Salt.✪ Pickled Cabbage Mode. — Take off the outside decayed leaves of the cabbage, cut the heart into four, remove the stalks and cut across in very thin strips ; lay this on a dish and sprinkle with plenty of salt, cover with another dish, then let it remain for twenty-four hours, and turn in a colander to drain. In the meantime boil the vinegar for two hours with the whole pepper, ginger, cloves and cayenne. Put the cabbage into jars, and when the vinegar is cold, strain, cover the cabbage with the vinegar anql tie down with a bladder. Keep in a dry place and it will be ready for use in six days. I have used the white cabbage and boiled a little cochineal with the vinegar to color it. 746_PICKLED ONIONS. 6 lbs. nice young small 1 tablespoonful of whole onions pepper 3 qts. vinegar 10 cloves 1 piece of ginger✪ Pickled Onions. Chutney s and Pickles. Mode. — Boil the vinegar with the cloves, pepper and ginger for an hour, then put it on the side to cool, peel the onions and place in a jar, cover with the vinegar, etc., and allow them to stand for a week or ten days, tie down with a bladder and put them in a dry place , these will keep for six or eight months. Do not peel the onions with a steel knife or you will turn them a bad color, it is always best to use a silver one. 747— PICKLED CUCUMBEES. No. 1. \2 small cucumber J lb chillies or 2 teaspoonfuls ^Ih. salt of cayenne 8 young vine leaves✪ Pickled Cucumbers No. 1. Mode. — Pick out nice young cucumbers not too small, put them in a jar, if the jar is too big for a dozen and you have more cucumbers, fill it. To eveiy gallon of water allow a quarter of a pound of salt, and a teaspoonful of cayenne or four ounces of chillies ; cover the cucumbers with this mixture, pack them as tight as you can and be sure that the water covers them, then put on the vine leaves. Cork the jar down securely and allow them to stand for eight or nine days, then they ought to be ready for use. 748— PICKLED CUCUMBEES. No. 2. To every quart of vinegar add : — I oz. ginger I oz whole pepper ^ oz. salt. Mode. — Boil the vinegar with the ginger, whole pepper and salt for an hour and strain. Put the cucumbers in a jar, packed tight, then cover with the vinegar when cold and cork the jar securely ; allow them to remain six or eight da3\s and they will be ready for use. 749— MANGO CHUTNEY. 12 lbs. of peeled mangoes 3 lbs. of sugar (white) IJ- lbs. fine salt 2 lbs. of green ginger i lb. green garlic 2 lbs. of chillies 3 lbs. of raisins 7 bottles of vinegar✪ Mango Chutney. Chutney s and Pickles. Mode. — The mangoes must be just turning yellow but not soft, take out the stone. These quantities are weighed when everything is peeled and all put through the sausage machine ; all the ingredients must be put on at the same time. Boil the chutney until a nice golden brown, whjch will take nearly four or five hours. 750_TOMATO CHUTNEY. ' 3 qts. tomatoes 6 drachms of cayenne ' ; : 1 lb. coarse brown sugar 1 lb. sultanas 6 ozs. salt 5 ozs. mustard seed 3 ozs. strong acetic acid \ lb. garlic✪ Tomato Chutney.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Salt. Mode. — Take off the outside decayed leaves of the cabbage, cut the heart into four, remove the stalks and cut across in very thin strips ; lay this on a dish and sprinkle with plenty of salt, cover with another dish, then let it remain for twenty-four hours, and turn in a colander to drain. In the meantime boil the vinegar for two hours with the whole pepper, ginger, cloves and cayenne. Put the cabbage into jars, and when the vinegar is cold, strain, cover the cabbage with the vinegar anql tie down with a bladder. Keep in a dry place and it will be ready for use in six days. I have used the white cabbage and boiled a little cochineal with the vinegar to color it. 746_PICKLED ONIONS. 6 lbs. nice young small 1 tablespoonful of whole onions pepper 3 qts. vinegar 10 cloves 1 piece of ginger. Chutney s and Pickles. Mode. — Boil the vinegar with the cloves, pepper and ginger for an hour, then put it on the side to cool, peel the onions and place in a jar, cover with the vinegar, etc., and allow them to stand for a week or ten days, tie down with a bladder and put them in a dry place , these will keep for six or eight months. Do not peel the onions with a steel knife or you will turn them a bad color, it is always best to use a silver one. 747— PICKLED CUCUMBEES. No. 1. \2 small cucumber J lb chillies or 2 teaspoonfuls ^Ih. salt of cayenne 8 young vine leaves. Mode. — Pick out nice young cucumbers not too small, put them in a jar, if the jar is too big for a dozen and you have more cucumbers, fill it. To eveiy gallon of water allow a quarter of a pound of salt, and a teaspoonful of cayenne or four ounces of chillies ; cover the cucumbers with this mixture, pack them as tight as you can and be sure that the water covers them, then put on the vine leaves. Cork the jar down securely and allow them to stand for eight or nine days, then they ought to be ready for use. 748— PICKLED CUCUMBEES. No. 2. To every quart of vinegar add : — I oz. ginger I oz whole pepper ^ oz. salt. Mode. — Boil the vinegar with the ginger, whole pepper and salt for an hour and strain. Put the cucumbers in a jar, packed tight, then cover with the vinegar when cold and cork the jar securely ; allow them to remain six or eight da3\s and they will be ready for use. 749— MANGO CHUTNEY. 12 lbs. of peeled mangoes 3 lbs. of sugar (white) IJ- lbs. fine salt 2 lbs. of green ginger i lb. green garlic 2 lbs. of chillies 3 lbs. of raisins 7 bottles of vinegar. Chutney s and Pickles. Mode. — The mangoes must be just turning yellow but not soft, take out the stone. These quantities are weighed when everything is peeled and all put through the sausage machine ; all the ingredients must be put on at the same time. Boil the chutney until a nice golden brown, whjch will take nearly four or five hours. 750_TOMATO CHUTNEY. ' 3 qts. tomatoes 6 drachms of cayenne ' ; : 1 lb. coarse brown sugar 1 lb. sultanas 6 ozs. salt 5 ozs. mustard seed 3 ozs. strong acetic acid \ lb. garlic.

Mrs. Maclurcan's cookery book