Harper's cook book encyclopædia

Grapes, Spiced. — To 6 lbs. of the grape pulp allow 3 lbs. of sugar, one table-spoonful of cinnamon, one dessert-spoonful each of cloves, allspice, and grated nutmeg, one teaspoonful of pepper and one of salt, two quarts of vinegar. Cook all together, stirring constantly, until it is the consistency of catsup ; bottle and seal. Lemons, Pickled. — To six large lemons allow two quarts of boiling water, one quart of vinegar, x/z oz. of cloves, x/z oz. of white pepper, 1 oz. of grated ginger, Yz oz. of stripped mace, 1 oz. of mustard-seed, Y2 oz. of grated horseradish, and a few cloves of garlic. Put the lemons into a brine strong enough to bear an egg ; let them remain six days, stirring the brine every day. On the sixth day take the lemons out, throw them into two quarts of boiling water, and boil them fifteen minutes. Let them dry and get perfectly cold on a fine hair sieve. Boil all the other ingredients in the vinegar ; put the lemons into stone jars, pour in the boiling vinegar, cover closely, and stand away to cool. When cold, make the covers air-tight, and keep for six months, when they will be fit for use. Mangoes, Oil. — Take four dozen small mangoes, or large, yellow cucumbers, soak in strong brine for two or three days, wash them, remove the seed, and lay them in a kettle ; sprinkle with powdered alum, cover with grape-vine or cabbage leaves, pour over sufficient vinegar to half fill the kettle, and let simmer one hour. Drain the mangoes, and fill with stuffing made of Y2 lb. of mustardseed, 2 ozs. each of ground mustard, black pepper, turmeric, and cloves ; I oz. of celery seed, Yz oz. of powdered mace, and 2 lbs. of brown sugar, mixed to a paste with olive oil. Put in a jar with Y2 lb- of coarse salt, and pour over a gallon of vinegar. Mangoes, Pepper. — Take fifty fullgrown pods of red pepper, cut the stem out with a sharp knife, and scrape out the seeds. Lay the pods in brine, and let soak for twentyfour hours ; drain, and fill each pepper with a dressing made of chopped cabbage seasoned with one tablespoonful of salt and pulverized mustard-seed each, one teaspoonful of grated horseradish, one teaspoonful of black pepper, and one table-spoonful of made mustard ; replace the stems, sew with a coarse thread, pack in a stone jar, cover with strong vinegar, and let stand two weeks before using. Mixed Pickles (good for use as soon as made). — Cabbage, two quarts ; green tomatoes, one quart ; onions, one pint ; green cayenne pepper, one pod. After taking out the seed of this last, chop all up fine and mix together thoroughly. Let the vegetables stand covered all night, when the liquor must be strained off and thrown away. Now season with a tablespoonful of ground mustard, a tablespoonful of ginger, the same each of cinnamon, cloves, salt, and celeryseed. Cover with cold vinegar (two quarts will be enough to allow), and Muskmelon Pickles PICKLES, ETC Peaches, Spiced your ingredients are complete. Boil steadily until the vegetables are clear and tender, when the pickle will be ready for immediate use. If you prefer a yellow color to the natural green one of the vegetables, tie up 2 ozs. of turmeric in a muslin bag and put it in to boil with the pickle. Remove it afterwards.