“It did not take the six chums long to give the horses their feed and then to empty the saddlebags and prepare their mid-day meal. They had brought along chicken as well as roast-beef sandwiches, hard boiled eggs, pickles, and a large cake, and also a bag of doughnuts which Hop Lung had learned to make from Mrs. Powell and of which the Celestial was justly proud. They also had with them a thermos bottle of hot cocoa and another of coffee, all fixed ready to drink.”
A cook of roughly the same moment, setting down the same dish.
407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper, 1/2 oz. of Jamaica pepper, 1/2 oz. of ginger. _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, and take off the shells. Put the vinegar, with the pepper and ginger, into a stewpan, and let it simmer for 10 minutes. Now place the eggs in a jar, pour over them the vinegar, &c., boiling hot, and, when cold, tie them down with bladder to exclude the air. This pickle will be ready for use in a month. _Average cost_, for this quantity, 1s. 9d. _Seasonable_.--This should be made about Easter, as at this time eggs are plentiful and cheap. A store of pickled eggs will be found very useful and ornamental in serving with many first and second course dishes. [Illustration: GINGER.] The ginger-plant, known to naturalists as _Zingiber officinale_, is a native, of the East and West Indies.
Sources: The passage is from Edward Stratemeyer, The Rover Boys at Big Horn Ranch, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, teapot stamp.