Page:The Boston cooking-school cook book (1910).djvu/670

 back of range two hours. Remove from alum water and chill in ice-water. Make a syrup by boiling five minutes two pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.

Unripe Cucumber Pickles (Gherkins)

Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated to the boiling-point and boiled ten minutes:—

1 gallon vinegar 4 red peppers 2 sticks cinnamon 2 tablespoons allspice berries 2 tablespoons cloves

Strain remaining liquor over pickles which have been put in a stone jar.

Chopped Pickles

4 quarts chopped green tomatoes 3/4 cup salt 2 teaspoons pepper 3 teaspoons mustard 3 teaspoons cinnamon 3 teaspoons allspice 3 teaspoons cloves 1/2 cup white mustard seed 4 green peppers, sliced 2 chopped onions 2 quarts vinegar

Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.