You may stuff the peppers as you do mangoes.
TO PICKLE b.u.t.tERNUTS.
These nuts are in the best state for pickling when the sh.e.l.l is soft, and when they are so young that the outer skin can be penetrated by the head of a pin. They should be gathered when the sun is hot upon them.
If you have a large quant.i.ty, the easiest way to prepare them for pickling is to put them into a tub with sufficient lye to cover them, and to stir and rub them about with a hickory broom, till they are clean and smooth on the outside. This is much less trouble than sc.r.a.ping them, and is not so likely to injure the nuts. Another method is to scald them, and then to rub off the outer skin. Put the nuts into strong salt and water for nine or ten days; changing the water every other day, and keeping them closely covered from the air. Then drain and wipe them, (piercing each nut through in several places with a large needle,) and prepare the pickle as follows:--For a hundred large nuts, take of black pepper and ginger root of each an ounce; and of cloves, mace and nutmeg of each a half ounce. Pound all the spices to powder, and mix them well together, adding two large spoonfuls of mustard seed. Put the nuts into jars, (having first stuck each of them through in several places with a large needle,) strewing the powdered seasoning between every layer of nuts. Boil for five minutes a gallon of the best white wine vinegar, and pour it boiling hot upon the nuts. Secure the jars closely with corks and leathers. You may begin to eat the nuts in a fortnight.
Walnuts may be pickled in the same manner.
TO PICKLE WALNUTS BLACK.
The walnuts should he gathered while young and soft, (so that you can easily run a pin through them,) and when the sun is upon them.
Rub them with a coa.r.s.e flannel or tow cloth to get off the fur of the outside. Mix salt and water strong enough to bear an egg, and let them lie in it nine days, (changing it every two days,) and stirring them, frequently. Then take them out, drain them, spread them on large dishes, and expose them to the air about ten minutes, which will cause them to blacken the sooner. Scald them in boiling water, (but do not let them lie in it,) and then rub them with a coa.r.s.e woollen cloth, and pierce everyone through in several places with a large needle, (that the pickle may penetrate them thoroughly.) Put them into stone jars, and prepare the spice and vinegar. To a hundred walnuts allow a gallon of vinegar, an ounce of cloves, an ounce of allspice, an ounce of black pepper, half an ounce of mace, and half an ounce of nutmeg. Boil the spice in the vinegar for five or six minutes; then, strain the vinegar, and pour it boiling hot over the walnuts. Tie up in a thin muslin rag, a tea-cupful of mustard seed, and a large table-spoonful of sc.r.a.ped horseradish, and put it into the jars with the walnuts.
Cover them closely with corks and leathers.
Another way of pickling walnuts black, is (after preparing them as above) to put them into jars with the spices pounded and strewed among them, and then to pour over them strong cold vinegar.
WALNUTS PICKLED WHITE.
Take large young walnuts while their sh.e.l.ls are quite soft so that you can stick the head of a pin into them. Pare them very thin till the white appears; and as you do them, throw them into spring or pump water in which some salt has been dissolved. Let them stand in that water six hours, with a thin board upon them to keep them down under the water. Fill a porcelain kettle with fresh spring water, and set it over a clear fire, or on a charcoal furnace. Put the walnuts into the kettle, cover it, and let them simmer (but not boil) for five or six minutes. Then have ready a vessel with cold spring water and salt, and put your nuts into it, taking them out of the kettle with a wooden ladle. Let them stand in the cold salt and water for a quarter of an hour, with the board keeping them down as before; for if they rise above the liquor, or are exposed to the air, they will be discoloured. Then take, them out, and lay them on a cloth covered with another, till they are quite dry. Afterwards rub them carefully with a soft flannel, and put them into a stone jar; laying among them blades of mace, and sliced nutmeg, but no dark-coloured spice. Pour over them the best distilled vinegar, and put on the top a table-spoonful of sweet oil.
WALNUTS PICKLED GREEN.
Gather them while the sh.e.l.ls are very soft, and rub them all with a flannel. Then wrap them singly in vine leaves, lay a few vine leaves in the bottom of a large stone jar, put in the walnuts, (seeing that each of them is well wrapped up so as not to touch one another,) and cover them with a thick layer of leaves. Fill up the jar with strong vinegar, cover it closely, and let it stand three weeks. Then pour off the vinegar, take out the walnuts, renew all the vine leaves, fill up with fresh vinegar, and let them stand three weeks longer. Then again pour off the vinegar, and renew the vine leaves. This time take the best white wine vinegar; put salt in it till it will bear an egg, and add to it mace, sliced nutmeg, and sc.r.a.ped horseradish, in the proportion of an ounce of each and a gallon of vinegar to a hundred walnuts.
Boil the spice and vinegar about eight minutes, and then pour it hot on the walnuts. Cover the jar closely with a cork and leather, and set it away, leaving the vine leaves with the walnuts. When you take any out for use, disturb the others as little as possible, and do not put back again any that may be left.
You may pickle b.u.t.ternuts green in the same manner.
TO PICKLE ONIONS.
Take very small onions, and with a sharp knife cut off the stems as close as possible, and peel off the outer skin. Then put them into salt and water, and let them stand in the brine for six days; stirring them daily, and changing the salt and water every two days. See that they are closely covered. Then put the onions into jars, and give them a scald in boiling salt and water. Let them stand till they are cold; then drain them on a sieve, wipe them, stick a clove in the top of each and put them into wide-mouthed bottles; dispersing among them some blades of mace and slices of ginger or nutmeg. Fill up the bottles with the best white wine vinegar, and put at the top a large spoonful of salad oil. Cork the bottles well.
ONIONS PICKLED WHITE.
Peel some very small white onions, and lay them for three days in salt and water changing the water every day. Then wipe them, and put them into a porcelain kettle with equal quant.i.ties of milk and water, sufficient to cover them well. Simmer them over a slow fire, but when just ready to boil take them off, and drain and dry them, and put them into wide-mouthed gla.s.s bottles; interspersing them with blades of mace. Boil a sufficient quant.i.ty of distilled white wine vinegar to cover them and fill up the bottles, adding to it a little salt; and when it is cold, pour it into the bottles of onions. At the top of each bottle put a spoonful of sweet oil.
Set them away closely corked.
TO PICKLE MUSHROOMS WHITE.
Take small fresh-gathered b.u.t.ton mushrooms, peel them carefully with a penknife, and cut off the stems; throwing the mushrooms into salt and water as you do them. Then put them into a porcelain skillet of fresh water, cover it closely, and set it over a quick fire. Boil it as fast as possible for seven or eight minutes, not more. Take out the mushrooms, drain them, and spread them on a clean board, with the bottom or hollow side of each mushroom turned downwards. Do this as quickly as possible, and immediately, while they are hot, sprinkle them over with salt. When they are cold, put them into a gla.s.s jar with slight layers of mace and sliced ginger. Fill up the jar with cold distilled or white wine vinegar. Put a spoonful of sweet oil on the top of each jar, and cork it closely.
MUSHROOMS PICKLED BROWN.
Take a quart of large mushrooms and (having trimmed off the stalks) rub them with a flannel cloth dipped in salt. Then lay them in a pan of allegar or ale vinegar, for a quarter of an hour, and wash them about in it. Then pat them into a sauce-pan with a quart of allegar, a quarter of an ounce of cloves, the same of allspice and whole pepper, and a tea-spoonful of salt. Set the pan over coals, and let the mushrooms stew slowly for ten minutes, keeping the pan well covered. Then take them off, let them get cold by degrees, and put them into small bottles with the allegar strained from the spice and poured upon them.
It will be prudent to boil an onion with the mushrooms, and if it turns black or blueish, you may infer that there is a poisonous one among them; and they should therefore be thrown away. Stir them for the same reason, with a silver spoon.
TO PICKLE TOMATAS.
Take a peck of tomatas, (the small round ones are best for pickling,) and p.r.i.c.k every one with a fork. Put them into a broad stone or earthen vessel, and sprinkle salt between every layer of tomatas. Cover them, and let them remain three days in the salt.
Then put them into vinegar and water mixed in equal quant.i.ties, half and half, and keep them in it twenty-four hours to draw out the saltness. There must be sufficient of the liquid to cover the tomatas well.
To a peck of tomatas allow a bottle of mustard, half an ounce of cloves, and half an ounce of pepper, with a dozen onions sliced thin. Pack the tomatas in a stone jar, placing the spices and onions alternately with the layers of tomatas. Put them in till the jar is two-thirds fall. Then fill it up with strong cold vinegar, and stop it closely. The pickles will be fit to eat in a fortnight.
If you do not like onions, subst.i.tute for them a larger quant.i.ty of spice.
TOMATA SOY.
For this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them into slices. Having strewed some salt over the bottom of a tub, put in the tomatas in layers; sprinkling between each layer (which, should be about two inches in thickness) a half pint of salt. Repeat this till you have put in eight quarts or one peck of tomatas. Cover the tub and let it set for three days. Then early in the morning, put the tomatas into a large porcelain, kettle, and boil it slowly and steadily till ten at night, frequently mashing and stirring the tomatas. Then put it out to cool. Next morning strain and press it through a sieve, and when no more liquid will pa.s.s through, put it into a clean kettle with two ounces of cloves, one ounce of mace, two ounces of blade pepper, and two table-spoonfuls of cayenne, all powdered.
Again let it boil slowly and steadily all day, and put it to cool in the evening in a large pan. Cover it, and let it set all night.
Next day put it into small bottles, securing the corks by dipping them in melted rosin, and tying leathers over them.
If made exactly according to these directions, and slowly and thoroughly boiled, it will keep for years in a cool dry place, and may be used for many purposes when fresh tomatas are not to be had.
TO PICKLE CAULIFLOWERS.
Take the whitest and closest full-grown cauliflowers; cut off the thick stalk, and split the blossom or flower part into eight or ten pieces. Spread them oh a large dish, sprinkle them with salt, and let them stand twenty-four hours. Then wash off the salt, drain them, put them into a broad flat jar or pan, scald them with salt and water, (allowing a quarter of a pound of salt to a quart of water,) cover them closely and let them stand in the brine till next day. Afterwards drain them in a hair sieve, and spread them on a cloth in a warm place to dry for a day and a night. Then put them carefully, piece by piece, into clean broad jars and pour over them a pickle which has been prepared as follows:--Mix together three ounces of coriander seed, three ounces of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound the whole in a mortar to a fine powder. Put it into three quarts of the best white wine vinegar, set it by the side of the fire in a stone jar, and let it infuse three days. These are the proportions, but the quant.i.ty of the whole pickle must depend on the quant.i.ty of cauliflower, which must he kept well covered by the liquid. Pour it over the cauliflower, and secure the jars closely from the air.
You may pickle brocoli in the same manner. Also the green tops of asparagus.
TO PICKLE RED CABBAGE.
Take a fine firm cabbage of a deep red or purple colour. Strip off the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, cover it with another dish, and let it lie twenty-four hours. Then drain it in a cullender from the salt, and wipe it dry. Make a pickle of sufficient white wine vinegar to cover the cabbage well, adding to it equal quant.i.ties of cloves and allspice, with some mace. The spices must be put in whole, with a little cochineal to give it a good red colour. Boil the vinegar and spices hard for five minutes, and having put the cabbage into a stone jar, pour the vinegar over it boiling hot. Cover the jar with a cloth till it gets cold; and then put in a large cork, and tie a leather over it.
COLD SLAW. [Footnote: This receipt was accidentally omitted in its proper place.]
Take a nice fresh cabbage, wash and drain it, and cut off all the stalk. Shave down the head into very small slips, with a cabbage cutter, or a very sharp knife. It must be done evenly and nicely.
Put it into a deep china dish, and prepare for it the following dressing. Melt in a sauce-pan a quarter of a pound of b.u.t.ter, with half a pint of water, a large table-spoonful of vinegar, a salt-spoon of salt, and a little cayenne. Give this a boil up, and pour it hot upon the cabbage.
Send it to table as soon as it is cold.
WARM SLAW.