The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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PICKLES,           ,                             189
it in a moist place, and should be planted on small or large streams where the moisture will cause it to grow and be always ready for use.
Mustard, either powdered or not, is good for the digestive or­gans.
Lemon rind or peel, when dried, used moderately, is a good digestive for weak and delicate persons. Lemon juice was con­sidered by the ancients as an antidote for poison, even of the bite of serpents, and is now essential for culinary purposes, but as antiscor­butic for seafaring persons it is invaluable. It can be preserved in bottles for a long time by covering it with a thin stratum of oil. It is sometimes crystallized and called salts of lemon or citric acid crystallized. A delightful syrup can be made of it with water, rum and sugar to taste, or lemonade by adding it to water and sugar. No one should go to sea without it. It is cooling, grateful and a sovereign remedy in kidney diseases.
Pickles of flowers, herbs, roots and vegetables in vinegar were held in high estimation by the ancient Greeks and Romans, and pre­served by them with the greatest care.
Every housekeeper should have all of her jars labelled and a wooden spoon always at hand.
A good housekeeper will know how and when to utilize and econ­omize in the preparation of every dish.
Pickled Pears.—Twenty pounds of peeled fruit, 7 lbs. of sugar, 1 quart of vinegar; boil the sugar and vinegar together, put a cou­ple of cloves in each pear and put them into the sugar and vinegar with water enough to nearly cover them. When cooked enough re­move the pears to stone jars, and after boiling the pickle for 15 min­utes longer pour it over them. Examine in a week, and if the pickle is not sufficiently concentrated remove and boil down again.
Mustard Pickles.—Make a paste of pounded white mustard, some salad oil and some vinegar; then add to these some powdered cinnamon, white and cayenne pepper, white ginger, celery seed and horse radish, all fine, 1 tablespoonful of brown sugar, and put them all into a stone jar 2-3 full of vinegar, then set the jar into a kettle of cold water on the fire, bring it to a boil, and continue it for 2 or three hours, skimming it now and then. As soon as removed from the fire stir in with a wooden spoon or fork some tameric and white mustard. Fill the jars with small cucumbers, gherkins, onions, caul­iflower, hard white cabbage tops, small, sliced cucumbers, young parsnips and tender corn. The cinnamon can be omitted if liked, as it makes the color darker.
Note—When the vegetables are used others can be added, or you may take dwarf cabbages, quarter them, then simmer them in brine