Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-10-05
Indian Pickle.-(An English Recipe

Indian Plckle.-(An English Recipe
Two gallons of good venegal, one-fourth
pound ginger, two ounces of all-spice,
one-half ounce Of cloves, one-half ounce
at chill pepper, four ounces of black pep
per, four ounces of coarse salt, two ounces
of garlic, two ounces bruised shallots, one
fourth pound of mustard, two tablespoon
tul of powdered alum. Tie all these in
gradients in bag and boil in the vine
gar twenty minutes. Take small cucum-
bers, onions, beans and tomatoes, scald
them in boiling, sailed water by pouring
it over and letting them stand until
cold, instead of puttidg over the fire to,
scald.. Then scald in clear water. The
cucumbers will not need to be scalded
again, but the onions, beans and tomatoes.
will require several scaldings. Wipe
them off and throw luto weak vinegar for
twenty four hours, then wipe them off
and cover with the Indian pickle. After
they have been in that for three weeks
take them out, drain, and put into pickle
jars, strain the Indian pickle over and
seal tightly. They will keep for years.
In making mine, left out the garlic
as thought the onions would make it
strong enough.
Sweet Cucumber P1ckles-Seyen
pounds of cucumbcrs pared and sliced;
cover with salt, adding piece of alum
the size Of walnut: next day, drain of
the liquid and boil in vinegar till tender:
putin a jar, and cover with a syrup made
Of one pint Of vinegar, four pounds of
sugar spiced with cinnamon.
Chow how.-Two quarts of cucum-
bers-one quart Of very small and the
other about finger in length. Cut the
large ones into inch pieces. Three heads
OF caulit1ower picked into pieces, four
large green peppers sliced fine; two
quarts of small onions. One gallon of
cider vinegar, one half pound Of ground
mustard, three cups of sugar; one cup
OF flour and one ounce of turmertc. Mix
the flour, mustard, turmeric, smooth in a
little vinegar. Place porcelain kettle
on the stove with the vinegar and sugar;
after it is warm throw in the mixed mus
tard, etc., and boil, stirring carefully to-
prevent burning. Have the pickles all
prepared by scalding the same as for
Indian Pickle. Let them boil in the
vinegar for short time, stirring con-
stantly, then bottle and seal.
Tomato Catsup,-Select perfectly ripe
sound tomatoes, cut in slices and boil IN
til the pulp is cooked soft. Rub it
through sieve to take out the skins and
seeds, and return to the kettle for cook
ing. 10 each gallon Of the pulp add
three tablespoonful each OF salt, ground
pepper and mustard, and one each of
ground cloves and allspice. Cook it IN
til it is thick enough TO run slowly from
bottle. Let it get cold, then bottle
and seal.
Mock Oysters.-Take one-half dozen of
good-sized ears Of corn; put them IN cold
water, and when it begins to boil, set it.
On the back of the range and let it SIM
mer for half an hour; then put the corn in
cold water; when cool wipe the ears with
a dry towel and CRATE them; then put
them through a hair sieve to rid them of
the shells OF the corn; have two eggs we'll
beaten, two tabIespoonfuls of cream, two
OF grated crackers, one teaspoonful salt,
one-fourth teaspoonful pepper; beat this
all together; have a lump of good butter
the size of half an egg: put it in frying
pan; when hot, put the corn mixture in,
in tablespoonful, allowing space that
they do not run together; when they are
nice brown, turn them over and fry the
other side; it requires five minutes to fry
them; this will make about two dozen
oysters; serve them hot.