1903 The still-room by C. Roundell

The Still-Roo7n

Strain and place them in small jars, and

hours.

pour boiling vinegar over them. Some other Pickles, — Young pea pods, young French bean pods, cauliflow^er, unripe gooseberries, and umbels of elderberry flowers gathered before they expand, barberries (Mrs. Glasse recommends that a little sprig of boiled fennel be placed at the top of each jar before sealing), and sliced boiled beet- root, are pickled as directed for red cabbage. Unripe, but fully grown radish pods, are pickled as directed for gherkins. Onions and young mushrooms (which should be rubbed with salt bu. not peeled) are pickled as directed for shallots. Small apples, pears, peaches, apricots, and damsons may be used to make sweet pickles as directed for plums. But apples, pears, peaches, and apricots require to be peeled before being pickled. To make Sauerkraut, — Take a dozen fine, hard- hearted, white cabbages, remove the outer leaves, and shred the hearts into small shreds. Place these shreds into a large tub, and over each layer sprinkle a little salt (about six pounds in all). Press the layers of cabbage firmly down, and, when the tub Weigh down the cover by means of a large stone or other weight. The cover must accurately fit the tub, and slide down within the staves. The tub should then be 38 is full, sprinkle salt over the top of the heap of cabbage. On this place a piece of li nen, and a wooden cover on the linen.