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of ground ginger, ¼ of an oz. of garlic bruised, ⅛ of an oz. of cayenne, 1 pint of good vinegar.

Method.—Simmer the vinegar, sugar and apples gently until reduced to a pulp, stir in the remaining ingredients, and, when well mixed, turn the whole into a basin. Cover, stir 2 or 3 times daily for 1 week, then bottle, cork securely, and store for use.


Ingredients.—Globe artichokes, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), salad-oil, salt.

Method.—Make a strong brine; when boiling put in the artichokes, boil gently for 10 or 15 minutes, and drain well. Remove and put aside the chokes, place the artichokes in jars, and cover them with boiling spiced vinegar. When cold, fill the jars with salad-oil, cover closely, and store for use.


Ingredients.—6 medium-sized beetroots, 1 quart of malt vinegar, ½ an oz. of whole black pepper, ½ an oz. of allspice, 1 small horseradish grated, salt to taste.

Method.—Wash the beetroots well, taking care not to break the skins, and bake them in a moderate oven for 1½ hours. When cool enough to handle remove the skins, cut the beetroots into ½-inch slices, and place them in jars. Meanwhile boil the vinegar, horseradish, pepper and spice together, let the mixture become quite cold, then pour in over the beetroot. Cover the jars closely with parchment paper coated on both sides with white of egg, and store until required in a cool, dry place.

Time.—From 2 to 3 hours. Average Cost, 1s. 4d.

2609.—BEETROOT PICKLE. (Another Method.)

Ingredients.—6 beetroots, 1 quart of vinegar, ½ an oz. of whole pepper, ½ an oz. of allspice.

Method.—Wash the beetroots well, but take care to keep the skins intact, or they will lose some of their colouring matter. Put them into boiling water, cook gently for 1½ hours, until they are three-quarters cooked, then drain them, and let them cool. Boil the spice, pepper and vinegar together, and put these aside until quite cold, meanwhile peel the beetroots, cut them into ½ inch slices, and place them in jars. Pour the cold prepared vinegar over them, cover closely, and store in a cool, dry place. The pickle will be ready for use in 1 week.

Time.—About 2½ hours. Average Cost, 1s. 4d.

2610.—BLUEBERRIES, OR BILBERRIES, PICKLED. (See Currants, Spiced, No. 2524, and Cherries, Pickled, No. 2618.)