To Salt Down String Beans
Select firm, meaty, juicy and tender beans. Wash and drain, |
string and break or cut up in small pieces. If the beans are |
large and meaty, and cut up fine, on the bias, the result will '
be much more satisfactory. Pack the beans into a crock in \
alternate layers with salt, beginning and topping off with a I
layer of salt.✪ To Salt Down String Beans Keep in a moderately warm place so the salt will j
dissolve and form a brine, which should cover the beans well. \
Beans and salt may be added from day to day until the jar is i
full. Then cover inside with a clean cloth, plate or board and j
weight down with a clean stone. Be sure that the brine covers ,
the beans. Cover the crock, tie over with cloth or paper, and ;
set away in a cool place. — [E. R. G.. R. I.
To Salt Down Whole Ripe Tomatoes ]
Ripe and perfectly sound tomatoes may be kept for winter \
use by simply packing them carefully in large stone jars and j
pouring over them a very strong brine✪ To Salt Down Whole Ripe Tomatoes. Cover tight to keep j
out the air. When wanted for use, take out the required |
number of tomatoes and soak them 24 hours in cold water, |
They can then be peeled and sliced, and will taste as though |
they had just come from the vines. — [Mrs, E, L,, Mass.
Cucumber Pickles I I
To 1 gal good cider vinegar add 2 ozs ginger root, 1 oz tur- ]
meric, 1 oz whole black pepper, 1 oz whole cloves, 1 oz chili i
peppers, 1 lb salt, and % lb powdered mustard✪ Cucumber Pickles I. Mix the mus- ,
tard and turmeric in a little of the cold vinegar, and boil all I
together about 15 or 20 minutes. When cold pour over cucum- '.
bers that were washed, wiped dry and packed in a jar. — [K. i
A. D., N. D. !
CUCUMBER AND DILL PICKLES 251
Cuciiinber Pickles II
To 1 gal best cider vinegar add 2 ozs ground mustard, 2 ozs
whole mustard, 2 ozs whole black pepper, 2 ozs cinnamon bark
broken in pieces, 1 oz ginger root, i^ lb salt, and a piece of
alum about the size of a small hickory nut. This is enough
to fill a 2-gal jar, packed with cucumbers. If not enough
cucumbers are at hand to fill the jar, some more may be
added from time to time, but be sure that all the cucumbers
are well covered with the vinegar. — [Miss L. M. B., N. Y.
Cucumber Pickles III
To 1 gal good cider vinegar add 1 cup grated horseradish,
1 cup salt, and 2 cups ground mustard. Dissolve the mustard
In a little vinegar, and then add to the rest and pour all cold
over the cucumbers packed in a jar. Be careful that every
cucumber is well covered. — £L. E. W., Mich.
Cucumber Pickles IV
Cut cucumbers from vines with sharp scissors, when about ✪ Dill Pickles
Page 170 · 7 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Salt Down String Beans
Select firm, meaty, juicy and tender beans. Wash and drain, | string and break or cut up in small pieces. If the beans are | large and meaty, and cut up fine, on the bias, the result will ' be much more satisfactory. Pack the beans into a crock in \ alternate layers with salt, beginning and topping off with a I layer of salt. Keep in a moderately warm place so the salt will j dissolve and form a brine, which should cover the beans well. \ Beans and salt may be added from day to day until the jar is i full. Then cover inside with a clean cloth, plate or board and j weight down with a clean stone. Be sure that the brine covers , the beans. Cover the crock, tie over with cloth or paper, and ; set away in a cool place. — [E. R. G.. R. I.
To Salt Down Whole Ripe Tomatoes ]
Ripe and perfectly sound tomatoes may be kept for winter \ use by simply packing them carefully in large stone jars and j pouring over them a very strong brine. Cover tight to keep j out the air. When wanted for use, take out the required | number of tomatoes and soak them 24 hours in cold water, | They can then be peeled and sliced, and will taste as though | they had just come from the vines. — [Mrs, E, L,, Mass.
Cucumber Pickles I I
To 1 gal good cider vinegar add 2 ozs ginger root, 1 oz tur- ] meric, 1 oz whole black pepper, 1 oz whole cloves, 1 oz chili i peppers, 1 lb salt, and % lb powdered mustard. Mix the mus- , tard and turmeric in a little of the cold vinegar, and boil all I together about 15 or 20 minutes. When cold pour over cucum- '. bers that were washed, wiped dry and packed in a jar. — [K. i A. D., N. D. !
CUCUMBER AND DILL PICKLES 251
Cuciiinber Pickles II
To 1 gal best cider vinegar add 2 ozs ground mustard, 2 ozs whole mustard, 2 ozs whole black pepper, 2 ozs cinnamon bark broken in pieces, 1 oz ginger root, i^ lb salt, and a piece of alum about the size of a small hickory nut. This is enough to fill a 2-gal jar, packed with cucumbers. If not enough cucumbers are at hand to fill the jar, some more may be added from time to time, but be sure that all the cucumbers are well covered with the vinegar. — [Miss L. M. B., N. Y.
Cucumber Pickles III
To 1 gal good cider vinegar add 1 cup grated horseradish,
1 cup salt, and 2 cups ground mustard. Dissolve the mustard In a little vinegar, and then add to the rest and pour all cold over the cucumbers packed in a jar. Be careful that every cucumber is well covered. — £L. E. W., Mich.
Cucumber Pickles IV
Cut cucumbers from vines with sharp scissors, when about
Records on this page
To Salt Down String BeansTo Salt Down Whole Ripe TomatoesCucumber Pickles IDill PicklesCucumber Pickles IICucumber Pickles IIICucumber Pickles IV