Gancel's culinary encyclopedia of modern cooking

Pickled Fruits, Peaches, Figs, Pears, Cherries, etc. Peel, scald 2 minutes, put in syrup with vinegar and araromates, covered with syrup, repeat 10 times with boiled syrup, after put in the jar. Mushrooms (Champignons), Peel fresh mushrooms, put in lemon juice and water,then cook with butter and salt quickly 3 minutes. Put in can or bottle with coction, then boil 15 minutes. — 452 — Green Peas (Petit Pois), Choose fresh, small green peas, all the same size. Put 1 quart peas in a casserole with iy2 quarts of water and % ounce of salt, put peas in only when water boils. Large peas boil 7 minutes, medium 6 minutes, small 5 minutes. Pre-prepare following solution: carbonate soda, salt, water and sugar, let boil. ^ Fill bottled or cans, and pour solution on when cold. Close tight, put in cold water, and let boil 16 min. Green and Sweet Peppers (Pimentos), Green peppers, empty the top and put a layer of salt. S'weet peppers, fried in olive oil, peel, put in can or bottle and cover with same oil close tight, then let boil 15 minutes. Small Onions (Oignons), Peel, put in cold water with lemon juice and salt, scald 5 minutes, drain. Put in a jar with white vinegar and small pimentos. Spinach (Epinards), Peel, boil 5 minutes, put in cold water, then in can with salt water, and let boil 15 minutes. , ' String Beans (Haricot vert), Peel, scald, large 2 min., medium, iy2 min., fine 1 min., put in cold water, then in can or bottle, fill w. solution made of salt and water. Let boil 10 to 20 min., take out after first ebullition. Tomatoes (Tomates), Peel, take out the seeds, cook, put in. can with coction, let boil 20 min. Puree tom¬ atoes, strain, reduce, put in can or bottle, close tight, let boil 20 minutes. Tomatoes, green (Tomates vertes), same preparation used for gherkins. Truffles (Truffes), Clean and brush, put in can with salt, cook in cold water 1 y2 to 3 hours according to size. Keep cool in same water w. sherry or madeira. Fish in Oil Sardines or Herrings, Clean, cut off head, fry in oil, range in box, close, boil 5 minutes. All other fish 10 to 15 minutes according to size of can. " Salt Fish or in Brine Clean, range in box or keg alternate with salt or divers brine with aromatic herbs. 453 — HOW TO MAKE SOAP (Savons mou et dur) Save all of the grease from cooking, clarify, and you have your daily common soap. Composition, hard soap: 1 qt. water for 13 ounces of lye, dissolve, add with 6 lbs. grease, warm and melt, pour in a suitable mould. Comp, soft soap: 2 galls, water for 13 ounces of lye, boil, dissolve, add 6 lbs. grease and 1 gall, water, boil slowly until the soap is transparent, add 9 galls, hot water and stir all together. JAVEL WATER Composition: 13 ounces of lye, dissolve with 10 galls, water and 2 lbs. washing soda. SYRUP OF FRUITS (Sirops de Fruits) Syrup flavored with different sorts of fruits. Use any kind of fruit, and proceed in this manner: Increase or reduce the amount of sugar, according to the juice of the fruit you use. Composition: Choose very ripe fruit, crush and let repose in basin for 24 hours, then press the juice out. For 2 quarts of juice Y2 pound sugar or more, y2 stick of vanilla. Macerate for 1 month in demijohn or small barrel, let draw slowly until clear, then filter through paper. RASPBERRY SYRUP WITH VINEGAR