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Classic
Cook Books
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page 400
KEEPING PEASE FOR WINTER USE. --Shell, throw into boiling water with a little
salt, boil five or six minutes, drain in a colander and afterwards on a cloth
until completely dried, and place in air-tight bottles.
Some use wide-mouthed bottles, not quite filling them, pouring over fried mutton
fat so as to cover the pease, and cork tightly, securing the cork with resin or
sealing-wax. When used, boil until tender, and season with butter.
Another method is to place them on a tin or earthen dish in a mild oven (after
drying as above), once or twice until they harden, and then to put them in paper
bags hung in the kitchen.
KEEPING CABBAGES IN THE COUNTRY.--Take up the cabbages by the roots, set closely
together in rows, up to the head in soil, roots down as they grew; drive in
posts at the corners of the bed, and at intermediate points if necessary, higher
on one side than the other; nail strips of boards on the posts and lay upon
these old boards, doors, or if nothing else is at hand, bean-poles, and corn
fodder, high enough so that the roof will be clear of the cabbages, and allow
the air to circulate; close up the sides with yard or garden offal of any kind,
and the cabbages will keep fresh and green all winter, and be accessible at all
times. Exclude moisture but never mind the frost.
TO KEEP GRAPES.--A barrel hoop suspended from the ceiling by three cords, from
which grape stems are hung by means of wire hooks attached to the small end,
sealing the other with hot sealing wax, each stem free from contact with its
neighbors, is said to be the best contrivance for keeping grapes. The imperfect
grapes must be removed, and the room must be free from frost, and not dry enough
to wither them or too moist. The simplest way to keep grapes is to place them in
drawers holding about twenty-five pounds each, piling the boxes one over
another. Or the drawers may be fitted into racks. A dry cellar, or a room not
exposed to frost, is most favorable. The fruit must be mature and perfect. They
do not freeze as readily as apples.
PACKING VEGETABLES.--For present use they should be laid away carefully in a bin
with a close lid (hung on hinges) so that the light may be excluded. To keep
them for a longer time, the best plan is to pull them on a dry day, cut off the
tops and trim, and pack them in clean barrels or boxes, in layers with fine
clean moss, such as is found in abundance in woods, between them. The moss keeps
them clean and sufficiently moist, preventing shriveling of the roots on the one
hand, and absorbing any excess of dampness on the other. When moss can not be
conveniently obtained, sand is a good substitute, but is more difficult to
handle, and the vegetables do not come out of it so clean and fresh. The
varieties which come to maturity late in the season, are easiest to keep and
retain their flavor longest.
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