Be careful
not to cut through the large veins, as the heat will instantly diffuse
itself through the pod.
* * * * *
TO MAKE WALNUT CATSUP.
Gather the walnuts as for pickling, and keep them in salt and water the
same time; then pound them in a marble mortar--to every dozen walnuts,
put a quart of vinegar; stir them well every day for a week, then put
them in a bag, and press all the liquor through; to each quart, put a
tea-spoonful of pounded cloves, and one of mace, with six cloves of
garlic--boil it fifteen or twenty minutes, and bottle it.
* * * * *
TO PICKLE GREEN NECTARINES OR APRICOTS.
Gather them while the shell is soft--green them with salt and water as
before directed; when a good green, soak them in plain vinegar for a
fortnight, and put them in the yellow pickle pot.
* * * * *
TO PICKLE ASPARAGUS.
Pour boiling salt and water on, and cover them close--next day, take
them out, dry them, and after standing in vinegar, put them with the
yellow pickle.
* * * * *
OBSERVATIONS ON PICKLING.
The vessels for keeping pickles should be made of stone ware, straight
from the bottom to the top, with stone covers to them; when the mouth is
very wide, the pickles may be taken out without breaking them The motive
for keeping all pickles in plain vinegar, previous to putting them in
the prepared pot, is to draw off the water with which they are
saturated, that they may not weaken the vinegar of the pot.
Pages:
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183