Ebook - Recipes Tried And True (1894 Cookbook).txt

PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one

and one-half cups sugar, one cup flour. Mix all well together; add

cold vinegar to wet it up; pour into two quarts of boiling vinegar.

Pour this on pickles; mix thoroughly, and put in cans.

PICKLED ONIONS. MRS. DR. FISHER.

Peel small white onions, and boil them in milk and water ten minutes;

drain off the milk and water, and pour over the onions scalding spiced

vinegar.

PICKLED PEACHES. MRS. DR. FISHER.

Wipe ripe but hard peaches until free from down; stick a few cloves

into each one; lay in cold spiced vinegar. In three months, they will

be nicely pickled, and retain much of their natural flavor.

MANGO PICKLES. MRS. W. H. ECKHART.

[

In this recipe, the term "mango" refers to green bell peppers.] Use

either small muskmelons or sweet peppers; take out the insides, and

lay them in strong salt water twenty-four hours; drain well. For

filling, cut cabbage fine; salt it; let it stand one hour; wash with

clear water, and drain well; add celery seed and ground cinnamon to

taste. Fill the mangoes; tie closely; pack in stone jars. Then to

one gallon of good cider vinegar, add three pounds of brown sugar;

heat, and pour over the mangoes; repeat the heating of vinegar two or

three mornings in succession.

MIXED PICKLES. MAUD STOLTZ.

Two hundred little cucumbers, fifty large cucumbers, three

tablespoonfuls black mustard seed, three tablespoonfuls white mustard

seed, three tablespoonfuls celery seed, one dozen red peppers, two

pounds sugar, one quart French mustard, one bottle English chow-chow,

one quart little onions, vinegar to cover. Cook slowly for one hour.

TOMATO CHOW-CHOW. MRS. A. H. KLING.

One-half peck green tomatoes, two large heads of cabbage, fifteen

onions, twenty-five ripe cucumbers, one pint of grated horseradish,

one-half pound of white mustard seed, one ounce of celery seed,

one-half teacup each of ground pepper, turmeric, and cinnamon. Cut

tomatoes, cabbage, onions, and cucumbers in small pieces, and salt

over night. In the morning, drain off the brine; put on vinegar and

water, half and half; let stand twenty-four hours; drain again; put in

the spices. Boil two gallons of vinegar with three pounds of brown

sugar; pour over while hot; do this three mornings; then add one-half

pound of mustard; stir in when nearly cold.

SPANISH PICKLE. MRS. W. H. ECKHART.

Four heads of cabbage, one peck of green tomatoes, one dozen large

cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet

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