|
Classic
Cook Books
< last page | next page >
page 306
GREEN SWEETMEATS
Mrs. Cyrus McCormick
1 1/2 dozen large, green, perfectly formed cucumbers. Put them in salt and water
for 3 days. Then lay them in fresh water, changing the water till all salt is
extracted. Cut a slit in the side and remove the seed. Green them in vinegar and
water, with a little alum. Put them in very cold water again. For the stuffing
use the best raisins, citron cut in small pieces, conserved ginger and orange
peel, and candied cherries. Fill each cucumber with the mixture, bring the sides
together with a few stitches. Make a syrup of 1 1/2 pounds cut loaf sugar and 1
teacup of water to each pound of cucumbers. Add green ginger, sliced, with 1
ounce of stick cinnamon and a broken nutmeg (tied in a little muslin bag and
cooked in the syrup). Put the cucumbers in the syrup and cover well, and boil
till clear and tender. Remove to a jar, and when the syrup is rich and thick
pour over the cucumbers. Great care is required or the cucumbers may be tough.
Scatter candied cherries in the jar with the mangoes.
< last page | next page >
Classic
Cook Books
|
