. American cookery . its, one-fourth ounce of mustard seed(white) and twelve whole cloves. Alsoslice one small horse-radish root and onesmall piece of ginger root. Cover thesewith vinegar enough to cover the picklesand bring to a boil. Tie one tablespoon-ful of mustard in a thin cloth and putinto the vinegar. Pack the pickles nicelyin glass jars and distribute the spicesevenly when packing. Fill to the topwith hot vinegar (as soon as it hasreached the boiling point it must betaken from the fire) and seal while hot. Sweet Cucumber Pickles Soak in brine, as directed for sourpickles, freshen and
. American cookery . its, one-fourth ounce of mustard seed(white) and twelve whole cloves. Alsoslice one small horse-radish root and onesmall piece of ginger root. Cover thesewith vinegar enough to cover the picklesand bring to a boil. Tie one tablespoon-ful of mustard in a thin cloth and putinto the vinegar. Pack the pickles nicelyin glass jars and distribute the spicesevenly when packing. Fill to the topwith hot vinegar (as soon as it hasreached the boiling point it must betaken from the fire) and seal while hot. Sweet Cucumber Pickles Soak in brine, as directed for sourpickles, freshen and pack in jars. Thesame spices as given for sour pickles willdo or a different flavor will be given byusing one-half ounce, each, of corianderseed and celery seed and a few allspiceberries instead of the horse-radish anddill. Weigh the pickles and allow halfas much brown sugar as pickles; halfsugar and half honey is good. Bring the ADVERTISEMENTS RISCO Fop Fpying -Fop Sn optening^ Fop Cake Making better forall purposes. TSisccto htft- - -. «*i
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