Recipes Tried And True (1894 Cookbook) by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:52:05+00:00

FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT. Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents worth ginger root, six cents worth cinnamon and allspice, one tablespoon celery seed, alum size butternut. Scald, pour over, and tie up in jars.

CUCUMBER PICKLES. MRS. H. T. VAN FLEET.

Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use. Take them out of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year.

CHOW-CHOW. MRS. ALICE KRANER.

One quart green cucumbers (cut lengthwise), one dozen small cucumbers (whole), one dozen small onions, one large cauliflower, one quart small green tomatoes. Put the cucumbers in brine for three days; the rest scald in salt and water; add pepper and other spices to taste. Two and one-half quarts vinegar, two and one-half cups sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, and mustard. Pour this over the whole bottle; and seal. CHOW-CHOW. MRS. C. C. STOLTZ.

Two quarts small cucumbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; then scald, and drain.

Page 69

Ebook - Recipes Tried And True (1894 Cookbook).txt PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one and one-half cups sugar, one cup flour. Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar. Pour this on pickles; mix thoroughly, and put in cans. PICKLED ONIONS. MRS. DR. FISHER.

Peel small white onions, and boil them in milk and water ten minutes; drain off the milk and water, and pour over the onions scalding spiced vinegar.

PICKLED PEACHES. MRS. DR. FISHER.

Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will be nicely pickled, and retain much of their natural flavor. MANGO PICKLES. MRS. W. H. ECKHART.

[In this recipe, the term "mango" refers to green bell peppers.] Use either small muskmelons or sweet peppers; take out the insides, and lay them in strong salt water twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let it stand one hour; wash with clear water, and drain well; add celery seed and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone jars.

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.