Onions can be used instead of
cabbage if preferred.
HOW TO PICKLE WALNUTS.--When a pin will go into them, put a brine of
salt and water boiled, and strong enough to bear an egg, being quite
cold first. Let them soak six days; then change the brine, let them
stand six more; then drain, and pour over them in a jar a pickle of the
best vinegar, with plenty of pepper, pimento, ginger, mace, cloves,
mustard-seed and horseradish; all boiled together, but cold. To every
hundred of walnuts put six spoonfuls of mustard-seed, and two or three
heads of garlic or shalot, but the latter is least strong. In this way
they will be good for several years, if closely covered. They will not
be fit to eat under six months. This pickle makes good ketchup.
A GOOD KETCHUP.--Boil one bushel of tomatoes until soft enough to
rub through a sieve. Then add to the liquid a half gallon of vinegar,
1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces
good cayenne pepper, five heads of garlic, skinned and separated, 1
pound of sugar. Boil slowly until reduced to one-half. It takes about
one day. Set away for a week, boil over once, and, if too thick, thin
with vinegar; bottle and seal as for chow-chow. HOW TO KEEP KETCHUP
TWENTY YEARS.--Take a gallon of strong stale beer, 1 lb. of anchovies,
washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz.
of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large
mushroom flaps, rubbed to pieces; cover all close, and simmer till it
is half wasted, strain, cool, then bottle.
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