sugar; stir them over the fire until the plums are quite smooth; rub
through a sieve, add the lemon extract, and serve with any steamed
pudding.
PISTACHIO SAUCE
2 ozs. (2 heaping tablespoonfuls) chopped pistachio nuts
1 tablespoonful cornstarch
1 gill (½ cup) water
1 oz. (1 heaping tablespoonful) sugar
1 tablespoonful cream
1 wineglassful Marsala wine
¼ teaspoonful pistachio extract
Blanch the pistachio nuts, then pound them till smooth. Mix the
cornstarch smoothly with the water in a fireproof dish, add the
pistachio nuts, and let them boil, keeping them well stirred. Add the
sugar, cream, Marsala wine, and pistachio extract.
Strain the sauce and it is ready.
SAUCE TARTARE
½ pint (1 cup) mayonnaise sauce
1 tablespoonful chopped parsley
1 tablespoonful chopped olives
1 tablespoonful chopped pickles
1 teaspoonful chopped chives
1 tablespoonful chopped capers
Put the mayonnaise dressing into an earthenware bowl, then mix in all
the other ingredients.
TOMATO SAUCE
½ lb. tomatoes or 1 can of tomatoes
1 onion
A bunch sweet herbs
½ pint (1 cup) stock or water
½ teaspoonful salt
A few drops of red coloring
1 carrot
1 turnip
2 ozs. (2 heaping tablespoonfuls) butter
1 oz. (1 heaping tablespoonful) flour
4 whole peppers
Bunch of parsley
Blade of mace
1 bay leaf
Put the butter into a casserole with the carrot, turnip, onion, and
tomatoes cut up into pieces, add the herbs, parsley, bay leaf, whole
peppers, and mace, and fry for ten minutes, then add the flour, the
stock or water, salt, and red coloring, stir till boiling, then simmer
slowly for forty minutes, rub through a sieve, reheat, and serve.
WHITE SAUCE
1 oz. (1 heaping tablespoonful) butter
1 oz. (1 heaping tablespoonful) flour
½ pint (1 cup) milk or water
1 bay leaf
A few drops lemon juice
Salt and pepper to taste
Blend the butter and the flour together in an earthenware dish, then add
the milk, bay leaf, and salt, stir over the fire until it boils and
thickens, then remove the bay leaf, season it to taste with salt,
pepper, and lemon juice, and it is ready.
To make it a sweet sauce add one tablespoonful of sugar and half a
teaspoonful of extract.
CAKE AND BREAD RECIPES
“_’Tis passing good: I prithee let me have it_”
APPLE BREAD
½ compressed yeast cake
½ pint (1 cup) milk
1 lb. (4 cups) flour
3 ozs. (3 heaping tablespoonfuls) sugar
6 ozs. (¾ cup) butter
3 eggs
Apple sauce
At night dissolve the yeast cake in the milk. The milk should be heated
to boiling point, then cooled to lukewarm. Sift the flour into an
earthenware basin, add the sugar, and rub the butter well into them. Add
the milk, the eggs well beaten, and beat with a wooden spoon until the
dough is blistered.
Cover and set over night in a warm place. The next day roll the dough in
two cakes, each about half an inch thick; spread the lower one with tart
apple sauce, then butter the other slightly and lay over it, and let
them rise together in a buttered fireproof dish for half an hour.
Bake in a moderate oven till the bread is ready. When taken from the
oven spread with more apple sauce; dredge with sugar and return to the
oven to glaze.
Serve hot.
APPLE SAUCE CAKE
½ pint (1 cup) sour apple sauce
1 teaspoonful baking soda
½ lb. (1 cup) sugar
¼ lb. (½ cup) butter or lard
1 saltspoonful salt
½ teaspoonful powdered cloves
1 teaspoonful powdered cinnamon
¼ teaspoonful grated nutmeg
3 tablespoonfuls warm water
7 ozs. (1¾ cups) flour
1 cupful Sultana raisins
Cream the butter and sugar together, add the salt, spices, raisins,
cleaned, the soda dissolved in the warm water, apple sauce, and the
flour. Beat all thoroughly together and pour into a buttered and floured
shallow casserole.
Bake in a moderate oven for forty-five minutes.
BRANDY CAKE
6 ozs. (¾ cup) butter
12 ozs. (1½ cups) sugar
2 eggs
¾ lb. (3 cups) flour
3 gills (1½ cups) milk
2 heaping teaspoonfuls baking powder
1 gill (½ cup) brandy
Beat the butter and sugar to a cream, then add the yolks of the eggs,
beating them well in, the milk, flour, baking powder, brandy, and the
whites of eggs beaten stiffly.
Turn into a buttered and floured fireproof dish and bake in a moderate
oven for three-quarters of an hour.
CHEESE CAKE
4 ozs. (½ cup) butter
1 lb. (2 cups) sugar
4 eggs
4 ozs. (1 cup) flour
½ pint (1 cup) milk
2 lbs. pot cheese
1 lemon
Pastry
Line a well-buttered casserole with pie crust. Beat the butter and sugar
to a cream, then beat in the yolks of the eggs, add the flour, milk,
cheese, grated lemon rind, and the stiffly beaten whites of the eggs.
Bake for fifty minutes in a moderate oven. Allow it to cool in the
casserole. Dust thickly over with powdered sugar.
CHOCOLATE CAKE
4 ozs. (½ cup) butter
12 ozs. (1½ cups) sugar
2 eggs
1 gill (½ cup) sour milk
1 square chocolate
1 gill (½ cup) boiling water
1 teaspoonful vanilla extract
½ teaspoonful rose extract
½ lb. (2 cups) flour
1 teaspoonful baking soda
Cream the butter and sugar together, then add the eggs well beaten, the
milk, the chocolate dissolved in the boiling water, the extracts, the
flour, and the soda.
Mix carefully, turn into a shallow buttered and floured earthenware dish
in a moderate oven for three-quarters of an hour.
COCOA SPONGE CAKE
2 ozs. (¼ cup) cocoa
3 eggs
1 gill (½ cup) cold water
1 teaspoonful vanilla extract
2 teaspoonfuls baking powder
1 teaspoonful powdered cinnamon
¼ teaspoonful salt
7 ozs. (1¾ cups) flour
¼ teaspoonful grated nutmeg
12 ozs. (1½ cups) sugar
Beat up the yolks of the eggs till light, then add the water, sugar, and
vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and
baking powder, then add them to the sugar. Fold in the whites of eggs
stiffly beaten and bake in a quick oven in a buttered earthenware dish
till ready.
COFFEE BREAD
½ pint (1 cup) scalded milk
4 ozs. (½ cup) butter
4 ozs. (½ cup) sugar
½ teaspoonful salt
1 compressed yeast cake
1 gill (½ cup) warm milk
1 egg
1 cupful Sultana raisins
Flour
Scald the milk, add the butter, sugar, and salt to it; when lukewarm,
add the yeast cake dissolved in the lukewarm milk, the egg well beaten,
the raisins, and enough sifted flour to make a stiff batter.
Turn into a well-buttered casserole, cover, and allow to rise overnight.
In the morning spread in another buttered fireproof dish, cover, and
allow to rise again.
Before baking, brush over with a beaten egg, and cover with the
following mixture: Melt three tablespoonfuls of butter, add one-third of
a cupful of sugar and one teaspoonful of powdered cinnamon. When the
sugar is almost melted, add three heaping tablespoonfuls of flour.
Bake in a hot oven for thirty-five minutes.
CORN BREAD
3 gills (1½ cups) yellow corn meal
½ pint (1 cup) sweet milk
½ pint (1 cup) buttermilk
½ teaspoonful baking soda
1 teaspoonful salt
2 eggs
Mix the milks, soda, salt, and the eggs well beaten, then beat them into
the meal.
Butter a casserole, set it in the oven till hot, pour in the batter to
the depth of three-quarters of an inch, and bake in a hot oven till
ready.
CURRANT CAKE
6 ozs. (6 heaping tablespoonfuls) cleaned currants
1 lb. (4 cups) flour
4 ozs. (4 heaping tablespoonfuls) sugar
2 teaspoonfuls baking powder
4 eggs
½ cupful chopped nuts
½ lb. (1 cup) butter
1 teaspoonful lemon extract
Pinch of salt
Beat the butter and sugar to a cream, then add the eggs one by one. Mix
thoroughly, then sift in the flour, salt, and baking powder, then add
the currants, nuts, and lemon extract, and mix gently.
Pour into a buttered and floured earthenware dish and bake in a moderate
oven for one hour.
DATE CAKE
1 lb. dates, stoned and halved
½ lb. (1 cup) butter
½ lb. (1 cup) sugar
2 eggs
1 teaspoonful baking soda
1 gill (½ cup) boiling water
1 lb. chopped walnut meats
2 cupfuls Sultana raisins
½ lb. (2 cups) flour
1 teaspoonful almond extract
Beat the butter and sugar together until creamy, then add the eggs well
beaten. Dissolve the soda in the boiling water, then add it with the
nuts, fruit, extract, and flour. Mix thoroughly, turn into a buttered
and floured fireproof dish, and bake in a moderate oven for one hour.
DUTCH APPLE CAKE
Apples, cored and sliced
1 oz. (1 heaping tablespoonful) butter, melted
3 eggs
1 teaspoonful lemon extract
4 ozs. (4 heaping tablespoonfuls) sugar
½ lb. (2 cups) flour
¼ teaspoonful salt
2 heaping teaspoonfuls baking powder
½ pint (1 cup) milk
Separate the yolks from the whites of the eggs, add to the yolks the
melted butter, milk, salt, and sifted flour. Beat till smooth, then add
the baking powder, lemon extract, and fold in the stiffly beaten whites
of the eggs.
Pour into a well-greased casserole, cover with the apples, and bake in a
hot oven for half an hour.
Serve hot with sweet sauce flavored with lemon extract or with cream.
FRUIT CAKE
½ lb. (1 cup) butter
1½ lbs. (3 cups) sugar
6 eggs
1 pint (2 cups) sour cream
1 teaspoonful soda
1¾ lbs. (7 cups) flour
1 grated nutmeg
½ teaspoonful powdered mace
1 lb. currants
1 lb. Sultana raisins
½ lb. chopped citron peel
1 lemon
1 teaspoonful rose extract
¼ teaspoonful salt
Cream the butter and sugar together, add gradually the yolks of the eggs
well beaten, the soda mixed with the cream, flour, salt, spices, grated
rind and strained lemon juice, the chopped citron peel, currants, rose
extract, raisins, and the whites of eggs beaten stiffly.
Mix carefully, turn into a large buttered casserole, and bake for two
and a half hours in a steady oven.
FUDGE CAKE
4 ozs. (½ cup) butter
½ lb. (1 cup) sugar
2 eggs
1 gill (½ cup) milk
6 ozs. (1½ cups) flour
2½ teaspoonfuls baking powder
2 ozs. melted unsweetened chocolate
½ teaspoonful vanilla extract
Cream the butter and sugar together, then add the yolks of eggs well
beaten, the whites stiffly beaten, milk, flour, baking powder,
chocolate, and extracts.
Mix well and pour into a buttered and floured shallow casserole. Bake
for forty minutes in a moderate oven. When cold, cover with any good
white frosting.
HICKORY NUT CAKE
1½ cupfuls hickory nut meats
1 lb. (2 cups) sugar
½ lb. (1 cup) butter
3 eggs
½ pint (1 cup) buttermilk
1 teaspoonful baking soda
1 lb. (4 cups) sifted flour
¼ teaspoonful salt
1 teaspoonful almond extract
Cream the butter and sugar together, then add the eggs well beaten, the
salt, extract, the soda dissolved in the buttermilk, flour, and the nuts
chopped.
Mix carefully and pour into a buttered and floured casserole and bake in
a moderate oven for one hour.
IMPERIAL CAKE
1 lb. (2 cups) butter
1 lb. (2 cups) sugar
10 eggs
1¼ lbs. (5 cups) flour
3 ozs. (3 heaping tablespoonfuls) blanched and halved pistachio nuts
¼ lb. (½ cup) preserved cherries
1 gill (½ cup) cream
2 teaspoonfuls baking powder
1 teaspoonful pistachio extract
Beat the butter and sugar to a cream, then beat in the yolks of the eggs
one by one, add the cream, flour, baking powder, the nuts, cherries,
extract, and whites of eggs beaten to a stiff froth.
Mix carefully, turn into a buttered and floured casserole, and bake in a
moderate oven for one and a half hours.
MOTHER’S CAKE
1½ cups (¾ pint) yellow corn meal
2 ozs. (¼ cup) sugar
3 gills (1½ cups) sour milk
2 ozs. (½ cup) flour
1 teaspoonful baking powder
½ teaspoonful salt
1 teaspoonful baking soda
1 tablespoonful melted butter or lard
Put the sugar into a basin, add the corn meal, flour, baking powder,
salt, soda, and the milk. Beat well, then add the melted butter or lard
and pour into a buttered and floured shallow earthenware dish.
Bake in a moderate oven for thirty-five minutes.
POTATO CAKE
6 ozs. (¾ cup) butter
1 lb. (2 cups) sugar
½ lb. (2 cups) flour
½ pint (1 cup) hot mashed potatoes
1 gill (½ cup) milk
⅓ cupful melted chocolate
½ pint (1 cup) English walnut meats
2 teaspoonfuls baking powder
1 teaspoonful powdered cloves
1 teaspoonful powdered cinnamon
½ teaspoonful grated nutmeg
4 eggs
Beat the butter and sugar to a cream, then add the potatoes, milk,
chocolate, yolks of eggs well beaten, flour, baking powder, cloves,
nutmeg, cinnamon, and whites of eggs beaten to a stiff froth.
Mix all together, then add the chopped nuts. Turn into a buttered and
floured casserole, and bake in a moderate oven for forty-five minutes.
SOFT GINGERBREAD
6 ozs. (¾ cup) butter
6 ozs. (¾ cup) sugar
½ pint (1 cup) milk (sour preferred)
½ pint (1 cup) molasses
2 eggs
2 teaspoonfuls powdered ginger
2 teaspoonfuls powdered cinnamon
¼ teaspoonful grated nutmeg
1 teaspoonful baking soda
3 tablespoonfuls hot water
11 ozs. (2¾ cups) flour
Cream the butter and the sugar together, then add the eggs well beaten,
milk, molasses, spices, flour, and the soda dissolved in the hot water.
Mix well, turn into a buttered and floured shallow earthenware dish.
Bake in a moderate oven for three-quarters of an hour.
SPICE CAKE
4 ozs. (½ cup) butter
4 ozs. (½ cup) sugar
½ lb. (2 cups) flour
1½ teaspoonfuls baking powder
1 egg
½ teaspoonful powdered ginger
½ teaspoonful powdered cinnamon
Some lemon marmalade
Rub the butter finely into the flour, add the sugar, baking powder, and
spices. Beat up the egg, add it gradually, making the dry ingredients
into a stiff paste. Knead it a little on a floured baking board, divide
it into two pieces, roll them out, and line a greased fireproof plate
with one of them, spread over with the marmalade, spread the other piece
on the top, and pinch it neatly round the edges.
Bake in a hot oven for half an hour.
RAISIN BREAD
1½ pints (3 cups) yellow corn meal
¾ pint (1½ cups) Graham flour
¾ pint (1½ cups) white flour
½ pint (1 cup) molasses
1 teaspoonful baking soda
1 gill (½ cup) hot water
1 teaspoonful salt
¾ pint (1½ cups) Sultana raisins
Sour milk
Put the corn meal into a basin, add the flours, raisins, salt, the soda
mixed with the molasses and water; make into a soft batter with the sour
milk.
Fill a buttered casserole half full with the mixture, cover, and steam
for three hours.
PICKLE RECIPES
“_What relish is this?_”
APPLE RELISH
7 lbs. apples
2 lbs. Sultana raisins
1 pint (2 cups) vinegar
3½ lbs. sugar
3 lemons
2 tablespoonfuls orange flower water
1 teaspoonful powdered cloves
2 teaspoonfuls powdered cinnamon
Clean the raisins and put them into an earthenware pan with the orange
flower water, the strained lemon juice, sugar, vinegar, spices, and
apples chopped.
Cook steadily for thirty minutes. Divide into jars and cover.
CHUTNEY
1 lb. dried peaches
1 lb. dried apricots
1 lb. dates
2 lbs. Sultana raisins
½ lb. currants
2 lbs. sugar
¾ pint (1½ cups) vinegar
1 heaping tablespoonful (1 oz.) salt
1 tablespoonful red pepper
1 tablespoonful powdered cinnamon
1 tablespoonful powdered cloves
2 tablespoonfuls chopped garlic
Wash the peaches and apricots, cover them with cold water, and soak for
twelve hours; put them into an earthenware dish, add the dates, seeded
and cut into small pieces, add one cupful of cold water, and stew till
they are soft. Add all the other ingredients and simmer for twenty
minutes, stirring frequently.
CORN RELISH
18 ears corn
2 lbs. sugar
1 firm cabbage
5 large sliced onions
3 red peppers
1 head celery
3 pints (6 cups) vinegar
1 teaspoonful turmeric
1 teaspoonful dry mustard
Cut the corn from the ears, put it into an earthenware pan, add the
spices, vinegar, and the vegetables chopped.
Cook for twenty minutes, then can and cover.
CUCUMBER MANGOES
6 large cucumbers
2 ozs. mustard seeds
2 ozs. chopped garlic
2 quarts (8 cups) vinegar
1 oz. white whole peppers
1 oz. bruised ginger
4 blades mace
2 ozs. salt
1 oz. mustard
1 oz. scraped horseradish
½ cupful currants
Cut each of the cucumbers into two equal parts. Extract the pulp, and
add to it the mustard seeds, currants, and chopped garlic. Fill the
cavities with this mixture, and arrange the cucumbers on their ends in
two large earthenware dishes. Put the vinegar into a pan, add the whole
peppers, ginger, mace, and salt, and boil for five minutes. Pour over
the cucumbers while hot. Reboil the vinegar each day for a week, and
pour it over the pickle, but on the last occasion add the mustard and
the horseradish. Cover the pickle closely and set aside for a month.
INDIA RELISH
6 green tomatoes
1 red pepper
2 green peppers
2 onions
12 medium sized cucumbers
Salt
1 pint (2 cups) vinegar
½ pint (1 cup) water
3 tablespoonfuls sugar
1 teaspoonful cinnamon
1 teaspoonful turmeric
1 saltspoonful cloves
1 saltspoonful allspice
1 pint (2 cups) hot vinegar
2 tablespoonfuls white mustard seeds
2 tablespoonfuls powdered mint
Slice the tomatoes and remove as many of the seeds as possible. Take the
seeds also from the peppers and chop them with the onions. Slice the
cucumbers into a stoneware jar. Cover them with salt and let them stand
for twenty-four hours. Drain, pour the cold vinegar and one cupful of
water over them, bring slowly to a scald, and drain again. Mix the
sugar, cinnamon, turmeric, cloves, and allspice together with a little
cold vinegar. Put the mustard seeds, spices, and vegetables into the hot
vinegar and boil for twenty-five minutes, stirring almost constantly.
Pour into small jars, lay a nasturtium leaf over the top, and seal.
LEMON PICKLE
12 large lemons
½ cupful salt
8 garlic cloves
1 tablespoonful powdered mace
1 tablespoonful grated nutmeg
1 tablespoonful powdered allspice
1 teaspoonful red pepper
4 heaping tablespoonfuls mustard
½ gallon vinegar
Wash and dry the lemons, and cut each one into eight pieces. Place them
in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper,
allspice, and mustard; add the vinegar, and bring the pickle gradually
to the boil.
Simmer for half an hour, then pour it into a large stoneware jar, and
stir it daily for a month, after which time place it in small glass jars
and cover securely.
LIME RELISH
12 thin-skinned limes
½ pint (1 cup) vinegar
¼ pint (½ cup) water
12 ozs. (1½ cups) sugar
Wash the limes and soak them in cold water for twenty-four hours,
changing the water several times. In the morning put them in an
earthenware dish over the fire, cover with cold water, and boil till a
straw can penetrate them easily.
Let cool, cut in eighths, and remove the seeds. Put the sugar, vinegar,
and water into a casserole, allow it to boil for twenty minutes, then
pour it over the limes.
Pour into jars and seal. This is very good with fish or cold meats.
MIXED PICKLES
1 gallon vinegar
¼ lb. bruised ginger
¼ lb. mustard seed
¼ lb. salt
1 oz. black pepper
¼ oz. red pepper
¼ lb. unmixed mustard
2 ozs. turmeric
Vegetables in season
¼ oz. mace
Take a large earthenware jar or casserole that will hold two gallons,
and put the vinegar into it; add the ginger and mustard seeds. Pound
together the salt, peppers, mace, mustard, and turmeric. Make them into
a paste by adding a little vinegar, then add it to the vinegar in the
jar, taking care to mix it thoroughly.
Cover the jar tightly, and keep it in a warm place for a month, stirring
it every day with a wooden spoon. Gather different vegetables as they
come in season, and prepare them by cutting them into neat pieces and
scalding them in strong brine, which should be boiling hot. The
different pieces must be drained and left to get quite dry before
putting them into the pickle. When all the vegetables that are wished
for are added, put the pickles into earthenware jars or dishes and cover
carefully so as to exclude the air.
PICCALILLI
2 heads sound white cabbage
2 heads cauliflower
1 teaspoonful ground ginger
1 teaspoonful white pepper
1 teaspoonful powdered mace
Vinegar
½ lb. white mustard seeds
4 green peppers
4 red peppers
4 dozen small cucumbers
3 quarts small green string-beans
¼ peck green tomatoes
1 bunch celery
6 large white onions
Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt,
allow to stand for three hours, then drain and squeeze out. Cover with
hot vinegar, add the spice bag, and allow to stand until the next
morning. Reheat the vinegar and pour it over the pickle; do this for
three days, then keep in an earthenware dish tightly covered.
PICKLED BEETS
7 beets
2 pints (4 cups) vinegar
½ oz. whole ginger
½ oz. whole peppers
1 bay leaf
1 blade mace
12 cloves
Wash the beets carefully, taking care not to break the fibres, or they
will bleed and lose their color. Boil them in plenty of boiling salted
water for one and a half hours. Take them up, peel and cut them in
slices an eighth of an inch thick, and put them into a stoneware jar.
Boil one pint of the vinegar with the whole peppers, bay leaf, mace,
cloves, ginger, and, when boiled for five minutes, add to it the other
pint of cold vinegar. Strain over the beets in the jars; cover when
cold.
PICKLED CHERRIES
7 lbs. red cherries
3½ lbs. sugar
½ pint (1 cup) vinegar
1½ ozs. whole cloves
2½ ozs. stick cinnamon
Wipe the cherries, then stone and drain them. Tie the spices in a muslin
bag and heat them with the vinegar.
When boiling, pour the vinegar over the cold cherries. Keep draining off
and heating for four days.
Then heat all together in a casserole and seal.
PICKLED EGG-PLANT
Egg-plants
Lemon
Vinegar
Sugar
Mixed spices
Peel egg-plants into inch thick slices and soak them in salted water for
three hours. Drain and place in water, add a little lemon juice, and
leave for three hours. Drain and pour over the slices some hot spiced
vinegar, allowing one cupful of sugar and one and a half tablespoonfuls
of mixed spices to one quart of vinegar.
Place the egg-plant slices in stoneware jars, bring the vinegar to
boiling point, and add it. Cover and seal.
PICKLED ONIONS
Small button onions
Salt water
1 quart (4 cups) vinegar
2 blades mace
2 bay leaves
1 tablespoonful sugar
1 teaspoonful salt
1 teaspoonful allspices
8 cloves
1 teaspoonful whole peppers
Take the onions, remove the outer skin with the fingers and the second
skin with a silver knife, throw them into salt water, allowing them to
remain for twenty-four hours. Then put them on the fire in an
earthenware pan with fresh salt water and let them come to a boil.
Remove from the fire, pour off the water, put the onions into a large
stoneware jar, and pour over the hot vinegar, which has been previously
scalded, with the spices. When spices are used, they should be put into
a small cheesecloth bag and thrown into the vinegar; this obviates the
necessity of straining.
PICKLED OYSTERS
200 large oysters
½ pint (1 cup) vinegar
1 pint (2 cups) white wine
4 teaspoonfuls salt
1 teaspoonful white pepper
¼ teaspoonful powdered mace
Strain the liquor from the oysters, add to it the above ingredients,
then put into an earthenware jar and allow to boil up. Pour while
boiling hot over the oysters, and let them stand for a quarter of an
hour; then pour the liquor off and let both oysters and liquor get cold.
Put the oysters into a jar, add the liquor, and cover tightly. They will
keep for some time.
PICKLED PEACHES
½ peck peaches
½ pint (1 cup) vinegar
½ pint (1 cup) water
3 pints (6 cups) sugar
A few cloves
Do not pare the peaches, but wipe them carefully with a clean cloth.
Divide them into three equal parts. The peaches should not be too ripe.
Bring the vinegar, the sugar, and water to boiling point in an
earthenware dish, then put in one-third of the peaches, and cook for
twenty minutes; remove them to a platter, then put in another third of
the peaches, till each part has cooked for twenty minutes.
Stick two cloves into each peach, put them into dry jars, cover with the
boiling syrup, and seal at once.
PICKLED PLUMS
Plums
Salt
1 quart (4 cups) vinegar
1 tablespoonful sugar
1 oz. white ginger
1 oz. allspice
1 oz. cloves
1 oz. whole peppers
1 shallot
6 chillies
Choose young green plums and wipe them well; now put a layer of salt
into an earthenware dish, then a layer of the plums, and repeat these
layers until the dish is full, being careful to end with the salt. Leave
this for four days, then lift out the fruit, drain well, and dry it in
the sun, turning it constantly for three days.
Put the vinegar and the spices into a saucepan; bring them to boiling
point and simmer for ten minutes; then strain and leave till cold. Pour
on the fruit and bottle it.
PICKLED RED CABBAGE
1 large red cabbage
Salt
1 teaspoonful red pepper
1 quart (4 cups) vinegar
Bring the vinegar to the boiling point and cool it; stir the red pepper
into it. Quarter the cabbage, remove the stalk, pull the leaves apart,
and wash it thoroughly.
Cut the leaves into thin shreds, arrange them on an earthenware dish,
sprinkle a handful of salt over them, and allow to stand in a cool place
for twelve hours.
Drain the cabbage, dry it in a cloth, and pack it in stoneware jars.
Fill the jars with the vinegar so that the pickle is well covered, and
tie down.
PICKLED WALNUTS