111. _Cuc.u.mbers._
To be healthy they should not be picked longer than a day before they are to be eaten. They should be kept in cold water, and fifteen or twenty minutes before they are to be eaten, pare and slice them into fresh cold water, to take out the slimy matter. Just before they are put on the table, drain off the water. Put them in a deep dish; sprinkle on a good deal of salt and pepper--cover them with vinegar. Cuc.u.mbers are thought by many people to be very unhealthy, but if properly prepared, they will not be found to be any more unwholesome than most other summer vegetables.
112. _To stew Mushrooms._
Cut off the lower part of the stem, as it is apt to have an earthy taste. Peel and put them in a saucepan, with just water enough at the bottom, to prevent their burning to the pan. Put in a little salt, and shake them occasionally while stewing, to prevent their burning. When they have stewed quite tender, put in a little b.u.t.ter and pepper--add spices and wine if you like. They should stew very slowly till tender, and not be seasoned till just before they are taken up. Serve them up on b.u.t.tered toast.
113. _Egg Plant._
Boil them a few moments to extract the bitter taste--then cut them in thick slices; sprinkle a little salt between each slice. Let them lie half an hour--then fry them till brown in lard.
114. _Celeriac._
This is an excellent vegetable, but is little known. The stalks of it can hardly be distinguished from celery, and it is much easier cultivated. The roots are nice boiled tender, cut in thin slices, and put in soup or meat pies; or cooked in the following manner, and eaten with meat. Sc.r.a.pe and cut them in slices. Boil them till very tender--then drain off the water. Sprinkle a little salt over them--turn in milk enough to cover them. When they have stewed about four or five minutes, turn them into a dish, and add a little b.u.t.ter.
115. _Salsify or Vegetable Oyster._
The best way to cook it is to parboil it, (after sc.r.a.ping off the outside,) then cut it in slices, dip it into a beaten egg, and fine bread crumbs, and fry it in lard. It is very good boiled, then stewed a few minutes in milk, with a little b.u.t.ter and salt. Another way which is very good, is to make a batter of wheat flour, milk and eggs; cut the Salsify in thin slices, (after having been boiled tender,) put them into the batter with a little salt; drop this mixture into hot fat, by the large spoonful. When a light brown, they are cooked sufficiently.
116. _Tomatoes._
If very ripe will skin easily; if not, pour scalding water on them, and let them remain in it four or five minutes. Peel and put them in a stew pan, with a table spoonful of water, if not very juicy; if so, no water will be required. Put in a little salt, and stew them for half an hour; then turn them into a deep dish with b.u.t.tered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in a deep dish, with fine bread crumbs, crackers pounded fine, a layer of each alternately; put small bits of b.u.t.ter, a little salt, and pepper on each layer--some cooks add a little nutmeg and sugar. Have a layer of bread crumbs on the top. Bake it three quarters of an hour.
117. _Gumbo._
Take an equal quant.i.ty of young tender ocra chopped fine, and ripe tomatoes skinned, an onion cut into slices, a small lump of b.u.t.ter, a little salt and pepper. Put the whole in a stew pan, with a table spoonful of water, and stew it till tender.
118. _Southern manner of Boiling Rice._
Pick over the rice, rinse it in cold water a number of times, to get it perfectly clean; drain off the water, then put it in a pot of boiling water, with a little salt. Allow as much as a quart of water to a tea-cup of rice, as it absorbs the water very much while boiling. Boil it seventeen minutes; then turn the water off very close; set the pot over a few coals, and let it steam fifteen minutes with the lid of the pot off. The beauty of rice boiled in this way, is, that each kernel stands out by itself, while it is quite tender. Great care is necessary to be used in the time of boiling and steaming it, as a few moments variation in the time, makes a great deal of difference in the looks of it. The water should boil hard when the rice is put in, and not suffered to stop boiling, till turned off to have the rice steamed. The water that the rice is boiled in, makes good starch for muslin, if boiled a few minutes by itself.
119. _Directions for Pickling._
Vinegar for pickling should be good, but not of the sharpest kind. Bra.s.s utensils should be used for pickling. They should be thoroughly cleaned before using, and no vinegar should be allowed to cool in them, as the rust formed by so doing is very poisonous. Boil alum and salt in the vinegar, in the proportion of half a tea cup of salt, and a table spoonful of alum, to three gallons of vinegar. Stone and wooden vessels are the only kinds of utensils that are good to keep pickles in. Vessels that have had any grease in will not do for pickles, as no washing will kill the grease that the pot has absorbed. All kinds of pickles should be stirred up occasionally. If there is any soft ones among them, they should be taken out, the vinegar scalded, and turned back while hot--if very weak, throw it away, and use fresh vinegar. Whenever any sc.u.m rises, the vinegar needs scalding. If you do not wish to have all your pickles spiced, it is a good plan to keep a stone pot of spiced vinegar by itself, and put in a few of your pickles a short time before they are to be eaten.
120. _To Pickle Peppers._
Procure those that are fresh and green. If you do not like them very fiery, cut a small slit in them, and take the seeds out carefully with a small knife, so as not to mangle the pepper. Soak them in salt and water, eight or nine days, changing the water each day. Keep them in a warm place. If you like them stuffed, chop white cabbage fine, season it highly with cloves, cinnamon, mace, and fill the peppers with it--add nasturtions if you like--sew them up carefully, and put them in cold spiced vinegar. Tomatoes when very small and green are good pickled with the peppers.
121. _Mangoes._
Procure muskmelons as late in the season as possible--if pickled early, they are not apt to keep well. Cut a small piece from the side that lies upon the ground while growing, take out the seeds, and if the citron or nutmeg melons are used for mangoes, the rough part should be sc.r.a.ped off. The long common muskmelons make the best mangoes. Soak the melons in salt and water, three or four days; then take them out of the water; sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg; fill them with small strips of horseradish, cinnamon, and small string beans. Flag root, nasturtions, and radish tops, are also nice to fill them with. Fill the crevices with American mustard seed. Put back the pieces of melon that were cut off, and bind the melon up tight with white cotton cloth, sew it on. Lay the melons in a stone jar, with the part that the covers are on, up. Put into vinegar for the mangoes, alum, salt and peppercorns, in the same proportion as for cuc.u.mbers--heat it scalding hot, then turn it on to the melons. Barberries or radish tops pickled in bunches, are a pretty garnish for mangoes. The barberries preserve their natural color best by being first dried. Whenever you wish to use them, turn boiling vinegar on them, and let them lie in it several hours to swell out.
122. _To Pickle b.u.t.ternuts and Walnuts._
The nuts for pickling should be gathered as early as July, unless the season is very backward. When a pin will go through them easily, they are young enough to pickle. Soak them in salt and water a week--then drain it off. Rub them with a cloth, to get off the roughness. To a gallon of vinegar put a tea-cup of salt, a table-spoonful of powdered cloves and mace, mixed together, half an ounce of allspice, and peppercorns. Boil the vinegar and spices, and turn it while hot on to the nuts. In the course of a week, scald the vinegar, and turn it back on them while hot. They will be fit to eat in the course of a fortnight.
123. _Peaches and Apricots._
Take those of a full growth, but perfectly green, put them in salt and water, strong enough to bear up an egg. When they have been in a week, take them out, and wipe them carefully with a soft cloth. Lay them in a pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same quant.i.ty of peppercorns, sliced ginger and mustard seed--add salt, and boil the vinegar--then turn it on to the peaches scalding hot. Turn the vinegar from them several times. Heat it scalding hot, and turn it back while hot.
124. _To Pickle Cabbages and Cauliflowers._
Purple cabbages are the best for pickling. Pull off the loose leaves, quarter the cabbages, put them in a keg, and sprinkle a great deal of salt, on each one--let them remain five or six days. To a gallon of vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves and allspice improve the taste of the cabbages, but they turn it a dark color.) Heat the vinegar scalding hot, put in a little alum, and turn it while hot on to the cabbages--the salt should remain that was sprinkled on the cabbages. Turn the vinegar from the cabbages six or seven times--heat it scalding hot, and turn it back while hot, to make them tender. Cauliflowers are pickled in the same manner. Cauliflowers cut into bunches, and pickled with beet roots sliced, look very prettily.
125. _East India Pickle._
Chop cabbage fine, leaving out the stalks, together with three or four onions, a root of horseradish, and a couple of green peppers to each cabbage. Soak the whole in salt and water three or four days. Spice some vinegar very strong with mace, cloves, allspice and cinnamon. Heat it scalding hot--add alum and salt, and turn it on to the cabbage, onions and pepper, which should previously have all the brine drained from them. This pickle will be fit to eat in the course of three or four weeks.
126. _French Beans and Radish Pods._
Gather them while quite small and tender. Keep them in salt and water, till you get through collecting them--changing the water as often as once in four or five days. Then scald them with hot salt and water, let them lie in it till cool, then turn on hot vinegar spiced with peppercorns, mace and allspice. The radish top, if pickled in small bunches, are a pretty garnish for other pickles.
127. _Nasturtion._
Take them when small and green--put them in salt and water--change the water once in three days. When you have done collecting the nasturtions, turn off the brine, and pour on scalding hot vinegar.
128. _Samphire._
Procure samphire that is fresh and green--let it lay in salt for three days--then take it out, and for a peck of samphire spice a gallon of vinegar with a couple of dozen of peppercorns--add half a tea-cup of salt--heat the vinegar scalding hot, and turn it on to the samphire while hot--cover it close. In the course of ten days, turn the vinegar from the samphire, heat it scalding hot, and turn it back.
129. _Onions._
Peel and boil them in milk and water ten minutes. To a gallon of vinegar put half an ounce of cinnamon and mace, a quarter of an ounce of cloves, a small tea-cup of salt, and half an ounce of alum. Heat the vinegar, together with the spices, scalding hot, and turn it on to the onions, which should previously have the water and milk drained from them. Cover them tight till cold.
130. _Artichokes._
Soak the artichokes in salt and water, for several days, then drain and rub them till you get all the skin off. Turn boiling vinegar on them, with salt, alum, and peppercorns in it, in the same proportion as for cuc.u.mbers. Let them remain a week, then turn off the vinegar, scald it, and turn it back while hot on to the artichokes. Continue to turn boiling vinegar on to the artichokes till thoroughly pickled.