Pickled Red Cabbage. — Select sound red cal^bages, and to each quart of vine-
gar, add half an ounce of ginger, well bruised, one ounce of whole black pepper,
and, when liked, a little cayenne✪ Pickled Red Cabbage. Take
off the outside leaves, cut in quarters,
remove the stalks, and cut it across in
very thin slices. Ijny these on a dish,
and strew them plentifully with salt,
covering them with another dish. Let
them remain for twenty-four hours,
turn into a colander to drain, and, if
necessary, wipe lightly with a clean,
soft cloth. Put them in a jar; boil up
the vinegar with spices in the above
proportion, and when cold, pour it over the cabbage. It will be fit for use in a week,
( OL\^DER.
SAUCES, SALADS, PICKLES AND CONDIMENTS. 253
but if kept for a very long time, the cabbage is liable to get soft and to discolor. To
be really nice and crisp, and of a good red color, it should be eaten almost imme-
diately after it is made. A little bruised cochineal boiled with the vinegar, adds
much to the appearance of this pickle. Tie a bladder over the top of the vessel in
which it is kept, and kee}) in a dry place.
Pickles Without Vinegar. — In places where vinegar cannot be readily ob-
tained, cucumbers and other articles for pickling may be made sour as follows: Take
one quart of good alcohol to four quarts of water ; put the cucumbers in fresh from
the vines. Wipe them first with a wet cloth, or wash and drain them. Put in a
warm place until fit for the table, then keep them in a cellar, or a cool place. They
remain hard and green; and are always ready for the table.
Green Pickles, Natural. — Heat together one gallon of water to each two
pounds of pure salt ; pour this scalding hot over the washed cucumbers; at the end
of three hours pour off and cover with scalding hot, sound cider vinegar. At the
end of three days pour this off and scald the cucumbers in fresh vinegar. They will
be naturally greened.
VII. Cho-w-Cho-w.
To each two quarts of small green cucumbers, or green tomatoes, and the same
of cabbage, allow two dozen small onions and half a dozen green mango peppers.
Sprinkle the onions or tomatoes with salt, also the cabbage, separately. At the end
of six hours press out the water. Cut the onions in half, pour boiling water over
them and let them stand for a little while. Cut the green peppers into inch-square
pieces, and the cabbage and the tomatoes into pieces of suitable size. The tomatoes,
if small, need not be cut. Mix all together. Then, to one teacupful of ground
mustard add two cups of white mustard-seed, three tablespoonfuls of turmeric, three
of celery-seed, one of mace, one of cayenne pepper and one of ground cinnamon,
well mixed. Add boiling vinegar enough to cover. The vinegar should be sweetened
with one pound of sugar to cover the whole pickle.
A Better Chow-Chow. — Take the white part of one head of cabbage, two
medium heads of cauliflower, one quart of string beans, one quart of very small
cucumbers, six roots of celeriac, six mango (sweet) peppers, one quart of small white
onions and two quarts of green tomatoes. Boil each of these articles separately —
except the cucumbers, which must be scalded in vinegar — until just done, but not
soft. The cauliflower may be pulled apart, piece by piece, and the rest of the vege-
tables cut into suitable pieces, rather fine. If the cucumbers are not very small, they
may also be cut ; but if small, pack all the ingredients in a jar in regular layers, or
mixed, so some of each may be taken out together. Then prepare the following
pickle: Two gallons of strong cider vinegar, four ounces of mustard, four ounces
white mustard-seed, a pot of French mustard, one ounce of cloves and two ounces of
turmeric. Put the spices and vinegar into an enameled kettle, and when they come
to a boU, pour over the vegetables. A pound of sugar and any spices liked may be
254
TWENTIETH CENTURY HOME COOK EOOK
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Presented as published in 1905. 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
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Pickled Red Cabbage. — Select sound red cal^bages, and to each quart of vine-
gar, add half an ounce of ginger, well bruised, one ounce of whole black pepper,
and, when liked, a little cayenne. Take
off the outside leaves, cut in quarters,
remove the stalks, and cut it across in
very thin slices. Ijny these on a dish,
and strew them plentifully with salt,
covering them with another dish. Let
them remain for twenty-four hours,
turn into a colander to drain, and, if
necessary, wipe lightly with a clean,
soft cloth. Put them in a jar; boil up
the vinegar with spices in the above
proportion, and when cold, pour it over the cabbage. It will be fit for use in a week,
( OL\^DER.
SAUCES, SALADS, PICKLES AND CONDIMENTS. 253
but if kept for a very long time, the cabbage is liable to get soft and to discolor. To
be really nice and crisp, and of a good red color, it should be eaten almost imme-
diately after it is made. A little bruised cochineal boiled with the vinegar, adds
much to the appearance of this pickle. Tie a bladder over the top of the vessel in
which it is kept, and kee}) in a dry place.
Pickles Without Vinegar. — In places where vinegar cannot be readily ob-
tained, cucumbers and other articles for pickling may be made sour as follows: Take
one quart of good alcohol to four quarts of water ; put the cucumbers in fresh from
the vines. Wipe them first with a wet cloth, or wash and drain them. Put in a
warm place until fit for the table, then keep them in a cellar, or a cool place. They
remain hard and green; and are always ready for the table.
Green Pickles, Natural. — Heat together one gallon of water to each two
pounds of pure salt ; pour this scalding hot over the washed cucumbers; at the end
of three hours pour off and cover with scalding hot, sound cider vinegar. At the
end of three days pour this off and scald the cucumbers in fresh vinegar. They will
be naturally greened.
VII. Cho-w-Cho-w.
To each two quarts of small green cucumbers, or green tomatoes, and the same
of cabbage, allow two dozen small onions and half a dozen green mango peppers.
Sprinkle the onions or tomatoes with salt, also the cabbage, separately. At the end
of six hours press out the water. Cut the onions in half, pour boiling water over
them and let them stand for a little while. Cut the green peppers into inch-square
pieces, and the cabbage and the tomatoes into pieces of suitable size. The tomatoes,
if small, need not be cut. Mix all together. Then, to one teacupful of ground
mustard add two cups of white mustard-seed, three tablespoonfuls of turmeric, three
of celery-seed, one of mace, one of cayenne pepper and one of ground cinnamon,
well mixed. Add boiling vinegar enough to cover. The vinegar should be sweetened
with one pound of sugar to cover the whole pickle.
A Better Chow-Chow. — Take the white part of one head of cabbage, two
medium heads of cauliflower, one quart of string beans, one quart of very small
cucumbers, six roots of celeriac, six mango (sweet) peppers, one quart of small white
onions and two quarts of green tomatoes. Boil each of these articles separately —
except the cucumbers, which must be scalded in vinegar — until just done, but not
soft. The cauliflower may be pulled apart, piece by piece, and the rest of the vege-
tables cut into suitable pieces, rather fine. If the cucumbers are not very small, they
may also be cut ; but if small, pack all the ingredients in a jar in regular layers, or
mixed, so some of each may be taken out together. Then prepare the following
pickle: Two gallons of strong cider vinegar, four ounces of mustard, four ounces
white mustard-seed, a pot of French mustard, one ounce of cloves and two ounces of
turmeric. Put the spices and vinegar into an enameled kettle, and when they come
to a boU, pour over the vegetables. A pound of sugar and any spices liked may be
254
TWENTIETH CENTURY HOME COOK EOOK