Where eggs are plentiful, the above pickle is by no means
expensive, and is a relishing accompaniment to cold meat.
HOW TO PICKLE RED CABBAGE.--Slice it into a colander, and sprinkle
each layer with salt; let it drain two days, then put it into a jar,
with boiling vinegar enough to cover it, and put in a few slices of
beet-root. Observe to choose the purple red-cabbage. Those who like
the flavor of spice will boil some pepper-corns, mustard-seed, or
other spice, _whole_, with the vinegar. Califlower in branches, and
thrown in after being salted, will color a beautiful red.
ANOTHER.--Choose a sound large cabbage; shred it finely, and sprinkle
it with salt, and let it stand in a dish a day and night. Then boil
vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the
cabbage into jars, and pour the liquor upon it when cold.
SPICED TOMATOES.--Eight pounds tomatoes, four pounds of sugar, one
quart vinegar, one tablespoon each of cloves, cinnamon and allspice,
make a syrup of the sugar and vinegar. Tie the spice in a bag and put,
in syrup, take the skins off the tomatoes, and put them in the syrup,
when scalded through skim them out and cook away one-half, leave the
spices in, then put in your tomatoes again and boil until the syrup is
thick.
TOMATO LILLY.--Prepare one peck of green tomatoes by slicing and
laying them in a jar over night, with a little salt, than chop them
and cook in water until you think them sufficiently tender then take
them up in a colander and drain nicely, then take two large cabbages,
chop and cook same as tomatoes, then chop six green peppers and add
one quart vinegar, put all in kettle together and boil a short time;
add fresh vinegar and spice with one ounce each cinnamon and cloves,
one pound sugar and half pint molasses.
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