Lowney's Cook Book, Illustrated in Colors; a New Guide for the Housekeeper, Especially Intended As a Full Record of Delicious Dishes Sufficient for Any Well-to-Do Family, Clear Enough for the Beginner, And Complete Enough for Ambitious Providers

Cover Lowney's Cook Book, Illustrated in Colors; a New Guide for the Housekeeper, Especially Intended As a Full Record of Delicious Dishes Sufficient for Any Well-to-Do Family, Clear Enough for the Beginner, And Complete Enough for Ambitious Providers
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Arrange cauliflower, broken in small pieces, cucumbers, peppers, and onions in kettle. Cover with brine- made of salt and water. Let stand two days. Drain thoroughly, then cover with vinegar, cayenne, and mustard. Boil slowly one hour. Keep in Mason or Lightning jars.
Piccalilli 4 dozen small cucumbers 2 heads cabbage 3 quarts small green string beans 2 heads cauliflower 4 red peppers 1 teaspoon ginger 4 green peppers 1 teaspoon pepper J cup mustard seed 1 teaspoon mace vinegar Tie spices in a
...muslin bag. Chop the vegetables, cover with salt and water, let stand over night. Drain thor- oughly, cover with hot vinegar, add spice bag, and let stand until the next morning. Reheat vinegar and pour over pickles ; do this for three days, then keep in earthen crock tightly covered.
PRESERVING 321 Pickled Walnuts Run a needle through soft walnuts ; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering with fresh brine. Then drain and wash walnuts, cover with vinegar, boil ten minutes, add a bag of spices, cover closely, and keep in cool place three weeks.


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