Cook book 365, no. 2 by Pechin Mary Shelley

Author:Pechin, Mary Shelley
Language: eng
Format: epub
Tags: Cookery, American
Publisher: [Cleveland] The Burrows bros. co.
Published: 1915-03-25T05:00:00+00:00

Catsups and Pickles.

In the making of pickles pure cider vinegar or the best white wine vinegar is absolutely essential to insure good pickles. Do not use in your household inferior vinegar, cheap vinegars are dangerous to use. Economize in pickles, not in the vinegar to make them with.

Of course pickles are questionable articles of food, but if used should be made carefully and well. It is better to make the pickles in your own home, for it is impossible that pickles, many of them, can be made and put on the market at the prices charged for them. Pure spices, pure vinegar can not be bought cheaply, so dangerous acids are substituted for vinegar and adulterated spices for pure spices.

A Fine Catsup.

Put into a wide-mouth glass bottle one pint of vinegar, one dozen skinned shallots, slightly bruised, one gill of red wine which has been made hot, one dozen blanched and filleted anchovies which have been heated with the wine. When the mixture is cold add one gill of red wine, three blades of mace, one piece of ginger root, one dozen cloves, one dozen peppercorns, one dessertspoonful of grated horseradish, the rind of one lemon, one grated nutmeg, close the bottle tightly, shake it several times each day for a week; if you have any mushroom catsup add one tablespoonful. It will keep for years if well sealed and kept in a dry place.

Bengal Chutney. One pound of brown sugar, one-half pound of salt, one-half pound of ground mustard seed, one-fourth pound of garlic, one-fourth pound of onions, one-fourth pound of ginger (ground), one-half pound of raisins, one ounce of cayenne, three pints of best cider vinegar, fifteen large sour apples, thirteen ripe tomatoes. Garlic, raisins, onions all to be chopped fine, apples and tomatoes and all boiled in the vinegar until quite soft, then mash and mix all well together; when cold, cork tight.

Small Cucumber Pickles.

First, make a strong brine and scald the brine for four mornings, and pour over the pickles hot, each day. Second, make a fresh brine, scald for five mornings, then put the pickles into cold water, adding a little piece of alum, for twenty-four hours. Scald the vinegar, add while heating red peppers, a stick of horseradish, cloves, cinnamon, mace, mustard seed and sugar. For five hundred pickles take three pounds of sugar.

Chili Pickles.

Thirty ripe tomatoes, seven green peppers, ten onions, fifteen tablespoon-fuls of white sugar, seven cupfuls of cider vinegar, five small tablespoonfuls

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.