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Classic
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page 162
PICKLED WHITE CABBAGE.
This recipe recommends itself as of a delightful flavor, yet easily made, and a
convenient substitute for the old-fashioned, tedious method of pickling the same
vegetable. Take a peck of quartered cabbage, put a layer of cabbage and one of
salt, let it remain over night; in the morning squeeze them and put them on the
fire, with four chopped onions covered with vinegar; boil for half an hour, then
add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a
few cloves, one tablespoonful of allspice, a few pieces of ginger, half an ounce
of mace, and two pounds of brown sugar. Let it boil half an hour longer, and
when cold it is fit for use. Four tablespoonfuls of made mustard should be added
with the other ingredients.
PICKLED CAULIFLOWER.
Break the heads into small pieces, and boil ten or fifteen minutes in salt and
water; remove from the water and drain carefully. When cold, place in a jar, and
pour over it hot vinegar, in which has been scalded a liberal supply of whole
cloves, pepper, allspice, and white mustard. Tie the spices in a bag, and, on
removing the vinegar from the fire, stir into each quart of it two teaspoonfuls
of French mustard, and half a cup of white sugar. Cover tightly and be sure to
have the vinegar cover the pickle.
PICKLED GREEN PEPPERS.
Take two dozen large, green, bell peppers, extract the seeds by cutting a slit
in the side (so as to leave them whole). Make a strong brine and pour over them;
let them stand twenty-four hours. Take them out of the brine, and soak them in
water for a day and a night; now turn off this water and scald some vinegar, in
which put a small piece of alum, and pour over them, letting them stand three
days. Prepare a stuffing of two hard heads of white cabbage, chopped fine,
seasoned slightly with salt and a cup of white mustard seed; mix it well and
stuff the peppers hard and full; stitch up, place them in a stone jar, and pour
over spiced vinegar scalding hot. Cover tightly.
GREEN PEPPER MANGOES.
Select firm, sound, green peppers, and add a few red ones, as they are
ornamental and look well upon the table. With a sharp knife remove the top, take
out the seed, soak over night in salt water, then fill with chopped cabbage and
green tomatoes, seasoned with salt, mustard seed and ground cloves. Sew on
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