Twentieth century home cook book by Carruthers Francis

Author:Carruthers, Francis
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Chicago, Thompson & Thomas
Published: 1905-03-25T05:00:00+00:00

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but if kept for a very long time, the cabbage is liable to get soft and to discolor. To be really nice and crisp, and of a good red color, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar, adds much to the appearance of this pickle. Tie a bladder over the top of the vessel in which it is kept, and kee}) in a dry place.

Pickles Without Vinegar. —In places where vinegar cannot be readily obtained, cucumbers and other articles for pickling may be made sour as follows: Take one quart of good alcohol to four quarts of water; put the cucumbers in fresh from the vines. Wipe them first with a wet cloth, or wash and drain them. Put in a warm place until fit for the table, then keep them in a cellar, or a cool place. They remain hard and green; and are always ready for the table.

Green Pickles, Natural. —Heat together one gallon of water to each two pounds of pure salt; pour this scalding hot over the washed cucumbers; at the end of three hours pour off and cover with scalding hot, sound cider vinegar. At the end of three days pour this off and scald the cucumbers in fresh vinegar. They will be naturally greened.

VII. Cho-w-Cho-w.

To each two quarts of small green cucumbers, or green tomatoes, and the same of cabbage, allow two dozen small onions and half a dozen green mango peppers. Sprinkle the onions or tomatoes with salt, also the cabbage, separately. At the end of six hours press out the water. Cut the onions in half, pour boiling water over them and let them stand for a little while. Cut the green peppers into inch-square pieces, and the cabbage and the tomatoes into pieces of suitable size. The tomatoes, if small, need not be cut. Mix all together. Then, to one teacupful of ground mustard add two cups of white mustard-seed, three tablespoonfuls of turmeric, three of celery-seed, one of mace, one of cayenne pepper and one of ground cinnamon, well mixed. Add boiling vinegar enough to cover. The vinegar should be sweetened with one pound of sugar to cover the whole pickle.

A Better Chow-Chow. —Take the white part of one head of cabbage, two medium heads of cauliflower, one quart of string beans, one quart of very small cucumbers, six roots of celeriac, six mango (sweet) peppers, one quart of small white onions and two quarts of green tomatoes. Boil each of these articles separately— except the cucumbers, which must be scalded in vinegar—until just done, but not soft. The cauliflower may be pulled apart, piece by piece, and the rest of the vegetables cut into suitable pieces, rather fine. If the cucumbers are not very small, they may also be cut; but if small, pack all the ingredients in a jar in regular layers, or mixed, so some of each may be taken out together. Then prepare the

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