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Classic
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page 59
of garlic, two teaspoonfuls of salt, and one teaspoonful of ginger, and let
stand twenty-four hours before serving. To the above quantity use enough turnip
for the vinegar to cover evenly.
EGG PLANT
One large egg plant; two cups of vinegar; one dessert-spoonful of mixed spices;
one cup of sugar.
Cut one large egg plant in slices (not too thin). Soak for two hours in cold
water with a handful of salt. Then drain this off, and pour over the egg plant a
little vinegar mixed with water, and let it lie in this for about half an hour.
Then drain thoroughly and pour over it two cupfuls of hot vinegar with
dessert-spoonful of mixed spices and one cup of sugar. Cover tight and put away
for at least twenty-four hours.
BOILED AND DEVILED CUCUMBERS
Peel the cucumbers, and place in salted boiling water. Boil slowly until the
cucumbers become transparent.
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