Almost any recipe for spiced gooseberries makes a good recipe
when the gooseberries are put through a colander or coarse sieve, and
the vinegar added, cooled in this way.
If you wish a smaller recipe, use the following: To four quarts of
fruit, take three pounds of sugar, one pint of vinegar, one
tablespoonful each of ground cloves, allspice and cinnamon. Make as in
the above recipe.
CABBAGE PICKLE.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Quarter small, hard heads of cabbage, removing the outer leaves; put
in a brine for three days, then let it soak in fresh water six hours.
Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak
vinegar and water, to which add turmeric in a thin muslin bag. Then
put into a stone jar alternate layers of cabbage and seasoning as
follows: Mace, ginger, cinnamon, white mustard seeds, onions, red
pepper, and horse radish. Bring to a boil enough good cider vinegar to
cover the whole, and pour into the jar hot.
PICALILLY.
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
One peck green tomatoes; twelve large onions; one ounce each of
allspice, cloves, cinnamon, whole pepper and white mustard seed; two
ounces flour of mustard, one and one-half pound sugar.
Pages:
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107