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Classic
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page 115
then put them into fresh cold water for a day or two, then scald them in plain
vinegar and set them by in a place to cool. Take a gallon of vinegar, add to it
one ounce of white mustard seed, two ounces of turmeric, three of sliced ginger,
two of shredded horseradish, one-half pound of mustard, three pounds of brown
sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper,
cloves, mace, and one teaspoonful of cayenne pepper. Boil all these ingredients
for fifteen minutes and pour it on the cucumbers, gherkins, or other scalded
vegetable you may wish to pickle.
WALNUT PICKLE
Pick the walnuts about the Fourth of July. They should be so soft that a pin can
be run through them. Lay them in salt and water ten days, change the water two
or three times during the ten days. Rub off the outside with a coarse cloth and
proceed to finish the pickle. For one hundred nuts, make a pickle of two quarts
of vinegar, one ounce of ground pepper, same of ginger, half an ounce of mace,
cloves, nutmegs and mustard seed. Put these spices in a bag, lay it in the
vinegar and boil all together a few minutes; then set the pickle away for use.
If the vinegar is not very strong, add fresh vinegar to the last scalding of the
pickles.
PICKLED OYSTERS
Take fine large oysters, put them over a gentle fire in their own liquor, and a
small lump of butter to each hundred oysters. Let them boil ten minutes, when
they are plump and white; take them from their liquor with a skimmer and spread
them on a thickly folded cloth. When they are firm and cold take half as much
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