The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1875-09-09
RECIPES FOR PICKLES.

As this is the season for the picklers to
prepare their winter supplies, the following
from the Rural New Yorker, may be found
valuable 20 the housewife:
SPANISH PICIlLED OSIoNs.-Cut onions
INTO thin slices; put layer OF them In JAR
sprinkle with salt and cayenne pepper, then
add layer of onions and season as before.
Proceed In this way till The jar Is full, and
pour cold vinegar over all till covered. VIII
be fit TO use in month.
PICKED PEPPERS Cut the stems out in
round circle with sharp penknife and
preserve them; fill each pepper with mix
ture CT finely-cbopped cabbage, horse-rad-
ish, mustard-see0 and salt. Before filing,
mash the Deppers in cold water then fill,
replace the piece cut out, tie with coarse
thread, pack in stone jars, and fill up with
cold, sharp vinegar. They will be ready for
use in two weeks.
BEAN PIcSLEs.-These are delicate and
very tempting, yet easily made. Procure
young beans from the late crops, wash and
boil in slightly sailed water till topder;
drain them through colander or seive, then
dry with cloth. Pour boiling vinegar,
spiced 10 taste, over them; repeat this two
or three DAYS, or till they look green.
RADIsH-PoD PICKLEs.-Gather when
young and tender, put them into brine over
the pods in Jars, covering closely to keep
the steam in. When the brine is cold repeat
this, and do 50 till the pods are green; then
drain them and pour over them boiling hot
vinegar, with mace, ginger, long peppers
and horse-radsh in it. When nearly cold
pour of vinegar, boil it oncs more and
again pour over the pods. When cold tie
down and set away.
GREER TOMATO PICKLEs.-One peck of
green tomatoes, one dozsn common-sized
onions. one dozen large cucumbers, one
small, fine head of cabbage, one teacupful of
salt. Caop first the tomatoes, put in the
salt and drain of all the green water, next
chop the cabbage and cacumbers separately,
then tbeOnions. Mix all, spice your vine
gar, scsld, and when cold pour 1t over the
pickles The onions can be omitted If
desired.
SPIcRD ToMATo PICKLEs.-A peck of green
tomatoes, three dozen small white onions:
slice them and put them in separate jars,
sprinkliDg each layer well with salt; let
them stand till next day, then drain off the
Juice and throw it away. Take one ounce
whole cloves, one ounce of allspice, one and
half ounces OF black pepper, one ounce of
yellow N ustard seed. Put in large jar
layer of tomatoes and onions, sprinkle them
with the spices, then more tomatoes and so
on till al are in. Cover it with good vine-
gar. Mix with little cold vinegar quar-
ter of a pound of English mustard to a thin
paste, then pour it over the tomatoes. Stir
it thoroughly through them, set the jar on
the back of the stove and let all simmer,
but not boil, for half an hour. Pack In Jars;
when cold cover closely.
FRENCH PIcKLEs-DELICIoUs.- One colan-
der of sliced green tomatoes, one quart of
sliced onions, one colsnder of cucumbers,
pared and sliced, two good handfuls OF salt
Let all stsnd twenty-four hours, then drain
through s. sieve. One-half ounce of celery
seed. one halt ounce Of allspice one tescup-
ful of white mustard seed, one-half teacupful
of black pepper, one tablespoonful turmeric,
one pound OF brown sugar, two table,
spoonsful of mustard, one gallon of vinegar.
CHow-cEow.--0ne peck sliced green
tomatoes aud cucumosrs, onions, cauli-
flower, peppers, raddish-pods. etc., etc., not
emitting horse-radish; one ounce of cloves,
one ounce of broken cinnamon, three-quar-
ters pound OF mustard seed, one pound OF
ground mustard After slicing the above
put them in stone ar with salt between
each layer, and let il stand twenty four
hours; then drain off the water prt il in q
porcelain-lined kettle, cover with vinegar
and boil fifteen minutes. Wet the grourd
mustard with cold vinegar, and stir It in
the last thing, then take immediately off the
stove; it will be better il it boils after the
mustard flour is added. Pack .iDjars and
cover well.
There were 434 deaths at Grand Rapids,
Mich. last wear. an ANIMAL average of seven.