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Cucumbers To Preserve

(Pickles.) - (The Lady's Own Cookery Book)







Take some small cucumbers, and large ones that will cut in quarters, but

let them be as green and as free from seeds as you can get them. Put

them into a narrow-mouthed jar, in strong salt and water, with a

cabbage-leaf to keep them from rising; tie a paper over them, and set

them in a warm place till they are yellow. Then wash them out, and set

them over the fire in fresh water, with a little salt and a fresh

cabbage-leaf over them. Cover the pan very close, but be sure you do not

let them boil. If they are not of a fine green, change the water, which

will help them; then make them hot, and cover them as before. When you

find them of a good green, take them off the fire, and let them stand

till they are cold: then cut the large ones into quarters; take out the

seeds and soft parts, put them into cold water, and let them stand two

days; but change the water twice each day, to take out the salt; put a

pound of refined sugar to a pint of water, and set it over the fire;

when you have skimmed it clear, put in the rind of a lemon and an ounce

of ginger, scraping off the outside. Take your syrup off as soon as it

is pretty thick, and, when it is cold, wipe the cucumbers dry and put

them into it. Boil the syrup once in two or three days for three weeks,

and strengthen the syrup if required, for the greatest danger of

spoiling them is at first. When you put the syrup to the cucumbers, wait

till it is quite cold.

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Cucumbers To Preserve Green

Take fine large green cucumbers; put them in salt and water till they

are yellow; then green them over fresh salt and water in a little roch

alum. Cover them close with abundance of vine leaves, changing the

leaves as they become yellow. Put in some lemon-juice; and, when the

cucumbers are of a fine green, take them off and scald them several

times with hot water, or make a very thin syrup, changing it till the

raw taste of the cucumbers is taken away. Then make a syrup thus: to a

pound of cucumbers take one pound and a half of double-refined sugar;

leave out the half pound to add to them when boiled up again; put

lemon-peel, ginger cut in slices, white orris root, and any thing else

you like to flavour with; boil it well; when cool, put it to the

cucumbers, and let them remain a few days. Boil up the syrup with the

remainder of the sugar; continue to heat the syrup till they look clear.

Just before you take the syrup off, add lemon-juice to your taste.

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Melons Or Cucumbers To Preserve

Cut and pare a thoroughly ripe melon into thick slices; put them into

water till they become mouldy; then put them into fresh water over the

fire to coddle, not to boil. Make a good syrup; when properly skimmed,

and while boiling, put your melon in to boil for a short time. The syrup

should be boiled every day for a fortnight; do not put it to the melon

till a little cold: the last time you boil the syrup, put it into a

muslin bag; add one ounce of ginger pounded and the juice and rind of

two lemons; but, if a large melon, allow an additional ounce of ginger.









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