This historic book may have numerous typos and missing text.
Purchasers can download a free scanned copy of the original book
(without typos) from the publisher. Not indexed. Not illustrated.
1913 edition. Excerpt: ...together three pints of ripe tomatoes
peeled and chopped, one cup of chopped celery, four tablespoonfuls
each of chopped red peppers and chopped onion. Pickled onions. Skin
onions and put in a salt brine for twenty-four hours, one and one
half cups of salt to two quarts of boiling water. Remove from
brine, boil in clear water four or five minutes, or till tender,
being careful not to boil too much. Pour the pickle boiling hot
over the onions. For three pints of onions use one and one half
pints of vinegar, one and one quarter cups of salt, two small red
peppers cut fine, and two thirds tablespoon of mustard seed. Sweet
pickle. A good general rule is seven pounds of fruit, three and a
half pounds of sugar, one quart of vinegar, and spices to taste.
Cucumber sweet pickle. Pare, seed, and cut in long strips ripe
cucumbers. Stand all night with salt between the layers. Drain well
the next day and cook till tender in vinegar enough to cover,
removing each piece as soon as it is done so as to keep the. pieces
whole. Tie in a bag whole cloves, allspice, and stick cinnamon, and
heat, together with vinegar and sugar, one and a half pounds of
brown sugar to one quart of vinegar. When hot add the cucumbers,
but do not cook them any more. Watermelon rind or ripe cucumber
sweet pickle. Eight pounds of fruit, four pounds of sugar, one
quart of vinegar, one cup of mixed whole spices--stick cinnamon,
cassia buds, allspice, and cloves. Pare the green from the rind and
cut into strips three or four inches long. Boil one ounce of alum
in one gallon of water; pour this over the rind and let it stand on
back of stove several hours; then take out into cold water, and
when chilled boil one half hour in the pickle, and can or put in a
stone jar. The spices are always...
|Country of origin:
Lucia Allen Millet Baxter
||246 x 189 x 2mm (L x W x T)
||Paperback - Trade
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