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The 1918 Fanny Farmer Cookbook
Spanish Pickles
peck green
1
tomatoes, thinly
sliced
1
1
/2 oz. peppercorns
/2 cup brown
mustard seed
onions, thinly
sliced
4
1
lb. brown sugar
1
cup salt
4
green peppers,
finely chopped
/2 oz. cloves
/2 oz. allspice
1
1
berries
Cider vinegar
Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. In the
morning
drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to
cover
all. Heat gradually to boiling−point and boil one−half hour.
6
2
Chow−Chow
2
quarts small green
tomatoes
1
/4 lb. mustard
seed
2 small cucumbers
1
3
1
2
1
2
2
red peppers
1
cauliflower
1
oz. turmeric
/2 oz. allspice
/2 oz. pepper
bunches celery
1
/2 oz. clove
pint small onions
Salt
quarts string beans
1
gallon vinegar
Prepare vegetables and cut in small pieces, cover with salt, let stand twenty−four hours, and
drain. Heat vinegar and spices to boiling−point, add vegetables, and cook until soft.
6
3
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
690
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