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Classic
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page 429
47. Pickled Pears. 9 pounds of fruit, 3 pounds of sugar, 1 1/4 quarts of
vinegar, 1/4 ounce of cinnamon and the peel of 1 lemon.
Peel the pears, halve, take out the core, weigh, wash quickly in cold water so
that they will keep their color. In the meantime boil sugar and vinegar, skim
and put as many pears into this as can lay side by side, add the spices and cook
on a quick fire until they can easily be pierced; if cooked too long they lose
their nice color and will become dark brown. After they are cooked lay them into
a glass the round side to the top--do not pierce them with a fork--and pour the
thick juice over them. Set them aside for a few days, boil down the juice again,
pour hot over the pears and shake the glass once in a while so that they will
settle and cover tightly.
A number of the foregoing preserves can be served to invalids; Nos. 8, 9, 11,
16, 19, 21, 22, 23, 24, 27. 34, 35, 38, 39 and 40 are particularly nice.
IV. PICKLED VEGETABLES.
49. Pickled Red Cabbage. Take cabbages that are firm and have fine leaves;
remove the loose and coarse outer leaves, then quarter the heads and put them
into medium-sized stone jars in layers, sprinkling peppercorns, cloves, bay
leaves and dill between the layers, cover with a weak brine, placing a bag
containing mustard seeds on top. Put a weight over all and cover the jar
tightly.
When preparing for the table shred the cabbage very finely, pour over it a
dressing made of olive ml, vinegar and pepper; if served with roasts omit the
dressing.
Red cabbage can be finely shredded the same as white cabbage and then pressed
into a stone jar with a little salt, covering with the above-named spices and
some small pieces of ginger, or some sliced horseradish. Put a mustard seed bag
on top and press down with a weight, after pouring a liquor of vinegar and water
boiling hot over the whole. Cover tightly and set aside
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