
3 tb. stick cinnamon (broken).
1 tb. ginger root.
2 tb. allspice berries.
1 pt. vinegar.
}4 c. water.
3 lbs. brown sugar.
Rind of ^ lemon✪ Spiced Pears.
CANNING, JELLY-MAKING AND PICKLING 189
1. Wipe pears, cut in halves; remove core and skin.
2. Stick 2 or 3 cloves in each piece.
3. Make syrup of vinegar, water, sugar, spices (tied in
cheesecloth) and thin shavings of lemon rind.
4. Heat to boiling; boil 5 mins.
5. Add pears, cook gently until tender.
6. If necessary, lift out pears to sterile jars; boil syrup
down until thick then pour over pears. Seal.
Note. — Crab apples, sweet apples and peaches may be
pickled in the same way. Peaches should not be peeled.
If pears are very hard, they should be steamed 8 to 10
mins. before putting into syrup.
Spiced fruit is better if allowed to stand at least one
month before using.
WATERMELON PICKLE.
8 lbs. watermelon rind.
4 lbs. light brown sugar.
1 qt. vinegar.
4 tb. whole cinnamon.
2 tb. whole cloves.
3 tb. whole allspice.
2 tb. whole ginger✪ Watermelon Pickle.
1. Pare watermelon rind; cut in thick strips.
2. Boil 1 oz, alum in 1 gallon water; pour over rind,
let stand on back of range until clear.
3. Drain; chill in cold water.
4. Make syrup of vinegar, sugar and spices (tied in
cheesecloth).
5. When boiling, add fruit; cook about hour.
6. Place in sterile jars; seal.
CANADIAN COOK BOOK
NOTES
CANNING, JELLY-MAKING AND PICKLING
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XV
CEREALS
Cereals are divided into two general classes, coarse and
fine.
GENERAL PROPORTIONS
Cereal Water Salt Time
1 c. coarse. 3 c. IT. 3 hours.
1 c. fine. 4 to 5 c. 13^ T. 45 mins.
1. Have water boiling in upper part of double boiler or
cereal cooker; add salt.
2. Add cereal slowly, especially in case of fine cereal.
3. Cook 5 mins. over direct heat, then finish over boiling
water.
Page 57 · 4 recipe records on this page
Presented as published in 1924. 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
6. Mix sugar, flour and seasonings, add vinegar slowly; cook until thick.
7. Add vegetables, cook 5 mins.
8. Bottle and seal. This pickle may be kept closely covered in a stone crock.
MUSTARD PICKLES 11.
2 qts. large cucumbers (chopped).
2 qts. large onions (chopped).
12 green peppers (chopped).
2 red peppers (chopped).
2 qts. small cucumbers (whole).
2 large heads cauliflower, cut in pieces.
1. Put vegetables in separate dishes; cover with hot brine (3^2 c. salt to 1 qt. water).
2. Let stand over night; drain.
3. Cover with following dressing, —
1 gal. vinegar. 8 lbs. sugar.
2 tb. white mustard seed.
2 tb, celery seed. 1 3^ c. flour.
y2 c. mustard. 1 tb. turmeric.
(a) Mix flour, mustard and turmeric with 1 c. cold vinegar.
(b) Heat remaining vinegar to boiling; add sugar and spices.
(c) Add flour mixture slowly, stirring constantly.
4. Heat all to boiling; boil 5 mins.
5. Seal in sterile bottles.
PICKLED BEANS.
4 qts. string beans. 3 c. vinegar. 3 c. brown sugar. }/z c. mustard. \i c. flour.
1^2 T^' turmeric powder. 1 T. celery seed. 1 T. salt.
1. Wash beans, remove tips and strings; cut into 2'' pieces.
2. Cook in boiling, salted water 15 mins.; drain.
3. Heat vinegar to boiling.
4. Mix sugar, flour and seasonings, add vinegar slowly; cook until thick.
5. Add beans; cook 5 mins.
6. Bottle and seal.
SPICED PEARS.
8 lbs. pears. Whole cloves.
3 tb. stick cinnamon (broken).
1 tb. ginger root.
2 tb. allspice berries. 1 pt. vinegar.
}4 c. water.
3 lbs. brown sugar. Rind of ^ lemon.
1. Wipe pears, cut in halves; remove core and skin.
2. Stick 2 or 3 cloves in each piece.
3. Make syrup of vinegar, water, sugar, spices (tied in cheesecloth) and thin shavings of lemon rind.
4. Heat to boiling; boil 5 mins.
5. Add pears, cook gently until tender.
6. If necessary, lift out pears to sterile jars; boil syrup down until thick then pour over pears. Seal.
Note. — Crab apples, sweet apples and peaches may be pickled in the same way. Peaches should not be peeled.
If pears are very hard, they should be steamed 8 to 10 mins. before putting into syrup.
Spiced fruit is better if allowed to stand at least one month before using.
WATERMELON PICKLE.
8 lbs. watermelon rind. 4 lbs. light brown sugar.
1 qt. vinegar.
4 tb. whole cinnamon.
2 tb. whole cloves.
3 tb. whole allspice. 2 tb. whole ginger.
1. Pare watermelon rind; cut in thick strips.
2. Boil 1 oz, alum in 1 gallon water; pour over rind, let stand on back of range until clear.
3. Drain; chill in cold water.
4. Make syrup of vinegar, sugar and spices (tied in cheesecloth).
5. When boiling, add fruit; cook about hour.
6. Place in sterile jars; seal.
CHAPTER XV
CEREALS
Cereals are divided into two general classes, coarse and fine.
GENERAL PROPORTIONS
Cereal Water Salt Time
1 c. coarse. 3 c. IT. 3 hours.
1 c. fine. 4 to 5 c. 13^ T. 45 mins.
1. Have water boiling in upper part of double boiler or cereal cooker; add salt.
2. Add cereal slowly, especially in case of fine cereal.
3. Cook 5 mins. over direct heat, then finish over boiling water.
Records on this page
Mustard Pickles IIPickled BeansSpiced PearsWatermelon Pickle