Harper's cook book encyclopædia

Piccalilli, Yellow. — Five gallons of pure cider vinegar, 1 lb. of race-ginger, 1 lb. of black pepper, 1 lb. of horseradish, 1 lb. of black mustard-seed, 1 lb. of garlic, 2 ozs. of nutmeg, 2 ozs. of mace, 2 ozs. of cloves, 2 ozs. of turmeric mixed with sufficient sweet oil to form a paste, 2 ozs. of red peppers about a finger long, one dozen small, hard heads of early York cabbage, split in two pieces, one dozen clingstone peaches, two bunches of asparagus, twelve heads of small celery, one quart of green apricots, one quart of small, white onions, two dozen ears of corn about the size of the finger, and one pint of tender snap-beans. Everything except the peaches, celery, and sweet spices must be scalded and remain in the water twelve hours, and then be dried in the sun, with salt sprinkled over them. Add one small bottle of London mustard, mixed with good olive oil. The pickle should be kept in a stone jar, and stirred occasionally with a wooden spoon. The housekeeper who furnished this recipe said that she commenced making the pickle in early summer, adding the various fruits and vegetables mentioned as they came in season. Pickle, Green-tomato PICKLES, ETC. Raspberry Vinegar Pickle, Green -tomato. — Fill a gallon measure with sliced green tomatoes and sprinkle them well with salt. Let them stand thus for ten or twelve hours, then drain well, pressing all the liquid out. Now mix the tomatoes with a gallon of chopped cabbage and one pint of sliced onions. Add 4 lbs. of brown sugar, five table-spoonfuls of ginger, five table-spoonfuls of mustard - seed, three table-spoonfuls of black pepper, two table-spoonfuls of celery - seed, two table - spoonfuls of powdered cinnamon, three tablespoonfuls of coriander -seed, three table-spoonfuls of powdered cloves, one nutmeg, grated, six blades of mace, 1 oz. of turmeric. Put all together in a kettle over the fire, and boil until the vegetables are tender and transparent. Put away in small jars. All the spices must be ground fine. Pickle Pot (to be made in May). — Eight gallons of vinegar, 6 ozs. of long whole peppers, 4 ozs. of mace, 2 ozs. of white race-ginger, 1 oz. of turmeric, 8 ozs. of white mustardseed, 2 lbs. of black pepper, 1 lb. of allspice, Y2 lb. of cloves, Y2 lb. of horseradish, 4 lbs. of celery seed, one dozen lemons, two Y\ lb. bottles of mustard, and 8 lbs. of sugar. This recipe is intended for those who wish to make pickle for sale, as many women are now doing for a livelihood, or for persons who have to provide for very large families. Connoisseurs say that if vinegar is thus spiced in the spring, covered up close, but exposed to the sun daily until August, its flavoring virtues are largely increased. Beware of leaving the seeds in the lemons, which must, of course, be sliced before they are added to the pickle pot. The horseradish must be scraped and shredded, and the onions soaked and chopped up fine. Pickle, Rough - and - ready. — Peel and slice six dozen cucumbers, half a peck of green tomatoes, half a dozen green peppers; chop them fine all together and salt them ; slice and