Page:Mrs Beeton's Book of Household Management.djvu/1306

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Ingredients.—Young green capsicums, vinegar. To each quart allow 1 teaspoonful of salt and ½ a teaspoonful of ground mace.

Method.—Remove the stalks, scald the capsicums, and let them remain under pressure for 24 hours, to extract some of their bitter water. Pack the capsicums closely in a jar, pour over them boiling vinegar seasoned with salt and mace, and, when quite cold, cover closely. They will be ready for use in 5 or 6 weeks.

Ingredients.—Firm white cauliflowers, vinegar to cover them; to each quart of which allow 1 teaspoonful of peppercorns, 1 teaspoonful of allspice, 6 cloves.

Method.—Break the cauliflowers into small sprays, place them on a dish, sprinkle them liberally with salt, and let them remain thus for 6 hours. Meanwhile tie the seasoning ingredients in muslin, boil them in the vinegar for ½ an hour, and allow it to become quite cold. Drain the cauliflowers well from the salt, place them in wide-necked bottles or unglazed jars, and pour the prepared vinegar over them. Cover closely, store in a cool, dry place for about 1 month, and they will then be ready for use.

Time.—1 month. Average Cost, cauliflowers, 3s. 6d. to 4s. per doz.

Ingredients.—Firm white cauliflowers, vinegar to cover them. To each quart of vinegar allow 1 teapsoonfulteaspoonful [sic] of peppercorns, 1 teaspoonful of allspice.

Method.—Tie the peppercorns and allspice in muslin, simmer these very gently in the vinegar for about 20 minutes, and put aside until quite cold. Have ready a saucepan of boiling, highly-salted water, break the cauliflowers into small sprays, throw them into the water, boil for 5 minutes, and drain well. When quite cold put them into wide- necked bottles or unglazed jars, with a few peppercorns and a little allspice, cover with the prepared vinegar, and cover closely. They should be ready for use in 3 or 4 weeks.

Time.—From 3 to 4 weeks. Average Cost, Cauliflowers, 3s. 6d. to 4s. per dozen.

Ingredients.—An equal weight of cauliflower sprays and silver-onions, vinegar to cover. To each quart of vinegar allow 1 level teaspoonful of peppercorns, 1 level teaspoonful of allspice, 1 level teaspoonful of black pepper, 1 blade of mace, 1 oz. of turmeric, 1 tablespoonful of