Cabbage

Ingredients

• a nice, solid head
• season it to suit yourself
• cold vinegar

Method

1. 1

   Shave the cabbage fine and season.

2. 2

   Pour cold vinegar over it.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 22. The excerpt below is the record exactly as published.

cabbage, three heads of celery, three green peppers, half a dozen onions ; chop these all together, 48 HOUSEHOLD HINTS, scald in weak brine, drain off and scald in one quart of vine- gar and water (equal proportions of ea<;h), drain this off, then pour on hot one gallon of vinegar in which is put one pound and a half of sugar, one quarter of a pound of white mustard seed, one table-spoonful of cinnamon, one tea-spoon- ful each of black pepper, red pepper, ground mustard, cloves, and allspice. Put into earthen jars with fresh horseradish leaves over the top. If not convenient to get them, the cucumbei*s may be left out, and add in their j>lace a few more tomatoes. The pickle will be nice if the tomatoes are gathered before they begin to get at all ripe and soft. If you are unable to get celery when you make the pickle, you can add it at any time. When preparing it for the table, take the stalks, which are not nice-looking or not thoroughly bleached, chop them and put them into the pickle without scalding, as that causes the celery to lose strength. French Pickle. — Slice one peck of green tomatoes and nine large onions, scatter one t^a- spoonful of salt over them ; cover with water and let them stand all night ; in the morning drain and boil in weak vinegar. Then take four quarts of vinegar of good strength, two pounds of brown sugar, two ounces of white mustard seed, two table-spoon- fuls each of ground allspice, cloves, cinnamon, and ginger, half a tea-spoonful of red pepper. Boil all together for half an hour. If the tomatoes are a little too near ripe they will not need boiling quite so long. This is an inex- pensive but appetizing pickle. Pickled Peaches. — Take seven pounds of sugar to one quart of vinegar, boil the peaches in this until a broom splint will easily pierce the skin ; stick some cloves into the peaches before putting them into the vinegar, and scatter a handful of stick cinnamon over them. If you have only ground cinnamon in the house, make a little muslin bag and put the cinnamon into it and boil in the vinegar. If the amount of sugar frightens you, do not weigh it, but just PICKLES. 49 keep putting it in until the right taste is imparted. Some extremely fastidious cooks peel the peaches, and do not boil them, but pour hot vinegar over them for several morn- ings ; but I confess that I like them best "cloth and all," as the little girl said. Pears may be put up after this recipe ; they, however, ought to be peeled, the skin is so tough and has no association of down or red cheeks con- nected with it. Pickled Preserves. — Twelve pounds of fruit, six pounds of sugar, one quart of vinegar, spice to suit your taste ; heat vinegar, sugar, and spice, and turn over the fruit ; repeat this operation for two mornings. Blackberries, cher- ries, or plums are very nice put up in this way. Chow-chow. — One peck of small cucumbers — the smaller the better — ^half a peck of green tomatoes, half a peck of small onions, two heads of cauliflower. Scatter salt over them and let them stand for twenty-four hours ; then rinse off with cold water, drain them well ; then add a handful of grated or scraped horseradish root, and three heads of celery. Take cold vinegar enough to cover these, and put into it half an ounce each of tumeric (this can be purchased at any drug store), cloves, and cinnamon, one eighth of a pound of ground pepper (black), one eighth of a pound of sugar, half a pound of white mustard seed, half a pound of ground mustard. Boil for fifteen minutes, and pour over the cucumbers, etc. If you have empty chow-chow bottles, seal up in those. After a few weeks it will be ready for use. Cauliflower Pickle. — Prepare the cauliflower by cutting in small pieces, and let it stand over night in a weak brine ; in the morning steam it until tender, then bottle and pour over it hot vinegar, sweetened and spiced to taste. Onions. — Take the smallest white onions you can find, peel them, and if you keep your hands in water while peel- ing the onions your eyes will not suffer. If very small they 50 no USER OLD HINTS, will not need to be steamed ; let them stand one night in salt and water, and then pour hot vinegar over them for three mornings. If they are not small you may steam them for five minutes, not longer, or, better still, cut them in two or three slices and pour the vinegar over them. Cabbage. — Select a nice, solid head — purple cabbage preferred on account of color — shave it fine, but do not chop it. Season it to suit yourself

Cook this with the app: pantry check, scaling, and the assistant.