The white ribbon cook book

Pickled Onions — In the month of September, choose the small, white, round onions, take off the brown skin, have ready a very nice tin step-pan of boiling water, throw in as many onions as will cover the top ; as soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth, cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in a jar, or glass, or wide-mouthed bottles, and pour over them the best vinegar, just hot but not boiling. To each gallon of vinegar add 1 oz. allspice and 1 oz. black pepper. When Pickles. 127 cold, cover them. Should the outer skin shrivel, peel it off. They must look quite clear. Pickled Walnuts — Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. black pepper, ^ oz, allspice, and '^2 OZ. bruised ginger. Prick the walnuts with a fork,' and put them in a brine (composed of 1 lb. salt to each quart of water). Let them remain in this 9 days, changing the brine three times. Put them in the sun until they turn black; put them into jars, allowing sufficient room to cover them with vinegar; boil (or scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in 6 weeks. Jumbo Pickle — Chop fine a head of cabbage, sprinkle with salt; let it remain thus for 12 hours: then mix 1 onion finely minced with the cabbage; drain through a colander; add a good quantity of pepper and celery seed. Put it in a jar and cover with vinegar. Ready for use in 3 days. Red Cabbage — Slice into a colander, and sprinkle each layer with salt; let it drain 2 days, then put it into a jar, and pour hot vinegar enough to cover, and put in a few slices of red beetroot. Observe to choose the purple red cabbage. Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look a beautiful red. Green Tomato Pickles — One peck green tomatoes; 1 dozen large white onions, sliced crosswise to fall into rings; 1 oz. whole pepper, 1 oz. white mustard seed, 1 oz. cloves, 1 oz. allspice. Put a layer of tomatoes and onions, then a good handful of salt, etc., till all are in a stone jar; then put a plate on top and weight down 128 White Ribbon Cook Book. over night; in morning squeeze out with hand and put to boil in kettle, putting in layers with spice; add 1 gal. best malt vinegar, and boil 20 minutes. Put in stone jar to keep. Damson and Cherry Pickles — To 5 pounds fruit put 3 pounds sugar, 1 qt. vinegar, 4 tablespoonfuls or 2 oz. cinnamon, 1 tablespoonful cloves, as much mace. Put the fruit in a jar. Boil the vinegar, sugar and spices, and pour them boiling hot on the fruit. Tie the spices loosely in muslin before boiling. Ripe Peaches Pickle — Pare them and drop them in vinegar that has been boiled, with 1 teacup sugar to 1 qt. vinegar, and 12 cloves, a teaspoon of whole allspice and three large sticks of cinnamon. Always tie spice in cheese cloth or muslin loosely before boiling.