|
Classic
Cook Books
< last page | next page >
page 167
them in a strong brine for six days, changing the water every other day, keeping
them closely covered from the air. Then drain and wipe them, (piercing each nut
through in several places with a large needle,) and prepare the pickle as
follows:--For a hundred large nuts, take of black pepper and ginger root each an
ounce; and of cloves, mace and nutmeg each a half ounce. Pound all the spices to
powder, and mix them well together, adding two large spoonfuls of mustard seed.
Put the nuts into jars, (having first stuck each of them through in several
places with a large needle,) strewing the powdered seasoning between every layer
of nuts. Boil for five minutes a gallon of the very best cider vinegar, and pour
it boiling hot upon the nuts. Secure the jars closely with corks. You may begin
to eat the nuts in a fortnight.
WATERMELON PICKLE.
Ten pounds of watermelon rind boiled in pure water until tender; drain the water
off, and make a syrup of two pounds of white sugar, one quart of vinegar, half
an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the rind
boiling hot three days in succession.
SWEET PICKLE FOR FRUIT.
Most of the recipes for making a sweet pickle for fruit, such as cling-stone
peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give
that which is the most successfully used.
To every quart of fruit, allow a cup of white sugar and a large pint of good
cider vinegar, adding half an ounce of stick cinnamon, one tablespoonful of
whole cloves, the same of whole allspice. Let it come to a boil, and pour it hot
over the fruit; repeat this two or three days in succession; then seal hot in
glass jars if you wish to keep it for a long time.
The fruit, not the liquor, is to be eaten, and used the same as any pickle. Some
confound this with "Spiced Fruit," which is not treated the same, one being a
pickle, the other a spiced preserve boiled down thick.
Damsons and plums should be pricked with a needle, and peaches washed with a
weak lye, and then rubbed with a coarse cloth to remove the fur.
PEAR PICKLE.
Select small, sound ones, remove the blossom end, stick them with a fork, allow
to each quart of pears one pint of cider vinegar and one cup of sugar, put in a
teaspoonful allspice, cinnamon and cloves to boil with the vinegar; then add the
pears and boil, and seal in jars.
< last page | next page >
Classic
Cook Books
|
