The art of German cooking and baking

The champignons to be preserved must be firm; if they have been exposed to the air too long, they are not good for preserving. Wash them in 2 qts. of water mixed with 2 tablespoonfuls of vinegar. Cut ofif the stems and brush both the stems and caps of the champignons in the vinegar water until they are white. Rinse them in 1 qt. of fresh water mixed with 1 tablespoonful of vinegar. The quart of water mixed with 2 tablespoonfuls of salt is brought to boil. As soon as you have prepared a handful of champignons, throw them into the boiling salt water and let them boil until the second handful is prepared. Now take the boiled champignons out with a skimmer, put them into the jars and continue the boiling until the jars are % full, pour on the liquor to fill the jars completely. Close up the jars or if you are using tin cans, solder them, and boil them in a boiler % to 1 hour. Remarks: Only in this careful manner, white champignons are obtained and preserved. No. 89— CHAMPIGNONS IN VINEGAR. 1 lb. of small champignons % tsp. of white pepper 1 tbsp. of salt 1 tbsp. of salt 1 tbsp. of vinegar 1 qt. of wine-vinegar Preparation: The champignons must be firm and small. Clean them by rubbing each one with salt and brushing them with a brush, rinse them in cold water mixed with 1 tablespoonful of vinegar. Bring the one quart of vinegar to boil with 1 tablespoonful of salt and pepper, and add the champignons. As soon as they begin to get tender, fill them into the jars and when cold, close tightly. —359— No. 90— TRUFFLES. 1 lb. of truffles 1 tbsp. of salt 1 pt. of Water Preparation: Put the truffles in water for 1 hour and brush them until they are perfectly black and clean. Then put them immediately into boiling water for 1/2 hour and put into jars. Boil 1 pt. of water mixed with 1 tablespoonful of salt, let it get cold and fill the jars with it, close them and boil in water in a covered boiler for 1 hour. No. 91— SALT PICKLES No. 1. Medium sized pickles Minced dill In 6 qts. of water, % lb. of salt Cherry leaves from sour cherry trees Preparation : Brush the pickles in fresh water, pack into a stone jar in alternate layers with cherry leaves and chopped dill, the uppermost layer being leaves and dill. Boil the water and salt, let it get cold and pour it on the pickles to cover them by 1 to 2 inches. Leave them in a warm place for about a week until they have fermented sufficiently, then set them into a cool place. They .can soon be used. Remarks: If you want these pickles for the winter, pack t'hem into a cask, pour the brine over to completely fill the cask and close the cask tightly, except for a bung-hole in the cover through which it can work off. Put the cask into the sun for a while and when the pickles have fermented sufficiently, put a new cork into the bung-hole and carry the cask into the cellar. Examine the cask from time to time to see if there is sufficient brine on it. If there is not enough, add fresh cold brine and close up the bung-lhole. No. 92— SALT PICKLES No. 2. Medium sized pickles Half water and half vinegar Salt Dill Herbs Mustard seeds Pepper-oorns Cloves 1 piece of ginger Preparation: Wash the pickles and pack them into a stone jar with salt about % inch thick. Pour cold water over to cover them well and place a weight on them. After 3 weeks the pickles are taken out, washed and the water drained off. Then put them back into the jar in layers with dill, herbs, cloves, pepper-corns, and a small piece of ginger, the uppermost layer being herbs. Now boil one-half the quantity that the jar would hold of equal parts water and vinegar and a handful of salt and pour it warm over the pickles. The liquid should cover the pickles by 2 inches. Cover with a round, white muslin bag in which you put yellow and green mustard flour and place a weight on them. — 360 — No. 93— VINEGAR PICKLES No. 1.