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Classic
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page 165
hours covered with cold vinegar. Drain them; then put them into fresh vinegar,
with two pounds of sugar and one ounce of cassia buds to one quart of vinegar,
and a tablespoonful of salt. Boil all together twenty minutes. Cover them
closely in a jar.
PICCALILI.
One peck of green tomatoes; eight large onions, chopped fine, with one cup of
salt well stirred in. Let it stand over night; in the morning drain off all the
liquor. Now take two quarts of water and one of vinegar, boil all together
twenty minutes. Drain all through a sieve or colander. Put it back into the
kettle again; turn over it two quarts of vinegar, one pound of sugar, half a
pound of white mustard seed, two tablespoonfuls of ground pepper, two of
cinnamon, one of cloves, two of ginger, one of allspice, and half a teaspoonful
of cayenne pepper. Boil all together fifteen minutes, or until tender. Stir it
often to prevent scorching. Seal in glass jars.
A most delicious accompaniment for any kind of meat or fish.
--Mrs. St. Johns.
PICKLED EGGS.
Pickled eggs are very easily prepared and most excellent as an accompaniment for
cold meats. Boil quite hard three dozen eggs, drop in cold water and remove the
shells, and pack them when entirely cold in a wide-mouthed jar, large enough to
let them in or cut without breaking. Take as much vinegar as you think will
cover them entirely, and boil in it white pepper, allspice, a little
root-ginger; pack them in stone or wide-mouthed glass jars, occasionally putting
in a tablespoonful of white and black mustard seed mixed, a small piece of race
ginger, garlic, if liked, horse-radish ungrated, whole cloves, and a very little
allspice. Slice two or three green peppers, and add in very small quantities.
They will be fit for use in eight or ten days.
AN ORNAMENTAL PICKLE.
Boil fresh eggs half an hour, then put them in cold water. Boil red beets until
tender, peel and cut in dice form, and cover with vinegar, spiced; shell the
eggs and drop into the pickle jar.
EAST INDIA PICKLE.
Lay in strong brine for two weeks, or until convenient to use them, small
cucumbers, very small common white onions, snap beans, gherkins, hard white
cabbage quartered, plums, peaches, pears, lemons, green tomatoes and anything
else you may wish. When ready, take them out of the brine and simmer in
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