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Classic
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page 431
white peppercorns into this and boil them, constantly stirring. When they are
hot enough so that the juice will run out, take from the fire, put them into
glasses with the juice and cover them with melted butter about 1/2 inch thick.
After the butter has cooled put a layer of salt 1/2 inch thick over this, cover
the glasses and set aside in a cool, airy place.
54. Pickled Mushrooms. Take cloves, pepper, bay leaves, tarragon, dried ginger
and wine vinegar. Take the heads off the cloves as directed under T, No. 1.
Large or small mushrooms can be used; clean and then wash them quickly so that
they will not absorb too much water, and dry on a cloth. In the meantime boil
some vinegar with spices, let the mushrooms come to a boil in this, lay them
into glasses, boil the vinegar for a while longer and pour over the mushrooms
After a fortnight boil the vinegar again for a while and proceed as directed
under No. 1.
55. Small Vinegar Pickles. For a 5-quart jar of pickles take 6 ounces of salt,
3/4 pound of small onions (laying the onions in salt with the cucumbers), 1/4
pound of horseradish cut into smooth, uniform slices, 1 ounce of dried ginger,
1/2 ounce of peppercorns--the white are best--1/4 ounce of cloves, 12 bay
leaves, 2 handfuls of dill and 1 handful of tarragon. A handful of peppergrass
or cresses will improve the pickles; some unripe grapes may also be added. In
order that the dill may be nice and fresh, observe the directions for keeping it
given in a preceding Division.
Select the pickles carefully, rejecting all that are spotted or damaged, wash in
fresh water with salt, and set aside for 12 hours. Clean the onions in the same
manner as directed for pickling them. The heads of the dill are either braided
in three parts down as far as the seed, or else cut off short and neatly
arranged around the edge of the dish when serving. Then lay the cucumbers on a
cloth to dry and put them into jars in layers with the spices. The jars, which
must be new, should be used only for pickles; they should be scalded before
using. Then pour over the pickles raw wine vinegar, whereby they will retain
their green color. After about a fortnight pour off the vinegar, boil and skim
it, pour
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