should be quite firm and smooth. Leave it in
the bowl, make one or two shght gashes with a
knife on the surface, cover it with a cloth, and,
if it be winter time, leave it near the fire to
rise, but not sufficiently near to make it hot.
In about an hour it will have risen consider-
ably, and be ready for making into loaves of
any size that may be desired. Let them rise
a minute or two after being put into the tins,
and prick them lightly in one or two places
with a fork, to let the steam escape. Bake in
a good oven. Time to bake, about two hours
for a quartern loaf. It is to be added that if
a larger quantity of flour is used, so that all
the dough cannot be baked at once, that which
is left in the bowl must be kept in a moderate
temperature, neither very warm nor very cold.
Gherkins. — Gherkins are young cu-
ciimbers, and are only used for pickling.
They should be gathered on a dry day, and
those in one bottle should be, as nearly as
possible, uniform in size. They are not really
good for much in flavour until they are about
three and a half inches long, and three-quarters
of an inch in diameter. They may be had in
July and August, and the best time for pick-
ling them is about the end of August, or the
beginning of September. Like other pickles,
their excellence depends, in a great measure,
on their being kept covered with vinegar. A
mixture of French beans and gherkins makes a
nice pickle.
Gherkins, Pickled.- Put the gherkins
into a large stone jar, and cover them with
brine strong enough to carry an egg. Place
the co^'er on the jar, and leave it for two or
three days, until the gherkins begin to turn
yellow; then drain them, and pour boiling
vinegar over them. Put bay-leaves on the
tojD, keep the jar in a warm place, and heat
the vinegar afresh every day, till the gherkins
turn as green as you wish. Boil fresh vinegar,
and with it one large blade of mace, two ounces
of whole pepper, four bay-leaves✪ Gherkins, Pickled, and half a
dozen small sdycr onioias to each quart. Put
the gherkins into wide-mouthed bottles, pour
the vinegar over them, first allowing it to cool
a little, or it will orack the bottles, r.nd cork
seemely when cold. Time, from a week to a
fortnight. Probable cost. Is. j^er pint bottle.
If the vinegar be boiled in a copper saucepan,
it will make the gherkens a beautiful colour,
but poisonous.
Gherkins, Pickled (French method). —
TliTOw the gherkins into a saucepan of boiling
water, let them boil one minute, then take them
out, and throw them at once into plenty of cold
water ; change the water once or twice, and
when the gherkins are quite cold, spread them
on sieves to dry. Put them into a large bowl,
and pour over them as much boiling vinegar
as will completely cover them. Let them stand
in this for twenty-four hours, and repeat the
process for three days. The last time, boil in
the vinegar one ounce of salt, half an ounce of
whole pepper, a few sprigs of tanagon, a large
blade of mace, and four bay-leaves, with every
quart of liquid. Put the gherkins into the
boiling vinegar, let them remain for two
minutes, then place them in wide-mouthed
GIB
(252)
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tottles, and pour the vinegar over them. Cork
the bottles securely, and put away for use.
More vinegar must be added when required.
Probable cost, Is. per pint bottle.
Page 596 · 1 recipe record on this page
Presented as published in 1892. 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
should be quite firm and smooth. Leave it in the bowl, make one or two shght gashes with a knife on the surface, cover it with a cloth, and, if it be winter time, leave it near the fire to rise, but not sufficiently near to make it hot. In about an hour it will have risen considerably, and be ready for making into loaves of any size that may be desired. Let them rise a minute or two after being put into the tins, and prick them lightly in one or two places with a fork, to let the steam escape. Bake in a good oven. Time to bake, about two hours for a quartern loaf. It is to be added that if a larger quantity of flour is used, so that all the dough cannot be baked at once, that which is left in the bowl must be kept in a moderate temperature, neither very warm nor very cold.
Gherkins. — Gherkins are young cucumbers, and are only used for pickling. They should be gathered on a dry day, and those in one bottle should be, as nearly as possible, uniform in size. They are not really good for much in flavour until they are about three and a half inches long, and three-quarters of an inch in diameter. They may be had in July and August, and the best time for pickling them is about the end of August, or the beginning of September. Like other pickles, their excellence depends, in a great measure, on their being kept covered with vinegar. A mixture of French beans and gherkins makes a nice pickle.
Gherkins, Pickled.- Put the gherkins into a large stone jar, and cover them with brine strong enough to carry an egg. Place the cover on the jar, and leave it for two or three days, until the gherkins begin to turn yellow; then drain them, and pour boiling vinegar over them. Put bay-leaves on the tojD, keep the jar in a warm place, and heat the vinegar afresh every day, till the gherkins turn as green as you wish. Boil fresh vinegar, and with it one large blade of mace, two ounces of whole pepper, four bay-leaves, and half a dozen small silver onions to each quart. Put the gherkins into wide-mouthed bottles, pour the vinegar over them, first allowing it to cool a little, or it will crack the bottles, r.nd cork securely when cold. Time, from a week to a fortnight. Probable cost. Is. j^er pint bottle. If the vinegar be boiled in a copper saucepan, it will make the gherkens a beautiful colour, but poisonous.
Gherkins, Pickled (French method). — Throw the gherkins into a saucepan of boiling water, let them boil one minute, then take them out, and throw them at once into plenty of cold water ; change the water once or twice, and when the gherkins are quite cold, spread them on sieves to dry. Put them into a large bowl, and pour over them as much boiling vinegar as will completely cover them. Let them stand in this for twenty-four hours, and repeat the process for three days. The last time, boil in the vinegar one ounce of salt, half an ounce of whole pepper, a few sprigs of tanagon, a large blade of mace, and four bay-leaves, with every quart of liquid. Put the gherkins into the boiling vinegar, let them remain for two minutes, then place them in wide-mouthed
GIB
(252)
GIB
tottles, and pour the vinegar over them. Cork the bottles securely, and put away for use. More vinegar must be added when required. Probable cost, Is. per pint bottle.
Records on this page
Gherkins, Pickled