Pull the eauliflowers to pieees, lesTing out all the stalk and
leayes, put them inakettle with water to oorer them, and throw
in a quarter of a pound of salt to ereiy quart of water, let it heat
graduallj. When it boils, take out the eauliflower with a perforated
skimmer, and spread it on a oloth near the fire for twenty-ibir
Hours at least When quite dry, put the sprigs pieee by pieoe
into glass jars, and eoyer them with a pickle made by inftudng
three ounces of curry powder for three dajs to erery quart of
▼inegar, or boil the vinegar with the eurry powder in it and
pour OTor hot
as
90 COOKERY FROM E2TERIBNCB.
To Piekle Qniont.
Take the small roand white onions, peel off their skins, throw
them in a kettle of boiling water over tiie fire, put in at a time
as many as will eoyer the top. As soon as they look elear, take
them out with a perforated skimmer, and lay them on a soft
towel folded doable. When all are done and quite dry, put them
into jars. Put vin^;ar soffioient for your onions over Uie fire in
a kettle with the following spioes : one onnee of horseradish
the same of allspioe whole, same of whole black pepper, the same
of salt, to every quart of vinegar; let it oome to a boil, and pour
hot oyer the onions. Fill the jars only three parts full of
onions*
* Tellow Pickled Onoumbers.
Take half-grown cucumbers, wash them to remove the sand,
put them in jars holding about a gallon, and to each jar allow a
pint of salt and a piece of alum the sise of a nutmeg ; put the
salt and alum on the top of the pickles after the jars are filled,
pour on them boiling water to cover them, cover them tightly,
and let them stand twenty-four hours ; then take out the cucum-
bers and wipe them dry, cut them down the middle lengthwise
in four quarters, out the quarters in half across the middle, and
put them in jars three parts ffjXL Make a pickle as follows :
put in a gallon of vinegar, two ounces of turmeric, half a pound
of English mustard, a quarter of a pound of ginger, a quarter of
a pound of white pepper, the same of curry powder, three blades
of maoe, half an ounce of celery>seed, and two ounces of good
brown sugar✪ Yellow Pickled Cucumbers. Mix all the spioes to a paste with cold vin^ar
trcm the gallon, stir all together in the vinegar, bring to a boil,
and pour hot over the pickles, filling the jars. When ecdd,
oovor tightly.
Shakers' Pickles.
Take half-grown cucumbers fresh from the vines ; wash the
■and firom them and pack them in jars. Make a pickle of salt
and water strong enough to bear an egg ) put a piece of alum in
it, in the proportion of a piece as large as a nutmeg to a gaUou
PICKLES. 291
of piokle ; boil and skim it, and pour hot over the piokles ; let
tt remain until cool ; pour it off. Boil as much vinegar as will
coyer the pickles✪ Shakers' Pickles, with spices to taste ; pour it over the piokles
hot ; put in the vinegar the same proportion of alum as you put
in the brine. In two days the piokles will be fit to eat, and wiB
keep for Un years.
* Pickled WklnuU.
Take the walnuts about midsummer, when a pin will ^
through them easily. Make a piokle strong enough to bear an
egg ; cover the walnuts with the piokle and tie them over with
thick paper veiy closely. Let them lie a fortnight, changing
the pickle twice in that time for fresh. Take them out and lay
them in vinegar for a month ; be careftil to exclude the air.
Take a gallon of good cider-vinegar and put into it one ounce of
whole pepper, the same of cloves, half an ounce of mace and
the same of nutmeg; bruise them a little, and when the vinegar
is near boiling, throw the walnuts into it and let them stand
until nearly cold, closely covered. Put the walnuts in jars,
sprinkle a little mustard-seed over the top of them and cover
with the vinegar. They will soon be fit for use, but age im-
proves them. English walnuts or butternuts are the best kinds
for thb purpose.
* Pickled Walnuts✪ Pickled Walnuts, Ho. S
Page 139 · 4 recipe records on this page
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
Pull the cauliflowers to pieces, testing out all the stalk and leaves, put them in a kettle with water to cover them, and throw in a quarter of a pound of salt to every quart of water, let it heat gradually. When it boils, take out the cauliflower with a perforated skimmer, and spread it on a cloth near the fire for twenty-four hours at least When quite dry, put the sprigs piece by piece into glass jars, and cover them with a pickle made by infusing three ounces of curry powder for three days to every quart of vinegar, or boil the vinegar with the curry powder in it and pour over hot as
90 COOKERY FROM E2TERIBNCB.
To Piekle Qniont.
Take the small round white onions, peel off their skins, throw them in a kettle of boiling water over the fire, put in at a time as many as will cover the top. As soon as they look clear, take them out with a perforated skimmer, and lay them on a soft towel folded double. When all are done and quite dry, put them into jars. Put vinegar sufficient for your onions over the fire in a kettle with the following spices: one ounce of horseradish the same of allspice whole, same of whole black pepper, the same of salt, to every quart of vinegar; let it come to a boil, and pour hot over the onions. Fill the jars only three parts full of onions*
* Yellow Pickled Cucumbers.
Take half-grown cucumbers, wash them to remove the sand, put them in jars holding about a gallon, and to each jar allow a pint of salt and a piece of alum the size of a nutmeg; put the salt and alum on the top of the pickles after the jars are filled, pour on them boiling water to cover them, cover them tightly, and let them stand twenty-four hours; then take out the cucumbers and wipe them dry, cut them down the middle lengthwise in four quarters, cut the quarters in half across the middle, and put them in jars three parts full. Make a pickle as follows: put in a gallon of vinegar, two ounces of turmeric, half a pound of English mustard, a quarter of a pound of ginger, a quarter of a pound of white pepper, the same of curry powder, three blades of mace, half an ounce of celery-seed, and two ounces of good brown sugar. Mix all the spices to a paste with cold vinegar from the gallon, stir all together in the vinegar, bring to a boil, and pour hot over the pickles, filling the jars. When cold, cover tightly.
Shakers' Pickles.
Take half-grown cucumbers fresh from the vines; wash the sand from them and pack them in jars. Make a pickle of salt and water strong enough to bear an egg; put a piece of alum in it, in the proportion of a piece as large as a nutmeg to a gallon
PICKLES. 291
of pickle; boil and skim it, and pour hot over the pickles; let it remain until cool; pour it off. Boil as much vinegar as will cover the pickles, with spices to taste; pour it over the pickles hot; put in the vinegar the same proportion of alum as you put in the brine. In two days the pickles will be fit to eat, and will keep for ten years.
* Pickled Walnuts.
Take the walnuts about midsummer, when a pin will pass through them easily. Make a pickle strong enough to bear an egg; cover the walnuts with the pickle and tie them over with thick paper very closely. Let them lie a fortnight, changing the pickle twice in that time for fresh. Take them out and lay them in vinegar for a month; be careful to exclude the air. Take a gallon of good cider-vinegar and put into it one ounce of whole pepper, the same of cloves, half an ounce of mace and the same of nutmeg; bruise them a little, and when the vinegar is near boiling, throw the walnuts into it and let them stand until nearly cold, closely covered. Put the walnuts in jars, sprinkle a little mustard-seed over the top of them and cover with the vinegar. They will soon be fit for use, but age improves them. English walnuts or butternuts are the best kinds for this purpose.
* Pickled Walnuts, Ho. S
Records on this page
Yellow Pickled CucumbersMixed PickleShakers' PicklesPickled Walnuts