Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1878-09-04
Home Department.

SLICED CUCUMBER PICKLEs.-Me'
dium-sized green cucumbers, pared and
sliced, as for the table. To four quarts
of slices add one large spoonful Of salt,
mixing it through them. Let them
stand over night, and in the morning,
rinse. and drain through a colander;
Boil vinegar with whole, white mustard
seed. half a teacupful Of seed to two
ouarts ofyinegar and set it away to
cool Pack the sliced cucumbers IN
ouart cans. and cover with the prepar-
ed vinegar. Place bit Of alum ON top
of the pickles in each can, and seal
Keep in dark, cool place. Pickles
made after this rule, retain much OF the
natural flavor ofcucumbers.
SLICED TOMATO PIeKBLs.-One peck
Of Green tomatoes, sliced; mix with them
one halfteacupful Of salt. Let them
stand twelve hours, then drain. Place
them in large porcelain kettle, or new
lin nan. Add one pound of brown su-
car: one-fouth pound Of ground mus
tard: one tablespoonful ofwhOle cloves;
one tablespoonful Of allspice; one-iourth
mound of stick cinnamon; one large
green pepper, left whole. Cover with
hest cider vinegar, and set on the stove.
AS soon as the vinegar begins to be
warm. with large spoon turn the sill
ces over, until they are OF yellow COL
or. Be careful not to break them
When done, pack in jars and cover close,
y; T; Gr2etsapfs from this pickle should
o--nDrn TOMATO PICKELs.-One
peck OF green tomatoes SLICED, and sprin'
klo with one teacupful Of salt. Cover
with cold water, and let stand oyer
night; rinse in fresh water; put three
onions and three green peppers (medi-
um size, to the tomatoes, and chop all
fine. Scald IN weak vinegar, and drain.
Add one cupful of grated horse-radish;
one pint of white mustard seed. (whole;)
two teaspoonfuls Of ground clsves; one
ofground cinnamon, and one teacupful
of brown sugar. Pack in jars, after
mixing the mass very thoroughly, and
cover with Geld strong vinegar.
PEACH, FLAvoRINa EXTRACTS
The meats of peach pits, in brandy,
make an excellent tlavoring extract, re-
'embling that OF bitter almonds. Allow
,ne teaspoonful ofthe liquor to a quart
Of custard, or cake dough.
GRAPE PICKLES. -Select small bun
hes Of ripe. firm grapes and pack in the
ars, In which they are To be kept. To
quart of vinegar. add half pound Of
ugar; one fourth Of stick cinnamon,
nd an ounce Of allspice, (whole). |
Boil, and when cold, turn over the
rapes. They will keep without seal
lg. Stone jars, holding gallon each,
nay be used for these pickles. A piece
f white cotton cloth, should be spread |
yer the clusters, and plate placed on
op, TO keep them under the vinegar.
GREEN Corn CREDIBLE CAKES
One pint Of grated sweet corn; one
of salt; one beaten egg; one
.rge spoonful of sweet milk; two large
)osnfuls of four;and little black pep ,
er. Add large spoonful ofmelted but c
n, and mix well with spoon. Drop
a a hot, buttered griddle, and fry undl t
rich brown color, on both sides. q
lape the cakes so as 10 resemble oJs- /,
RS, which they are like ia taste. Nice
it'll meats for dinner. if served very .
1t. c
TOMATO SAUCE.-Pare and slice one =
eek OF ripe tomatoes, and one quart OF !
hons. Sprinkle with teacupiul Of salt,
Id let them stand two hours; then 8
ain; next, add one half ounce of black,
ound pepper; one fourth pound Of h
hole, white mustard seed; one large e
oonful efground cloves; one teacup- n
of brown sugar, and one quart Of :
negar. Boil all together for three
urs. To be eaten with meats, like 81
tsup. Omit onions, II not liked.