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Free Books / Cooking / Hanover Cook Book / |  |
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Pickles, Etc |
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Free Books / Cooking / Hanover Cook Book / | |
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Pickles, Etc |
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This section is from the book "Hanover Cook Book", by The Library Association. Also available from Amazon: The Hanover Cook Book.
First pare the fruit and drop in a pan of water. For each 7 pounds of fruit prepare a syrup from 3 pounds granulated sugar and 1 pint of good vinegar. Boil the fruit in clear water until it can be pierced with a fork, then drop them in the boiling syrup and pour in from 1 to 2 tablespoonfuls of the mixed spices, or whole spice, to suit taste. Seal in air tight jars. The less cooking you give the fruit the lighter the color of pickles will be.
Anna E. Harlacher.
24 ripe tomatoes, 10 onions, cut, 6 green peppers, cut, 4 tablespoonfuls salt, 8 tablespoonfuls sugar, 4 teaspoonfuls of cinnamon, 4 teaspoonfuls of cloves, 4 teaspoonfuls of ginger, 8 teacupfuls of vinegar. Boil slowly 2 hours in a porcelain kettle. Spices must be ground. Tomatoes peeled.
Mrs. Henrietta Stahl.
1 peck ripe tomatoes, 12 onions, 5 peppers, 5 table-spoonfuls sugar, 4 tablespoonfuls salt, 1 tablespoonful mustard, 1 tablespoonful ginger, 1 tablespoonful cloves, 1 tablespoonful allspice, 1 tablespoonful celery seed. Boil 1 hour, add 5 cups vinegar, boil an hour longer. Bottle while hot.
Amelia Fisher.
Remove seeds from 1 1/2 pks. of ripe tomatoes, cut into halves, cook soft, strain through a colander, and measure. To 5 qts. of tomatoes add 18 chopped sweet peppers with the seeds, 6 chopped sharp peppers, 12 onions cut fine, 3 cups of vinegar, 3 cups of sugar, 4 tablespoonfuls of salt, 4 tablespoon-fuls of celery seed, 3 tablespoonfuls of mustard seed, 3 tablespoonfuls of cinnamon, 1 grated nutmeg. Cook till thick.
Mrs. Harry Stair.
1 qt. lima beans (large and small), kidney or soup beans, 6 stalks celery, 4 heads cauliflower, 2 heads cabbage, peppers (red, green and yellow), 3 doz. pickles, 6 carrots, 1 qt. onions, 1 qt. green tomatoes, 1 qt. vinegar to 1 cup of sugar, spices to taste.
Mrs. Edw. F. Redding.
Chop 1 pk. green tomatoes, 1/2 peck ripe tomatoes, 6 onions, 3 small heads of cabbage, 1 dozen green peppers, seeds removed, 3 red peppers, seed removed. Sprinkle with salt, and put in a coarse bag. Drain over night. In the morning put in the porcelain lined kettle with 2 pounds brown sugar, 1/2 teacup grated horse-radish, 1 tablespoonful each ground black pepper and mustard, whole white mustard seed, mace and celery seed. Cover with vinegar and boil till clear. Seal in jars.
Anna E. Harlacher.
1 pk. green tomatoes, 1/2 pk. ripe tomatoes, 3 heads cabbage, 1/2 doz. green peppers, 1/2 doz. red peppers. Cut all and sprinkle with 1 cupful salt, let stand all night, next day strain and add 3 lbs. of sugar, 1 tea-cupful grated horse-radish, cover with vinegar and let come to a boil, then add 1 tablespoonful black pepper, 1 tablespoonful ground mustard and 1 table-spoonful of mustard seed, 1 tablespoonful ground cloves, 1 tablespoonful mace, and one tablespoonful celery seed, 2 stalks celery, 2 cents worth tumeric, 1 1/2 quarts lima beans (boiled).
Mrs. Sharon Smith.
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