PICKLES, catsups and sour dishes of all sort whet the appetite and help to make meat dishes - especially cold meats - more palatable.
1 quart large cucumbers cut in cubes 1 quart small cucumbers left whole 1 quart small silver-skinned onions
1 quart green tomatoes chopped coarse
2 red sweet peppers chopped fine
1 large cauliflower broken in small pieces
Wash the vegetables and pour over them a weak brine solution made of a quart of water and a cup of salt. Let stand twenty-four hours; bring to a boil in same solution; drain and make the dressing.
6 tablespoons mustard 1 cup flour
1 tablespoon turmeric 2 cups sugar
2 quarts vinegar
Mix the ingredients thoroughly and cook until thick. Stir in the pickles; heat thoroughly; empty into glass jars and stand away until needed.
4 quarts green tomatoes ½ small onion 1 pint vinegar 1 tablespoon sugar
1 tablespoon salt
1 tablespoon mustard
1 tablespoon black pepper
1 tablespoon whole allspice and cloves
Wash the tomatoes; remove the stem and blossom ends; slice them without peeling and put them to soak in salt and water over night. In the morning drain them; add the other ingredients and stew until tender. Keep in glass jars.
4 quarts ripe tomatoes
½ pound brown sugar
½ cup salt
½ ounce cloves
½ ounce cinnamon
½ teaspoon mustard
3 cups vinegar
2 cups small onions
2 tablespoons horseradish
1/2 ounce celery seed
½ ounce allspice
1/2 teaspoon black pepper
½ red pepper
Measure the tomatoes after they are peeled and chopped; put them over the fire and simmer for one hour. Chop the onions; grate the horseradish and grind the spices. Add all the other ingredients to the tomatoes; simmer for one hour longer and seal while hot in large-necked bottles that have been thoroughly sterilized.
Cut the stems out in a round circle with a sharp knife and lay them aside to replace later. Fill the peppers with a mixture of finely chopped cabbage, grated horseradish, mustard seed and salt. Wash the peppers in cold water; fill them; replace the stem; tie them with a soft cord to keep the lids in; pack them in stone jars and fill up with cold sharp vinegar. They will be ready for use in two weeks.
4 quarts tomatoes
8 blades mace
1 teaspoon whole cloves
1 teaspoon allspice
2 small red peppers sliced Cider vinegar
Choose the small pear-shaped or cherry tomatoes; wash and dry them; put them in glass jars that can be made air-tight. Fill the jars three fourths full; add the spices and peppers and fill to the top with cold vinegar. Set in a cool dark place. This pickle will be ready in three weeks' time.
100 small cucumbers 1 pint salt
Alum size of a nutmeg Boiling water
1 tablespoon mustard seed 1 tablespoon whole allspice
1 root horseradish
2 small red peppers
Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water. Cover the jar tightly and let stand for twenty-four hours; remove the cucumbers; dry them and place them in another jar in layers alternately with the spices and grated horseradish. Have the jar about two thirds full of cucumbers and pour over them sufficient boiling vinegar to fill the jar. When cold, cover closely and stand away.
8 quarts tomatoes ½ quart cider vinegar ½ cup salt
¼ teaspoon red pepper ½ tablespoon black pepper 1 head garlic or ½ onion
1/2 ounce whole cloves
Cut the tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add the other ingredients; mix thoroughly and boil about three hours or until reduced one half. Bottle without straining and seal.
1 pint mushroom liquor ½ ounce peppercorns ¼ ounce allspice
¼ ounce green ginger root ¼ ounce cloves 1 blade mace
Wash and look over the mushrooms carefully; put them in an earthen jar with alternate layers of salt. Let stand for twenty-four hours in a comparatively warm place; put through a fruit press and add the ginger root cut into small pieces. Measure the liquor; add peppercorns and simmer for forty minutes; then add the spices and boil for fifteen minutes. Take from the fire and cool. Strain through a cloth; bottle and seal.