The Ideal cook book

Glass or stone jars are preferable to any other; a small piece of alum in each jar will make the pickles firm and crisp. One tablespoonful of sugar to each quart of vinegar will be found a very great improvement to all pickles. Always use the best cider or wine vinegar. 375. Onions (1)—Ingredients—Onions, best white wine vinegar, allspice and whole black pepper. In the month of September, choose the smal! white round onions, take off the brown skin, have ready a very nice tin stewpan of boiling water, throw in as many onions as will cover the top ; as soon as they look clear on the outside, take them up as quickly as possible with a slice, aud lay them on a clean cloth, cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in a jar, or glass, or wide mouthed bottles, and pour over them the best white wine vinegar, just hot but not boiling. To each gallon of vinegar add one ounce of allspice and one of black pepper. When cold, cover them. Should the outer skin shrivel, peel it off. They must look quite clear. es AD wie) ws? wae > boas Po FP eS =~ a fa) a nad et Dr all Vin ¢ eee tee SRaOTAN aren + ge Ay its LSise™ “ap, gy m Marcela! Pon Sa? SHE a ‘ a, cat wy Sasa ayes SS LPO Rr Og ager he COT ASAE aCe ater, a ae aD x B a a 7 i < . . 4 ) hi sy oa Reeth." = Vik Bits ET ie G ‘ 120 THe Dominion Cook Book. oe ie 376. Onions (2)—Ingredients—Onions, vinegar, allspice, whole black pepper: To each quart of vinegar allow a dessertspoonful of allspice and one of whole black pepper; take off the outer skin with the fingers, the next skin should be taken off with a plated or silver knife ; it may be found necessary to remove a third skin if the onions do not look perfectly clear. As the onions are prepared drop them into jars; then cover with cold vinegar, adding allspice and whole pepper as directed; cover very tightly and in three weeks they will be ready for use. This is a most excellent recipe for onions. They should be eaten within six or seven months, as they will not be crisp after that time. 377, Walnmuts—Ingredients—Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (composed of one pound of salt, to each quart of water). Let them remain in this nine days, changing the brine three times. Put them in the sun until they turn black ; put them into jars allowing suffici nt room to cover them with vinegar; boil (or, scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in six weeks. 378. Jumbo Pickles—Ingredients—Cabbage, salt, onions, pepper and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it » remain thus for twelve hours ; then mix an onion finely minced with the cabbage; drain through a cullender; add a good quantity of pepper and celery seed. Put it ina jar and cover with vinegar. Ready for use in three days. ~ 379. Red Cabbage ~— Ingredients—Cabbage, beetroot, vinegar, spice. Slice it into a cullender, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour hot vinegar enough to cover, and put a fewslices of red beetroot. Observe to choose the purple red cabbage. ‘Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beautiful red. 380. Mushrooms—Ingredients—Button mushrooms, pepper, mace, salt and vinegar. Buttons must be rubbed with a bit of flannel and salt; and ° * PICKLES, _ from the larger take cut the ved inside, for when they are black