Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . ain them well andput on fresh vinegar, with 2 lbs. sugar; put 1 oz. cassia buds in acpiart of vinegar and add to the pickles. Boil for 20 minutes thenput them away in jars, well covered. PICKLED GHERKINS.—Put them instrong brine until they are yellow; then removethem, and pour on hot, spiced vinegar, and keepthem in a warm place until they turn green; takethem out, and cover with good vinegar, boilinghot and sjiiced to taste. Gherki
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . ain them well andput on fresh vinegar, with 2 lbs. sugar; put 1 oz. cassia buds in acpiart of vinegar and add to the pickles. Boil for 20 minutes thenput them away in jars, well covered. PICKLED GHERKINS.—Put them instrong brine until they are yellow; then removethem, and pour on hot, spiced vinegar, and keepthem in a warm place until they turn green; takethem out, and cover with good vinegar, boilinghot and sjiiced to taste. Gherkins are young cucumbers, gathered before theyare mature, and they are used for nothing but pickling; aspickles, however, tliey are generally liked. They shouldnot be gathered too young, or their flavor will not be suf-ficiently developed. PICKLED EGGS. Boil eggs hard, take offthe shells, and put them in jars; take vinegarenough to cover, season it well with cloves, all-spice and whole peppers, and a little ginger tied in a muslin bag;bring it to a boil, and pour it hot on the eggs; close the jars tightlywhen cold. They will be ready for use in a GHERKINS. SOUK PICKLES 535 SPICED CUCUMBER PICKLES.—Soak 2 quarts of saltedpickles in cold water until quite fresh —it may take 2 days; be sureand chani^e the water 2 or 3 times a day; when fresh, wipe dry andpack closely in jars. Take 1 quart vinegar, 1^- cujis brown sugar, 1tablespoon cinnamon, and 1 teaspoon cloves tied in a bag; bring to aboil, and turn it over the pickles while hot. JERSEY PICKLES.—Take one peck of ripe tomatoes, 3 pep-pers, 3 tablespoons salt, 1 heaping teaspoon of cloves, 3 heaping tea-spoons cinnamon, 4 cups sugar, 2 cups vinegar; boil from 1^- to 2hours. PICKLED (]) Select 12 small lemons wiili thickskins; cut into them lieaily to the center, but not (piit(i enough sothat they fall apart; fill the openings with, salt, and pack them in aneartluU dish on end; set away, and in al)out 4 d
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
