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The 1918 Fanny Farmer Cookbook
2
teaspoons
grated nutmeg
Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually
boiling−point, and cook slowly two and one−half hours.
to
5
7
Ripe Tomato Pickle
3
pints tomatoes,
peeled and chopped
4
6
tablespoons salt
tablespoons
sugar
cup chopped
celery
1
6
tablespoons
mustard seed
4
tablespoons
chopped red pepper
1
1
/2 teaspoon clove
/2 teaspoon
cinnamon
tablespoons
chopped onion
4
1
teaspoon grated
nutmeg
cups vinegar
2
Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must
week before using, but may be kept a year.
stand a
5
8
Ripe Cucumber Pickle
Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons
powdered
alum to each quart of water. Heat gradually to boiling−point, then let stand on back of range
two
hours. Remove from alum water and chill in ice−water. Make a syrup by boiling five minutes
pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick
two
cinnamon
tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone
jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
688
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