Preparation: The sand must be fine and dry. Pour it into the cellar on the cement floor or into a box. Cover each vegetable with it. In this way they will keep all winter.
No. 87—TO PRESERVE PEARL ONIONS.
- Onions
- Salt
- Vinegar
Preparation: Salt the onions well and leave in the salt for 8 to 10 days, peel and partly cook them in vinegar. Put them into jars with sufficient salt to cover them and close the jars well.
No. 88—CHAMPIGNONS OR MUSHROOMS.
- 3 lbs. of champignons
- 2 qts. of water
- 2 tbsps. of vinegar
- 1 qt. of water
- 2 tbsps. of salt
Preparation: There are forest champignons and manure champignons. The former are whiter and easily turn soft. They grow wild while the latter are cultivated.
The champignons to be preserved must be firm; if they have been exposed to the air too long, they are not good for preserving. Wash them in 2 qts. of water mixed with 2 tablespoonfuls of vinegar. Cut off the stems and brush both the stems and caps of the champignons in the vinegar water until they are white. Rinse them in 1 qt. of fresh water mixed with 1 tablespoonful of vinegar. The quart of water mixed with 2 tablespoonfuls of salt is brought to boil. As soon as you have prepared a handful of champignons, throw them into the boiling salt water and let them boil until the second handful is prepared. Now take the boiled champignons out with a skimmer, put them into the jars and continue the boiling until the jars are ¾ full, pour on the liquor to fill the jars completely. Close up the jars or if you are using tin cans, solder them, and boil them in a boiler ¾ to 1 hour.
Remarks: Only in this careful manner, white champignons are obtained and preserved.
No. 89—CHAMPIGNONS IN VINEGAR.