The art of German cooking and baking

Small pickles about 3 to 4 Inches long Salt Tarragon Dill . Summer savory Pepper-corns Bay-leaves Cloves Wine vinegar Some green or red peppers Preparation : Cut the blossoms and stems off and put the pickles in fresh water for several hours, drain through a colander, strew thickly with salt and let stand over night. The next morning rub the salt off, pack them closely into a stone jar. Make layers of pickles, herbs and spices, the latter on top. Boil enough wine vinegar to cover them by 2 inches and pour it hot over them. After 4 days, pour it ofif again, boil and skim it, let it get cold, then pour it over again. If there is not enough to cover them, boil some more. Put a weight on the pickles, and set in a cool place. No. 94— VINEGAR PICKLiES No. 2. Medium sized, firm cucumbers or pickles Vinegar Tarragon Green or red peppers Summer savory Thyme Cloves Pepper-corns Bay-leaves Preparation : Wash the cucumbers and put on to boil with the vinegar. As soon as they begin to boil, take them off, drain them and let them get cold. Put in layers in a stone jar with herbs and spices, the latter on top. Then cook fresh wine vinegar and pour on sufficient to cover the pickles by 1% inches. The vinegar must be hot. After 8 days, drain off the vinegar, cook it again and pour it hot over the pickles. When it is cold, cover them, put a weight on and keep them in a cool place. No. 95— MUSTARD PICKLES. Large, full grown cucumbers Salt Tarragon Pearl onions Some cloves Mustard seeds Horse radish Spanish peppers Basil Pepper-corns Wine vinegar Preparation: Peel the 'cucumbers, cut in halves, scoop, out the seeds and cut the vegetable into desirable pieces. Cover thickly with salt and let stand over night. The next morning rub the salt off, pack the cucumbers into stone jars or cans and put all herbs and spices named between them. To every quart of vinegar take one tablespoonful of salt, boil it, and when cold, pour it over the cucumbers. The next day pour it off and cook it again and pour on cold. Repeat this process for the third time. The vinegar should cover the cucumbers by 1 to 2 inches. Tie up the jars or close the cans tightly. After three weeks they will be ready to serve. — 361— No. 96— SPICED PICKLES. Large, full-grown cucumbers Pearl onions Water Some cloves Mustard seeds Wine vinegar Sugar Pepper-corns Salt Preparation: Peel the cucumbers, cut in halves, scoop out the seeds and cut the vegetable into desirable pieces. Over every 3 lbs. of cucumbers, sprinkle 1 oz. of salt and leave them over night. The next day rub off the salt well and boil them in a pickle of 1 pint of vinegar, i^ pint of water, 1 lb. of sugar, 1 stick of cinnamon 3 inches long, 6 cloves, 10 pepper-corns and 1 tablespoonful -of mustard seeds. When it boils, put in the cucumbers and boil them until they are transparent. Fill them into jars and close up tightly. No, 97— MIXED PICKLES. Very white cauliflower Lemon slices Small salad beans Whole white pepper-corns Pearl onions Tarragon leaves Red radishes Bay-leaves Cucumbers 2 to 3 Inches long Nutmeg Red and green Spanish peppers Pieces of horse radish Very small carrots Salt Good wine vinegar Preparation : . Prepare each vegetable in the proper way. Break the cauliflower into little roses. Cauliflower, beans, onions and carrots should be separately cooked in salt water and drained. Put salt on the cucumbers and radishes and let stand over night, the next day rub off the salt. When all is prepared, arrange nicely according to color in jars and strew the pepper-corns, tarragon and bay-leaves, nutmeg, slices of lemon, cubes of horse radish over each layer. Then boil the vinegar, cool it and pour it over to cover well. After a few days, repeat this process with the vinegar and close the jars tightly. No. 98— DRIED PEARS. Pears