The Ideal cook book

they will not do, being too old. Throw a little salt over, and put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar. They will keep two years and are delicious. 381. Lemons—Ingredients—Lemons, salt, vinegar, rape vinegar, Jamaica pepper and ginger, mustard seed, garlic. They should be small, and with a thick rind; rub them with a piece of flannel; then slit them half down in four quarters, but not through to the pulp; fill the slits with salt hard pressed in, set them upright in a pan for four or five days, . until the salt melt: ; turn them thrice a day in their own liquid, 4 until tender; make enough pickle to cover them, of rape vinegar, the brine of the lemons, Jamaica pepper and ginger; boil “and skim it; when cold, put it to the lemons, with two ounces of mustard seed, and two cloves of garlic to six lemons. When the lemons are used, the pickle will be useful in fish or “other sauces. ; 382. Gucumbers—Ingredients—Cucumbers, pepper, ginger, vinegar. Cut the cucumbers into slices about half an inch thick ; sprinkle with salt, and let them remain twenty-four hours, then i drain for seven hours. Pour the hot vinegar overthem. Keep them in a warm place for a short time. Tie them down with | bladder and you may use them in a few days. 383. Pickilli—Ingredients—Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse radish, red radishes, bean pods, cayenne pods, 4 quarts of white wine vinegar, 2 tablespoonfuls of salt, mustard and flour, 2 tablespoonfuls of ground ginger, pepper, allspice and turmeric. The brine for this pickle is made by putting a pint of rock .. salt intoa pail of boiling water. Put the vegetablesfor pickling = into a brine and cover tightly to prevent the steam escaping, Allow them to stand a night and a day. Change the brinea ~~ second time and allow them to remain the same length of time. The second brine may be used a second time if skimmed and scalded.* Choose pickles from the brine of an equal size and of various colors. Great taste may be displayed in the arrangement of the pickles when putting them in bottles. To four iu . =. 4 ; ; y PN ae s é ‘ / P BS q ’ Sy fe a P 2 + P 2 bel te “ 7 ay. e i a. ms 122 THE Dominiow Cook Book. | quarts of white wine vinegar add the spices. Simmer these together (the mustard and turmeric must be blended together with a little vinegar before they are added to the liquor) ; when the liquor is on the point of boiling, pour into a vessel; cover tightly. When sufficiently cold pour into the bottles containing the pickle, and make air tight. It will be ready for use in five or six months. 384. Egres—Ingredients—32 eggs, 2 quarts of vinegar, 1 oz. of black pepper, 1 oz. of Jamaica pepper, I oz. of ginger. Boil the eggs hard (ten or twelve minutes would be sufficient time). Dip them ina pan of cold water fora minute to prevent them turning black, and remove the shells. Allow the remaining ingredients to simmer gently in a saucepan for ten miautes or a quarter of an hour. Put the eggs into your pickling jar and pour over the boiling vinegar, pepper and ginger. Let them stand till cold and make air tight. Ready for use from a month to six weeks. 385. Beets—Ingredients—Vinegar, beets, 2 oz. of whole pepper, 2 oz. of allspice to every gallon of vinegar.