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Page:Mrs Beeton's Book of Household Management.djvu/1307

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curry-powder, 1 tablespoonful of dry mustard, 1 tablespoonful of salt, 1 tablespoonful of lemon-juice, 1 tablespoonful of raw lime-juice.

Method.—Put as much water as will cover the sprays of cauliflower into a large saucepan; to each quart add 4 ozs. of salt, boil for 10 minutes, and allow it to become quite cold. Break the cauliflowers into sprays, cover them with the cold brine, let them remain immersed for 3 days, then drain well. Peel the onions, place them in jars or wide-necked bottles in layers alternating with sprays of cauliflower; sprinkle each layer with a little allspice, a few peppercorns, and 1 or 2 pieces of mace. Mix the black pepper, turmeric, curry-powder, mustard and salt, lemon-juice and lime-juice, to a smooth paste, add the vinegar gradually, and pour the whole over the cauliflowers and onions. Cover closely and store in a cool dry place. The pickle will be ready for use in 3 or 4 weeks.

Time.—From 3 to 4 weeks. Average Cost, cauliflowers, from 3s. 6d. to 4s. per doz. Silver onions, 2d. to 3d. per lb.


Ingredients.—Sound, not over-ripe Kentish cherries; French vinegar to cover them. To each pint of vinegar allow ½ a lb. of sugar, and to the whole add cayenne to taste. A few drops of cochineal or carmine.

Method.—Pick the cherries carefully, rejecting those which are not quite sound, leave about 1 inch of their stalks, and put the fruit into jars. Boil the vinegar, add to it the sugar and cayenne, skim well, let it boil for a few minutes, the turn into an earthenware vessel. When cold, add a few drops of carmine or cochineal, pour it over the cherries, cover closely, and store in a cool, dry place.

Time.—From 3 to 4 hours. Average Cost, 4d. to 6d. per lb.

2619.—CHERRIES, PICKLED. (Another Method.)

Ingredients.—Sound, not over-ripe Kentish cherries, good vinegar to cover them, to each quart of vinegar allow 1 lb. of sugar.

Method.—Leave 1 inch of the stalks on the cherries, and pack them lightly in jars. Boil the vinegar and sugar together, pour it whilst hot over the fruit, and when cold tie paper over the jars. Let them stand in a cool place for 1 week, then drain off the vinegar, boil and skim well, and again pour while hot over the fruit. When cold cover closely, and keep in a cool, dry place.

Time.—7 days. Average Cost, from 4d. to 6d. per lb.


Ingredients.—3 dozen sour apples, 3 lbs. of coarse brown sugar, ½ a lb. of salt, 2 lbs of sultana raisins, ½ a lb. of green ginger, 6 oz. of bird's eye chillies, 2 ozs. of mustard-seed, 5 medium-sized Spanish onions, 6 shallots, 3 quarts of good malt vinegar.