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Classic
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page 108
wipe, and dry them near the fire or in the sun, and set them away for future
use. Wooden ware will require to be wet occasionally, or to be kept in a damp
place, that it may not become leaky. Should catsups seem frothy or foamy, put
them in a bright brass, or porcelain kettle, over the fire; boil slowly, and
skim until no more scum rises, then turn into an earthen vessel to cool, after
which put in bottles and stop them tight.
TO PICKLE CUCUMBERS PLAIN WITHOUT SPICES
Take one hundred small cucumbers, or more, if you wish, salt them freely, and
let them remain eight or ten hours; then drain them, put them into boiling
vinegar enough to cover them, and place vine leaves among and over them to green
them; let them scald a few minutes in the vinegar, and take them from the fire,
but place them near it to keep warm and become green; if the leaves turn yellow,
put fresh ones among them. When green you can pack them away in jars; season
them at any time you may desire, as they will keep well if scalded thoroughly
with the boiling vinegar.
CUCUMBER PICKLES IN WHISKEY
Prepare your cucumbers as usual by letting them stay a few days in brine, or if
time is an object scald them in brine, and then proceed to pickle them. The same
brine may be used many times, pouring it boiling hot on each mess of cucumbers.
If you have no vinegar convenient drop your scalded cucumbers into a mixture of
one part whiskey and three parts water.
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