Spiced Blackberries
Adelaide put the pound of sugar, the half cup of vinegar, and the teaspoon each of ground cinnamon and cloves (the spices she tied in a piece of muslin) into the saucepan over the fire.
While the syrup was coming slowly to the boiling point Adelaide picked over and washed the blackberries by placing them in the colander, which she dipped up and down several times in a pan of clear cold water. After the blackberries had drained well and the syrup had come to the boiling point Adelaide added the blackberries. These she let boil gently for fifteen minutes, when she skimmed out the blackberries and dropped them carefully into the sterilized pint jar. Next she filled the jar to overflowing with the syrup, inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break, fitted on a new rubber smoothly, sealed the jar quickly, and stood it upside down out of the way of any draft.
In the morning Adelaide inspected the jar carefully to see that it did not leak, wiped off all stickiness from the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.
"Perhaps," said mother, "you may like to try other fruits another year, preserved in vinegar and sugar with spices, but I think for the present the ones I have given you will do."
"Yes, I think so too," replied Adelaide.
CHAPTER VII
PICKLES
Adelaide had never been allowed to eat many pickles, because mother did not approve of them for growing children, but an occasional sample had made Adelaide look forward to the time when she could have the same privilege as "grown ups," to eat anything she liked. The thought of preparing the pickles seemed to Adelaide the next best thing to eating them.
"I hope when I put up 'pickled onions' I don't cry," laughed Adelaide. "I can just remember grandma peeling a great big pan of onions and the tears rolling down her cheeks."
"Well, Adelaide," said mother, "if you will peel your onions under running water you won't need to waste any of your tears over them."
Mother said she would start Adelaide with the small pickled beets, as they were not only a general favorite, but exceedingly attractive to look at.
The vinegar used was the very best cider vinegar, as it did not pay to use any other kind.
Pickled Beets
Mother ordered her beets from a market gardener and he brought them to her fresh. Mother always asked for the very, very small ones.
Adelaide cooked the beets until she could pierce them easily with a silver fork, plunged them into cold water, peeled and filled two sterilized pint jars. The half cup of vinegar, the fourth cup of sugar, and the cup of water, were put in a saucepan. Adelaide placed it over the fire and let it come to the boiling point.
After boiling the mixture for two minutes, Adelaide filled the jars to overflowing with the syrup. Inserting a silver knife between the beets and the jar she let all air bubbles rise to the top and break. To fit on a new rubber smoothly, seal the jar quickly and stand it upside down out of the way of any draft, was the work of but a moment.
The next morning Adelaide wiped the outside of the jar with a damp cloth, examined it carefully to see that it did not leak, pasted on the label and stored the jar in the preserve closet.
Pickled Onions No. 1
This recipe was one that had been given to Adelaide's mother by a dear old friend. The onions were just the common variety but very small, not much larger than a good sized cherry.
Adelaide poured boiling water on the onions, as it made them easier to peel, then she let the cold water run into the pan all the time she was peeling them. This was to prevent her wasting precious tears. The little sharp knife was the best one to use.
A quart of onions does not sound very big, but before Adelaide finished peeling them she thought she would never come to the end, there seemed so many.
Into a large saucepan she measured two quarts of cold water and one-half a cup of salt, then added the onions.
These stood for twenty-four hours, covered, after which she poured off the brine (mother explained to Adelaide that that was what they called the salt and water) and rinsed them by pouring clear cold water on them.
After draining the onions well in the colander, she filled two sterilized pint jars with the onions.
The cup of vinegar and fourth of a package of whole mixed spices (the package was the size that sold for ten cents before the war) were put in a saucepan and simmered slowly on the fire for one hour, after which Adelaide divided the vinegar and spices equally between the two jars and filled them to overflowing with cold vinegar.
She inserted a silver knife between the onions and the jars to let the air bubbles rise and break, fitted on a new rubber smoothly, sealed quickly and stood the jars upside down over night.
In the morning she wiped the jars thoroughly with a damp cloth, inspected them carefully to be sure that they did not leak, pasted on the labels and stored the jars away in the preserve closet.
Mother said these would need to stand a month before they would be ready to be eaten.
Pickled Onions No. 2
The onions used in this recipe were what are called the "silver skins" or little white button onions.
After Adelaide poured boiling water on the onions, so that she could peel them more easily, she let the cold water run in the pan and peeled the onions (with the little sharp knife) under running water to prevent the tears from falling.
The onions she placed in a stone jar and poured over a brine made of two quarts of boiling water and one-half of a cup of salt.
These she covered and let stand over night.
The next morning Adelaide emptied the onions into the colander, draining off the brine and rinsing them in clear cold water.
Into a saucepan she poured enough vinegar to cover the onions, added the dozen whole cloves, the blade of mace and the bay leaf and let them come slowly to the boiling point. Then she added the onions and moved the saucepan towards the back of the range to let it stand for fifteen minutes.
At the end of that time Adelaide filled the two sterilized pint jars with the onions, poured over the hot vinegar and spices to overflowing, inserted a silver knife between the onions and the jar to let all air bubbles rise to the top and break, fitted on the new rubbers smoothly, sealed the jars quickly, then stood them upside down over night.
In the morning they were inspected carefully for any leaks, wiped off thoroughly with a damp cloth and after the labels were pasted on, stored away in the preserve closet.
Chili Sauce
Over the tomatoes and onions Adelaide poured boiling water, then peeled them.
The red pepper she washed and wiped, cut in halves, and removed the seeds. Through the meat chopper she put the tomatoes, onions, and pepper, then emptied them into a saucepan.
To these Adelaide added the tablespoon of salt, the one and one-half teaspoons of ground mixed spices, the half teaspoon of ground ginger, the pound of brown sugar and the one and one-half cups of vinegar.
Placing the saucepan over the fire she let the contents come slowly to the boiling point, stirring occasionally with the wooden spoon, and stewed the mixture gently for one-half hour.
It was then ready to pour into the sterilized pint jars. These she filled to overflowing, inserted a silver knife around the sides to let all air bubbles rise to the top and break, fitted on the new rubbers, sealed quickly and stood upside down out of the way of any draft.
In the morning Adelaide looked the jars over carefully to be sure they did not leak, wiped the outside thoroughly with a damp cloth, pasted on the labels, then stored the jars away in the preserve closet.
Adelaide found that nearly everybody enjoyed this "Chili Sauce" on Saturday night with their beans.
Piccalilli was another general favorite, and the recipe came from a friend who had experimented with it a number of years so that now she considered the flavor exactly right.
Piccalilli
Adelaide washed and wiped the tomatoes and peeled the onions. From the half of the green pepper she removed the seeds.
Using an earthenware bowl Adelaide sliced the tomatoes, onions and half pepper, and arranged them in layers. Over each layer she sprinkled salt (she was careful not to sprinkle too much), then covered the bowl and let it stand over night.
In the morning she drained off the water and emptied the contents of the bowl into the saucepan. Adelaide partly covered the tomatoes, onions and half pepper with vinegar and added sufficient cold water to just come to the top. Then she added the fourth of a pound of brown sugar and the fourth of a teaspoon of mixed ground spices.
The saucepan was placed over the fire and the ingredients Adelaide let boil for fifteen minutes.
At the end of that time she filled the sterilized pint jars to overflowing, inserted a silver knife to let all air bubbles rise to the top and break, fitted on the new rubbers smoothly, sealed the jars quickly and stood them upside down out of the way of any draft.
The next morning, after examining the jars to be sure they did not leak, Adelaide wiped off the outsides with a damp cloth, pasted on the labels and stored the jars away in the preserve closet.
Pepper Relish
The young lady who gave this recipe to mother was a graduate of the college that leads in the teaching of domestic science and was herself a teacher at the time. Mother said it was a nice change to eat with cold meats, only Adelaide must be sure not to make the mistake she did when she (mother) first made it.
"What was that?" asked Adelaide.
"Well, dear, I forgot to remove the seeds from the peppers, and we nearly burned our mouths, it was so hot," mother smilingly replied.
Washing and wiping the peppers Adelaide cut them in halves and removed every seed.
She peeled the onions, then put the peppers and onions through the meat chopper.
Placing these in a saucepan, she covered them with boiling water and they stood for ten minutes before putting over the fire.
They boiled for three minutes and then Adelaide drained them in the wire strainer until they were very dry.
Returning to the saucepan, she added the tablespoon of salt, the cup of sugar and the pint of vinegar.
After boiling all the ingredients together for twenty minutes Adelaide filled the sterilized pint jars to overflowing, inserted a silver knife to let all air bubbles rise to the top and break, fitted on new rubbers smoothly, sealed the jars quickly and stood them upside down out of the way of any draft.
In the morning she looked the jars over carefully to be sure that they did not leak, wiped off the outsides with a damp cloth, pasted on the labels and stored the final results of her labor away in the preserve closet.
Mustard Pickles No. 1
Each tiny cucumber was washed and wiped and placed in the saucepan. Adelaide covered the onions with boiling water for a few minutes, then let the cold water run into the pan while she peeled them—if you peel onions under running water you will not cry. These she added to the cucumbers.
The cauliflower Adelaide stood in a pan of cold water, to which she had added a handful of salt (this mother explained was to draw out any worms if there were any). Then she separated the cauliflower into small flowers, cutting off the thick stalk, and added to the cucumbers and onions.
The green pepper was washed and wiped, cut in halves and the seeds removed. It was then put through the meat chopper and added to the other vegetables.
Adelaide made a brine of one quart of water and one-half of a cup of salt. This she poured over the mixture of vegetables, covered and stood for twenty-four hours.
At the end of that time she placed the saucepan over the fire and let the contents heat through, then turned them into the colander to drain.
Mixing together the one-fourth cup of flour, the one and one-half tablespoons of ground English mustard, and the one-fourth tablespoon of turmeric powder with enough cold vinegar to make a smooth paste, Adelaide added one-fourth of a cup of sugar and sufficient vinegar to make one and one-fourth pints in all.
This mixture she boiled until it thickened and was smooth, stirring constantly with the wooden spoon, then added the vegetables and cooked until they were well heated throughout.
Filling the sterilized pint jars to overflowing, Adelaide inserted the silver knife to let all air bubbles rise to the top and break, fitted on the new rubbers smoothly, sealed the jars quickly and stood them upside down out of the way of any draft.
In the morning the jars were carefully inspected to be sure that they did not leak, the outsides were wiped off with a damp cloth, then Adelaide pasted on the labels and stored the pickles away in the preserve closet.
Mustard Pickles No. 2
"You just wait, my dear, until Daddy finds out you have put up this special recipe of 'Mustard Pickles' and you'll have to hide them under lock and key, if you wish to keep any," said mother.
"But I shan't tell him," laughed Adelaide.
"I'll put them away and then surprise him next winter; perhaps I'll give him a jar for a Christmas present."
So Adelaide smiled away to herself as she busily prepared the vegetables.
The tiny cucumbers were washed and wiped carefully and placed in a large earthenware bowl. The cauliflower was placed in a pan of cold water to which had been added a handful of salt (this was to draw out any insects or little worms that might be there), it was pulled apart into small flowers, cutting off the thick stalk, then added to the cucumbers. The celery was thoroughly washed, the leaves and tough outside stalks removed, the sticks cut into small pieces about an inch long and added to the cucumbers and cauliflower. The red and green peppers were washed and wiped and the seeds removed, then Adelaide put them through the meat chopper and used the seeds of one-eighth of one pepper. These were placed in the bowl and mixed with the other vegetables.
Over the little button onions or silver skins, Adelaide poured boiling water, then removed the skins under running water (to prevent her from crying) and poured them into the bowl.
After a brine of two and one-half quarts of cold water and a cup and a quarter of salt was made, it was poured over the vegetables and stood over night.
In the morning the vegetables were well drained in the colander and one and three-fourths quarts of vinegar was brought to the boiling point.
Adding the pickles, Adelaide let them cook until they were perfectly tender, next she added one and one-fourth cups of sugar and two teaspoons of celery seed.
Mixing together one-fourth of a pound of English mustard, one-fourth of an ounce of turmeric powder and three-eighths of a cup of flour with one cup of vinegar (added gradually so that it made a smooth paste) Adelaide poured this over the pickles and stirred with the wooden spoon until it just thickened.
The sterilized jars were filled at once to overflowing, the silver knife inserted to let all air bubbles rise to the top and break, and the new rubbers fitted on smoothly. Sealing them quickly, Adelaide stood the jars upside down out of the way of any draft.
The next morning, after carefully inspecting each jar to see that it did not leak, she wiped off the outsides with a damp cloth, pasted on the labels and stored away in the preserve closet.
Ripe Cucumber Pickles
Adelaide washed and wiped the cucumbers, cut them in quarters lengthwise and each quarter in halves. These she weighed, then placed in an earthenware bowl and covered with a weak brine made of one quart of cold water and one tablespoon of salt.
After allowing them to stand for twelve hours, she rinsed the cucumbers thoroughly in several waters, then steamed them for twenty minutes. Putting the two-thirds of a cup of vinegar, the two cups of sugar, the teaspoon of whole cloves and the stick of cinnamon (broken in small pieces) into a saucepan, Adelaide boiled them for five minutes; adding the cucumbers she let them simmer for twenty minutes.
Removing the saucepan, she covered it and stood it away until the next day, when she lifted out the cucumbers with a silver fork and placed them in the sterilized pint jars. The syrup she boiled for five minutes, then poured at once into the jars so that it overflowed. Next she inserted the silver knife to let all air bubbles rise to the top and break, fitted on the new rubbers smoothly, sealed quickly and stood upside down out of the way of any draft.
In the morning the jars were inspected carefully to see that they did not leak, the outsides were wiped clean with a damp cloth, the labels were pasted on and then Adelaide stored the jars away in the preserve closet.
Chopped Pickles
After washing and wiping the tomatoes, and peeling the onion, Adelaide put them through the meat chopper. The green pepper was also washed and wiped and put through the meat chopper when she had removed the seeds.
Placing these in an earthenware bowl, Adelaide sprinkled a tablespoon of salt over them, covered them, stood them aside for twenty-four hours and then drained them.
The cup of vinegar, the one-fourth teaspoon of pepper, the scant half teaspoon of ground mustard, the one-half teaspoon each of ground cinnamon, allspice, and cloves, and the one and one-half teaspoons of white mustard seed were placed in a saucepan and heated to the boiling point, after which Adelaide added the tomatoes, onion, and pepper, cooking them slowly for fifteen minutes.
She next filled the sterilized pint jar to overflowing, inserted a silver knife to let all air bubbles rise to the top and break, fitted a new rubber on smoothly, sealed the jar quickly and stood it upside down out of the way of any draft.
In the morning Adelaide examined the jar carefully to be sure that it did not leak, wiped the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.
Chow Chow
When Adelaide had washed and wiped the tomatoes she cut them into quarters.
The small button onions she peeled under running water. The tiny cucumbers were washed and wiped, then cut in halves. The cauliflower was placed in a pan of cold water. She added one tablespoon of salt (this drew out any insects or small worms that might be there), then she broke off twelve small pieces. The two white stalks of celery she washed and cut into inch pieces. The string beans were washed, wiped, the strings removed and each bean cut into small pieces.
All these Adelaide placed in a large earthenware bowl and sprinkled a tablespoon of salt over the vegetables, letting them stand over night, then draining them.
The one-half ounce of mustard seed, the one-fourth ounce of turmeric powder, the teaspoon each of allspice, pepper, and clove and the two cups of vinegar Adelaide put in the saucepan and brought to the boiling point. After which, she added the vegetables and cooked until tender.
The sterilized pint jars were filled to overflowing, the silver knife inserted to let all air bubbles rise to the top and break, the new rubbers were fitted on smoothly, and the jars sealed quickly. Then Adelaide stood them upside down out of the way of any draft.
In the morning Adelaide examined the jars to be sure that they did not leak, wiped off the outsides with a damp cloth, pasted on the labels and stored her work away in the preserve closet.
Pickled Red Cabbage
Adelaide stood the cabbage in a pan of cold water containing one tablespoon of salt. This was to draw out any insects or worms that are sometimes found among the leaves. After draining the cabbage she cut it into fine strips.
The red pepper she wiped, removed the seed, and cut into small pieces. This with the one-half tablespoon of celery seed, the tablespoon of mustard seed, the one-half teaspoon of salt, the one-fourth teaspoon of pepper, and the cup of vinegar Adelaide put into a saucepan and brought to the boiling point.
Packing the cabbage into a sterilized jar, Adelaide poured over the vinegar, mustard and celery seeds as soon as they were cold.
The air bubbles were forced to the top and broken by inserting a silver knife in the jar, a new rubber was fitted on, then Adelaide sealed the jar quickly and stood it upside down over night.
Next morning, after examining it carefully to see that it did not leak, she wiped the jar on the outside with a damp cloth, pasted on the label and stored the pickled cabbage away in the preserve closet.