|
Classic
Cook Books
< last page | next page >
page 161
pour boiling vinegar over them with a piece of alum; let them stay in this three
days, when boil the vinegar again, and pour over them; when they are green,
stuff them with chopped cabbage, mustard seed, cloves, horse-radish, pepper, and
a small onion in each; tie them up, put them in a jar; boil fresh vinegar and
pour over.
Observe always to have the kettle you boil vinegar in well cleaned; never put
pickles in common earthenware, as the glazing is poisonous.
Onions.
Peel small white onions and pour boiling milk and water over them; when cold,
put them in a jar, and make a pickle of strong vinegar, a little mace, ginger,
white mustard seed, and horse-radish; boil it and pour over them.
If you want them to be white, do not put in black pepper or cloves.
Mushrooms.
Take the small round mushrooms that are pale pink underneath, with white tops,
and peel easily; put them in a jar with a little mace, white mustard seed and
salt; cover them with cold vinegar, and tie them close. If you put in black
pepper or cloves, it will turn them dark.
Nasturtions.
Have some strong vinegar in a jar with a little salt, and as you gather the
nasturtions, put them in, and keep the jar tied close.
Cherries.
Take sound morel cherries with the stems on, and put them in a jar; boil spices
in strong vinegar, and
< last page | next page >
Classic
Cook Books
|
