Housekeepers Handy Book (Paperback)

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...